Dear Friend of Chez François
The Spring season is like a fresh start for us.
As we enter our twentieth year at Chez François we wish to extend our special appreciation for your support our restaurant.
Your love of our restaurant, your kind words about us to others, your integration of Chez François into the special days of your life… All these things make it possible for us to continue to cultivate and produce dinners for this year and years to come.
There are many joys but also some sorrows when one has been in business for some twenty years -- the joys of meeting new customers who through the years are not only loyal patrons, but also good friends. It is also a great joy to see their children grow up and celebrate their special occassions like proms, graduations and weddings at The Chez.
The biggest sorrow we face is the passing away of these friends. Our fond memories of them will always be with us, our thoughts and prayers often go out to their families.
Our calender of events is full this spring and we look forward to seeing you, when we reopen Tuesday, March 14, 2006. Best wishes from all of us at Chez François.
Bon Apetit: • Matthew Mars/Proprietor • John D'Amico/Executive Chef, Proprietor
The Spring Menus
Crisp, cold winds of March may still blow outside, but our spirits are lifted when purveyors start to bring us treats from the spring harvest. The lengthening of
the days and the anticipation of the best of the new season’s produce perk us all up in the restaurant.
One of the first foods to appear is sweet Peas in the pod. They are so tender that you can just pop the pods and scoop out the tiny peas to eat raw. Baby Spring Carrots also arrive and go great with peas. Of course the Rolls Royce of spring vegetables are the Fava Beans, which are used as a luxurious garnish, or cooked in the same way as new peas— in the pods for a soup.
Starting in late April Baby Leaf Spinach from Huron is used in our house salad, tossed with a sweet and sour Champagne vinaigrette and topped with smoked bacon, onions and egg. Rounding out our spring calendar of produce, White Asparagus with smoked salmon, Rhubarb and Mango with Foie Gras and fresh Washington State Morel Mushrooms with Filet Mignon.
Fresh Maine Scallops make a great accompaniment to the above mentioned produce. Black Grouper, Alaskan Halibut, Monkfish and Wild Strip Bass from the world’s ocean peak during the spring. Lastly Spring Lamb with lentils is always a classic dish for us.
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 applewood 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, 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.
Homard en Coquille, àl’Américaine $36.95
Maine Lobster and seared sea scallops tossed with saffron linguine and wild mushrooms, served with seasonal vegetables and a Cognac/lobster cream sauce with fresh tarragon.
Saumon au Raifort, Maitre d’hôtel $27.95
Seared filet of Atlantic Salmon topped with a horseradish crust and an herb butter sauce.
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 Frangelico cream 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 a cheese 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