Touché Specials

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A sample of our extensive menu

Touché Hours:

  • Thursday: 5 to 9 p.m.
  • Friday: 5 to 10 p.m.,
  • Saturday: 4 to 10 p.m.

Hors D’œuvres

  • Tomato & Olive Tapenade – $10
    A roasted tomato and olive tapenade drizzled with extra virgin olive oil, crostini, and olives.
  • Cheese Plate – $15
    Selection of cheeses du jour.
  • Smoked Salmon & Peekytoe Crab Timbale – $20
    Smoked salmon timbale filled with Peekytoe crab, topped with seasonal chutney, citrus vinaigrette.
  • Hawaiian Ahi Tuna, Daikon Radish Salad – $25
    Hawaiian Ahi Tuna, sesame seeds, served cold, with a daikon radish & heirloom tomato salad, Calamansi Vinaigrette dressing.
  • Chez François Shrimp Cocktail – $22
    Shrimp cocktail served with an avocado, cucumber and red onion salad, cocktail sauce.
  • Pâté Maison – $15
    Veal and pork country pâté, wrapped in applewood smoked bacon, pickled red onions, marinated relishes, crostini and Dijon mustard.
  • Steamed Mussel & Smoked Salmon Cream Sauce – $16
    Steamed Prince Edward Island mussels tossed with a smoked salmon cream sauce.
  • Flat Bread Pizza Du Jour – $15
    Seasonal flat bread du jour, Chef’s choice.
  • Frites Poutine – $12
    French fries seasoned with fine herbs, topped with brown sauce, sprinkled with Roquefort cheese.

Potages & Salades

  • Soupe à L’Oignon Gratinée – $12
    A terrine of French onion soup with a toasted crouton and topped with Gruyère cheese.
  • Homard Bisque, en Croûte – $14
    Rich lobster bisque with tarragon, topped with puff pastry.
  • Chez François Hiver Grande Salade – $12/ Petit $6
    Winter Erie County greens, tossed with vinaigrette dressing, English cucumbers, roasted beets, Bermuda red onions, hard boiled eggs, tomatoes and crumbled goat cheese.

Les Plats

  • Maine Scallop & Lobster Risotto – $18
    Seared sea scallop served with lobster risotto.
  • Fried Calamari, Sesame Horseradish Aïoli – $20
    Deep fried calamari served over Napa cabbage with toasted sesame seeds finished with a sesame horseradish aioli.
  • Lake Erie Perch, Jicama & Cucumber Coleslaw – $20
    Perch lightly breaded with panko crumbs served over a jicama, cucumber and pickled ginger slaw, topped with a seasonal radish curl, citrus cayenne olive oil and Touché tartar sauce.
  • Broiled Scampi & Herb Olive Oil Clam Sauce – $25
    Broiled Scampi served over saffron fettuccine noodles and an herb olive oil clam sauce.
  • Chez François Herb Meatloaf, Brown Sauce – $20
    Pork, veal and ground chuck meatloaf served over mousseline potatoes, topped with a rich brown sauce, seasonal vegetables.
  • Lobster Ravioli, Truffle Butter Sauce – $20
    Ravioli made with egg pasta stuffed with Maine lobster topped with a truffle butter sauce with lobster, garnished with shaved Parmigiano-Reggiano cheese.
  • Roast Chicken, Coq Au Vin – $22
    A classic chicken dish of Roasted Bell & Evans free-range chicken breast simmered in applewood smoked bacon, Vidalia onions, seasonal mushrooms, chicken stock and red wine, with mousseline herb potatoes.
  • Braised Ohio Proud Short Rib, Moroccan Barbeque – $25
    Braised Ohio Proud short ribs served in Moroccan barbecue sauce, with stewed sweet potatoes, seasonal vegetable sand fried sweet potato curls.
  • Steak Frites, Bercy Butter – $35
    Grilled Ohio Proud Certified Angus Beef strip steak, medium-rare, served with French fries, finished with a dollop of herb butter sauce.

Les Desserts

  • Chocolate Mousse – $10
    A rich Belgian chocolate mousse, topped with Chantilly cream, chocolate straw, and mint.
  • Cherries François – $10
    Spiced cherries in a port wine sauce, served over an almond cookie with French vanilla bean ice cream.
  • Crème Brûlé & Fruits – $10
    A baked egg and vanilla custard, topped with seasonal berries.

Please be advised that raw or uncooked beef, seafood, and eggs may be present in our dishes.