1st Courses
A soup made with local butternut squash and heirloom Kiefer pears cooked in a light house made curry.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
Six snails baked in phyllo shells with local shallots (Echo Farm) and fresh duck foie gras finished with black truffle salt.
A classic southern French starter or side, made from zucchini, onions, peppers, garlic, olive oil, peeled eggplant, and a little tomato then baked with cheese; never a dumping ground for unused tomatoes.
A slice of French country paté served with French bread and cornichons.
A quiche made with local eggs, onions, lardon, and cheese, with a hand-made pie crust; a traditional recipe from France and not your usual eggy pie of anglo-american gastronomical infamy.
A southern French white bean (flagelot) casserole made with French roast pork, lardon, Woodstock goat merguez sausage, house beef kielbasa sausage, and duck confit.
New Bedford caught monkfish filet medallions seared and then cooked in white wine with imported Mediterranean long stem artichoke hearts, shiitake mushrooms, onions, and lardon.
A boneless quail stuffed with duck foie gras and paté, then roasted with herbs de Provence and finished with a southern French peach liquor sauce.
Four extra large shrimp stuffed with French boursin herbed cheese.
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 stew-like dish made with local bow shot venison, wild hen of the woods and shiitake mushrooms, chestnuts, parsnips, cranberries, and onions; a southern French recipe.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
The 3 cheese plate consists of a French brie and a Welsh mustard cheddar along with a Massachusetts bleu. We also serve a sirracha English cheddar and a local cheddar for the five cheese plate.
All desserts are made in house and are $7 each.
A tart made with pecans and Belgian chocolate; served with local butter pecan ice cream.
A southern French, almost flourless, cherry tart introduced by Greek colonists in the 6th century BCE, served with French vanilla ice cream.
Local heirloom pears poached in red wine; finished with a scoop of vanilla ice cream.
A local recipe from the Cheney Orchards in Brimfield made with organic McIntosh apples from Jay and M-P's property in Pomfret and served with French vanilla ice cream.
A six course meal prepared by Chef Jay 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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