Dear Friend of Chez François
Every year as we begin a new season, our twentieth if you’re counting, there seem to be the same questions: 
We heard you are leaving Vermilion is it true? Have you relaxed your dress code? What’s new this year? First, no we are not leaving Vermilion, we love the community 
and we have every intention of being around for many more years. I think our competition puts out this rumor every year, wishing that we would go away! Secondly, as mentioned in our previous mailer the dress code will remain formal inside, jackets for gentleman, and informal for our Riverfront Café. Lastly, we constantly “fine-tune” everything we do, introducing upgrades to our restaurant that are “different and better”.
We hope you get the chance to escape to Vermilion this summer. As always we are committed to offering you a place to relax and forget the madness of the world. A place where the atmosphere is sophisticated but not stuffy, where the cuisine is market fresh and the service friendly and informative – a place where you are a guest not a number.
Bon Apetit: • Matthew Mars/Proprietor • John D'Amico/Executive Chef, Proprietor
Our 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 is Squash Blossoms. They make a beautiful presentation when they are filled with Chesapeake Bay crabmeat 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 in one way or another. 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.
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.
Tapenade Provençal $8.95
A roasted tomato and olive tapenade drizzled with extra virgin olive oil served with French bread.
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.
Assiette de Coquillage au Basilic $26.95
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 $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 à la Provençal $32.95
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 $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.