Summer 2018

CHEZ FRANÇOIS Restaurant Volume 32, Issue 2

555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François.

Dear Friend of Chez François, The world is filled with different cultures-not better or worse, just different. American Culture values ideas of entrepreneurship, independence and self reliance. We call our way, The American Dream. French culture strongly values ideals of unified identity, group reliance and Joi de Vivre (Joy of Lifestyle). Some people are good at French Culture and some a better fit in American Culture. It is not a matter of better or worse, they are just different. The reason the human race has been so successful is not because we’re the strongest animals-far from it. Size and might alone do not guarantee success. We’ve succeeded as a species because of our ability to form cultures. Cultures are groups of people who bond around a common set of values and beliefs. When we share the values and beliefs with others, we form a trust. Trust of others allows us to rely on them to help protect us, or lend a helping hand. We have a great lineup of summer events planned, come celebrate with us.

Bon Appétite,

Matthew Mars/Proprietor John D’Amico/Executive Chef • Proprietor Page 2 Chez François is only 45 minutes from Cleveland and Mansfield and 70 minutes from Toledo.

Hours of Business Places to Stay Inside the Issue Tuesday, Wednesday & Thursday The Roth House B&B 5:00-9:00 PM (440) 967-1237 Chez Menus ...... Page 4,5 The Gilchrist Guest House Friday & Saturday (440) 290-6007 Touché ...... Page 6 5:00-10:00 PM www.gilchristguesthouse.com Sunday Captain Bell B&B Petit Wine Dinner and Special Events . . . . .Page 7-9 4:00-9:00 PM (440) 714-5082 www.captainbellhouse.com Washington State Wine Dinner ...... Page 10 Closed Mondays Captain Montague’s B&B (419) 433-4756 Car Service www.captainmontagues.com Bastille Day Celebration ...... Page 11 Jim’s Limo Service Holiday Inn Express Secret Indulgences Dinner ...... Page 12 Cleveland Westside (440) 967-8770 216-390-5610 Sawmill Creek Italian Wine Dinner ...... Page 13 Company Car and Limousine (419) 433-3800 www.sawmillcreekresort.com Downtown Cleveland & Eastside Extraordinary California Dinner ...... Page 14 216-861-7433 The Old Vermilion Jailhouse (440) 963-5245 Boat Rides www.jailbed.com Summer Event ...... Page 15 Lake Shore Electric Boating Cottages at the Water’s Edge 440-967-4221 (440) 967-9480 www.watersedgeonline.com Our summer menus and summer hours start Tuesday, June 19, 2018. Summer Menus s the summer slowly evolves, our spirits are lifted each week as purveyors start to bring us treats from the summer harvest. The lengthening days and the anticipation of the best of the summer produce perk up everyone at the restaurant. The Chef’s Garden in Huron, Ohio, is a great source for zucchini squash blossoms, heirloom tomatoes, micro-field greens, fresh cut herbs, French string beans, English peas and summer root vegetables such as beets, carrots, turnips and radishes. For fresh chanterelles, king oyster, hedgehog, porcini and black “summer” truffles we go out west with Fresh & Wild in Vancouver, Washington and Mikuni Farms in Oregon . These two purveyors also supply us with bing cherries, mountain huckleberries, and black currants. We are blessed to have the Novotny Farm Market so close to us. Brian Novotny sources locally and organically grown fruits and vegetables. Huron County gives us sweet corn, heirloom tomatoes, summer squash, melons and raspberries. Quarry Hill peaches and apples are from Berlin Heights, Ohio. For blueberries and blackberries we turn to The Blueberry Farm located off Baumhart Road in Vermilion. The farm is owned by Donel Sprenger, a local businessman who has a passion for these wonderful fruits. We love dealing with people with passion; for us, passion means perfection. Dion Tsevdos, proprietor of Chef 2 Chef and The Cheese Shop at the West Side Market supplies us with cheeses and speciality items from around the world. We are the first called when theCatanese Brothers receive their initial shipment of Soft Shell Crabs from the Cheasepeake Bay and Alaskan King Salmon from the Pacific Northwest. We know then that summer is here! The brothers also supply us withHog Snapper and Chilean Sea Bass from the Gulf of Mexico and Maine Lobster for our Lobster Thermidor. These fresh seasfood items are Chez classics and remain on our menu throughout the summer months. Mr. Jim Shupe provides us with local wild flower honey from his farm in Berlin Heights, Ohio. We use this honey to blend with lively cocktails, certain sauces and our house butter with fresh chives. For specialty meats such as Hudson Valley foi gras and Maple Leaf Farms duck we use D’Artagnan from Hudson Valley, New York. When these are matched with fresh summer fruits, forget about it . . . our summer is complete. For 30 years Blue Ribbon Meats owned by the Radis Brothers have supplied us with “center of the plate” beef products from Certified Angus Beef® to prime steaks. Julie Spitzley of Storm Mountain Coffee Roasters and Dave Hoffman of Windward Coffee supply us with great single plantation coffees from around the world. The Country Parlour is our source for handmade ice cream; our recipes and their know-how make for truly outstanding ice cream. Page 4 Our Weekly Specials menu (not listed in this mailer) features the freshest and most seasonal items available in the market. Hors d’oeuvres Entrees Soupe a L’Oignon Gratinée ...... $12 Fruits de Mer ...... Market Price French onion soup with toasted croutons and Gruyère