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, summer beans, vinegar, Alba white truffle oil, shaved Parmigiano-Reggiano cheese, braised cipollini onions, eggplant, garlic, and olive sauce au natural. cracked black peppercorn and sautéed wild mushrooms. Truite Fumée, Cécile ...... $10.95 Filet de Boeuf au Stilton ...... $36.95 Natural applewood-smoked Rainbow Trout served with marinated Center-cut filet mignon, grilled, topped with aged English Stilton cheese, garnished asparagus and a chive-infused olive oil. with a cheese crisp and baked polenta, served with a Ruby Port wine sauce. Pâté Maison...... $9.95 Filet de Boeuf Wellington à la Périgourdine...... $38.95 Chicken liver pâté with green peppercorns, hard boiled egg, red onion, Center-cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, caperberries, calamata olives, cornichons and crackers. mushroom duxelles and black truffles with sauce Perigueux. Page 5 A personalized Chef’s Dinner for you and your friends is a great way to celebrate a special birthday.

Chef John D’Amico’s Signature Dinner Gazpacho, Avocado Espuma A cold vegetable soup flavored with tomatoes, scallions, avocado, cucumber, green and red peppers and spices, topped with an avocado foam. Our Signature Dinner is available everyday. This menu does not need total table participation, but gives you the opportunity to Sautéed Crisfield Maryland Soft-Shell Crab, experience a multi-course dinner. The menu changes bi-monthly and Basil Butter Sauce Maryland soft-shell crabs dusted in flour with a basil butter sauce, features the most seasonally fresh food items available in the served over sea beans and fennel. marketplace and Chef John D’Amico’s latest creations. The menu can also be Maine Lobster Zucchini Blossom, Dill Hollandaise Sauce paired with wine to create your own small Sautéed Erie County zucchini blossom filled with a Maine Lobster wine dinner. This is a great way to entertain stuffing, topped with dill hollandaise sauce. business associates or a great excuse to get Seasonal Sorbet together with friends. This menu features wonderful produce Char-Grilled Tournedo of Beef, Chanterelle Mushroom Sauce from local Ohio farms-produce such Char-grilled Tournedo of beef topped with Montrachet goat cheese, as English Peas, Sweet Corn, String served with a Chanterelle mushroom and whole grain mustard sauce, Beans, Heirloom Tomatoes, Peaches, with seasonal vegetables and herb risotto. Blueberries, Raspberries, summer root Fromage du Jour vegetables and Chanterelle Mushrooms Imported French cheeses du jour, with dates, membrillo, almond/fig cake from Washington State. From the ocean and fruit bread. we feature Chesapeake Soft Shell * Supplemental Charge $9.95 * Crabs, Alaskan King Salmon, Grouper and Florida Snapper. Kobe Beef Short Dessert Du Jour Ribs and Breckenridge Lamb from Seasonal dessert of the day. Colorado will also appear on this menu. $65.95 per person A sample menu is shown on the right: Tax & Gratuity not included For years Mr. Jim Irwin would inquire if I wanted to display his famous Thistle #3 sailboat at Chez Francois. The legendary sailboat had been # gathering dust in his warehouse for years and he felt that it should be Thistle 3 displayed somewhere. I never thought I had the room for this boat, that is until we opened Touché . Touché afforded the height and space...needed at to display this cool boat, so in the summer of 2007 we securely fastened Thistle #3 from the ceiling of Touché. The roots of the Thistle Class sailboat reach back to the 1930's when Gordon K. (Sandy) Douglass, the designer of the Thistle, Highlander and Flying Scot, raced against Uffa Fox, the famous English sailor, yacht designer and author. For our weekly specials and upcoming events Sandy first went to England as a member of the U. S. Olympic rowing team at Touché, please join our Facebook webpage. and only later began racing sailboats, starting with sailing canoes and then sailing and designing International 14's in order Thirsty Thursdays to try and wrest the Prince of Wales Cup from Uffa Fox's English