Chez Francois Vermilion - Menú completo

A finely ground, dark roasted blend of Arabica and Robusta coffee

A combination of espresso and steamed milk, topped with cocoa

A blend of single plantation Central American and Colombian Arabica coffee

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

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

A seasonal tasting from the kitchen

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

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

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

Maine lobster and Saint-André cheese wrapped in puff pastry, baked, with a black currant sauce

Carpaccio of Prime Beef , paper-thin slices of beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shaved Parmigiano-Reggiano cheese, cracked black peppercorns, and a mixture of seasonal sautéed wild mushrooms, finished with petite

A lightly seared Hawaiian premium Ahi Tuna with toasted sesame seeds, served cold, garnished with a daikon radish heirloom tomato salad, lemon vinaigrette dressing

A brunoise of spring morel mushrooms seasoned with fine herbs, topped with duck confit, finished with a wild mushroom purée

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

Seared Hudson Valley Foie Gras served on a bed of sweet potato mousseline, topped with warm Ohio apples and raisin chutney, served with Semillon Late Harvest , Herdade do Esporão, Alentejano, Portugal, NV

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

Snails served in the shell with a blend of sweet basil, garlic, shallots and sweet butter

California Artichoke hearts, sautéed, stuffed with alouette cheese, lightly breaded with hazelnuts and served with a Dijon honey mustard/raspberry sauce

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

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

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 ch

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

High-grown Ceylon and China black teas are combined with the smoky orange notes of Bergamont fruit, making and elegant and full-flavored cup. (black tea with caffeine)

Rich, malty, a dawn to dusk awakening of the finest grade organic black tea leaves. (black tea with caffeine)

Freshly made raspberry and passion fruit sorbet, sauced with a passion fruit and raspberry coulis. Wine Pairing: Riesling Late Harvest , Cloudy Bay, Marlborough, New Zealand, 2008

A selection of Chântelain Camembert, Èpoisses, Lake Erie Creamery Goat Cheese, St Angel, English Stilton garnished with dates, membrillo (quince paste), almond/fig cake, fruit bread

Gulf of Mexico Shrimp cocktail served with an avocado, cucumber and red onion salad, cocktail sauce

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

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. Supp

A medley of shellfish including, cold-water shrimp, Maine sea-scallops, Prince Edward Island mussels, Pasta Neck clams and Scampies served over saffron fettucine with mushrooms, diced tomatoes, Calamata olives and Parmigiano-Reggiano cheese, basil infused

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 lightly peppered Maple Leaf duck breast served over a hazelnut sweet potato mousseline, topped with Montrachet goat cheese and sauced with a cherry duck glace de viande

Center-cut filet mignon, grille, wrapped in puff pastry with seared Hudson Valley Foie Gras, mushroom duxelle and black truffles with sauce Périgueux

Sautéed Maryland soft-shell crabs dusted in flour with a basil butter sauce served over braised sea beans. Soft-shell crabs are known for their delicate sweet flavor. They come from the Crisfield Marylandarea which is on the eastern shore where the Chesap

Stuffed Maine lobster with mushrooms, Maine scallop and lobster cream sauce, served in its natural shell

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

Seasonal vegetables grilled and steamed served with mousseline potatoes, sweet potatoes, fingerlings and pasta, finished with an herb butter sauce

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

Raviolis made with egg pasta stuffed with Maine lobster topped with a truffle butter sauce with broiled Scampies, garnished with shaved Parmigiano-Reggiano cheese

Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, Gulf of Mexico shrimp, Maine sea scallop and asparagus spears; topped with a Normandy wine sauce

Roasted Australian rack of lamb, topped with tomato tapenade and fine herb crust, roasted tomatoes and golden raisin lamb glace de viande

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

Warm chocolate cake with Madagascar French vanilla bean ice cream, and caramel sauce, garnished with seasonal berries and mint. Wine Pairing: Porto LBV , Quinto do Crasto, Douro Valley, Portugal, 2010

French vanilla bean ice cream, chocolate chips and meringue, flamed with brandy and marinated raspberries. Wine Pairing: Framboise Raspberry , Pacific Rim Wine Company, Richland, Washington, 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

Morello cherries marinated in Kirsch liqueur served and with St. Angel cheese, garnished with an almond Florentine cookie. Wine Pairing: Porto Six Grapes , Graham 's, Douro Valley, Portugal, NV

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

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 b

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

An egg custard topped with caramel sauce and fresh seasonal berries. Wine Pairing: Lustau East India Solera , Jerez, Spain, NV

Ravioli made with egg pasta stuffed with lobster, topped with a truffle butter sauce, With broiled scampi, garnished with shaved Parmigiano-Reggiano cheese

Roasted lamb chop topped with roasted tomatoes and fine herbs, lamb glace de viande

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

Espresso served over iced Fever Tree Tonic Water. A refreshing iced coffee!

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

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

Arabica coffee with Baileys Irish Cream, Frangelico and whipped cream

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

A combination of espresso, steamed milk, and Liquor 43 vanilla Godiva chocolate Liqueurs

An exotic and sweet vanilla Chai tea with Luxardo Amaretto Liqueur and whipped cream

Warm chocolate cake with Madagascar French vanilla bean ice cream, and caramel sauce, seasonal berries

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

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

Soft citrus notes of verbena leaves balanced with a beautiful hint of mint (caffeine free)

The nose features brandied cherries, with a bit of prunes as well. In the mouth, the tannins have resolved yielding a silky yet warm dessert, with the beginning of some nuttiness

Complex orange peel, cedar and plum aromas and flavors are the hallmarks of this tawny. Medium body and sweetness with a crisp, clean finish. Absolutely delicious

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

Soft and slightly forward. Pretty plum aromas with hints of berries. Medium body and sweetness delicious

A blend of Oloroso and Pedro Ximénez raised separately and then blended to age for three years in solera. The result puts the sweetness of the PX in front, with flavors of plum jam and tobacco

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

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

Sweet, rich and delicious, pure liquid gold from Napa Valley, this is a blend of botrytis Sauvignon Blanc and Sémillon.

Fresh and intense with a mixture of sensations of freshly peeled apple, orange peel, pollen and herbs. Concentrated and refreshing with great length. 100% Muscat Alexandria

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

French onion soup with toasted crouton and Gruyère cheese

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

Lake Erie Creamery's 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

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

A product of Normandy, France this cheese has a white, bloomy rind, creamy white texture with a mushroom, garlick,, woodsy flavor that is incredible. Chântelain is the top maker of Camembert and is made from pasteurized cow's milk

Herb risotto flavored with Parmigiano-Reggiano cheese, cream and seasonal wild mushrooms, topped with shaved Parmigiano-Reggiano cheese and seasonal truffles

Sautéed Maryland soft-shell crab dusted in flour with a basil butter sauce served over braised sea beans