L'Auberge Chez Francois

Classic French

  • 95
  • 2016 Best French
Overview

In a farmhouse just outside D.C., you'll find L’Auberge Chez Francois, a AAA four diamond restaurant serving classic French cuisine via tasting menus with a steal of a four-course $42 prix fixe lunch menu. This romantic restaurant resembles a quaint home in the French countryside, ideal for special occasions, quiet conversation and traditional Alsatian cuisine like a caramelized onion and bacon tarte flambée.

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Accolades

  • Number 81: 100 Very Best Restaurants 2016 - Washingtonian
  • AAA Four Diamond rating 2015
  • 100 Very Best Restaurants 2015 — Washingtonian
  • Wine Spectator Award of Excellence 2015
  • Zagat rating of 27 out of 30

Menu for L'Auberge Chez Francois

Luncheon

Luncheon Appetizers

  • Lobster Bisque
  • Onion soup gratinée
  • Maine rope mussels with garlic herb butter as in Provence
  • A crêpe with chives stuffed with a duxelle of mushrooms, tomato concassé, Madeira sauce
  • Warm roquefort cheese tart, caramelized apples with a touch of cinnamon and Calvados
  • Skate fish with brown butter & capers
  • Medley of our patés rillette, ham and sausages served with crudités
  • Warm asparagus on Virginia country ham gruyère cheese, capers and quail egg
  • Trio of Norwegian salmon smoked, marinated in dill, rillette with capers
  • Braised Wagyu beef cheeks mushrooms and sherry wine sauce
  • Snails from the Burgundy region vineyards with our garlic butter
  • Half dozen oysters cold with sauce mignonette, hot with béarnaise sauce

Luncheon Main Course

  • Grilled organic vegetable Napoléon with an herb tomato coulis
  • Fresh trout sautéed with toasted almonds
  • Grilled Norwegian Salmon with béarnaise sauce
  • Maine lobster salad on garden greens, asparagus and vanilla vinaigrette
  • Fresh Maine mussels with white wine sauce Pommes Frites
  • Classic Bouillabaisse
  • Grilled chicken breast mushrooms and spaëtzles, fresh thyme
  • Fresh calf's liver sautéed with bacon, and caramelized onions
  • Garden spinach salad with grilled shrimp, goat cheese, sesame seeds
  • Veal Scaloppini with Virginia ham spaëtzles, and Madeira sauce
  • Our Alsatian sauerkraut with sausages, duck confit and pork
  • Grilled lamb tenderloin herbs de Provence, cassoulet and thyme sauce
  • Pinot Noir boneless braised beef short ribs with seasonal vegetables
  • A medallion of Angus beef sautéed, roasted potatoes and béarnaise sauce
  • Beef Bourguignon spaëtzles and mushrooms
  • Sliced sirloin steak with truffle sauce and pommes frites

Dinner Menu

Prix-fixe menu

  • Amuse Bouche
  • Choice from a wide range of appetizers
  • La salad de l’Auberge
  • Our homemade sorbet
  • Choice from an extensive selection of main courses
  • Choice from our dessert menu
  • Coffee or tea
  • Mignardises (Chocolate truffles and Tuiles)