team. Our Thirsty Thursday features Mojitos, After World War II Sandy, who was living in Vermilion, Ohio sensed that the returning soldier boys would Margaritas and other cocktails made want a three person sailboat to race, rather than the smaller two person International 14. He also realized from freshly-squeezed lemons & that the high performance of the “14” should be retained in the new design. Working in the Sail Loft limes and imported beer Building on the Vermilion River where Chez François Restaurant is currently located, Sandy designed specials. and built the prototype for the Thistle. Helping him was Mr. John Lovett Sr. who also lived in Vermilion at the time. Martini Fridays Our Martini Fridays feature a fine selection The boat was scoffed by the old timers who proclaimed that the boat would never be able 3 of martini’s that best exemplify the summer to handle the rough chop of Lake Erie and that it carried too much sail for safety. Sandy season. Please join us as we salute the end of proved them all wrong in a now famous Bay Week of 1945 where he started last with all the week and the start of the the smaller boats and in a heavy air race passed every boat ahead of him to finish first weekend. overall boat for boat. Thus the class was born. Orders for the boat came in and The Douglass and Mcleod Saturdays Rum Boat Company was formed to produce the boats. The Thistle #3 was actually the Cocktails first Thistle ever built. The prototype was destroyed. Sandy Douglas wanted hull Each Saturday we will feature a #1, and Dick Shaw, charter member of Fleet Number 1 was anxious for boat #2. variety of rum drinks and fine John Lovett Sr. didn't care what number he had, he just wanted a boat. So his, sipping rum. although the first one produced, was actually #3. The boat is now displayed at Touché of Chez François where it all started. Touché Presents Touché Specials A Summer Pre-Fixed Dinner A sample of what you will find on our extensive menu. - First Course - Seasonal Soup du Jour - $10.95 Shrimp & Spinach Fettuccini, Herb Butter Sauce - $12.95 Seasonal soups featuring Wild Mushroom, English Pea, Ohio Shrimp & spinach fettuccini topped with an herb-butter sauce Summer Soup du Jour Cappuccino Summer soups featuring Wild Mushrooms, English peas, Asparagus and Field Carrots. with Parmigiano-Reggiano cheese. Ohio sweet corn, Gazpacho, Cucumber and Vichyssoise. Lobster Bisque, Fleuron - $11.95 Seared George’s Bank Sea Scallop, Lobster Risotto - $12.95 Or A bowl of rich lobster bisque flavored with Dry Sack Sherry, A seared sea scallop served over lobster risotto, Chez François Summer Salad tarragon and topped with a fleuron. garnished with micro greens. Salads of the season featuring Ohio summer mixed field greens, spinach and heirloom tomatoes, garnished with Steamed Prince Edward Island Mussels - $12.95 matching crumbled imported cheeses. Soupe à L’Oignon Gratinée - $9.95 Steamed mussels tossed with a smoked salmon cream sauce, A terrine of French onion soup with a toasted crouton garnished with smoked salmon. topped with Gruyère cheese - Second Course - Shrimp Martini - $14.95 Summer Lake, Chez François Seasonal Salad - $10.95 Shrimp cocktail served with an avocado, cucumber and red onion Ocean & Gulf Stream Catch, du Jour Salads of the season featuring Ohio seasonal mixed field greens, salad and cocktail sauce. Featuring seasonal fish such as halibut, king salmon, spinach and heirloom tomatoes garnished with crumbled cheeses. swordfish, perch, walleye, scallops, sole, barramundi, and Braised Kobe Beef Short Rib - $12.95 grouper with summer garnishes and sauces. Tapenade Provençale - $9.95 Braised beef short ribs simmered with a spicy Moroccan barbeque Or Roasted tomato and olive tapenade, drizzled with extra virgin olive sauce with sweet potatoes. Roasted & Grilled Meats oil served with crostini. Panini Croque Monsieur - $12.95 Short ribs, chicken, filet mignon, lamb, duck, pork and veal served with summer garnishes and sauces. Fromage du Jour - $12.95 Grilled, Gruyère and traditional baked ham sandwich garnished with