Chez Francois

Summer Menu

As 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 all of us at the restaurant.

One of the first foods to appear are Squash Blossoms. They make a beautiful presentation when they are
filled with Chesapeake Bay crab meat or farmhouse cheese. In June Baby Carrots and English Peas are
available and are perfect for soups. Starting in late June summer Beets, Turnips and French String Beans
are used as side dishes. Also, the first New Potatoes start to arrive as do Chanterelle Mushrooms which go
great with Prime Beef. As the summer progresses, Huron County Sweet Corn and an array of Heirloom
Tomatoes and Summer Truffles make their way on our menus. Of course, for desserts we have Blueberries
from Vermilion, Peaches from Berlin Heights, Huron County Raspberries and Strawberries, Michigan Black
Cherries, Fresh Figs and Erie County Melons to choose from. We love choices!

Fresh summer Thyme, Lavender, Basil, Rosemary, Sage, Dill and Assorted Mint from The
Chef’s Garden in Huron nicely compliment these summer food treasures.

The calls to the restaurant start in mid-May: Are the Soft Shell Crabs in yet? Has the Alaskan
King Salmon arrived? Our two most popular summer specials begin to arrive in late May
and are available most of the summer. Ah the joy of summer!

Special Summer Entrées

Hors d’oeuvres
Soupe a L’Oignon Gratinée $8.95

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque, en Croûte $9.95

Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.

Escargot Basilic $13.95

Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.
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Shrimp Martini $12.95

Shrimp cocktail served with and avocado, cucumber, red onion salad & cocktail sauce.

Coquilles Saint-Jacques à la Parisienne $13.95

Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack
Sherry, and Reggiano cheese. Served in a natural sea shell with duchess potatoes.

Homard et Saint André en Croûte $12.95

Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.

Artichaut l’Alouette $10.95

California artichoke hearts, sautéed, stuffed with alouette cheese, breaded with hazelnuts and served with a Dijon
honey mustard/raspberry sauce.

Carpaccio de Filet de Beouf aux Champignons Sauvage $14.95

Carpaccio of “Prime― beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shave Parmigiano-
Reggiano cheese, cracked black peppercorn and sautéed wild mushrooms.

Truite Fumée, Cécile $9.95

Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil.

Pâté Maison $9.95

Chicken liver pâté with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives,
cornichons and crackers.

Tapenade Provençal $8.95

A roasted tomato and olive tapenade drizzled with extra virgin olive oil served with French bread.

Entrees
Saumon au Raifort, Maitre d’hôtel $29.95

Seared filet of Atlantic Salmon topped with a fresh horseradish crust

and an herb buttersauce. Served with julienne zucchini and yellow
squash.

Paupiette de Sole Georges Bank, à la Véronique $32.95

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Seared filet of Atlantic Salmon topped with a fresh horseradish crust

and an herb buttersauce. Served with julienne zucchini and yellow
squash.

Assiette de Coquillage au Basilic $30.95

A medley of shellfish including shrimp, sea scallops, P.E.I. Island mussels, Pasta Neck clams and escargot served over
spinach fettuccini with mushrooms, diced tomatoes, olives and Reggiano cheese, basil olive oil.

Escalope de Veau aux Fruits de Mer $32.95

Sautéed breaded cutlet of Provimi veal with Maine lobster, cold water shrimp, Maine sea scallops and asparagus
spears in a Normandy wine sauce with fresh dill.

Ris de Veau Grenobloise $29.95

Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.

Suprême de Volaille aux Noisettes et aux Crustacés $29.95

A roasted French breast of chicken, served with Maine lobster, cold water shrimp, and a hazelnut sweet potato
mousseline, sauced with a mushroom and apple Frangelicocream sauce.

Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande $32.95

A lightly peppered duck breast served with hazelnut sweet potato mousseline, Montrachet goat cheese and sauced with
a Frangelico and cherry duck glace de

Carré d’Agneau à la Provençal $38.95

Roasted Australian rack of lamb, topped with a roasted tomato herb

crust, olives, seasonal beans, braised cipollini onions, eggplant, and
potato mousseline, sauce aunatural.

Filet de Boeuf au Stilton $35.95

Center cut filet mignon, grilled, topped with Stilton Blue cheese, garnished with acheese crisp and a potato gallette
served with a ruby port wine sauce.

Filet de Boeuf Wellington à la Périgourdine $38.95

Center cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black
truffles with sauce Perigueux.

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