A slice of French country paté served with French bread and cornichons.
A classic dish, a recipe of Marie-Paule's great aunt, of snails in a tomato, garlic, parsley, and white wine sauce.
The classic quiche made with pork belly, local eggs, cheese, and light cream.
A selection of three cold meats (dried sausage with truffles, house beef sausage, cold French roast pork with truffle salt) served with cornichons and French bread.
A white bean casserole cooked over two days with duck confit, local sausages, roast pork, and pork belly.
A stew-like dish of locally raised beef, onions, shiitake mushrooms, and carrots cooked in a red wine sauce.
A roasted whole quail stuffed with paté and fresh duck foie gras and finished with a southern French peach liquor sauce.
A duck leg and thigh cooked in duck fat then roasted with herbs de provence and served with organic chestnuts.
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. Our cheese plate features two of their award winning cheeses - 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.
All desserts are made in house.
A 19th century French chocolate almond cake.
A near flourless custard-like cherry tart from the south of France.
A 19th century French cake made with plums, shredded apple, nuts, and chocolate.
A selection of all three desserts on this menu.
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.