Appetizers

  • Le bisque de homard lobster bisque
  • La gratinée des halles onion soup
  • La traditionnelle tarte flambée Alsatian style caramelized onion and bacon tart
  • La cassolette de joues de boeuf braisées, champignons forestiers a house delicacy - braised Wagyu beef cheeks, wild mushrooms, sherry wine sauce
  • Une crêpe à la ciboulette, farcie d’une duxelle de champignons et concassé de tomates a crêpe with chives, stuffed with a duxelle of mushrooms, tomato concassé, Madeira truffle sauce
  • La coquille de crustacés gourmande de L’Auberge et sa sauce rémoulade aux herbes du jardin a seashell with shrimp, crabmeat, lobster, scallop, salmon with a herb remoulade sauce
  • Les asperges vertes au jambon de Virginie, côpeaux de gruyère, capres et oeuf de caille warm asparagus on Virginia country ham, gruyere cheese, capers and quail egg
  • Les ris de veau, sautés au Madère, champignons sauvages sautéed veal sweetbreads, mushroom medley, Madeira truffle sauce
  • Les moules au beurre d’ail aux senteurs de Provence Maine mussels with garlic herb butter
  • La raie au beurre noir et capres poached skate fish with brown butter and capers
  • Une assiette de charcuterie, jambon et crudités de l’Ami Fritz homemade patés and rillette, Virginia country ham and sausage served with crudités
  • Trio de saumons, l’un fumé, l’autre mariné à l’aneth, rilette de saumon et câpres smoked Norwegian salmon, dill marinated salmon and salmon rillette with capers
  • La dégustation de notre bouillabaisse de poissons et crustacés Marseillaise medley of fresh fish and shellfish in an aromatic saffron broth (also available as main course)
  • Le croustillant au Roquefort et pommes reinettes caramélisées à la cannelle et au Calvados warm roquefort cheese tart, caramelized apples with a touch of cinnamon and Calvados
  • Les huitres chaudes ou froides cold oysters with mignonette or hot with béarnaise sauce
  • Les escargots de Bourgogne en coquille au beurre d’ail à la façon des vignerons snails from the Burgundy vineyards with our garlic herb butter
  • Les jambonnettes de grenouille sautées et sa persillade aillée a l'Obernoise fresh frog legs sautéed with shallots, garlic, mushrooms and capers
  • L’escalope de foie gras de canard poelée sur brioche toastée, son verre de vendages tardives fresh duck foie gras sautéed on toasted brioche with a glass of late harvest wine

Our special salads

  • La salade composée au Roquefort a Roquefort cheese salad
  • La salade Caesar Our Caesar salad
  • La salade de crevettes du Printemps garden spinach with grilled shrimp, Virginia goat cheese, sesame seeds and vinaigrette

Entrées

  • Le gâteau de légumes grillés et son coulis de tomates grilled organic vegetable Napoléon with an herb tomato coulis
  • Les filets de truite du Shenandoah sautés, crabe du Maryland et amandes grillées filets of fresh rainbow trout sautéed, crabmeat and toasted almonds
  • Le suprême de flétan dans sa robe au raifort et sa sauce au homard filet of Alaskan halibut baked in a horseradish brioche crust, asparagus, ginger lime sauce
  • Une poélée de coquilles Saint Jacques et crevettes aux senteurs de Provence New England diver scallops, shrimp, Niçoise, garlic and garden herb butter
  • La matelote de poissons et crustaçés comme en Alsace, sauce homardine au champagne lobster, shrimp, scallop, crabmeat, salmon and rockfish, champagne lobster sauce
  • Le homard du Maine à la nage, agrumes et beurre de Sauternes Maine lobster poached, jumbo lump crabmeat, citrus, Sauternes butter sauce
  • Sole de la Manche sautée meunière, homard et champignons sautéed fresh Dover sole with lobster, mushrooms and tomato concassé
  • Les aiguillettes de canard, à la façon de L’Auberge grilled breast of duckling with plum, wild rice and a Grand Marnier sauce
  • La choucroute royale garnie à L’Alsacienne, cuite au crémant d’Alsace Alsatian feast - sauerkraut, sausages, pork, duck confit and foie gras
  • Les escalopes de veau, jambon de Virginie, crabe du Maryland et crème aux champignons veal scaloppini with Virginia ham, jumbo lump crabmeat, and mushroom cream sauce
  • Une entrecote aux poivre, et préparée à votre gout peppered certified Angus Beef sirloin, choice of Roquefort cheese -or- shallots and Dijon mustard
  • Les deux tournedos de filet de boeuf Angus poelés comme à Great Falls twin tenderloins of certified Angus Beef sautéed, mushrooms, vegetables and béarnaise sauce
  • Le sauté gourmandise Papa Ernest medallions of beef and veal, grilled lamb tenderloin, roasted half Maine lobster tail
  • Carré d’agneau rôti bergère aux herbes des Alpilles, jardinière de legumes rack of lamb with herbs de Provence, vegetables, thyme sauce (for one or two)
  • Chateaubriand de L’Auberge, bouquetière de légumes, béarnaise et sauce Perigueux chateaubriand, medley of vegetables, roasted potatoes, béarnaise and truffle sauce (for two)

