Chez Francois Restaurant

Erie country spring field spinach tossed with hard boiled eggs, applewood, smoked bacon bermuda onions and a champagne sweet and sour vinaigrette dressing, with tear drop tomateos

Puree of english pea soup topped with a roasted red pepper coulis and montrachet goat cheese

Eried county spring spinach salad tossed with a champagne vinaigrette dressing with applewood smoked bacon, bermuda red onions, hard boiled eggs and a seasonal tomato

Seasonal erie country greens tossed with a champagne vinaigrette dressing, wrapped in an english cucumber topped with julienne asian pear, toasted honey roasted pecans and dried cranberries

Abowl of seasonal wild mushroom soup served with a brunoise of mushrooms topped with italian truffle oil

French onion soup a toasted crouton and gruyere cheese

Rich lobster bisque flavored with brandy and tarragon topped with a fleuron

Pureed seasonal roasted tomato soup topped with english stilton and micro greens

French onion soup, toasted crouton and gruyre cheese

Rich lobster bisque flavored with brandy and tarragon topped with a fleuron

Imported english dover, sole, sauteed, with toasted almonds groupes

Angus beef short, topped with duck confit served over herb risotto with a jardiniere of root vegetables and pancetta bacon, served with a red wine sauce

Seared filet of athentic salmon topped with a horseradish cream and a butter

Sauteed breaded cutlet of provino veal with maine lobster, add water shrimp, main sea scallops and asparagus spears in a wine sauce with fresh dill

Sauteed medallions of veal sweet breads in a cafle crouton lenux wine butter sauce

A mashed fresh breast of chicken, served with maine lobster, cold water shrimp soul hazelnut sweet potato baked with a mushroom and apple frangclico cream sauce

Roasted australian rack of lamb, topped with a pista bun herb crust, served over tomattoes potatoes, braised cipollini onions, plump and potato and mousseline and sauce au natural

Center cut filet mignon, grilled topped with salmon blue cheese, garnished with a cheese crisp and a potato rullete served with a wine sauce

Center cut filet mignon grilled, wrapped in puff pastry with horse valley foe gras mushroom and black muffles with sauce

Char grilled kona kampachi filet served over a hazelnut sweet potato mousseline, sauced with a mango and papaya chutney topped with an herb butter sauce

Sauteed lightly breaded medallions of provimi veal topped with seasonal mushrooms, prosciutto di san daniele ham and gruyere cheese with a cabermet sauvignon wine sauce

Roasted loin of lamb served over a white bean and roasted tomato timbale with a pancetta bacon lamb glace de viande

Grilled filet of aged beef served over an herb risotto topped with a seasonal wild mushroom sauce with spring vegetables, garnished with a parmigiano reggiano cheese crisp

Sauteed halubut filet topped with a lobster herb crust served on a bed of braised fennel with fingerling potatoes, clams and mussels, topped with a tomato and saffron broth

French breast of free range chicken served over wild rice with spring vegetable topped with a lobster and mushroom cognac cream sauce

A lightly peppered duck breast, served with caramelized pearl onions, plump raisins, sun dried cherries, topped with montrachet goat cheese, sauced with a farngelico duck glace, with a hazelnut sweet potato

Filet of aged, grilled served over a ragout of stewed lentils, topped with oxtail ravioil and a tawny port wine sauce, garnished with spring vegetables

Chesepeake bay crab cake, sauteed, served on a bed on julienne cucumber, pickled ginger and jicama coleslaw, seasoned with a lemon grass and cayenne infused olive oil, garnished with pet dill, fume blank, estate grown, napa valley

Wild alaskan king salmon, char gille, topped with toasted pistachios and the essence of citrus, garnished with tangerine and orange segments with an herb butter sauce, cahardonnay estate grown, napa valley 2004

A boneless, breast of quail, char grille, served over a sweet potato mousseline with seasonal california figs, and a black currant glace de viande merlot, estate grown, napa vally

Roasted colored lamb chop topped with an herbs crust, served over braised french lentils, cipollini onions, with a pancetta bacon glace de viande, zinfande, estate grown, napa valley

