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T We are the first called when the Cantense 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 during the summer months.
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 itour 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. Special Summer EntréesHors d’oeuvresSoupe a L’Oignon Gratinée $9.95French onion soup with toasted crouton and Gruyère cheese. Homard Bisque, en Croûte $11.95Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry. Artichaut à l’Alouette $10.95California artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce. Escargot Basilic $13.95Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter. Homard et Saint André en Croûte $13.95Maine lobster and Saint Andre cheese wrapped in puff pastry, baked, served with a black currant sauce. Coquilles Saint-Jacques à la Parisienne $13.95Maine 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. Shrimp Martini $14.95Shrimp cocktail served with and avocado, cucumber, red onion salad & cocktail sauce. Carpaccio de Filet de Beouf aux Champignons Sauvage $14.95Carpaccio 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 $10.95Natural apple wood smoked Rainbow Trout served with marinated asparagus and a chive infused olive oil. Pâté Maison $9.95Chicken liver pâté with green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons and crackers. EntreesDover Sole, à la Véronique $42.95Sautéed European Dover sole with toasted sliced almonds, grapes and whole butter. Saumon au Raifort, Maitre d’hôtel $30.95Seared filet of Atlantic Salmon topped with fresh horseradish crust and an herb butter sauce. Assiette de Coquillage au Basilic $32.95Medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Pasta Neck clams and escargot served over spinach fettuccini with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil-infused olive oil.. Escalope de Veau aux Fruits de Mer $33.95Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill. Ris de Veau Grenobloise $30.95Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce. Suprême de Volaille aux Noisettes et aux Crustacés $30.95A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom Frangelico cream sauce. Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande $34.95A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande. Carré d’Agneau à la Provençale $38.95Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, and olive sauce au natural. Filet de Boeuf au Stilton $36.95Center-cut filet mignon, grilled, topped with aged English Stilton cheese, garnished with a cheese crisp and baked polenta, served with a Ruby Port wine sauce. Filet de Boeuf Wellington à la Périgourdine $38.95Center-cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles with sauce Perigueux. |
he 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 chanterelle, king oyster, hedgehog, porcini and black “summer” truffles we go out west with Fresh & Wild in Vancouver, Washington and Mikuni
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.