Imported French and domestic cheeses served seasonal relishes, served on sourdough bread. - Third Course - with seasonal chutney and crostini. Panini Trio Fromage - $10.95 Seasonal Fruit Tart, Chez François Grilled, Gruyère, Havarti and Tillamook Cheddar cheese sandwich Selected Vanilla Bean Ice Cream Artichaut à l’Alouette - $10.95 garnished with seasonal relishes, served on sourdough bread. Summer tart featuring strawberries, raspberries, California artichoke hearts, sautéed, stuffed with alouette cheese, blackberries, peaches and cherries lightly breaded with hazelnuts and served with a Dijon honey Assiette de Poisson Plate - $15.95 filled with almond frangipane and Chantilly cream served mustard/raspberry sauce. Smoked Salmon, smoked trout and shrimp cocktail served with with Chez François vanilla bean ice cream. marinated vegetables and crostinis. Assiette de Charcuterie Plate - $14.95 Chez François Pre-fixed menu $25.95 Country pâté of pork and veal, chicken liver pâté, Prosciutto de Parma Pommes Frites, Poutine - $8.95 Available only in the Touché Lounge French fries mélange topped with Cabernet Sauvignon wine sauce ham and Saucisson served with marinated vegetables, crostini and This menu changes weekly. Dijon mustard. sprinkled with Roquefort cheese. Upstairs at Touché and the Parisian Room The concept of our “Petit” wine and beer dinners began last season. These smaller dinners feature a four-course prix- fixe menu, with matching wine or beer, a less formal atmosphere and are priced accordingly. Our special events revolve around a special day or event.

An Artisan Craft Beer Dinner Lapostelle with The Sprecher Brewing Company Chilean Wine Dinner of Milwaukee, Wisconsin Thursday July 28, 2011 - 6:30 pm Thursday June 9, 2011 - 6:30 pm Lapostolle was founded by the Marnier Lapostolle family Located in downtown Milwaukee, Wisconsin The Sprecher from France in 1994. The Marnier Lapostolle family, founders Brewing Company was was founded in 1985 by RANDAL and owners of the world-renowned liqueur Grand Marnier, SPRECHER. Please join us as Chef John D’Amico creates a prix are known for producing spirits and liqueurs. In creating Lapostolle, the Marnier-Lapostolle family has pursued the same uncompromising approach to quality that made Grand Marnier a world-wide success. Their objective fixe menu matching six artisan beers from this award winning is simple as it is ambitious: to create world-class wines using French expertise and the superb terroir of Chile. brewery. Cream of English Pea Cappuccino, Montrachet Goat Cheese Espuma Hefe Weiss Cream of English pea soup topped with a Montrachet goat cheese foam. Braised Pork & Chez Coleslaw Slider Sauvignon Blanc “Casa”, Lapostolle, Rapel Valley, Chile, 2009 Braised pulled pork topped with Chez coleslaw and Peppadew peppers. Sancerre, Château de Sancerre, Loire Valley, France, 2009 Noble Pilsner Ashland County Rabbit Ballotine, Rabbit Syrah Glace de Viande Scotch Egg, Dijon Mustard Garlic Mayo A Ballotine of rabbit served on a wild mushroom Brunoise timbale topped with a rabbit glace de viande. Hard boiled egg crusted with seasoned pork sausage and lightly breaded with panko breading. Carmenère, Lapostolle, Rapel Valley, Chile, 2009 Mai Bock Seasonal Spring Beer & Pub Ale Syrah “Cuvèe Alexandreo Las Kuras Vnyd”, Lapostolle, Cachapoal Valley, Chile, 2008 Cassoulet de Chez François Roast Tenderloin of Beef, Wild Mushroom Ravioli Simmered white beans and root vegetables with a rich broth served with Banger and Andouille Roasted beef tenderloin with herb risotto, topped with a wild mushroom ravioli. sausage, topped with crunchy applewood smoked bacon. Cabernet Sauvignon “Casa”, Casa Lapostolle, Rapel Valley, Chile, 2009 *Clos Apalta, Apalta Vineyard, Lapostolle, Colchagua Valley, Chile, 2007* Double IPA *supplemental $8.00/2 oz. pour* Porter Ice Cream Float Cold Grand Marnier Soufflé, Grand Marnier Crème Anglaise Sauce Madagascar French vanilla bean ice cream, chocolate sauce, Dolce de Leche, A cold grand marnier soufflé dome, white génoise cake, crème anglaise sauce and