Chez Francois Restaurant & Touche Bistro

Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry

Sautéed seasonal wild mushrooms flavored with Plugrá butter and cream served over crostini

Natural applewood smoked Rainbow Trout, served with marinated asparagus and a chive infused olive oil

Maine Sea Scallops, sautéed, served in a fish velouté sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Parmigiano-Reggiano cheese, served in a natural sea scallop shell with duchess potatoes

Country pâté, made with veal and pork wrapped in applewood smoked bacon, pickled red onions, shaved Parmigiano-Reggiano cheese, garnished with marinated relishes, crostini and Dijon mustard

Bell & Evans roasted French breast of free-range chicken, served with Gulf of Mexico shrimp, Maine lobster, and a hazelnut sweet potato mousseline, sauced with an apple and mushroom Frangelico cream sauce

Sautéed veal sweetbreads in a caper/lemon wine herb butter sauce

Center-cut filet mignon, grille, served over potato galettes and mousseline potatoes, garnished with seasonal vegetables, finished with a veal glace de viande. Add a topping of aged English Stilton Blue cheese, Duck Confit or Seasonal Wild Mushrooms. Supplemental Charge / $8; Add Seared Hudson Valley Foie Gras Supplemental Charge / $20

Char-grilled "Certified Angus Beef" strip steak served with a cognac cream and crushed black peppercorn sauce with morel mushrooms, garnished with seasonal vegetables and lyonnaise fingerling potatoes

A cold lemon soufflé dome, covered with a white génoise cake, sauced with a tart lemon glace. Wine Pairing: Limoncello, François

A rich Belgium chocolate mousse, topped with Chantilly cream,chocolate straw and mint. Wine Pairing: Tawny Port, Graham's, Douro Valley, Portugal, NV

Bananas, sautéed in a brown sugar, sweet butter and banana liqueur sauce, served over Madagascar French Vanilla bean ice cream on a génoise cake. Wine Pairing: Moscatel "Victoria N˚2", Jorge Ordoñez, Málaga, Spain, 2014

Fresh chevre is pasteurized in small batches each week from locally sourced goat milk. This handmade cheese is lightly salted and has a clean, bright flavor with buttery overtones, garnished with a Florentine cookie with Marion berry coulis and seasonal berries. Wine Pairing: Sauvignon Blanc "Late Harvest", Errazuriz, Casablanca Valley, Chile, 2012

A bowl of fresh fruit of the day served with an almond cookie. Wine Pairing: Framboise "Raspberry", Bonny Doon Vineyard, Santa Cruz, California, NV

Saint Angel is made in the Côtes du Rhône area of southeast France using a process called "ultrafiltration" which ensures that only the most highly-flavored components of the cow's milk are used. The addition of cream to the milk gives this soft ripened cheese a higher fat content and a decadent velvety smoothness that melts in the mouth. This cheese has a delicate bloomy white rind which becomes richer with age. Its interior pâte is rich and luscious with the delicate taste of sweet cream. It pairs well with sparkling wines

Commonly referred to as Époisses, One of the great classic french cheeses in the world. Pungent, yes, but only skin deep, a blond interior and is brimming with meaty, creamy custardy richness. Created my monks in the village of Epoisses, it was (and still is) washed daily in Marc de Bourgogne. Napoleon was a particular fan of the cheese,[1] and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses"

Stilton is made from whole cow's milk and allowed to ripen for 4 to 6 months. The texture is rich and creamy but slightly crumbly; it has a pale yellow interior with blue-green veins

Seared "Sushi Grade" New Zealand king salmon served medium rare, finished with Asian pears, Clementine orange segments and julienne jalapeno peppers, Asian salad blend, citrus vinaigrette

A boneless breast of Quail stuffed with Prosciutto de Parma ham and spring morel mushrooms, spring Ramps, finished with a quail reduction

Grilled tournedo of beef served on a bed of lyonnaise fingerling potatoes, topped with duck confit and a morel mushroom glace de viande

Wild Morello cherries in Kirsch served with St. Angel cheese, garnished with an almond Florentine cookie

Classic steak tartare of Wagyu beef, seasoned with Bermuda red onions, capers, cornichons, anchovies, fine herbs, egg and spices, topped with a Sunnyside up quail egg, gaufrettes chips

A diver sea scallop served in its natural shell, filled with morel mushrooms and herb butter, wrapped with puff pastry

An appetizer portion of sautéed veal sweetbreads in a caper/lemon wine herb butter sauce

Seared "Sushi Grade" New Zealand king salmon served medium rare, finished with Asian pears, Clementine orange segments and julienne jalapeno peppers, Asian salad blend, citrus vinaigrette

Center-cut veal chop served over herb risotto topped with a smoked woodland wild mushroom sauce. Seasonal mushrooms, Morels, Hen of The Wood, Trumpet Royal & Brown Beech

Sautéed hog Snapper from the Gulf of Mexico, lightly breaded with almond flour topped with golden Delicious apples and a Bénédictine butter sauce

A two cup "French Press" with freshly roasted, single plantation, Arabica coffee

A combination of espresso and steamed milk, topped with cocoa

Espresso blended with condensed milk and served over ice. Sweet, rich and delicious

Arabica coffee with Jameson's Irish Whiskey, Cointreau, Kahlua and whipped cream

Arabica coffee with Godiva chocolate liqueur, Baileys Irish Cream and whipped cream

Smooth China green tea leaves infused with tantalizing sweet tropical fruits jettison (green tea with light caffeine)

Egyptian Chamomile blends with sweetly subtle citrus slices. (herbal tisane with no caffeine)

African Rooibos leaves, an herb rich in anti-oxidant with lush fruity notes. (herbal tisane with no caffeine)

Excellent aroma intensity and concentration, with fresh wild berry fruit notes and delicate hints of chocolate. A tight-knit structure of firm, finely-textured tannins nicely wrapped in fresh wild berry fruit notes. The finish is balanced and fresh

Loads of fresh cherry fruit, coffee and caramel flavors. Full body, sweet with a rustic finish.

A smooth but concentrated tawny port with raisin and orange peel flavors with hints of walnuts

Knock-out stuff. It exhibits oily sweetness buttressed by considerable acidity as well as roasted nut flavors intermixed with caramelized tropical fruits

Citrus notes stand out on the nose along with fruit such as apricots and papaya, elegant floral notes and ginger-like tones. Smooth textured on the palate with an impressive creaminess that balances the crispness

Beautiful red raspberries flavors, sourced from three distinct raspberries from Washington State.