A 2023 Opening Winemaker Dinner

Chez Francois presents our 2023 Opening Winemaker Dinner
With Winemaker Stephanie Pope of The Lions Head Collection
Thursday March 9, 2023 • 6:30pm

Join us for our first Opening Night wine dinner in some time. We were thrilled to be asked to host a dinner with The Hess Collections winemaker Stephanie Pope for a one night only exclusive on Thursday March 9, 2023. A Six-Course dinner by Chef John D’Amico and his staff with ten wines from The Hess Collection! Perfect for our 37th season opener!

Cauliflower Cappuccino, Parmigiano-Reggiano cheese Espuma

An amuse bouche of a cappuccino purée of cream of cauliflower soup, topped with a Parmigiano-Reggiano cheese foam.

Chardonnay ‘‘Allomi’’, The Hess Collection, Napa Valley, California, 2020

Norwegian Halibut Filet, Lobster Herb Crust, Lobster Cream Sauce

Seared Halibut filet served over an English pea mousseline topped with a lobster herb crust, finished with a lobster cream sauce.

Chardonnay “Panthera”, The Hess Collection, Russian River Valley, California, 2019
Chardonnay “The Lioness  Estate”,  The Hess Collection, Napa Valley, California, 2018

Roasted Pecking Duck Breast, Montrachet Goat Cheese & Huckleberry Glace de Viande

A lightly peppered Maple Leaf duck breast served over a sweet potato cake, topped with Montrachet goat cheese, huckleberry glace de viande.

Pinot Noir “Panthera”, The Hess Collection, Sonoma Coast, California, 2019
Pinot Noir “Allomi” , The Hess Collection, Carneros Valley, California, 2021

Char-Grilled Farmed Raised Coturnix Quail, Black Currant Glace de Viande

Char-grilled quail filled with a quail and black currant forcemeat, served with a chestnut mousseline, finished with black currant glace de viande

Red “Lion Tamer”, The Hess Collection, Napa Valley, California, 2018
Cabernet Sauvignon “Lion Tamer”, The Hess Collection, Napa Valley, California, 2018

Provençale Roasted Breckenridge Lamb Chop, Lamb Glace di Viande

Provençale Roasted lamb chop served on baby eggplant stuffed with a lamb, black currants, and roasted tomato, olive stuffing, lamb glace de viande and Provençale bread crumb sprinkles.                        

Cabernet Sauvignon “Iron Coral Estate”, The Hess Collection, Napa Valley, California, 2018
Cabernet Sauvignon “Mount Veeder”, The Hess Collection, Napa Valley, California, 2018
Red “Lion Proprietary”, The Hess Collection, Napa Valley, California, 2018

Dessert

Chocolate Mousse Crêpe, Espresso Crème Anglaise Sauce

A crêpe filled with chocolate mousse topped with Chantilly cream and Espresso Crème Anglaise sauce, seasonal berries.

$165/Per Guest Tax & Gratuity not included.

Reservations please call (440) 967-0630 or email matt@chezfrancois.com
All pricing reflects a cash payment. A 2.75% convenience fee is added for all credit card transaction.
Chez François Restaurant * 555 Main Street * Vermilion, Ohio 44089 * (440) 967-0630