Touché Specials

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A sample of our extensive menu

Touché Hours:

  • Tuesday, Wednesday & Thursday 5 pm to 9 pm
  • Friday & Saturday 5 pm to 10 pm
  • Sunday 4 pm to 8 pm

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 at bread du jour, Chef’s choice.
  • Frites Poutine – $12
    French fries seasoned with fine herbs, topped with brown sauce, sprinkled with Roquefort cheese.

Portages & Salads

  • French Onion Soup, Gratinée, $12/ $6 cup
    French onion soup with toasted crouton and Gruyère cheese.
  • Lobster Bisque, en Croûte, $14/ $7 cup
    Rich lobster bisque seasoned with garlic, shallots, and tarragon topped with puff pastry.
    Hors D’œuvres, (Hot)
  • Chez François Grand Salad, $12
    A large salad with winter greens tossed with an aged balsamic vinaigrette dressing, roasted beets, pickled Bermuda red onions, hard-boiled eggs, tomatoes and crumbled goat cheese.

Les Plates

  • 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 aïoli.
  • 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 saffro fettuccinene 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, Tru e Butter Sauce – $20
    An egg pasta Ravioli, lled with Maine lobster, topped with lobster and a tru e butter sauce, garnished with shaved Parmigiano-Reggiano cheese.
  • Roast Chicken, Coq au Vin – $22
    A classical 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
    raised Ohio Proud short ribs served in Moroccan barbeque sauce, with stewed sweet potatoes, seasonal vegetables and fried sweet potato curls.

Desserts

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

All Desserts Priced at $10

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