Our Weekly Specials menu features the freshest and most seasonal items available in the market.


Seasonal Ohio Asparagus, Goat Cheese Espuma

A purée of seasonal Ohio asparagus cream soup topped with a goat cheese foam.

Hors D’œuvres


Citrus-Cured Ōra King Salmon Timbale, Crème Fraîche and Malossol Osetra caviar

House-cured Ōra king salmon timbale filled with Peekytoe crab and Cara Cara oranges garnished with crème fraîche and Malossol Osetra caviar, citrus vinaigrette.

Cocktail de Crevettes

Gulf of Mexico Shrimp, served chilled, with avocado, cucumber and red onion salad, cocktail sauce.

Prosciutto Ham, Arugula Salad

Thin slices of Prosciutto ham, baby arugula salad flavored with herb olive oil.

Mishima Ranch Wagyu Tartare, Sunny Side Up Quail Egg

Classic steak tartare of Wagyu beef, seasoned with Bermuda red onions, capers, cornichons, anchovies, fine herbs, egg, and spices topped with a sunny side up quail egg, gaufrettes chips.


Soupe à L’Oignon Gratinée

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque en Croûte

Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.

Cream of Seasonal Wild Mushroom Soup, Duck Confit

A timbale of brunoise of seasonal wild mushrooms seasoned with fine herbs, topped with duck confit, finished with a wild mushroom purée.

Artichaut à l’Alouette (split + 5)

California Artichoke hearts, sautéed, filled with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.

Escargots au Basilic

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

Raviolis de Homard à la Sauce au Beurre de Truffe (split + 5)

Raviolis made with egg pasta stuffed with Maine lobster topped with a truffle butter sauce with broiled Scampies, garnished with shaved Parmigiano-Reggiano cheese.

Coquilles Saint Jacques à la Parisienne

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

Crisfield Maryland Soft-Shell Crab, Basil Butter Sauce

Sautéed Maryland soft-shell crab dusted in flour with a basil butter sauce served over braised Napa Cabbage.

Seared Hudson Valley Foie Gras, Ohio Apple & Golden Raisin Fruit Chutney

Hudson Valley Foie Gras with sweet potato mousseline, topped with a warm seasonal Ohio apple and raisin chutney, accompanied with Sauternes, La Fleur Renaissance, Sauternes-Bordeaux, France, 2016


Chez François Seasonal Spinach Salad

Erie county spinach salad tossed with champagne vinaigrette dressing with applewood smoked bacon, Bermuda red onions, hard-boiled eggs, and a seasonal tomato. Crumbled Roquefort Cheese or Montrachet Goat Cheese add $2


Florida Hog Snapper Filet, Golden Delicious Apple Bénédictine Butter Sauce

Sautéed hog Snapper from the Gulf of Mexico, lightly breaded with almond flour topped with an apple Bénédictine butter sauce.

Char-Grilled Ōra King Salmon Filet, Washington State Morel Mushrooms & Truffle Butter Sauce

New Zealand king salmon filet served over braised baby bok choy topped with Morel mushrooms and truffle butter sauce

Chez François Homard Thermidor

Stuffed Maine lobster with mushrooms, Maine scallop and lobster cream sauce, served in its natural shell.
$75, add a Filet $35

Crisfield Maryland Soft-Shell Crabs, Basil Butter Sauce

Sautéed Maryland soft-shell crabs dusted in flour with a basil butter sauce served over braised Napa cabbage. Soft-shell crabs are known for their delicate sweet flavor. They come from the Crisfield Maryland area which is on the eastern shore where the Chesapeake and Delaware Bays are located.

Raviolis de Homard à la Sauce au Beurre de Truffe

Raviolis made with egg pasta stuffed with Maine lobster topped with a truffle butter sauce with broiled Scampies, garnished with shaved Parmigiano-Reggiano cheese.

