Touché Summer Menu

Hors D’œuvres, (Cold)

• Tomato & Olive Tapenade, $10
  A roasted tomato and olive tapenade drizzled with extra virgin olive oil, crostini, and olives.
• Cheese Plate, $20
  A selection of cheeses, Pierre Robert, Brie, Point Reyes Blue, Chèvre frais herbe, Jeff’s select Gouda garnished with Membrillo, dates, Spanish almonds, and crostini.
• Chez François Shrimp Cocktail, $25
  Shrimp cocktail served with an avocado, cucumber and red onion salad, cocktail sauce.
• Citrus-Cured Ōra King Salmon Timbale, Crème Fraîche and Malossol Osetra caviar, $25
  House-cured Ōra king salmon timbale filled with Peekytoe crab and Cara Cara oranges garnished with crème fraîche and Malossol Osetra caviar, citrus vinaigrette.
• Prosciutto di Parma Ham, Arugula Salad, $25
  Thin slices of Prosciutto ham, baby arugula salad flavored with herb olive oil.
• Mishima Ranch Wagyu Tartare, Sunny Side Up Quail Egg, $25
  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.

Soup

• French Onion Soup, Gratinée, $12/$7 cup
  French onion soup with toasted crouton and Gruyère cheese.
• Lobster Bisque, en Croûte, $15/$7 cup
  Rich lobster bisque seasoned with garlic, shallots, and tarragon topped with puff pastry.
• Cream of Seasonal Morels & Wild Mushroom Soup, Duck Confit, $15/$7 cup
  A timbale of brunoise of seasonal morels and wild mushrooms seasoned with fine herbs, topped with duck confit, finished with a wild mushroom purée.

Hors D’œuvres, (Hot)

• Artichaut à l’Alouette, $15 (split + $5)
  California Artichoke hearts, sautéed, stuffed with Alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce.
• Escargots au Basilic, $15
  Snails served in the shell with a blend of sweet basil, garlic, shallots, and sweet butter.
• Maine Lobster Raviolis, Truffle Butter Sauce, $25 (split + 5)
  Ravioli made with egg pasta stuffed with Maine lobster topped with a truffle butter sauce with broiled Scampies, garnished with shaved Parmigiano-Reggiano cheese.
• Maine Scallop & Lobster Risotto, $25
  Seared sea scallop served with lobster risotto.
• Crisfield Maryland Soft-Shell Crab, Basil Butter Sauce, $25
  Sautéed Maryland soft-shell crab dusted in flour with a basil butter sauce served over braised Napa Cabbage.
• Seared Hudson Valley Foie Gras, Ohio Rhubarb Chutney, $30
  Hudson Valley Foie Gras with sweet potato mousseline, topped with a warm seasonal Ohio Rhubarb chutney, accompanied with Chardonnay “Late Harvest”, Bouchaine, Carneros-Napa Valley, California, 2014
• Flat Bread Pizza Du Jour, $15
  Seasonal flatbread du jour, Chef’s choice.
• Frites, $8
  French fries seasoned with Parmigiano-Reggiano cheese and fine herbs.
• Frites Poutine, $12
  French fries seasoned with fine herbs, topped with brown sauce, sprinkled with Roquefort cheese.

Salad

• 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.
  $7/Grand $14
  Crumbled Roquefort Cheese or Montrachet Goat Cheese add $2

Fish Plates

• 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.
  $45
• 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.
  $45
• 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.
  $52
• Maine Lobster Raviolis, Truffle Butter Sauce
  Raviolis made with egg pasta stuffed with Maine lobster topped with a truffle butter sauce with broiled Scampies, garnished with shaved Parmigiano-Reggiano cheese.
  $42

Meat Plates

• Chez François Herb Meatloaf, Brown Sauce
  Baked meatloaf with pork, veal, and ground chuck flavored with herbs and spices served over mousseline potatoes, topped with a rich brown sauce, seasonal vegetables.
  $30
• Braised Ohio Proud Short Rib, Moroccan Barbeque
  Braised Ohio Proud short ribs served in Moroccan barbeque sauce, with stewed sweet potatoes, seasonal vegetables, and fried sweet potato curls.
  $35
• Char-Grilled Filet Mignon, Morel Wild Mushroom Sauce
  Center-cut filet mignon, grilled, served over herb risotto topped with a seasonal morel wild mushroom sauce, seasonal vegetable.
  $40

Desserts

• Cherries François
  California cherries marinated in a Ruby port sauce seasoned with cinnamon, cloves, and whole star anise served over an almond cookie with French Madagascar Vanilla Bean ice cream.
• Chocolate Mousse
  A rich Belgian chocolate mousse, topped with Chantilly cream, seasonal berries, chocolate straw, and mint.
• Madagascar French Vanilla Bean Pecan Ball & Luxardo Cherries
  French vanilla bean ice cream with pecans topped with chocolate sauce and marinated Luxardo cherries.
• Crème Brûlé & Fruits
  A baked egg and vanilla custard topped with caramelized sugar and seasonal berries.
• Fruit Sorbet
  Freshly made raspberry and passion fruit sorbet served over an almond tuile.

All Desserts Priced at $12

Please be advised that raw or uncooked beef, seafood and eggs may be present in our dishes.