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CHEZ FRANÇOIS Restaurant Volume 32, Issue 2

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CHEZ FRANÇOIS Restaurant Volume 32, Issue 2 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 the Catanese 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 with Hog 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
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