Grilled filet of aged beef topped with duck confit, served with a truffle cobernet sauvingnon wine sauce with swimmer vegetables and mousseline potato cabermet sauvignon, estate grown, napa valley

an almond/ apricot tart served with madagascar french vanilla bean ice cream garnished with seasonal mint violetta, napa valley, 2003

An open bar featuring a variety of single malt scotch including ardberg 10 yr, glenomorangie 18 yr port, sherry & burgundy wood finish crown royal reserved, george dickel barrel select & bulleit bourbons, black bush irish whiskey also a fine selection of belgian beers

A fine asortment of smoked seafood, sausage, pate and imported cheese

Phyllo encrusted shrimp with caramelized pearl onions flavored with aromatic spices served on a bed of membrillo and peach chutney garnished with lemon verbena riesling, glen eldon, eden vallley

Seared sea scallop from the george's bank flavored with asian spices, served on a bed of pineapple and kiwi finished with a coconut and chive broth vmr viognier marsanne rousanne the black chook, langhome greek

Australian barramundi, sauteed over a seasonal oranges and lemon chutney topped with candied seasonal oranges and lemons, finished with the essences of citrus and lemon and orange herb oil semillon old vine kaesler, barossa valley

Boneless, breast of quail, char grille, lightly peppered served over braised fenneland peal onions finished with a cherry glace di viande, syrach grenache mourvedre three gardens langmeil, barossa valley

Oven roasted australian lamb chop, topped with a pistachio herb crust, served over a celery root potato mousseline, sauced with roasted tomatoes, braised cipollini onions, and pancetta bacon lamb galce de vinde, grenache shiraz trumps charles cimicky, barossa valley

Baraised american kobe short ribs simmered served over braised french lentils with cipollini onions, sauced iith a pancetta bacon glace de viande, shiraz the bishop glaetzer, barossa valley

A rich chocolate ganache pate, served with a caramel sauce with pistachio ice cream

Puree of english pea with a parmigiano reggiano foam

A seared scallop served with a puree of asparagus and pancetta bacon

Sauteed barramundi, served on a bed of cauliflowers puree with hearts of palm and a verjus butter sauce

Gilled filet mignon medallion served over risotto with spring morel mushrooms

Imported french cheeses du jour, with dates, guava, almond fig cake and fruit bread

Warm chocolat cake with madagascar french vanilla bean ice cream, served with caramel sauce garnished with seasonal berries and mint

Seared sea scallop served on a bed of pureed english pea flavored with pancetta bacon garnished with pea tendrils flavored with a bacon vinaigrette dressing, graves blanc, chateau smith haut lafite, pessac leognan graves

Cream of wild mushroom soup garnished with morel mushrooms and rabbit canfit chateau clos les lunelles, cotes def castillon

Raviolis filled with oxtail, garnished with wild mushrooms, flavored with a white alba truffle butter, sauce with shaved aged parmigiano reggiano cheese, chateau les forts de latour, pauillac

Raost tenderloin of free range veal layered with braised root vegetables and topped with duck confit with a red wine glace, chateau lafite rothscahild, first growth, pauillac

Roast tenderloin of beef, mushroom duxelle, black fruffles and bone marrow with sauce perigueux , chadteau pavie, st emilion

poached bartlett pear served with english stilton cheese and an almond cookie with french vanilla bean ice cream and a semillon and pear glaze, sautemes, chateau rieussec, sautemes

Gewiirztraminer, Lawsons Dry Hill, Wither, Hills Marlborough

Seared sea scallop from the georges bank flavored with asian spices served on a bed of kiwi and pineapple finished with a coconut and chive broth, riesling, huia, wairau valley marlborough

Maine day boat lobster risotto seasoned with parmigiano reggiano cheese, seasonal herbs and butter with topped with a cheese crisp pinot gris, hula, brancott valley marlborough

Kona kompache, grilled flavored with the essence of citrus, garnished with pink grapefruit and orange segments topped with an herb butter sauce, sauvignon blnc, lake chalice, wairau auatere waihopai valleys mkarlborohgh