cheese. Our daily special features seasonal fresh seafood imported from around the world. Homard Bisque, en Croûte ...... $14 Assiette de Coquillage au Basilic ...... $44 Rich lobster bisque seasoned with garlic, shallots and tarragon, Lousiana gulf Shrimp, Maine sea-scallops, Prince Edward Island mussels, pasta neck clams topped with puff pastry. and scampi served over saffron fettucine with mushrooms, diced tomatoes, Calamata olives. Artichaut à l’Alouette ...... $14 Escalope de Veau aux Fruits de Mer Germolata ...... $44 California artichoke hearts, sautéed, stuffed with alouette cheese, lightly bread- Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, Gulf of Mexico ed with hazelnuts and served with a Dijon honey mustard/raspberry sauce. shrimp, and Maine sea scallop, capers, topped with Germolata. (Chopped fine herbs, lemon Escargot au Basilic ...... $15 zest and garlic and shallots), herb oil. Or top with Maine lobster Normandy wine sauce. Snails in the shell with a blend of sweet basil, garlic, shallots and sweet butter. Ris de Veau Grenobloise ...... $40 Homard et Saint André en Croûte ...... $20 Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce. Maine lobster and Saint André cheese wrapped in puff pastry, baked and Suprême de Volaille aux Langoustine, Basilic ...... $42 served with a black currant sauce. Roasted Bell & Evans free-range chicken, with toasted pine nuts, Parmigiano-Reggiano cheese Coquilles Saint Jacques à la Parisienne ...... $20 and a basil-infused herb butter sauce over an herb risotto, topped with wild langoustine. Maine Sea Scallops and savory mushrooms, sautéed, served in a fish velouté Ferme Feuille d’érable Magret de Canard Rôti, Cerise Glace de Viande . . . . $44 sauce, seasoned with garlic, shallots, Dry Sack Sherry, and Parmigiano- A lightly-peppered duck breast, served over a hazelnut sweet potato mousseline cake, topped Reggiano cheese, served in a natural sea scallop shell with duchess potatoes. with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande. Cocktail de Crevettes ...... $22 Carré d’Agneau à la Provençale ...... $50 Louisiana gulf Shrimp cocktail served with an avocado, cucumber and red Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, onion salad and cocktail sauce. braised cipollini onions, eggplant, garlic, and olive sauce au natural. Champignons Sauvages de Saison, Beurre Plugrá ...... $15 Filet de Bœuf Natural, Glace de Viande ...... $44 Sautéed seasonal wild mushrooms flavored with Plugrá butter and cream Center-cut filet mignon, grilled, served over potato galettes and mousseline potatoes, garnished served with a potato foam and roasted fingerling potatoes. with seasonal vegetables and finished with sauce au natural. Add a sunnyside up quail egg. $3 Entrecôte of Beef, Au Poivre Sauce ...... $50 Ris de Veau Grenobloise ...... $18 Char-grilled Certified Angus Beef® strip steak served with a cognac cream and crushed black Sautéed veal sweetbreads in a caper/lemon wine herb butter sauce. peppercorn sauce with seasonal mushrooms, vegetables and lyonnaise fingerling potatoes. Pâté Maison ...... $16 Filet de Boeuf Wellington à la Périgourdine ...... $52 Veal and pork, country pâté, wrapped in applewood smoked bacon, pickled red Center cut filet mignon, grilled, wrapped in puff pastry with a Torchon of Hudson Valley Foie onions, marinated relishes, crostini and Dijon mustard. Gras, mushroom duxelle and black truffles with sauce Périgueux. Pricing and availability subject to change. Page 5 We can personalize a Chef’s Dinner for you and your friends...a great way to celebrate a special birthday. Chef John D’Amico’s — Amuse Bouche — — First Course — Signature Dinner Hawaiian Ahi Tuna, Daikon Radish Salad The Prix-Fixe Signature Dinner offers choices within each course — Second Course — which give more options to create a truly magnificent dining Cream of Ohio Corn Cappuccino, Parmigiano-Reggiano Foam experience. Total table participation is suggested. The menu Seared Õra King Salmon Filet, Petit Asian Salad Blend, Calamansi Vinaigrette changes bi-monthly and features the most seasonally fresh food Mishima Ranch Wagyu Tartare, Sunnyside Up Quail Egg items available in the marketplace. The menu can also be paired with wine, to create your own small wine dinner. — Third Course — This is a great way to entertain business Crisfield Maryland Soft-Shell Crabs Basil Butter Sauce associates or a great excuse to get together Char-Grilled Farmed Raised Coturnix Quail, Morel & Fig Tawny Port Reduction with friends. Mushroom Risotto, Seasonal Truffles This menu features wonderful fare — Fourth Course — from local Ohio farms, and produce such as English Peas, Sweet Corn, Sautéed Alaskan Halibut Filet, Coconut & Curry Broth String Beans, Heirloom Tomatoes, Tournedo of Beef, Duck Confit & Morel Mushroom Glace de Viande Peaches, Blueberries, Raspberries, Roasted Australian Lamb Chop Provençale, Glace de Viande summer root vegetables and Chanterelle Mushrooms from — Fifth Course — Washington State. From the ocean Dessert du Jour we feature Chesapeake Soft Shell Griottines & St. Angel Cheese, Almond Florentine Cookie Crabs, Alaskan King Salmon, Gâteau Chocolat Moulleux, Madagascar French Vanilla Bean Ice Cream Grouper and Florida Snapper. Kobe Beef Short Ribs and Breckenridge Lamb from Colorado will also appear on this menu. $100 per person (Entire table suggested) Wine Pairing $50 per person A sample menu is shown on the right: Tax & Gratuity not included Pricing and availability subject to change. Touché Specials A sample of our extensive menu.

