1st Courses
A warm, not cold, potato, leek, and parsnip soup with fresh cooked lobster and crab.
Snails baked in their shells with parsley butter; imported from France.
A slice of French country paté served with French bread and cornichons.
A quiche made with local duck eggs, cheese, lardon, and hand-made pie crust; a traditional recipe from France and not your usual eggy bacon pie of anglo-american gastronomical infamy.
A southern French white bean casserole cooked a couple of days with Toulouse sausage, French roast pork, lardon, house beef sausage, and duck confit.
A lamb shank dry brined and then cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.
Fresh, native swordfish seared and then baked in French vermouth and olive oil with an oregano, shallot, and bread crumb crust; moist and not dry; a Julia Child classic from the Cordon Bleu school in Paris
A boneless quail, stuffed with a foie gras stuffing and then roasted with herbs de provence and finished with a peach liquor and melted foie gras sauce.
A stew-like dish made with boneless pork, apricots, shiitake mushrooms, onions, parsinips, and white wine.
Fresh native scallops poached in French vermouth and cream with shiitake mushrooms and shallots.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
Couet Farm in Dudley is the best artisinal cheese maker in southern New England; now sadly closing. Our cheese plate features two of their award winning cheeses (while our stock lasts) - the tome de brebis (raw sheep milk hard cheese) and tome de vache (raw cow milk hard cheese) - along with Red Dragon; a beer aged English cheddar with mustard from Wales, Great Britain. We also have a Massachusetts bleu and an English cheddar siracha for the five cheese plate.
All desserts are made in house.
A 19th century French chocolate almond cake served with pistachio ice cream.
A near flourless custard-like cherry tart from the south of France.
Local orange sorbet finished with a fresh orange slice and a dash of vodka.
A dense 19th century style cake finished with local peach / vanilla ice cream and southern French peach brandy.
A selection of three of the four desserts on this menu.
A six course meal prepared in consultation with the diner; only for gourmands, the adventurous, and the hungry - in body and soul.
Consuming raw or undercooked meats, shellfish, or fresh shell eggs may increase your risk of food borne illnesses, especially if you have certain medical conditions. Before placing your order, please inform your server if a person in your party has a food allergy.
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