Ferme Feuille d’érable Magret de Canard Rôti, Cerise Glace de Viande

A lightly peppered Maple Leaf duck breast served over a hazelnut sweet potato mousseline, topped with Montrachet goat cheese and sauced with a cherry duck glace de viande.

Escalope de Veau aux Oscar, Béarnaise

Sautéed lightly breaded cutlet of Provimi veal topped with King Crabmeat, and Louisiana shrimp, Ohio asparagus and Béarnaise sauce.

Filet de Bœuf Naturel, Glace de Viande

Center-cut filet mignon, grille, served over potato galettes and mousseline potatoes, garnished with seasonal vegetables, finished with a veal glace de viande.
Add a topping of Aged English Stilton Bleu Cheese, Duck Confit, or Seasonal Wild Mushrooms. Supplementary Charge (+$8)
Add Seared Hudson Valley Foie Gras; Supplementary Charge ($20)

Carré d’Agneau à la Provençale

Roasted Australian rack of lamb, topped with tomato tapenade and fine herb crust, roasted tomatoes and golden raisin & lamb glace de viande.

Filet de Boeuf Wellington à la Périgourdine

Center-cut filet mignon, grille, wrapped in puff pastry with seared Hudson Valley Foie Gras, mushroom duxelle and black truffles with sauce Périgueux.

Les Entremets

Gâteau Chocolat Moulleux, Crème Glacée

Warm chocolate cake with Madagascar French Vanilla bean ice cream, caramel sauce, seasonal berries and mint.
Porto ”LBV ”, Quinto do Crasto, Douro Valley, Portugal, 2012
Excellent aroma intensity and concentration, with fresh wild berry fruit notes and delicate hints of chocolate.
$12/2.5oz. Glass

Fromage de Meyer Lemon, Rhubarbe

Meyer Lemon cheesecake served with a graham cracker crust; Chantilly cream icing topped with a rhubarb chutney.
Limoncello, François
Our house made Limoncello made with fresh squeezed lemons, sugar, and Tito’s Vodka.
$9/2.5oz. Glass

Cerises François

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.
Vi de Visciola “Cherry” Fortified Wine, Vignamato, Marché, Italy, NV
Fresh wild cherry aromas and flavors, sweet but offers great acidity. Well-balanced with a great finish.
$12/2.5 Glass

White Chocolate Mousse Torte, Huckleberry Coulis

A white génoise cake filled with white chocolate mousse, Chantilly cream icing finished with a huckleberry Coulis Maury, Domaine Pouderoux, Maury, France, 2014
Layers of blackberry, plum and cherry aromas, chewing tobacco and bay leaf alongside a hint of vanilla bean. The palate is rich and dense, with a texture like crushed satin. A Grenache based vin doux natural sweet wine.
$12/2.5 Glass

Crème Moulée au Caramel

An egg custard topped with caramel sauce and fresh seasonal berries.
Lustau “East India Solera”, Jerez, Spain, NV
A blend of Oloroso and Pedro Ximénez raised separately and then blended to age for three years in solera. The result puts the sweetness of the PX in front, with flavors of plum jam and tobacco.
$10/2.5oz. Glass

Mousse au Chocolat Belgique

A rich Belgium chocolate mousse, topped with Chantilly cream, chocolate straw and mint.
Tawny Port, Graham’s, Douro Valley, Portugal, NV
A smooth but concentrated tawny port with raisin and orange peel flavors with hints of walnuts.
$10/2.5oz. Glass, $55/Bottle

Framboises Flambées Romanoff

French Vanilla bean ice cream, chocolate chips and meringue, flamed with brandy and marinated Raspberries.
Framboise “Raspberry”, Mathilde, Alsace, France, NV
Beautiful red raspberries flavors, sourced from three distinct raspberries from Alsace, France.
$9/2.5oz. Glass