Lobster Ravioli, Truffle Butter Sauce - $20 - Hors d’oeuvres - - Potages & Salades - An egg pasta Ravioli, filled with Maine lobster, topped with Tomato & Olive Tapenade - $10 French Onion Soup, Gratinée - $12 lobster and a truffle butter sauce, garnished with shaved A roasted tomato and olive tapenade drizzled with extra virgin A terrine of French onion soup with a toasted crouton and Parmigiano-Reggiano cheese. olive oil, crostini and olives. topped with Gruyère cheese. Roasted Chicken Breast, Basilic & Wild Langoustine - $25 Cheese Plate - $15 Lobster Bisque, en Croûte - $14 Roasted Bell & Evans Frenched-breast of free-range chicken, Selection of cheeses du jour. Rich lobster bisque with tarragon, topped with puff pastry. with toasted pine nuts, Parmigiano-Reggiano cheese and a basil infused herb butter sauce served over an herb risotto, Smoked Salmon & Peekytoe Crab Timbale - $20 Chez François Grand Salad - $12/ Petit $6 topped with wild langoustine. Smoked salmon timbale filled with Peekytoe crab, topped Seasonal greens tossed in a vinaigrette dressing with with seasonal chutney, citrus vinaigrette. a seasonal tomato and crumbled goat cheese. Braised Ohio Proud Short Rib, Moroccan Barbeque - $25 Braised Ohio Proud short ribs served in Moroccan barbeque Hawaiian Ahi Tuna, Daikon Radish Salad - $25 - Les Plats - sauce, with stewed sweet potatoes, seasonal vegetables and Hawaiian Ahi Tuna, sesame seeds, served cold, with a daikon fried sweet potato curls. radish & heirloom tomato salad, Calamansi vinaigrette dressing. Maine Scallop & Lobster Risotto - $20 Seared sea scallop served with lobster risotto. Steak Frites, Bercy Butter - $35 Lamb Meatballs, Chive Yogurt Sauce - $10 Grilled Ohio Proud Certified Angus Beef® strip steak , medium-rare, Lamb meat balls with onions, garlic, shallots, garnished with Fried Calamari, Sesame Horseradish Aïoli - $20 served with French fries, finished with a dollop of herb butter sauce. pickled red onions, cucumbers, chive yogurt sauce. Deep fried calamari served over Napa cabbage with toasted Pâté Maison - $15 sesame seeds finished with a sesame horseradish aïoli. - Les Desserts - Veal and pork, country pâté, wrapped in applewood smoked bacon, Lake Erie Perch, Pub Style - $20 pickled red onions, marinated relishes, crostini and Dijon mustard. Chocolate Mousse - $10 Perch breaded with panko crumbs served with coleslaw, chez A rich Belgian chocolate mousse, topped with Chantilly cream, Mussels & Chorizo & Tomato Broth - $16 tartar sauce & house made salt & vinegar chips. chocolate straw and mint. Steamed mussels tossed with chorizo & a tomato broth, Broiled Scampi & Herb Olive Oil Clam Sauce - $25 grilled baguette. Cherries François - $10 Broiled scampi served over saffron fettucine noodles Spiced cherries in a port wine sauce, served over an almond Flat Bread Pizza Du Jour - $15 and an herb olive oil clam sauce. cookie with French vanilla bean ice cream. Seasonal flat bread du jour, Chef’s choice. Chez François Herb Meatloaf, Brown Sauce - $20 Crème Brûlé & Fruits - $10 Frites Poutine - $12 Pork, veal and ground chuck meatloaf served over mousseline A baked egg and vanilla custard, topped with seasonal berries. French fries seasoned with fine herbs, topped with brown potatoes, topped with a rich brown sauce, seasonal vegetables. sauce, sprinkled with Roquefort cheese. Pricing and availability subject to change. Special Events VTown Insider VTown Insider began during a porch conversation Upstairs at Touché and the Parisian Room between Jonathan Hauck and Joseph McHenry at Linwood Park in Vermilion, Ohio on July 1st, 2017. Jonathan asked Joseph, if he could build an App for Vermilion, Ohio that could highlight “What’s Whiskey from Around the World Dinner Happening” among local businesses on any given with Joe DeLuca week. Joseph said, “I’d like to give it a try.” Joseph had the initial prototype set up by July 3rd, 2017. Through Sunday, July 29, 2018 • 5:00 pm the next couple of months, Jonathan met with local $130 per person - Tax & Gratuity not included Vermilion business owners, Main Street Vermilion, and the Vermilion Chamber Of Commerce. The official A new event this year as we feature Whiskey From Around the World. Our good friend Joe DeLuca will lead us in a taste & study launch of Vtown Insider was during the 2017 Wool- of regions, different styles, ingredients, distilling and aging methods that make these whiskeys of the world unique. We will taste a lybear Festival in Vermilion Ohio. If your planning on half ounce of 13 whiskeys, with a five-course dinner prepared by Chef John D’Amico. visiting Vermilion it is a great app to have! Peppered Yellow Fin Tuna Salad, Lemon Vinaigrette Dressing Today, they have over 25,000 Visitors and Nikka “Coffey Grain” Whiskey, Japan 80,000 page views. Nikka “Taketsuru Pure Malt” Whiskey, Japan Hakushu Single Malt “12 Year” Whiskey, Japan http://www.vtowninsider.com/download-vtown-in- Scotch-Barreled Smoked Salmon Croque-Monsieur, Dill Cucumber Salad sider-app Green Spot “Single Pot Still” Whiskey, Ireland Yellow Spot “Single Pot Still Aged 12 Years”, Ireland The definitive Vermilion Visitor Guide is available Midleton “Very Rare” Whiskey, Ireland online at www.vtowninsider.com and on all mobile Cream of Ohio Corn Cappuccino, Parmigiano-Reggiano Foam devices in your Google or Apple store under Vtown Crown Royal “ExtraXRRare” Whiskey, Canada Insider. The App is constantly updated to provide House-Cured Kurobuta Pork Belly, Seasonal Wild Mushroom Glace de Viande reliable, local knowledge on what to do and where to Pappy Van Winkle “10” Year Bourbon Whiskey , Kentucky go in Vermilion. “Like Blantons “The Original Single Barrel” Bourbon Whiskey, Kentucky us” on Facebook at Basil Hayden “Dark Rye” Whiskey, Kentucky Vtown Insider to see Brasied Short Rib, Cassoulet de Chez François photos of Vermilion Johnny Walker “Blue Label” Blended Scotch Whiskey and regularly posted Glenmorangie “Signet” Single Malt Whiskey, Highland, Scotland events. Ardbeg “An Oa” Single Malt Whiskey, Islay, Scotland Fruits Napoleon, Berry