A lightly peppered breast of maple leaf farm duck breast served over a duck confit timbale wrapped with napa cabbage, sauced with a plum glace viande sauce, pinot noir jackson barry olssens, central otago

Braised american kobe beef short ribs simmered with ad jardiniere of root vegetables with green lentils, red the navigator alpha domums, hawkes bay

A savory crepe filled with a mango and kiwi chutney, served with stilton cheese and walnuts, finished with a mango glace, late harvest semillon leonarda alpha domus, hawkes bay

Assorted amuse bouche, saucisson and irish smoked salmon 4 a tasting of bushmills original, black bush and bushmills single malts 16 guinness irish stout, harp lager and smithwicks irish ale

Potato, leek and root vegetable soup served with corned beef confit topped with cabbage greens, pinot grigio, macmurray ranch, russian river valley, california

Scottish king salmon topped with a bacon crackling served over a potato and dubliner cheddar cheese cake finished with herb butter, chardonnay, mc williams hanwood estate, south australia, australia,

Roasted loin of lamb served over a cabbage timbale filled with combination of bangers sauges, corned beef and root vegetables and stewed beans topped with a lamb broth, pinot noir, macmurray ranch, russain river valley, california

Cheese cake flavored with baileys irish cream served with an oatmeal crust topped with chocolate ganache and garnished with seasonal berries and a bailey creme anglaise sauce

Served sea scallop served on a bed of pureed english pea flavored with pancetta bacon garnished with pea tendrils flavored with a bacon vinaigrette dressing, sauvignon blanc st bris jean marc brocard, lchablis burgundy

Seared georges bank cod topped with an herb crust served with a brandy crab sauce and tarragon, garnishd with micro chervil, bourgongne blanc, domaine leroy, auxey duresses burgundy

A flacky crust filled with a savory custard with maine lobster, eggs, crean, shallots and gruyere cheese with a truffle hhollandaise sauce, la cuvee e. Gillet, domaine de la bongran, macannais burgundy

Roasted dudk & veal layered with potatoes galettes served with a savory veal and duck glace de viande, garnished with micro field greens and flavored with duck crackling, bourgogne rouge, domaine, leroy, auxey duresses burgundy

Roasted loin of colorado lamb served over a napa cabbage aimble filled with simmered white beans, pancetta bacon and carabelized shaallots topped with a rich lamb broth, feraud brunel, chateauneuf du pape, rayas, la pialade, cotes du rhone

Poached bargett pear served with english stilton cheese and an almond cookied with it french vanilla bean ice cream and a chenin blanc and pear glaze clos baudoin, vouvray

French onion soup with toasted crouton and gravy cheese

A rich lobster bisque seasoned with garlic, shallots and tarragnon

Fruits served in the shell with a blend of sweet bessilic garlic, shallots and sweet butter

Mmne sea scallops, sauteed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, dry sack sherry and reggiano cheese, served in a natural sea shell with duckhess potatoes

Maine lobster and saint andre cheese wrapped in puff pastry, baked, served with a blank sauce

California artichoke hearts, sauteed, stuffed with alouette cheese, braded with hazelnuts and served with a dijon honey mustard wraspberry sauce

Carpacciu of prime beef tenderloin, topped with balsamic, vinegar, alba white truffle oil, shave, parmigian, reggaieno cheesecracked black peppercorn and sauteed with mushrooms

Natural applewood smoked ranbow trout served with marinated asparagus a infused oil

Chicken liver pate with green peppercorns,hards boiled egg, red onion, caperberries, calamata olives, comichons and crackers

Rich chocolate ganache pate, served with a marion berry couliss, with madagascar french vanilla bean ice cream and an almond cresp

Chocolate mousse dome filled with carmel, brale served with an almond wile basket filled with spring berries with a raspberry coulis

A fruit filled with kiwi, strawberries, raspberries, glazed with apricot pastry cream served with a raspberry ice cream

Chocolate mousse, served over and almond cookie topped with a creme anglaise sauce, garnished with seasonal berries

A flaky pastry filled with chantilly and bavarian cream with mixed seasonal fruits, served with a berry coulis and mint