The Cigar “Smoker”

Chez François presents The Spring Cigar “Smoker”

Tuesday, June 11th, 2024,
6:00 p.m. to 10:00 p.m.

Happiness? A good cigar, a good meal, a good cigar and a good woman – or a bad woman; it depends on how much happiness you can handle. George Burns

Dear Cigar Club Member

Thank you for making your reservation for the cigar dinner scheduled for Tuesday, June 11th, 2024, from 6:00 p.m. to 10:00 p.m.

This is a prepaid event as we must secure the correct quantity of cigars for this event. We ask that you send a check or checks for $220/Per Person All-inclusive payable to Chez François.
We ask for each attendee’s name, cell number, and email to be included with your check. We hold the checks until after the event and we ask for a 48-hour cancellation notice.

If you would like to pay by credit card it is an additional $10.00 per person. We will charge your credit card when you make your reservation.


A fine selection of hand-rolled cigars from Master Roller Darren Hildebrand of Great Lakes Cigar Company.

Adult Beverages

An open bar featuring a variety of “Whiskeys of the World” including; Yellowstone, Four Roses, Old Ezra, Garrison Brothers Bourbon, Bardstown & Willet, Irish Whiskey Bar, Hendricks Gin Tasting, La Caza Tequilas, Aged Rums. Vermouth Tasting.

Hors d’oeuvres

A fine assortment of smoked seafood & cheeses, Andouille sausage with Lavender sauce, Chicken Liver pâté, Smoked Seafood, Croque Monsieur (Ham & Cheese) Cones with smoked salmon, crab, herb cheese, and tomato tapenade. Also an international selection of fine cheeses and Charcutière from Chef 2 Chef imports.

First Course

Maine Lobster Quiche, Truffle Hollandaise

A flaky pie crust, filled with savory custard with Maine lobster, eggs, cream, shallots  and Gruyère cheese, topped with a truffle hollandaise sauce and julienne summer truffles.

Second Course

Cream of Seasonal Wild Mushroom & Duck Confit Cappuccino, Goat Cheese Espuma

A purée of seasonal wild mushroom soup seasoned with fine herbs, duck confit, and finished with goat cheese foam.

Third Course

Roast Tenderloin of Beef, Hickory Smoked Wild Mushroom Sauce

Roast tenderloin of beef served over Hasselbach potatoes with caramelized onions, topped with hickory smoked wild mushroom sauce, and steamed Ohio asparagus.

Fourth course

Strawberry & Blackberry Grand Marnier Trifle

Génoise cake layered with marinated strawberries and blackberries in Grand Marnier white chocolate mousse, topped with Chantilly cream.