Coulis Upstairs at Touché and the Parisian Room An American Beer Dinner Oregon Wine Tasting with Vintage Wine Featuring A Fine Collection Thursday, June 28, 2018 • 6:30 pm of Great Summertime Beers $85 per person - Tax & Gratuity not included Friday, June 8, 2018 • 6:30 pm $65 per person - Tax & Gratuity not included In 1965, the first pinot noir was planted in the Willamette Valley, Oregon starting a revolution in outstanding wines from this cool climate region. The valley is located between the Cascade Our first beer dinner of the year features a fine collection of craft breweries from around the Mountains and the Coast Range, spanning more than 100 miles. Over time other cooler climate country. The passion at Cavalier Distributors is craft brewing, so we asked them to showcase a varietals were added. Today there are over 400 bonded wineries and seven AVA’s. We will taste few of their top breweries. The dinner features a five-course dinner with seven crafted beers. five outstanding white wines and four pinot noirs form this outstanding wine region. Cream of Ohio Corn Cappuccino, Roasted Red Pepper Espuma Purée of Ohio corn soup, topped with a roasted red pepper foam. Cream of English Pea Cappuccino, Montrachet Goat Cheese Espuma Three Floyds “Imperial IPA “TBD”, Munster, Indiana Cuveè A Sparkling Wine, Anne Amie Amrita, Willamette Valley, OR 2016 Lamb Meatballs, Chive Yogurt Sauce Peppered Yellow Fin Tuna Salad, Lemon Vinaigrette Dressing Lamb meat balls with onions, garlic, shallots and fine herbs, garnished with chive yogurt sauce. White “Jazz Odyssey”, Teutonic Wine Company, Willamette Valley, OR 2016 Three Floyds “Alpha King IPA”, Munster, Indiana White “Sprockets”, Teutonic Wine Company, Willamette Valley, OR 2016 Stone “IPA”, Escondido, California Maryland Crab Cake, Bartlett Pear & Apricot Preserve Chez Francois Wagyu Slider, Coleslaw Pinot Gris“Three Vineyards”, Chehalem, Willamette Valley, OR 2016 Grilled wagyu slider topped with Gouda cheese, Chez coleslaw. Riesling, Chehalem, Willamette Valley, OR 2016 Dog Fish Head Seaquench “Gose” Ale, Milton, Delaware Jackie O’s “Gose”, Athens, Ohio Pekin Duck Agnolotti, Root Vegetable Brunoise & Duck Glace de Viande Pinot Noir “Perspective” Ayres Vineyard, Ribbon Ridge, 2015 Hand Made Potato Pierogis, Wild Mushroom & Vidalia Onions Pinot Noir, Stoller Dundee Hills, 2016 Potato Pierogis with sautéed wild mushrooms and Vidalia onions, veal glace de viande. Fat Heads Starlight “Lager”, Cleveland, Ohio Roasted Black Angus Hanger Steak, Hickory Smoked Woodland Wild Mushrooms North Coast Scrimshaw “Pilsner”, Fort Bragg, California Pinot Noir “Zephirine”, Roserock , Eola Hills, 2015 Pinot Noir “Breaking Ground”, Adelsheim, Chehalem Mts, 2014 Chocolate Brownie François, Coffee Ice Cream Jackie O’s Dark Apperition “Stout”, Athens, Oho Strawberry Napoleon, Madagascar French Vanilla Bean Ice Cream, Strawberry Coulis North Coast Old Rasputin “Stout”, Fort Bragg, California Upstairs at Touché and the Parisian Room A European Beer Dinner A Southern Rhone Featuring A Fine Collection Wine Dinner of European Beers with Vintner Select Thursday, July 12, 2018 • 6:30 pm Thursday, July 26, 2018 • 6:30 pm $65 per person - Tax & Gratuity not included $75 per person - Tax & Gratuity not included Our second beer dinner of the year features a fine collection of craft breweries from around the European continent. The passion at Cavalier Distributors is craft brewing, so we asked them to The Phoenicians and the Greeks were the first to cultivate the grape vine when they arrived on showcase a few of their top European breweries. The dinner features a five-course dinner with the Mediterranean coast around 600 BC, and the Romans really expanded things when they nine crafted beers. turned up about 400 years later. So what, you might ask, could possibly be ‘new’ or ‘under-the- radar’ in this area? Do we have a treat for you! Join us for a Southern France wine dinner hosted Cocotte Potted Pancetta Bacon, Cheese Fondue by Jennifer Stewart from Vintner Select as we feature a rosé, two white varietals and five red Pancetta with Ubriaco cheese fondue topped with Parmigiano-Reggiano cheese and pancetta crackling. varietals from this ancient wine region. Kroenbourg Blanc, France Mussels & Chorizo & Tomato Broth Tapenade Provençale Steamed mussels tossed with chorizo & a tomato broth, grilled baguette. Rosé “Corail”, Chateau de Roquefort, Provence, France, 2017 Bosteels Triple Karmelite, Belgium Bosteels Kwak, Belgium Summer Herb Goat Cheese Basket, Peppadews Quiche Loraine, Traditional Hollandaise Sauce Cassis Blanc, Domaine du Bagnol, Cassis, France, 2016 A classic quiche with smoked bacon, leeks, Gruyère cheese topped with a hollandaise sauce. Lirac Blanc, Domaine Lafond, Southern Rhône Valley, France, 2017 Weihenstephaner “Pilsner”, Germany Provençal Root Vegetable Soup with Pistou & Duck Confit Aecht-Schlenkerla Helles “Smoked Helles Lager”, Germany Les Baux de Provence Rouge, Mas de Gourgonnier, Provence, France, 2015 Portuguese Francesinha Sandwich, Francesinha Sauce Petite Avril Rouge, Clos du Papes, Southern Rhône Valley, NV Roast beef, chorizo, pork and Gruyère cheese sandwich topped with Francesinha sauce. Braised Domestic Lamb Shank, Ratatouille Edge Brewery “Hoptimista IPA”, Spain Minervois Rouge“Cuvèe Sentinelle”, Chateau Massiac, Languedoc-Roussillon. 2017 Hijos de Rivera “Vienna Lager”, Spain Ventoux Rouge, Domaine de Fenouillet, Sothern Rhône Valley, 2016 Madagascar French Vanilla Bean Pecan Ball and Luxardo Cherries Chocolate Mousse & Hazelnut Tuile Cookie, Black Currant Sauce French vanilla bean ice cream with pecans topped with chocolate sauce and Luxardo cherries. Maury, Domaine de Pouderoux , Pyrénées-Orientale, 2014 Jopen “Coastal Gose”, Netherlands La Trappe “Trappist Ale”, Belgium Page 10 Walla Walla has been a regional agricultural hub for more than a century; and it still abounds with crisp apples, juicy strawberries, tender asparagus, sumptuous and sweet onions. Nearly 2,000 acres of prime vineyards and more than 100 remarkable wineries.

