1st Course
A soup made with butternut squash in lobster boullion and finished with a tablespoon of cream.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
A slice of country (non-liver) paté served with bread and cornichons.
A classic southern French starter or side dish or main plate, made from zucchini, sweet onions, sweet peppers, garlic, olive oil, peeled eggplant, and a little tomato then baked with cheese; never a dumping ground for unused tomatoes.
U-10 large shrimp stuffed with boursin cheese and baked in parchment.
Fresh Gloucester monkfish sauteed and finished with artichoke hearts in white wine.
A boneless quail filled with a stuffing of duck foie gras, herbs and spices, and local ground veal, then roasted with herbs de Provence and finished with a southern French peach liquor sauce.
A duck leg and thigh dry brined and then cooked in duck fat for half a day, roasted with organic chestnuts and herbs de Provence, and finished with black truffle salt.
A southern French white bean casserole cooked with lardon, roast pork, house sausage, kielbasa, and duck confit.
A traditional French comfort food dish made with foe gras and locally raised ground beef and veal, then baked in the oven with a mashed potato topping.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
A cheese plate with from one to six cheeses. The cheese choices are: a French brie, a Massachusetts bleu, a local cheddar, a soft French cheese, a Welsh mustard cheddar, or French boursin.
All desserts are really made in house and are $8 each.
A combination of fresh strawberries and raspberries macerated in French brandy and served over local ice cream.
A traditional French bread pudding made with pistachios and white chocolate finished with butter pecan ice cream.
An almost flourless custard style pie made with cherries; served with French vanilla ice cream.
A dense chocolate cake made with tart cherries served with cherry ice cream.
A six course meal prepared by 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.
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