A soup made with a light curry (for this cold weather) and locally raised organic squash.
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 piece of fresh, Faroe Island salmon filet cooked in parchment, simply, with olive oil, lemon, parsley, salt, and pepper. Faroe Island salmon (the Islands are part of the Kingdom of Denmark) is probably the best in the world.
A southern French white bean casserole cooked a couple of days with French roast pork, lardon, house beef sausage, kielbasa, and duck confit.
A stew-like dish made with venison, local cranberry preserve, carrots, shiitake mushrooms, onions, and red wine.
A boneless quail stuffed with duck foie gras and paté , then roasted with herbs de Provence and finished with a southern French cassis liquor sauce.
Three large shrimp stuffed with boursin cheese and baked in parchment.
A duck leg and thigh dry brined and cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
A French boursin and brie along with a camembert. We also serve a Massachusetts bleu and an English cheddar siracha for the five cheese plate.
All desserts are made in house.
A chocolate frosted cake made with crushed organic chestnuts, served with local French vanilla ice cream (optional).
North Woodstock organic 19th century Kiefer pears cooked in red wine, spices, and brown sugar served with local French vanilla ice cream.
A house made tart of pecans and Belgian chocolate; very rich.
A near flourless custard-like cherry tart made with the traditional recipe from the south of France.
A selection of three of the 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.