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CHEZ FRANÇOIS Restaurant Volume 25 Issue 2

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CHEZ FRANÇOIS Restaurant Volume 25 Issue 2 Summer 2011 CHEZ FRANÇOIS Restaurant Volume 25 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, Twenty-five years, it is hard for us to believe that we have been in Vermilion for a quarter of a century! Someone asked us if we felt lucky. How so, we asked...you know lucky that we were rated the best restaurant in Ohio by the Zagat Survey for the sixth straight year...lucky that we have been successful for 25 years that sort of luck. We responded Of Course we feel lucky. First we were lucky we were born in the United States of America, lucky we had the parents & grandparents we had, Lucky we grew up in the neighborhood we did, lucky we had the education that we had, Lucky that we have good health, Lucky that Frank Mars and Society Bank gave us the loan to open Chez Francois, lucky we have the wives, children, brothers and sisters who supported, guided and helped us through the years. We are also lucky to have the staff the past twenty-five years who have stood by our sides, Lucky for the patrons we have and Lucky that God has blessed us. We know a few things, the harder one works, the luckier one gets and its better to have good luck than bad. Lucky...darn right! We have a new website, if you have not noticed, that allows you to see upcoming wine dinners and special events. You may also make reservations through this site. You can also join us on Facebook for the latest events and daily features or send us your email and we will include you in our weekly email blasts. We have a series of outstanding wine dinners, beginning with a California wine dinner on June 23rd, followed by our annual Bastille Day Celebration on July 10th and finally an Italian Wine dinner on August 11th. The Parisian Room and Touche continue to gain popularity and offer a casual, impromptu and lively environment. To follow the latest happenings at Touche please consider joining our Facebook Page. We hope to see you this summer. Bon Appétit, Matthew Mars/Proprietor John D’Amico/Executive Chef • Proprietor PagePage 2 Chez François is only 45 minutes from Cleveland and 70 minutes from Toledo. Hours of Business Places to Stay Inside this Issue Tuesday, Wednesday & Thursday The Gilchrist House B&B Summer Menus.....................................................Page 3, 4 (440) 967-1237 5:00-9:00 PM Touché..................................................................Page 6, 7 Captain Montague’s B&B Friday & Saturday (419) 433-4756 www.captainmontagues.com Petit Wine Dinner and Special Events .................Page 8, 9 5:00-10:00 PM Holiday Inn Express Riverfront Room.....................................................Page 10 (440) 967-8770 Sunday A California Wine Dinner......................................Page 12 4:00-9:00 PM Lake Breeze Inn Thursday, June 23 866-870-1498 Closed Mondays A Bastille Day Celebration.....................................Page 13 Harbour Town Guesthouse Sunday, July 10 B&B 440-935-2113 HarbourTownGuesthouse.com An Italian Wine Dinner .........................................Page 14 Thursday, August 11 Sawmill Creek 419-433-3800 Summer Events.......................................................Page 15 Our summer menus and summer hours start Tuesday June 15, 2011. 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 go 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 The Cheese Shop at the West Side Market supplies us with cheeses 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. Then we know summer is here! The second call from the brothers is in regards to Alaskan King Salmon and Black Cod from the Pacific Northwest. These two items are Chez classics and remain on our menu throughout the summer months. And although his bee hives have been damaged, the past several years, Mr. Jim Shupe has still been able to provide 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. Chops! We love chops especially from the Radis Brothers at Blue Ribbon Meats who supply us with Pork Chops that we match with fresh apricots and Veal Chops that we top with summer Italian truffles and Lamb Chops served with roasted heirloom tomatoes. We serve these chops all summer long. 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........................................................$9.95 Dover Sole, à la Véronique.............................................................................$42.95 French onion soup with toasted crouton and Gruyère cheese. Sautéed European Dover sole with toasted sliced almonds, grapes and whole butter. Homard Bisque, en Croûte.......................................................$11.95 Saumon au Raifort, Maitre d’hôtel .................................................................$30.95 Rich lobster bisque seasoned with garlic, shallots and tarragon Seared filet of Atlantic Salmon topped with fresh horseradish crust and an herb butter sauce. topped with puff pastry. Assiette de Coquillage au Basilic ....................................................................$32.95 Artichaut à l’Alouette ..............................................................$10.95 Medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island California artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded mussels, Pasta Neck clams and escargot served over spinach fettuccini with mushrooms, diced with hazelnuts and served with a Dijon honey mustard/raspberry sauce. tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil-infused olive oil.. Escargot Basilic.......................................................................$13.95 Snails in the shell with a blend of sweet basil, garlic, shallots and sweet butter. Escalope de Veau aux Fruits de Mer ................................................................33.95 Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Homard et Saint André en Croûte ............................................$13.95 Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill. Maine lobster and Saint André cheese wrapped in puff pastry, baked and served with a black currant sauce. Ris de Veau Grenobloise.................................................................................$30.95 Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce. Coquilles Saint Jacques à la Parisienne.....................................$13.95 Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, Suprême de Volaille aux Noisettes et aux Crustacés.........................................$30.95 seasoned with garlic, shallots, Dry Sack Sherry, and Reggiano cheese. A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, a hazelnut Served in a natural sea shell with duchess potatoes. sweet potato mousseline cake, sauced with an apple and mushroom Frangelico cream sauce. Shrimp Martini .......................................................................$14.95 Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande.....................$34.95 Shrimp cocktail served with an avocado, cucumber and red onion salad A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped and cocktail sauce. with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande. Carpaccio de Filet de Beouf aux Champignons Sauvage ............$14.95 Carré d’Agneau à la Provençale .....................................................................$38.95 Carpaccio of “Prime” beef tenderloin, topped with aged balsamic Roasted Australian rack of lamb, topped with a roasted tomato-herb crust,
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