Chez François presents a St. Valentine’s Romantic Wine Dinner

Saturday, February 14, 2025 • 6pm

Ause Bouche

Smoked Salmon Roulade & Malossol Osetra Caviar

A roulade of smoked salmon filled with cream cheese topped with Crème Fraîche and Osetra caviar.

Rosé Brut “De Nit”, Raventós i Blanc, Conca del Riu Anoia·Catalunya, Spain NV
Gentle red flowers come across on the nose and soft red fruit dances on the palate, while minerality and just enough acidity provide a sturdy backbone.

First Course

Maine Lobster Quiche, Traditional Hollandaise Sauce

A flaky pie crust filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese finished with a rich velvety hollandaise sauce.

Vouvray “Clos Le Vigneau”, Château Gaudrelle, Loire Valley, France, 2022
Off dry in style with classic Chenin Blanc honey, apricot, quince, and mineral notes in a medium-bodied, beautifully balanced, elegant style. Good acidity, and a clean finish.

Second Course

Coquilles Saint Jacques à la Parisienne

Maine Sea Scallops and mushrooms, sautéed, served in a fish velouté sauce with garlic, shallots, Dry Sack Sherry, and Parmigiano-Reggiano cheese, served in a sea scallop shell with duchess potatoes.

Pouilly-Fuisse “La Collogne”, Domaine Gilles Noblet, Burgundy, France, 2020
100% Chardonnay from the southern Maconnais. Aromas of apples and pears with a touch of vanilla.  Elegant balance, long finish. Chardonnay the French way!

Third Course

Canard & Veal Napoleon, Glace de Viande

Roasted duck & veal layered with celery root mousseline and potatoes galettes served with a savory veal and duck glace de viande, garnished with micro field greens and flavored with duck crackling.

Rioja “Reserva La Familia” Luis Cañas, Rioja Alavesa,, Spain, 2019
Aromas of ripe black fruit and creamy notes reinforced by the type of barrel toast. Spice and earthy nuances mixed with liquor notes. It is ample on the palate, holding well in the mid palate and polished.

Chianti Classico DOCG, Brancaia Winery, Tuscany, Italy, 2022
This single-variety wine fascinates with its easiness and the ripe cherry notes, one of the typical aromas for Sangiovese. Medium to full body. Lots of fruit and flowers: notes of ripe cherries and violet. Crisp finish.

Fourth Course

Roast Tenderloin of Beef, Hickory Smoked Wild Mushroom Sauce

Roast tenderloin of beef cooked medium-rare served with wild mushroom risotto with a seasonal hickory smoked wild mushroom sauce, seasonal baby carrots.

Amiral de Beychevelle, Saint-Julien, Bordeaux, France, 2019 
Well-defined, fresh fruit, and a more moderate alcohol content than the previous vintage; their tannic structures reveal impressive elegance and depth.

Fifth Course

Crepes Suzette

Twin crêpes filled with French vanilla bean ice cream with a Grand Marnier Strawberry butter sauce, garnished with a chocolate covered strawberry.

$165/Per Guest
Tax & Gratuity not included.
All pricing reflects a cash & check payment. A 2.75% non-cash/check adjustment is included in all other forms of payment.

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