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California artichoke hearts, sauteed, stuffed w/ alouette cheese, lightly breaded w/ hazelnuts & served w/ a dijon honey mustard / raspberry sauce.
Snails served in the shell w/ a blend of sweet basil, garlic, shallots & sweet butter.
Homard ET Saint Andre En Croute
Maine lobster & saint Andre cheese wrapped in puff pastry, baked, served w/ a black currant sauce.
Coquilles Saint-Jacques a La Parisienne
Maine sea scallops, sauteed, served in a fish veloute sauce, w/ mushrooms, seasoned w/ garlic, shallots, dry sack sherry, & reggiano cheese. Served in a natural sea shell w/ duchess potatoes.
Martini De Crevettes
Shrimp cocktail served w/ & avocado, cucumber, red onion salad & cocktail sauce.
Carpaccio De Filet De Beouf Aux Champignons Sauvage
Carpaccio of “prime” beef tenderloin, topped w/ aged balsamic vinegar, alba white truffle oil, shave parmigiano-reggiano cheese, cracked black peppercorn & sauteed wild mushrooms.
Truite Fumee, Cecile
Natural apple wood smoked rainbow trout served w/ marinated asparagus & a chive infused olive oil.
Chicken liver pate w/ green peppercorns, hard boiled egg, red onion, mushrooms, caperberries, calamata olives, cornichons & crackers.
Saumon Au Raifort, Maitre D'hotel
Seared filet of Atlantic salmon topped w/ fresh horseradish crust & an herb butter sauce.
Assiette De Coquillage Au Basilic
Medley of shellfish including, cold-water shrimp, maine sea-scallops, prince edward island mussels, pasta neck clams & escargot served over spinach fettuccini w/ mushrooms, diced tomatoes, calamata olives & parmigiano-reggiano cheese, basil-infused olive oil
Escalope De Veau Aux Fruits De Mer
Sauteed breaded medallions of provimi veal tenderloin w/ maine lobster, cold water shrimp, maine sea scallop & asparagus spears, topped w/ a Normandy wine sauce w/ fresh dill.
Ris De Veau Grenobloise
Sauteed medallions of veal sweetbreads in a caper / crouton lemon wine butter sauce.
Supreme De Volaille Aux Noisettes ET Aux Crustaces
A roasted French breast of free-range chicken, w/ cold water shrimp, maine lobster, a hazelnut sweet potato mousseline cake, sauced w/ an apple & mushroom frangelico cream sauce.
Roasted Maple Leaf Farm Duck Breast, Cherry Glaze De Viande
A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped w/ montrachet goat cheese & sauced w/ a frangelico & cherry duck glaze de viande.
Carre D'agneau Z La Provencale
Roasted Australian rack of lamb, topped w/ a roasted tomato-herb crust, summer beans, braised cipollini onions, eggplant, garlic, & olive sauce au natural.
Filet De Bœuf Naturel, Glace De Viande
Center-cut filet mignon, grille, served over potato galettes & mousseline potatoes, garnished w/ seasonal vegetables & finished sauce au natural.
Filet De Boeuf Wellington a La Perigourdine
Center-cut filet mignon, grilled, wrapped in puff pastry w/ hudson valley foie gras, mushroom duxelles & black truffles w/ sauce perigueux.
It’s not often that I have enjoyed a meal as much as I enjoyed dinner on the patio at Chez Francois.
Everything for the entire evening was absolutely perfect. The informal patio allowed us to enjoy a beautiful summer evening outside with out sacrificing service...More
This is an upscale restaurant with a dress code which is a nice option for a special meal. Unfortunately at the end of our meal (thank goodness) a large table was seated next to us. They were loud, inappropriately dressed and left us with a...More
We have enjoyed dining at Chez Francois before..it is one of our favorite special occasion restaurants. However, we will think twice before eating there again.
When I called for reservations, I specifically mentioned that we would be celebrating our anniversary and would like to be...More
Tonight service was off this visit. We have dined here over the years and will not let this keep us from coming back. Our server seemed frazzled the whole evening with drinks very slow to arrive as were the courses. Our dinners sat for 10...More
Our server was Allison and she was fantastic. I ordered the beef Wellington that’s recommended by Chef Anne Burrell. My husband had to snapper, and he said it was great. We’ve heard so much about this place and I would say that it did not...More
Having dined at Chez Francois many times for special occasions as well as those times we felt like having a special meal at a special restaurant. Our recent visit was July 3 and we dined on the patio with friends. Unfortunately, for the first time...More