Hawaiian Ahi Tuna, Daikon Radish Salad K Vintners An amuse bouche of lightly seared Hawaiian premium Ahi Tuna served cold, garnished with a daikon radish & heirloom tomato salad, lemon vinaigrette dressing. Washington State Wine Dinner Rosé, Charles Smith Winery, Washington, 2017 With Kelly Smith Peekytoe Crab Cake, Quince Preserve A petit crab cake accompanied with cucumber and jicama slaw, Thursday, June 14, 2018 • 6:30 pm topped with a Quince preserve, cayenne & lemon-infused olive oil. Chardonnay “Frenchman Hill”, Sixto, Columbia Valley, Washington, 2015 Walla Walla has been a regional agricultural hub for more than a century; and it Viognier, Art Den Hoed, Yakima Valley, Washington, 2017 still abounds with crisp apples, juicy strawberries, tender asparagus, sumptuous and sweet onions. Nearly 2,000 acres of prime vineyards and more than 100 D’Artagnan Coturnix Quail, Grenache Sun-dried Cherry Reduction remarkable wineries. Char-grilled boneless breast of New York Quail filled with quail and cherry stuffing, over root vegetables with a Grenache cherry reduction To make great wine requires outstanding grapes, and wine making and K and a baby watercress and cherry salad. Vintners, located in the great state of Washington, has both. These highly rated Grenache “The Boy” K Vintners, Columbia Valley, Washington, 2015 wines were first introduced in Ohio ten years ago and we were one of the first Syrah “Rock Garden” K Vintners, Walla Walla, Washington, 2014 restaurants to feature them. We love these wines, as they are well made, fruit- forward and delicious, and pair well with food. Duck Agnolotti, Glace de Viande Piedmontese ravioli, filled with roasted duck and root vegetables, finished Located at the base of the Blue Mountains in Walla Walla Washington, with a red wine and root vegetable and duck brunoise glace de viande. K Vintners opened its doors to the public in 2001. The property where the winery Sangiovese “Guido”, K Vintners, Walla Walla, Washington, 2015 sits was homesteaded in 1853. The winery grounds, with Titus Creek flowing Tempranillo “El Jefe”, K Vintners, Walla Walla, Washington, 2015 through the lawn and the old pioneer planted trees, is a little slice of heartland Americana. Roast Tenderloin of Veal, Hickory Smoked Woodland Wild Mushroom Roast tenderloin of veal with an herb risotto, topped with hickory smoked woodland wild Charles Smith, proprietor and winemaker, came to Walla Walla after 11 years mushrooms, garnished with baby long carrots with a Pomeroy mustard glace de viande in Scandanavia. Originally from northern California, he has been involved with Cab-Syrah “Creator”, K Vintners, Walla Walla, Washington, 2015 wine, personally and professionally his whole life. Red “Gratitude” Olson Brothers Vineyards, B Leighton, The Vineyards: K Vintners produces Yakima River Valley, Washington, 2015 wines from 2 distinctive viticultural zones: Raspberry Frangipane Tart, Raspberry Sorbert Wahluke Slope and Walla Walla Valley. A fruit tart filled with an almond frangipane topped with pastry cream with seasonal Each of these areas is unique and with raspberries, topped with an apricot glaze, raspberry sorbet, berry coulis. small lots of single vineyard Syrahs and Vino Moscato, K Vintners, Washingston, 2016 field blends of Syrah, Cabernet Sauvignon, Grenache, Tempranillo and Viognier, all of which are hand-picked, foot-stomped, $115 per person fermented with naturally occurring yeasts Tax & Gratuity not included and basket-pressed. Page 11 The Storming of the Bastille took place during the beginning of the French Revolution in 1789. The 14th was also chosen because the following year, the French people celebrated the Fête de la Fédération, which was a day to commemorate the temporary unity of the French nation.

