A soup made with bread, garlic, onions, and San Marzano tomatoes in chicken boullion.
Snails baked in their shells with a simple parsley butter (no garlic); imported from France.
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, lardon, cheese, and hand-made pie crust; a traditional recipe from France and not your usual eggy pie of anglo-american gastronomical infamy.
A spread type dish served on crackers made from cooked Faroe Island salmon mixed with shallots, butter, and vodka.
Fresh Faroe Island salmon prepared simply with olive oil and lemon then baked in parchment.
A southern French white bean casserole cooked made with French roast pork, lardon, Woodstock goat merguez sausage, lamb ragout, house beef kielbasa, and duck confit.
Jumbo shrimp baked in French boursin cheese.
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.
New Bedford caught monkfish filet cooked in a stew like dish with artichoke hearts, pearl onions, and lardon.
A boneless quail stuffed with country pate and fresh duck foie gras, then roasted and finished with a peach liquor sauce.
Fresh American lamb cooked French white wine with shiitake mushrooms, chestnuts, and pearl onions.
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 Massachusetts bleu, We also serve a local cheese from the market and an English cheddar siracha for the five cheese plate.
All desserts are made in house.
A traditional French tart made with apricots and pistachios, then served with local French vanilla ice cream (optional).
Fresh strawberries and raspberries macerated in French brandy, southern French raspberry liquor, and brown sugar served with local French vanilla ice cream.
A cake made of Belgian chocolate and crushed chestnuts.
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.