Touché Presents a St. Valentine’s Day Special Menu

Friday, February 14th & Saturday February 15th, 2020
5:00pm to 10:00pm


  • Cream of Heirloom Roasted Tomato, Goat Cheese Espuma
    An amuse bouche of cream of heirloom tomato soup topped with a goat cheese foam.

Hors d’œuvres

  • Homard Bisque, en Croûte
    Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.
  • Maine Lobster Quiche, Tradition Hollandaise Sauce
    A flaky pie crust, filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese with a Hollandaise sauce.
  • Soufflé au Fromage, Apple Chutney & Pancetta Crackling
    Ubriaco and Parmigiano-Reggiano cheese baked with apple chutney, with pancetta crackling.


  • Chez François Winter Salad
    Erie County greens tossed with aged balsamic vinaigrette dressing, wrapped in English cucumber, roasted beets, pickled Bermuda red onions, hard boiled eggs and tomato.


  • Miso Marinated Chilean Sea Bass Filet, Mirin & Calamansi Vinaigrette
    Seared sea bass filet served over braised baby bok choy and lyonnaise fingerling potatoes finished with a Mirin, miso and Calamansi olive oil, and a hint of jalapeno peppers.
  • Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande
    A lightly peppered duck breast served over a hazelnut sweet potato mousseline, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.
  • Char-Grilled Filet, Hickory Smoked Wild Mushroom Sauce
    Center cut filet mignon, grille, served over herb risotto, topped with a hickory smoked seasonal wild mushroom sauce, garnished with winter vegetables.


  • Chocolate Mousse Torte, Seasonal Berries
    A white génoise cake filled with chocolate mousse topped with chocolate ganache, with seasonal strawberries and a berry coulis.
  • Cherries François, Madagascar French Vanilla Bean Ice Cream
    Spiced cherries in a Port wine sauce, served over an almond cookie with French vanilla bean ice cream garnished with seasonal mint.

* $90 per person, Tax & Gratuity not included *


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