A soup made with a lobster stock, potatoes, and leeks, and finished with a tablespoon of cream and white truffle oil.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
An onion quiche made with sweet onions and local eggs; a traditional dish from the Cevennes mountains in the south of France.
A traditional paté made with pork.
A classic southern French medley of seasonal fresh vegetables cooked in olive oil; not a dish to use excess garden tomatoes this time of year.
U-10 large shrimp stuffed with boursin cheese and baked in parchment.
A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
A duck leg and thigh dry brined and then cooked in duck fat for half a day; roasted with herbs de Provence.
New Bedford monkfish cooked in white wine, long-stem artichoke hearts, and onions.
Woodstock's Hilltop Homestead Farm's grass fed beef cooked in red wine, cognac, onions, parsnips, and carrots.
Stuffed with foie gras and pate, served with a cassis sauce.
A southern French white bean casserole cooked with lardon, veal ragout, French roast pork, house goat sausage, and turkey kielbasa, and duck confit.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
A cheese plate with from one to six cheeses. The cheese choices are: a French brie, camembert, a slightly spicy Monterrey Jack, a Connecticut bleu, soft sheep and goat cheese from Australia, Gruyere, or a Massachusetts bleu.
All desserts are really made in house and are $9 each.
A white chocolate and pistachio bread pudding served warm, topped with butter pecan ice cream.
A cake made with local maple syrup and walnuts.
A gluten free custard style pie made with sour cherries; served with French vanilla ice cream.
Local apples cooked in cognac, spices, white wine, and brown sugar; served on top of local French vanilla ice cream.
A six course meal prepared by Jay in consultation with the diner(s); 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.