Chez François

Name: Chez François
Address: 555 Main St., 44089, OH, 44089
Telephone: 440-967-0630

555 Main St., Vermilion, OH 44089, US

• Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 4:00PM-9:00PM •

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Required
Wheelchair Accessible:
Seating:
Music Type:

SPRING MENU

Hors d’oeuvres

Soupe a L’Oignon Gratinée

French onion soup with toasted crouton and Gruyère cheese.

Lobster Bisque

A rich lobster bisque seasoned with garlic, shallots and tarragon.

Escargot Basilic

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

Coquilles Saint-Jacques à la Parisienne

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

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

Artichaut l’Alouette

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

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

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

Pâté Maison

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

Imported English Dover Sole, sautéed, with toasted almonds/grapes.

Homard en Coquille, àl’Américaine

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

Seared filet of Atlantic Salmon topped with a horseradish crust and an herb butter sauce.

Escalope de Veau aux Fruits de Mer

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

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

Suprême de Volaille aux Noisettes et aux Crustacés

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

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

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

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

SUMMER MENU

Hors d’oeuvres

Soupe a L’Oignon Gratinée

French onion soup with toasted crouton and Gruyère cheese.

Lobster Bisque

A rich lobster bisque seasoned with garlic, shallots and tarragon.

Escargot Basilic

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

Coquilles Saint-Jacques à la Parisienne

Homard et Saint André en Croûte

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

Artichaut l’Alouette

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

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

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

Pâté Maison

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

Tapenade Provençal

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

Imported English Dover Sole, sautéed, with toasted almonds/grapes.

Saumon au Raifort, Maitre d’hôtel

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

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

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

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

Suprême de Volaille aux Noisettes et aux Crustacés

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

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

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

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

FALL MENU

Hors d’oeuvres

Soupe a L’Oignon Gratinée

French onion soup with toasted crouton and Gruyère cheese.

Lobster Bisque

A rich lobster bisque seasoned with garlic, shallots and tarragon.

Escargot Basilic

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

Coquilles Saint-Jacques à la Parisienne

Homard et Saint André en Croûte

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

Artichaut l’Alouette

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

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

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

Pâté Maison

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

Imported English Dover Sole, sautéed, with toasted almonds/grapes.

Saumon au Raifort, Maitre d’hôtel

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

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

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

Suprême de Volaille aux Noisettes et aux Crustacés

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

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

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

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