1st Courses
A soup made with fresh shiitake mushrooms, leeks, and shallots in chicken boullion.
Snails baked in their shells with parsley butter; imported from France.
Faroe island salmon poached and then mixed with heirloom shallots, butter, and vodka, then spread on serving crackers.
A house made paté made from quail, foie gras, and mushrooms.
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 duck leg and thigh dry brined and then cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.
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 stew-like dish made with Woodstock Hilltop Homestead organic chicken, peppers, shiitake mushrooms, onions, fresh ginger, and boullion; a recipe Jay brought from French West Africa.
A boneless quail filled with a duck foie gras and local goat meat stuffing, then roasted with herbs de Provence and finished with a southern French cassis liquor sauce.
Fresh, New England scallops poached in French vermouth and cream, with fresh shiitake mushrooms, shallots, and nutmeg.
The national dish of the south of France-- a white bean casserole dish cooked a couple of days with our house beef sausage, French roast pork, lardon, Elm Farm kielbasa, and duck confit.
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 Red Dragon; a beer aged English cheddar with mustard from Wales, Great Britain. 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 near flourless custard-like cherry tart made with the traditional recipe from the south of France.
Local wild grapes made into a sauce and served over local French vanilla ice cream.
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.
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