Touché Specials


Specials this Spring!

Hors d’œuvres

  • Assiette de Charcuterie – $17
    Saucisson, country pâte and chicken liver pâté served with marinated relishes and shaved Parmigiano-Reggiano cheese, crostini and Dijon mustard.
  • Maine Diver Coquille, Homard Risotto aux Herbes – $15
    Seared Maine sea scallop, served with lobster risotto and garnished with micro greens.
  • Martini de Crevettes – $19
    Shrimp cocktail, served with an avocado, cucumber and red onion salad with cocktail sauce.
  • Fruits au Fromage en Philo – $14
    Papaya & mango chutney with goat cheese, wrapped in phyllo pastry and citrus-mixed field greens.
  • Escargots au Basilic – $14
    Snails with seasonal wild mushrooms with a blend of sweet basil, garlic, shallots and sweet butter.
  • Coquilles Saint Jacques à la Parisienne – $15
    Maine Sea Scallops, served in a fish velouté sauce, with mushrooms, garlic and shallots, Dry Sack Sherry and Parmesan Reggiano cheese, served in a sea scallop shell with duchess potatoes.
  • Raviolis de Homard – $15
    Egg pasta Raviolis, stuffed with lobster, topped with a truffle butter sauce and garnished with shaved Parmigiano-Reggiano cheese.
  • Moules Fumé Saumon – $14
    Steamed Prince Edward Island mussels tossed with a Normandy cream sauce, smoked salmon, white wine, garlic and chopped parsley. Topped with a fleuron.

Potages & Salades


  • Soupe à L’Oignon Gratinée, $10
    A terrine of French onion soup with a toasted crouton topped with Gruyère cheese.
  • Homard Bisque, en Croûte, $13
    Rich lobster bisque seasoned with tarragon topped with puff pastry.
  • Soupe du Jour – $11
    A seasonal soup of the day.
  • Tartare de Thon – $16
    A spicy timbale of Yellowfin tuna tartar, tossed with citrus juice, Bermuda red onions, pickled ginger, chives and micro greens. Served with potato gaufrettes.
  • Chez François Hiver Grande Salade, $11/Petit $6
    Winter Erie County greens tossed with aged balsamic vinaigrette dressing, English cucumbers, roasted beets, Bermuda red onions, hard boiled eggs, tomatoes and crumbled goat cheese.

Les Plats

  • Crevettes & Coquille Tagliatelle, $18
    Sautéed shrimp, bay scallops, mushrooms and tomatoes served in a rich fish & herb butter sauce with whole wheat tagliatelle noodles with Parmigiano-Reggiano cheese.
  • Perche, Jicama Salade de Chou, $19
    Perch lightly breaded with panko crumbs served over a jicama, cucumber and pickled ginger slaw, topped with a seasonal radish curl, citrus cayenne olive oil and Touché tartar sauce.
  • Gâteau de Crabe, Sauce Hollandaise, $17
    Sautéed Maryland crab cake served over julienne squash topped with hollandaise sauce.
  • Braisé de Boeuf de Kobe de Côtes, Jardinière, $20
    Braised short ribs served in its natural juices, with stewed lentils and a jardinière of root vegetables, garnished with a radish curl.
  • Chez François, Herbe Pain de Viande, $18
    Baked meatloaf with pork, veal and ground chuck flavored with herbs and spices served over mousseline potatoes, topped with a rich Cabernet Sauvignon wine sauce.
  • Poulet Rôti Coq au Vin, $20
    A classical chicken dish of roasted free-range chicken simmered in an applewood smoked bacon, Vidalia onions, seasonal mushrooms chicken stock and red wine, with mousseline herb potatoes.
  • Croque Monsieur, $13
    A traditional Gruyère and baked ham sandwich, lightly egg battered and sautéed garnished with seasonal relishes and savory mixed field greens.

Les Desserts

  • Mousse au Chocolat Belgique, $9
    A rich Belgium chocolate mousse, topped with Chantilly cream, chocolate straw and mint.
  • Fruit Sorbet, $9
    Freshly made raspberry and passion fruit sorbet served over an almond tuile, sauced with a passion fruit and raspberry coulis, seasonal berries.
  • Creme Brule et Fruits – $9
    A baked egg and vanilla custard topped with seasonal berries

Pricing and availability subject to change.