Dear Friend of Chez François
We are asked all the time...
...after
twenty years in business "what motivates you to work the long hours that
you do everyday?" We always respond by saying that if you truly love what you
do it isn’t really work! For nineteen years
Chef John D’Amico has worked the sautée station at the restaurant
every night. He is not cooking on television or cooking at a fundraiser. He
is cooking at his restaurant for our guests. There is not a chef who is more
passionate about cooking than John. I as well have been the Maitre d’ Sommelier
at the restaurant for nineteen years working the floor with my servers each
night. What can I say...we love what we do!
So when we are asked “What motivates us?” Our response is always “Our guests motivate us.” An example of this is a particular gentleman who visits us with his parents whenever he is in the area. His parents live in Huron, Ohio and he works as a relief worker helping to rebuild war torn Bosnia. When he comes home once a year to visit his parents he insists on dinner at Chez François. Guests like him are what motivates us. Because he is one of many who patronize us only once or twice a year, they dine with us when everything has to be right. As always, we thank you for your continued support.
Bon Apetit: • Matthew Mars/Proprietor • John D'Amico/Executive Chef, Proprietor
Our Fall Menu
We hope you had an enjoyable summer and although it was a little hot from time to time and despite occasional thunderstorms, overall we had a terrific summer. We were honored to have our Riverfront Cafe selected as the second best outdoor dining in America in the August 2006 issue of Power and Motor Yacht Magazine. The Café will be open through September.
For the eighth year in a row we were honored to receive, the “Best of Award of Excellence” from The Wine Spectator Magazine for our wine program.
These awards are terrific but our belief for the past twenty years is that we are only as good as the last dinner served. We will continually work to improve our restaurant one day at a time.
Special Fall Entrées
Hors d’oeuvres
Soupe a L’Oignon Gratinée $6.95
French onion soup with toasted crouton and Gruyère cheese.
Lobster Bisque $9.95
A rich lobster bisque seasoned with garlic, shallots and tarragon.
Escargot Basilic $10.95
Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter.
Coquilles Saint-Jacques à la Parisienne $12.95
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 $9.95
Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce.
Artichaut l’Alouette $9.95
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 $10.95
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 $8.95
Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil.
Pâté Maison $8.95
Chicken liver pâté with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons and crackers.
Entrees
Sole de Douvre en Filet à la Véronique $37.95
Imported English Dover Sole, sautéed, with toasted almonds/grapes.
Saumon au Raifort, Maitre d’hôtel $27.95
Seared filet of Atlantic Salmon topped with a fresh horseradish crust and an herb buttersauce. Served with julienne zucchini and yellow squash.
Escalope de Veau aux Fruits de Mer $29.95
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 $26.95
Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.
Suprême de Volaille aux Noisettes et aux Crustacés $26.95
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.
Carré d’Agneau au Natural $32.95
Roasted Australian rack of lamb, topped with a pistachio herb crust, served over roasted red tomatoes, braised cipollini onions, plump raisins and a potato mousseline and sauce au natural.
Filet de Boeuf au Stilton $29.95
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 $33.95
Center cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles with sauce Perigueux.