raspberries. Spanish almonds and raspberries floated with Generation Porter Grand Marnier “Cordon Rouge”, Marnier Lapostolle Family, France Generation Porter Navan, Marnier Lapostolle Family, France $40.00 per Person - Tax & Gratuity not included. $50.00 per Person - Tax & Gratuity not included. A Cheese & Beer Dinner with Great Lake Brewing Company & The Cheese Shop Wednesday, August 3, 2011 - 6:30 pm Join us Wednesday August 3, 2011 as we feature a Cheese & Beer California Wine Dinner with Rombauer Vinyards dinner with Mr. Dion Tsevdos, proprietor of The Cheese Shop and Wednesday, August 24, 2011 - 6:30 pm Ryan Lundenberger of Great Lakes Brewing Company. We will feature a five-course tasting menu sampling eight beers and ten cheeses from around the world. Rombauer Vineyards sits on a picturesque hill that over looks the Napa Valley. Rombauer was founded by Koerner and Joan Rombauer in 1982. The winery is one of the few in the Napa Valley Holy Moses White Ale area that features caves which provides the perfect temperature and humidity conditions for aging Rombauer wines. Trio of Goat Cheese & Summer Pea Soup Cappuccino & Assorted Goat Cheeses Trade journals and wine enthusiasts consistently rank Rombauer wines high, and many of the A trio of goat cheese with crostini served with a baby cappuccino of cream of English pea finest restaurants across the country offer Rombauer wines on their wine lists. soup topped with Montrachet goat cheese foam. The Rombauer family has had a long history with food and wine. Most notably, Irma Rombauer The Wright Pils is known for writing the famous cooking book, The Joy of Cooking. Rombauer wines are the perfect accompaniment to good food and good friends. A Duo of European Cave Aged Cheese & Soupe à L'Oignon & Oxtail, Gratinée Cream of Ohio Corn Cappuccino, Roasted Red Pepper Espuma French onion soup and braised oxtail served in a Lyon head soup bowl Cream of Ohio corn soup topped with a roasted red pepper foam. topped with a toasted crouton and Gruyère cheese. Chardonnay, Rombauer Vineyards, Carneros Valley, 2009 Burning River Pale Ale and Commodore Perry IPA Wild Mushroom Strudel, Truffle Hollandaise Sauce A Duo of Washed Rind Cheese & A flaky phyllo dough filled with summer wild mushrooms, Croque Monsieur, Emantheler cheese baked golden brown, served with a truffle hollandaise sauce. A traditional Croque monsieur Pullman loaf sandwich filled with black forest Ham and Merlot, Rombauer Vineyards, Carneros Valley, 2007 Emantheler cheese lightly dipped in an egg batter, sautéed, served with marinated relishes. Kobe Beef Short Rib, Pancetta Bacon Wine Sauce Dortmunder Gold Braised beef short rib, served over a Roquefort creamy herb polenta topped with a Pancetta bacon wine sauce garnished with watermelon and black radish curls. A Trio of Blue Cheeses from around the world. Cabernet Sauvignon “Diamond Selection” Rombauer Vineyards, Napa Valley, 2006 Chocolate Ganache Cheesecake, Caramel Sauce Cabernet Sauvignon, Rombauer Vineyards, Napa Valley, 2007 Chocolate cheesecake served with an oatmeal crust, topped with chocolate ganache icing Cherries François, Zinfandel Reduction with seasonal berries and caramel sauce . Marinated cherries in a Zinfandel sauce, over an almond cookie with French vanilla bean ice cream. Oatmeal Stout and Edmund Fitzgerald Porter Zinfandel, Rombauer Vineyards, Napa Valley, 2008 $40.00 per Person - Tax & Gratuity not included. $50.00 per Person - Tax & Gratuity not included. The Riverfront Cafe Voted Second Best Waterfront Dining in America! Twenty-five years ago when we first opened Chez François, we had a vision to create a casual but sophisticated, alfresco, riverfront dining experience. We’ve succeeded. In fact we think we offer the only upscale, waterfront dining on the Northcoast of Ohio. In fact, Power and Motor Yacht Magazine voted our Riverfront Café second best waterfront dining in America! Our Riverfront Cafe is enclosed with sliding glass doors. The glass doors allow us to enclose the cafe during bad weather or have an open air café when the weather permits. The cafe