1st Course
A warm soup made with fresh, local, wild hen of the woods mushrooms, mushroom stock, leeks, and potatoes, then finished with a touch of cream. Last of the season!
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
A rough country paté imported from France.
A sweet onion quiche made by Marie-Paule done in the traditional way; not an egg pie.
A classic southern French medley of seasonal fresh vegetables cooked in olive oil; not a dish to use an excess of garden tomatoes.
Atlantic salmon sauteed and finished with a cream leek sauce with wild mushrooms and foie gras.
Fresh venison filet (d'Artagnan) sauteed with wild hen of the woods mushrooms.
A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
A hind shank roasted with a demi-glace sauce and herbs de Provence; rich and savory.
Ground pork and turkey cooked with onions, spices, and melted foie gras, topped with mashed potatoes and baked in the oven. An underappreciated French classic.
A duck leg and thigh cooked in duck fat and then roasted with herbs de Provence.
A traditional southern French white bean casserole cooked with duck confit, two kinds of sausages, lardon, and roast pork.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
A cheese plate with from of these cheeses. The choices are: French brie, different soft French cheeses, camembert, aged bleu, or boursin.
Desserts are made in house and are $12 each.
Fresh raspberries and strawberries macerated in brandy then served over vanilla ice cream. Gluten free.
A gluten free moka cake made with walnut flour and topped with French vanilla ice cream.
Local aronia berries cooked with French aged rhum and dark sugar served over French vanilla ice cream.
A cake made with local pears and served with French vanilla ice cream.
Heirloom Kiefer pears from my great grandfathers trees poached in red wine and served over French vanilla ice cream.
A seven course meal prepared by Chef 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.