Tapenade Provençale An amuse bouche of roasted tomato tapenade served in a sesame seed cone and micro greens. A Bastille Day Celebration Rosé, Chateau Virgile, Costières de Nîmes, France, 2017 With Gary Twining of Cutting Edge Selections Scotch-Barreled Smoked Salmon Croque-Monsieur, Dill Cucumber Salad Pullman bread filled with smoked salmon and Gruyère cheese, Sunday, July 15, 2018 • 6:00 pm lightly egg-battered and sautéed, dill cucumber salad. Chablis “Premiere Cru Cuvée Les Parges”, Servin, Chablis·Burgundy, France, 2015 Join us Sunday July 15, 2018 as we celebrate all things France for our annual Bastille Day Celebration. Joining us this year will be Maine Lobster Quiche, Truffle Hollandaise Certified Wine Educator Mr. Gary Twining of Cutting Edge A flaky pie crust, filled with savory custard with Maine lobster, eggs, cream, shallots and Gruyère cheese, Selections. We have known Gary for many years and he topped with a truffle hollandaise sauce and julienne summer truffles. Vouvray, Kraft, Loire Valley, France 2017 always brings knowledge and fun to wine events. Cutting Pinot Blanc, Albert Mann, Alsace, France, 2015 Edge Selection was founded in 1995 in Cincinnati, Ohio. They have an outstanding portfolio of wines. Pot-au-Feu of Wild Boar, Rabbit & Veal Sweetbreads, Trio Consommé Wild boar, rabbit, and veal sweetbreads over a Napa cabbage timbale with root vegetables and We begin the evening with a refreshing Rosé from cannellini beans, topped with a boar, rabbit and veal consommé, crackling brioche. Chateau Virgile. We will feature three white wines Beaune 1er Cru “Rouge”, Domaine Chanson Bastion, from classic growing areas. Our first white features a Côte de Beaune·Burgundy, France, 2016 Premiere Cru Chablis from Domaine Servin a mineral laced chardonnay from Burgundy. We couldn’t choose Tenderloin of Beef Napoleon, Roasted Bone Marrow & Espagnole sauce one or the other for the next white wine so we chose Roasted tenderloin of beef layered with a ragout of cannellini beans with root vegetables, potato galette, garnished with roasted bone marrow, shallot and red wine Espagnole. them both! We will feature a side by side comparison Château Croix Cardinale, Saint Emilion, Bordeaux, France, 2015 of two regions and two varietals Vouvray (chenin Chateau Boyd-Cantenac Josephine de Boyd, Margaux·Bordeaux, France, 2013 blanc) from Laurent Kraft located in the Loire Valley and a Pinot Blanc from Albert Mann in Alsace, both outstanding and Seared Loin of Breckenridge Colorado Lamb, Ratatouille Niçoise each unique. Loin of lamb lightly peppered, seared, served over a stuffed heirloom tomato fill with vegetable stew of eggplant, zucchini, tomatoes, onions and Provençale herbs, lamb and roasted tomato glace de viande. Our first red of the evening hails from Burgundy the Beaune 1er Gigondas, E. Guigal, Southern Rhône Valley, France, 2014 Cru “Rouge” from Domaine Chanson Bastion, this pinot noir is St. Joseph, E. Guigal, Northern Rhône, France, 2014 always a crowd pleaser. Château Croix Cardinale in Saint Émilion Poached Bartlett Pear, Long Clawson English Stilton and Chateau Boyd-Cantenac Josephine de Boyd in Margaux Poached Bartlett pear in sauterne, with cloves, nutmeg and cinnamon, served over an almond cookie provide us with a unique side by side of two distinct grape blends of with Long Clawson English Stilton, Madagascar French vanilla bean ice cream, sauterne coulis. Bordeaux. The Guigals have been making wine in the Rhône Valley Sauternes, Château de Rolland, Sauternes·Bordeaux, France, 2011 since 1946. We will feature a side by side tasting of Northern Rhône Tokaji “5 Puttonyos Red Label”, Royal Tokaji Company, Tokaji, Hungary, 2013 Valley (St. Joseph) versus the Southern Rhône Valley (Gigondas). We end the evening on a sweet note with a Sauternes from Château de Rolland located in Sauternes·Bordeaux. $115 per person Tax & Gratuity not included Page 12 The Boisset Collection owns twenty-seven wineris from France, England, Canada and California.

Ratatouille Nicoise Secret Indulgences A vegetable stew topped with a Parmigiano-Reggiano cheese Espuma. From The Boisset Collection Rosé “Digression”, Provence, France, 2017 Ohio Sweet Corn & Cheese Soufflé, Toasted Corn Nuts Thursday, August 2, 2018 • 6:30 pm Cocotte potted fondue with Grobe Family sweet corn served in a ramekin filled with Ubriaco cheese fondue and grated Parmigiano-Reggiano cheese, topped with toasted corn nuts. Join us Thursday, August 2, 2018 as we welcome to Chardonnay, Evoluna, Sonoma Coast, California, 2015 Chez François, Ingrid Greiser, National Sales Manager Chablis, Oceana, Chablis · Burgundy, France, 2015 at JCB Spirits for a thrilling tasting of the latest from Jean-Charles Boisset. Jean-Charles and his family own Cream of Seasonal Wild Mushroom Cappuccino, Truffle Espuma Raymond Vineyards in Napa Valley and DeLoach A wild mushroom cappuccino soup flavored with fine herbs, truffle espuma. Vineyards, and Buena Vista Winery in Sonoma Valley, Pinot Noir, Le Duc Noir, Sonoma Coast, California, 2016 Lyeth Estate in Sonoma County, Wattle Creek in the Char-Grilled, Farm-Raised Coturnix Quail, Black Currant Red Blend Reduction Alexander Valley and Lockwood Vineyard in Monterey A boneless “Coturnix” Quail filled with fig and quail forcemeat, served over sweet potato mousseline County, as well has twelve wineries in Burgundy, and finished with a quail, black currant Red Blend reduction. France. Imagine the potential wines that could be Zinfandel/Petit Sirah, American Vintage, California, 2015 created from these properties, Jean-Charles did! California Red Wine, Emancipation, California, 2015 In a world where extravagance is celebrated and Wild Boar Loin, Huckleberry Glace de Viande imagination is boundless, a new age of enlightenment Roasted lightly peppered wild boar loin, served over a Napa cabbage timbale filled begins... Introducing Secret Indulgence, a new, with wild boar confit, finished with a mountain huckleberry glace de viande. borderless portfolio of wines. This unique collection California Red Wine, Chronology, California, 2015 is a collaboration between Cabernet Sauvignon, Tarot, Napa Valley, California, 2014 Jean-Charles Boisset and thirteen winemakers from his Kobe Beef Short Rib, Red Wine Pancetta Bacon Glace de Viande family estates in France and Braised short ribs served in its natural juices with red wine and Pancetta bacon, California, who have created stewed lentils and aromatic spices with a jardinière of shallots, fennel and turnips. a wine world without Red Wine Blend, Confession, Napa Valley, California, 2015 bounds, Red Blend, Secret, Napa Valley, California 2015 embracing Delarobi Fruit Tart, Madagascar French Vanilla Bean Ice Cream the freedom A seasonal fruit tart filled with almond frangipane, pastry cream, topped with Ohio peaches and blueberries, to create a served with Madagascar French vanilla bean ice cream, finished with a blueberry coulis. portfolio of daring, limited- production wines on the cutting $120 per person edge of style! Tax & Gratuity not included Page 13 Italian wine has been produced for over 4,000 years, and Italy is considered the perfect environment to grow wine, due largely to it’s climate.