is open for casual dining beginning Memorial Day weekend. Following are a few commonly asked questions about the Riverfront Café: What is appropriate attire? As mentioned, casual but sophisticated. Shorts are fine, golf or boating attire is also fine. Please no tank tops or swimsuits. Do we take reservations? Absolutely! The café is busy Tuesday through Sunday. If you are interested in dining outside, we encourage reservations. Do you have boat slips available? Yes! We can accommodate boats up to 63 feet in length with drafts of about six feet deep. We also take reservations for your boat. The Vermilion Public Boat docks are located next to the restaurant. They offer overnight accomodations as well as electricity and water. (440) 967-7087. Is the menu the same inside and outside? We offer an outdoor menu that is very similar to the indoor menu, but with a few lighter entrees. The Seasonal Specials Menu is the same indoors and outdoors. What hours is the café open? The café hours are the same as the indoor dining hours except on Saturdays when we open at 4:00 pm. Is the Café open for lunch? No. What is the difference between inside dining and outside dining? Pure and simple the outside is informal; the atmosphere is more relaxed and perhaps a little boisterous at times. What It Takes to Be Number One

Being exceptional is not a some-times thing, it’s an Full-time and all-ways thing. One doesn’t become exceptional in business by doing (things) right once in a while, but rather by doing right all the time. Being exceptional is a habit and involves going the extra mile for the guest and doing more than the competition is willing to do for guests. Unfortunately being mediocre is also a habit. There is no room for mediocrity in our industry/business. As competition increases and improves, diners become more sophisticated and can easily discern a mediocre restaurant from an exceptional one. John and I constantly dine at other restaurants and a few are exceptional, but many are mediocre. There is no enjoyment for us to dine at a mediocre restaurant that we know could be better. It has always been an American quest to be first in anything we do. We have chosen to be exceptional. Every time one applies their trade, it must be done from the ground up - from the soles of the feet, through the heart and to the head. Some work entirely with their heads, which is all well and good, as being smart certainly helps in the quest to be Number One. Most importantly, in our business, one must always work with the heart and every fiber of the body. And if one is fortunate enough to be both wise and work with their heart, they need not worry about coming in second. Running a top-notch restaurant is a unique trade, but is similar to any organization in the quest to be the best. It is not easy and takes Discipline, Dedication and Determination. It also means never being satisfied, as satisfaction can easily lead to complacency, and in turn mediocrity.

Matt Mars and John D'Amico Page 12 “California is no only the leading wine producing state-making more than 90 percent of all U.S. wine-but it also ranks first in wine consumption.”

Aperitif A California Wine Dinner Champs de Fleur Proprietary White , Venge Vineyards, Napa Valley, 2009 Version White Blend, Adelaida Cellars, Paso Robles, 2009 featuring Adelaida Cellars, Cade Winery, Clos Pegase Smoked Maine Shrimp & Peekytoe Crab, Kiwi and Mint Cucumber Salad Winery, Patz & Hall and Venge Vineyards Smoked Maine shrimp and crab tossed with kiwi and mint, flavored with a lemon/lime vinaigrette dressing, wrapped in an English cucumber, finished with a fig coulis. Thursday, June 23, 2011 - 6:30 pm Sauvignon Blanc, Cade Winery, Napa Valley, 2009 Every other year The Five-Star Sensation is held in Cleveland benefiting Corn-Crusted George's Bank Cod, Roasted Red Pepper Salsa Cruda University Hospitals Seidman Cancer Center. Top chefs, winery Sautéed cod lightly breaded with panko and corn bread crumbs served over sweet Ohio owners, winemakers and National Sales Reps from California participate corn purée