Desserts

Desserts

  • Notre traditionelle tarte aux quetsches comme en Alsace Alsatian Plum Tart with Cinnamon Ice Cream
  • Le gâteau praliné aux noisettes et amandes hazelnut and almond cake with hazelnut sauce
  • La tulipe au sirop d’ érable, fantaisies de nos glaces et sorbet a maple tulip shell with a medley of homemade ice cream & sorbet
  • Notre gâteau au fromage maison au coulis de framboise our homemade cheesecake with raspberry coulis
  • Le kougelhopf en neige au kirsch, à l’Alsacienne a soft caramelized meringue with kirsch & vanilla ice cream
  • La crème brulée à la vanille Tahitian vanilla crème brulée
  • Le bettleman comme le faisait Grand-Mère Cécile my Grandmother’s bread pudding with vanilla sauce
  • La tarte au chocolat au rhum des Iles a dark chocolate tart with vanilla ice cream
  • Notre assiette de fromages affinés et son verre de Porto assortment of cheeses with fresh fruits & a glass of Port wine
  • Les assortiments de souffles Assortment of Hot Soufflés: Grand Marnier, Chocolate, Raspberry, and Hazelnut
  • L'Omelette Norvégienne Individual Baked Alaska

Happy Hour Menu

Soups

  • Soup du jour
  • Onion Soup
  • Lobster Bisque

Small Plates

  • Snails from Burgundy with Garlic Butter
  • Fresh Maine Mussels with Garlic and Herbs
  • Assortment of Our Charcuterie and Rillettes Patés, Sausages, Ham and Crudités
  • Norwegian Salmon prepared three ways House Cured, Smoked and Rillettes
  • Duxelle of Wild Mushroom Crèpe Wild Mushroom Crèpe
  • Braised Wagyu Beef Cheeks Sherry Wine Sauce
  • Oysters
  • Veal Kidneys Dijon Mustard Sauce
  • Individual Alsatian Style Pizza with Bacon
  • Warm asparagus on Virginia country ham, Gruyère cheese, capers and quail egg

Salads

  • Organic Mesclun Mixed Greens, Vinaigrette Maison
  • Classic Caesar Salad
  • Roquefort Salad
  • Garden spinach salad with grilled shrimp, goat cheese, and sesame seeds

Les tartes Flambees

  • Traditional with Bacon
  • Smoked Salmon/Trout
  • Wild Mushroom Medley

Specialty Beers

  • Star Hill Northern Lights IPA
  • Stella Artois Lager
  • Goose Island Mathilde Belgian Style Ale
  • Leffe Blonde Ale

Wines by the Glass

  • Featured Wines by the Glass

Signature Cocktails

  • Great Falls Manhattan Fee Cherry Bitters
  • Virginia Vesper Scrappy's Cardamon Bitters
  • Crémant au Lillet Lillet Blanc and Crémant d'Alsace

Drinks

  • Rail Drinks

332 Springvale Road
Great Falls, VA 22066

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Details
  • Price Range: $$$$
    Atmosphere: Intimate, Refined, Romantic
  • Dress Code: Dressy
    Good For: Groups, Outdoor Dining, Quiet Conversation, Special Occasion
  • Noise Level: Quiet
  • Wine Spirits: Full Bar
    Phone: (703) 759-3800
  • Private Dining Room: No