Bananes Foster

Bananas, sautéed in a brown sugar, sweet butter, banana liqueur sauce, French Vanilla bean ice cream on a Génoise cake.
Moscatel “Seleccion Especial N˚1”, Jorge Ordoñez, Málaga, Spain, 2016

Fresh and intense with a mixture of sensations of freshly peeled apple, orange peel, pollen and herbs.
Concentrated and refreshing with great length. 100% Muscat Alexandria
$12/2.5 Glass, $60/Half Bottle

Fruit Sorbet

Freshly made Raspberry and Passion fruit sorbet, sauced with a Passion fruit and Raspberry coulis.
Riesling “Late Harvest “, Cloudy Bay, Marlborough, New Zealand, 2008

Offers intense honeyed-apricot and lemon marmalade notes, musk, pineapple paste and orange blossom. Viscous and sweet, with abundant concentration and very crisp acid to balance, it finishes long with some layered flavors.
$12/2.5oz.Glass, $60/Half Bottle

Plateau de Fromages

A selection of imported cheeses, Montrachet goat, St. Angel, English Stilton and Èpoisses, garnished with dates, Membrillo (quince paste), almond/fig cake.
Supplemental $20

Pedro Ximénez “Solera 2015”, Bodegas Alvear, Jerez, Spain,
Knock-out stuff. It exhibits oily sweetness buttressed by considerable acidity as well as roasted nut flavors intermixed with caramelized tropical fruits.

We make all desserts on-premise, including specialized cakes and desserts.

Desserts are $15 and are served with a complimentary 1oz. taste of the above-mentioned dessert wines.


Lively Coffee Drinks


A blend of single plantation Central American and Colombian Arabica coffee.

A “French Press” Coffee

A two cup “French Press” with freshly roasted, single plantation, Arabica coffee.


A finely ground, dark roasted blend of Arabica and Robusta coffee.


A combination of espresso and steamed milk topped with cocoa.

Tokyo Coffee

Espresso served over iced Fever Tree Tonic Water. A refreshing iced coffee!

Vietnamese Coffee

Espresso blended with condensed milk and served over ice. Sweet, rich and delicious.

Beirut Coffee

A blend of hot water, Orange Blossom Water of Lebanon and fresh lemon.

Cappuccino François

A combination of espresso, steamed milk, and Liquor 43 vanilla & Godiva chocolate Liqueurs.

Irish Coffee François

Arabica coffee with Jameson’s Irish Whiskey, Cointreau, Kahlua and whipped cream.

Cambridge Coffee

Arabica coffee with Baileys Irish Cream, Frangelico and whipped cream.

Billy Bob Coffee

Arabica coffee with Godiva chocolate liqueur, Baileys Irish Cream and whipped cream.

Vanilla Chai Tea & Amaretto

An exotic and sweet vanilla Chai tea with Luxardo Amaretto Liqueur and whipped cream.

Mighty Leaf Tea $4.75

Emperor’s Breakfast Organic

Rich, malty, a “dawn to dusk” awakening of the finest grade organic black tea leaves.
(black tea with caffeine)

Earl Grey Crème

High-grown Ceylon and China black teas are combined with the smoky orange notes of Bergamot
fruit, making and elegant and full-flavored cup. (black tea with caffeine)

Blood Orange Rooibos

Organic South African rooibos infusion with tart blood orange, vanilla, and honey notes.
(herbal tisane with no caffeine)

Chamomile Yuzu

Herbal tea with orange peel, lemongrass, lemon myrtle and yuzu.
(herbal tisane with no caffeine)

Verbena Mint Organic

Soft citrus notes of verbena leaves balanced with a beautiful hint of mint.
(herbal tisane with no caffeine)

African Amber Organic

African Rooibos leaves, an herb rich in antioxidant with lush fruity notes.
(herbal tisane with no caffeine)

Please be advised that raw or uncooked beef, seafood, and eggs may be present in our dishes. Consult your server for more information.
Pricing and availability subject to change.

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