Menu

---

A soup made with local butternut squash and mushrooms in a wild chicken of the woods broth, then finished with a tablespoon of cream; a recipe from Rouen, France.

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 an excess of garden tomatoes.

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.

Fresh New Bedford monkfish sauteed in grapeseed oil, then cooked with artichoke hearts, onion, and mushrooms in white wine. 

Locally raised ground beef and venison sauteed with herbs and spices and foie gras, then baked in a potato crust with cheese. 

A duck leg and thigh cooked in duck fat for a day then roasted with herbs de provence and finished with black truffle salt. 

Boneless quail stuffed with fresh foie gras and meat stuffing with cranberries, finished with a southern French liquor sauce.

A southern French white bean casserole cooked with lardon, French roast pork, house sausage, kielbasa, and duck confit.

A cheese plate with from one to seven cheeses. The cheese choices are: a French brie, red dragon, camembert, local bleu, gruyere, or boursin.

A white chocolate and pistachio bread pudding served warm, topped with butter pecan ice cream.

A gluten free custard style pie made with sour cherries; served with French vanilla ice cream.

A cake made with chestnuts and chocolate; served with French vanilla ice cream.

Fresh strawberries and raspberries macerated in brandy and served over French vanilla ice cream.