Cream of Ohio Corn Cappuccino, Roasted Red Pepper Espuma Italian Wine Dinner An amuse bouche of purée of Ohio corn soup, topped with a red pepper foam. Rosato “Irpinia”, Terredora di Paolo Rosaenovae, Campania, Italy, 2016 Viase Wines with Rudy Bastille Maple Brook Farm Burrata, Summer Cherry Heirloom Tomatoes Thursday, August 9, 2018 • 6:30 pm and Gulf Shrimp Summer field greens mixed with cherry heirloom tomatoes tossed with avocado and Gulf of Vias Imports Ltd. is an importer, distributor, and above all, a Mexico sweet baby shrimp basil vinaigrette dressing, topped with Vermont Burrata. Sauvignon Blanc, Tenuta San Leonardo, Alto Adige, Italy, 2016 company dedicated to expressing the history, sense of place, Greco Di Tufo, Terredora DiPaolo, Campania, Italy, 2016 and devotion to craft of all our producers through the art of wine. Vias strives to provide our clients with access to the most Maine Lobster Zucchini Blossom, Traditional Hollandaise Sauce comprehensive wine portfolio possible, by offering fine wines Sautéed Erie County zucchini blossom filled with a Maine Lobster stuffing that embody the distinct terroir and character of each wine topped with hollandaise sauce. region we represent. What sets us apart from others is our Gavi di Gavi “La Meirana”, Broglia, Gavi·Veneto, Italy, 2016 commitment to providing a vast array of indigenous varietals Potato Gnocchi & Roasted Red Tomatoes, found in their respective growing regions. Rabbit Confit, Glace de Viande Sautéed potato gnocchi mixed with roasted red tomatoes, petit shiitake mushrooms and fine From the beginning, Vias has fostered a culture of education herbs finished with rabbit confit and tossed with a rabbit glace de viande. in order to ensure that every employee Cataldi Montepulciano d’Abruzzo “Malandrino”, has a thorough understanding of the Luigi Cataldi, Tuscany, Italy, 2015 estates and regions they represent. Vino Nobile Di Montepulciano Reserva, Fatorria del Cerro, This commitment to wine education Tuscany, Italy, 2015 has become a pillar of Vias’ company Roasted Australian Lamb Shanks, Sauce au Naturel philosophy and a thread that runs through Roasted lamb shanks in its natural juices with braised cannellini beans every element of our work. Our portfolio and a mirepoix of root vegetables. is a labor of love. It contains a careful Brunello di Montalcino, Camigliano, Tuscany, Italy, 2012 selection of Italian producers that reflects Vigneti Delle Dolomiti IGT, Tenuta San Leonardo, Trentino, Italy, 2011 the vast diversity of Italy’s regions and the Sagrantino di Montefalco, Colpetrone, Tuscany, 2010 native varietals that call them home. With Ohio Peaches François, over 200 wines featuring indigenous Italian Madagascar French Vanilla Bean Ice Cream varietals in our portfolio, we explore the Marinated Ohio peaches with Sauvignon Blanc, served over an diversity this peninsula has to offer at the highest quality level almond cookie with French vanilla bean ice cream. by going beyond the standard Italian offerings of an American importer; and crafting relationships with producers of different sizes who actively preserve their local winemaking traditions. $115 per person Tax & Gratuity not included California is the leading wine producing state—making more than 90 percent of all U.S. wine—and also ranks first in wine consumption. Page 14 Californians enjoy nearly one in five (18 percent) of the bottles consumed in the United States.”