topped with a roasted red pepper and fine herb salsa cruda. in this event. Over the years we have been able to coerce one or two Chardonnay “Dutton Ranch”, Patz & Hall, Russian River Valley, 2009 of these participants out to Vermilion for a wine dinner. This year we Chardonnay “Mitsuko Vineyard”, Clos Pegase Estate Winery, Napa Valley, 2009 were able to convince five wineries to join us for our annual California wine dinner. We will feature thirteen of their wines. Roasted Duck Confit, Strawberry & Cherry Compote Please join us as we feature wines from Adelaida Winery of Paso Slowly-roasted duck confit in its natural fat and juices splurged on Robles, Cade Winery, Clos Pegase and Venge Winery from The Napa a bed of reduced strawberries and cherries, topped with duck crackling. Valley and Patz & Hall from The Napa Valley & Sonoma Valley. Pinot Noir, Patz & Hall, Sonoma Coast, 2007 Pinot Noir “Hyde Vineyard”, Patz & Hall, Carneros Valley, 2007 Pinot Noir, Adelaida Cellars, Paso Robles, 2008 Roast Loin of Breckenridge Lamb & Ohio Spinach Cake, Sauce au Natural Roasted lamb loin place on a seasonal spinach cake, flavored with fine herbs and shallots, finished with a lamb reduction. Scout's Honor Proprietary Red, Venge Vineyards, Napa Valley, 2007 Version Red Blend, Adelaida Cellars, Paso Robles, 2007 Grilled Skirt Steak and Rabbit Ballotine, Pancetta Bacon Glace de Viande Char-grilled skirt steak served on a rabbit Ballotine topped with pancetta bacon glace de viande, flavored with Cabernet Sauvignon wine. Cabernet Sauvignon “Howell Mountain”, Cade Winery, Napa Valley, 2007 Cabernet Sauvignon, Clos Pegase Estate Winery, Napa Valley, 2007 Cabernet Sauvignon “Silencieux”, Venge Vineyards, Napa Valley, 2009 Rhubarb and Strawberry François, Caramelize Meringue Madagascar French vanilla bean ice cream served over white génoise cake topped with caramelized meringue, with stewed rhubarb and strawberry sauce, garnished with mint. $100 per person Tax & Gratuity not included Page 13 “French wines are labeled according to where they are made. This is contrary to the American labeling style, where the type of wine is dependent on the grapes used.”

A Bastille Day Celebration Amuse Bouche A selection of fine olives served with tomato tapenade, baked crostini. Sunday, July 10, 2011 • 6:00 pm Rose', Domaine De Triennes, Provence, France, 2010 Peekytoe Crab Salad, Ohio Rhubarb & Apricot Chutney Join us Sunday, July 10, 2011, as we celebrate Bastille Day and all things French. Crab salad tossed with micro greens, with citrus vinaigrette dressing, apricots, Mesiur Marc Brice of The Sorting Table will co-host dinner. The Sorting Table finished with an Ohio rhubarb/wild honey reduction. brings a new level of service and information to the selling and marketing Viognier, Domaine De Triennes, Provence, France, 2009 of fine wine in the U.S. The foundation of The Sorting Table is its strong portfolio. All of the company's client wineries are considered archetypes Maine Lobster Quiche, Truffle Hollandaise or benchmarks for their respective appellations. These are world- A flaky pie crust filled with savory custard, with Maine lobster, eggs, cream, famous, terroir-driven, boutique wineries that own or manage vineyards shallots and Gruyère cheese, topped with a truffle hollandaise sauce. and control every step of the winemaking process. Riesling, Zind Humbrecht, Alsace, France, 2008 Each year Zind-Zind Humbrecht produces some of the Alsace's Pinot Blanc, Zind Humbrecht, Alsace, France, 2008 most sumptuous and sought-after wines. The property is managed Char-Grilled Sitka Sound King Salmon, Champignon by Olivier Humbrecht, one of the world's only winemakers to attain Char-grilled king salmon complemented with wild mushrooms. M.W. status and a passionate and intelligent advocate for the Côtes-du-Rhône “Rouge Gourmand”, Dauvergne et Ranvier, wines of Alsace and the benefits of Biodynamic farming. Rhône Valley, France, 2009 In the Late 1980's Jacques Seysses (founder of Domaine Dujac), and Aubert de Villaine (co-owner of Domaine de la Romanée-Conti ) Pot-au-Feu, Summer Vegetables started looking for a vineyard in the south of France. They were driven by the A combination of rabbit and duck served with stewed summer vegetables and conviction that some great wines could be produced in Provence. In less than two cannellini beans in a rich veal and vegetable broth & duck crackling brioche. decades, they have transformed this stunning 46-hectare site into one of the top Châteauneuf-du-Pape, Domaine La Barroche, Rhône Valley, France, 2007 wine estates in Southern France. They named their winery Triennes. Roasted Lamb Loin, Baby Eggplant Provençale Wine consultants Jean-François Ranvier and François Dauvergne teamed up to Roasted loin of lamb served over a seasoned lamb and herb-stuffed baby egg plant, create a very unique approach to building a brand focused on quality from vine to topped with a rich lamb glace de viande. finished wine. They consult with 15 properties on all aspects of vineyard management, Saint-Auguste, Domaine De Triennes, Provence, France, 2007 proper harvesting techniques and winemaking processes in the cellars of each property. Dauvergne-Ranvier (D-R) agrees to purchases 100% of the yearly Paris-Brest, July Raspberry Chutney production...Win/Win. The principles were assured they could sell all of their grapes An Almond profiterole filled with a praline Chantilly cream with at a specific agreed upon price and D-R had assurances of quality and volume. Ohio raspberries finished with a July raspberry chutney. Banyuls, Domaine La Tour Vieille Chateau, Banyul, France, NV In the 15th Century - During the reign of Louis XIV, Alexandre Barrot purchased his first plot and became a winegrower in Châteauneuf du Pape. Since then, the Domaine La Barroche has established itself in the roots of Châteauneuf du Pape's $90 per person Tax & Gratuity not included land. Page 14 “Italy has been making wines for over 2800 years. It is the largest wine producing country in the world with 2000 grape varieties planted.”

An Italian Peppered Yellowfin Tuna Salad, Lemon Vinaigrette Dressing A cold salad of thinly sliced seared Yellowfin tuna, served on a bed of heirloom tomato Wine Dinner and sweet basil relish, finished with petit arugula salad sensation, tossed with lemon vinaigrette dressing & aged Pecorino Romano cheese. with Leonardo LoCascio Prosecco Brut “Conegliano”, Zardetto, Veneto, Italy, NV Selections Cream of Ohio Corn Cappuccino, Mascarpone Cheese A purée of Huron County sweet corn drizzled with a roasted red pepper coulis, Thursday, August 11, 2011 served with a baby sweet red pepper filled with Mascarpone cheese, corn nuts and corn shoots. 6:45 pm Pino & Toi, Maculan, Veneto, Italy, 2009 Lugana di San Benedetto, Zenato, Veneto, Italy, 2009 Our Leonardo LoCascio Selections (LLS) portfolio is unrivaled in Lacryma Christi Bianco, Mastroberardino, Campania, Italy, 2008 terms of breadth and depth and is widely considered the most Atlantic Cod, Saffron Fettuccini impressive Italian portfolio of any importer in the U.S. Indeed, the Char-grilled Atlantic Cod over Saffron fettuccini flavored with fine herbs, Leonardo LoCascio Selections logo on a label has become the de garnished with fried baby squid, topped with a rich tomato saffron broth and fried fennel frawns. facto seal of approval for Italian wine Vermentino di Sardegna"Costamolino", Argiolas, Sardinia, Itlay, 2009 enthusiasts. Mr. LoCascio Roero Arneis, Bruno Giacosa, Piedmont, Italy, 2009 makes frequent trips to Italy Le Rose di Regaleali, Tasca d'Almerita, Sicily, Italy, 2010 throughout the year, scouring the countryside for Oxtail Raviolis, Truffle Butter Sauce undiscovered treasures. His Raviolis filled with oxtail, garnished with wild mushrooms, flavored with a White Alba Truffle meticulous selection process butter sauce & shaved aged Parmigiano-Reggiano cheese. is geared to finding wines Salice Salentino Rosso Riserva, Leone de Castris Salice, Puglia, Italy, 2006 that combine high quality Duca San Felice Cirò Rosso Riserva Librandi, Calabria, Italy, 2005 and good value. The result Nebbiolo d'Alba, Cortese, Piedmont, Italy, 