Citrus-Cured Ora King Salmon, Ohio Blackberry & Petit Watercress Salad, Citrus Vinaigrette Extraordinary California House-cured salmon, Ohio blackberry and watercress salad tossed with a citrus vinaigrette. Sparkling Wine “Rosé”, Domaine Carneros, Carneros Valley, NV Wine Dinner Sauvignon Blanc, Illumination, Napa Valley, 2017 Thursday, August 30, 2018 • 6:30 pm Chardonnay, Salus, Staglin Family Vineyards, Napa Valley, 2016 Duck Ballotine, Cherry Glace de Viande Our annual Extraordinary California Wine Dinner will A poached duck ballotine served over a date and sweet potato mousseline take place at the end of August, it seems Bill Fox likes to finished with a rich duck & cherry glace de viande. Red Blend “Sagacious”, Law Estate, Paso Robles, 2013 get back to Naples earlier and earlier each year, we told Red Blend “Optimus”, L’Aventure, Paso Robles, 2014 him he should stay and enjoy the beautiful Autumn season Red Blend “The Perfectionist”, Linne Calodo, Paso Robles, 2016 of Northern Ohio. This year’s line features an outstanding array of highly rated, difficult to find, delicious red wines Char-Grilled Farm-Raised “Coturnix” Quail, Fig & Prosciutto de Parma Ham from Napa Valley to Paso Robles. A boneless “Coturnix” Quail filled with fig and Prosciutto de Parma ham, herb polenta quail and fig Cabernet Sauvignon reduction. We start the red wine flights with a trio of fabulous red Cabernet Sauvignon “Animo”, Michael Mondavi, Atlas Peak·Napa Valley, 2014 Rhône blends from Paso Robles. These wines have limited Cabernet Sauvignon “Estate”, Darioush, Stag’s LeapNapa·Valley, 2015 availability and are rarely seen in Ohio. The dinner Cabernet Sauvignon “Beckstoffer Dancing Hare”, Tuck, Napa Valley, 2015 continues to the Napa Valley where we have selected nine Sous-Vide Wild Boar Loin, Black Currant Glace de Viande outstanding Cabernet Sauvignons from the 2013, 2014 Loin of wild boar, served over butternut squash, wild boar and black currant glace de viande. & 2015 vintages. We have asked Heidleberg Distributors Cabernet Sauvignon “Estate”, Staglin Family Vineyards, Napa Valley, 2014 to showcase their best of the best, so no wine with a score Cabernet Sauvignon “Estate”, Spottswood, Napa Valley, 2014 under 93 points was chosen, with most of these red wines Cabernet Sauvignon “Cask 23”, Stag’s Leap Cellars, Napa Valley, 2014 rated 95 plus by the Wine Advocate. What a way to start Certified Angus Beef® Short Rib, Summer Truffle Risotto your Labor Day Weekend!!!! Braised short rib of beef served in its natural juices, atop summer truffle risotto, finished with a Cabernet Sauvignon wine sauce. Cabernet Sauvignon, M by Mondavi, Michael Mondavi, Napa Valley, 2013 Cabernet Sauvignon “Private Reserve”, Beringer, Napa Valley, 2014 Cabernet Sauvignon “To Kalon Reserve”, R. Mondavi, Napa Valley, 2014 California Apricot Tart, Madagascar French Vanilla Bean Ice Cream A fruit tart, filled with an almond frangipane, topped with pastry cream with seasonal apricots, topped with Chantilly cream, served with a French Vanilla bean ice cream and apricot coulis. Sauvignon Blanc “Late Harvest”, Honig, Napa Valley, 2016 $195 per person Tax & Gratuity not included Page 15 For Town Festivals to Artists in the Park, call the Vermilion Chamber of Commerce at (440) 967-4477.

Main Street Vermilion is a terrific organization that The Local Farm Market organizes great summer events for the citizens and friends During the summer months we are fortunate to of Vermilion. Everyone is welcome. For further information purchase in season the farm-fresh produce from small check out their web page www.DiscoverVermilion.com family-owned farms in our area. Each farm has its own Below are a few of their events: specialty and all are open to the public. We have put together a list of our favorite farms located around Vermilion and Huron, and their specialty items: Featured Summer Events in Vermilion Third Thursdays, Music, Flowers & A Sunset Novotny Farm Market ...... (440) 967-5757 The Third Thursday, Music, Flowers and A Sunset extravaganza returns to Farm-fresh produce sourced from local farms and Concord Grapes in September downtown Vermilion on June 15th (July 20, August 17, September 21). Aufdenkampe Family Farms ...... (440) 984-3844 Featuring 20+ musical groups and individuals from virtually every musical An array of seasonal vegetables and fruits. They grow everything they sell. genre will be performing ABSOLUTELY FREE for your listening pleasure www.afamilyfarm.com while you browse the shops, boutiques and restaurants of quaint and historic Miller’s Orchards...... (440) 965-7077 downtown Vermilion. The fun will begin at 6:30pm until sunset. Come and Cherries and Peaches. Located in Amherst. join us on Main Street and Liberty Ave.This is a classy event that ties in perfectly with Chez François and Touché. Krieg’s...... (440) 988-9228 Strawberries in June and Sweet Corn in late July. Scenic Riverboat Cruises The Blueberry Farm On Baumhart Road south of Route 2 Enhance your dining experience at Chez Francois with a pre-dinner cruise on Truly unbelievable Blueberries in July & August the Vermilion River in a Duffy Electric Launch. LakeShore Electric Boating Hahn’s ...... (419) 433-7701 will provide a 45 minute escorted tour of the Vermilion Harbor with pick-up Sweet Corn from late July through September. and drop-off at the dock in front of the Riverfront Café entrance. Our 21’ electric launches have upholstered seats around a central table for drinks and Grobe’s Fruit Farm ...... (440) 322-8312 snacks. Side windows, which may be raised or lowered, and a full canopy top Apples, Sweet Corn and Pumpkins in the Fall. protect you from the weather. A Captain/Riverlorian can provide a historical Quarry Hill Orchards & Winery ...... (419) 588-2858 tour of the river, or you may choose to simply cruise along almost silently, Apples, Peaches, Pears, Plums, Nectarines and Wine. Located in Berlin Heights. enjoying quiet conversation as you view waterfront homes, beautiful gardens, and a variety of boats and waterfowl. Hillcrest Orchards ...... (440) 965-8884 A vast array of Apples including the Ever Crisp. Located in Amherst. Call for reservations: 440-967-4221 Firelands Winery ...... (419) 625-5474 Extraordinary wines at reasonable prices. Located in Sandusky. Paper Moon Vineyards ...... (440) 967-2500 Offers tastings and sales of quality regional and Vinifera Wines. Located in Vermilion. PRSRT STD U.S. POSTAGE PAID CLEVELAND, OH 555 Main Street PERMIT #2180 Vermilion, Ohio 44089

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Summer 2018