2008 is that dozens of wines are Braised Lamb Shank Confit, Jardinière turned down for each one Braised lamb shank slowly cooked in its natural juices and a mirepoix of selected. The process tends Root vegetables with stewed cannellini beans and sauce au natural. to favor small to mid-sized Palazzo della Torre, Allegrini, Veneto, Italy, 2007 wineries, often independent Bisceglia "Gudarra" Aglianico del Vulture, Basilicata, Italy, 2006 and family-owned. LLS Brunello di Montalcino, San Polo, Tuscany, Italy, 2004 currently includes almost 400 choice wines from the estates of approximately 75 high-quality Marinated Berlin Heights, Ohio Sweet Peaches, Mascarpone Italian producers. Sweet Ohio peaches marinated in Moscato di Asti simple syrup served over a hazelnut Tuile topped with We will showcase thirteen wines from eight growing regions in Italy. Mascarpone Chantilly cream. You will taste three light-bodied and three medium-bodied white wines and three light-bodied wines and three full-bodied red wines. $95 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 of Vermilion. Everyone is welcome. For further information During the summer months we are fortunate to purchase check out their web page www.DiscoverVermilion.com in season the farm fresh produce from small family- owned farms in our area. Each farm has its own specialty below are a few of their events. and all are open to the public. We have put together a list of our favorite farms located around Vermilion and Huron, and the items they specialize in. Featured Summer Events in Vermilion Music, Flowers & A Sunset Novotny Farm Market ...... (440) 967-5757 Vermilion has become known throughout the region for its fabulous Third Farm fresh produce sourced from local farms and concord grapes in September Thursday Music, Flowers & A Sunset concerts which take place May through Aufdenkampe Family Farms ...... (440) 984-3844 September. Many local musicians, barbershop quartets and other entertainers An array of seasonal vegetables and fruits. They grow everything they sell. provide music for your listening enjoyment in several different locations You may view their web page at www.afamilyfarm.com throughout historic downtown Vermilion’s Harbour Town. This is a classy event that ties in perfectly with Chez François and Touché. Miller’s Orchards ...... (440) 965-7077 Cherries and Peaches. Farmers Market Krieg’s ...... (440) 988 –9228 The Farmers Market located in Victory Park is open and active during July Strawberries in June and Sweet Corn in late July. and August. The market is open on Saturdays from 11:00 am to 5:00 pm and features outstanding fruits and vegetables from local farmers. The Blueberry Farm On Baumhart Road south of Route 2 Truly unbelievable Blueberries in July & August Scenic River Cruises Hahn’s ...... (419) 433 –7701 Crusing down the scenic Vermilion River on a sunny summer afternoon is Sweet corn from late July through September. a fun experience no matter what your age. Captain Don Parsons makes it happen with his narrated river cruises aboard the Mystic Belle. Enderle Farms ...... (419) 433-4856 Reservations and Information: 440-315-1907 or 440-967-7910 Strawberries in June and Raspberries in July. Quarry Hill Orchards & Winery ...... (419) 588-2858 The Inland Seas Maritime Museum Apples, Peaches, Pears, Plums, Nectarines and wine. Located in Berlin Heights. P.O. Box 435 • Vermilion, Ohio 44089 • (800) 893-1485 The Great Lakes Historical Society and Maritime Museum was founded in Firelands Winery ...... (419) 625-5474 1947 and is the largest repository of Great Lakes Maritime Heritage in the Extraordinary wines at reasonable prices. Located in Sandusky. world. It is a great place to drop anchor and explore the history of the Great Paper Moon Vineyards ...... (440) 967-2500 Lakes. Offers tastings and sales of quality regional and vinifera wines. Located in Vermilion. CHEZ PRSRT STD U.S. POSTAGE FRANÇOIS PAID CLEVELAND, OH 555 Main Street PERMIT NO. 517 Vermilion, Ohio 44089

… www.Chezfrancois.com … 440-967-0630

Featured In This Issue

Summer 2011