1st Courses
A soup recipe from southwestern France made with onions, garlic, bread, and San Marzano tomatoes.
Snails baked in their shells with parsley butter; imported from France.
Snails out of their shells baked on Echo Farm heirloom shallots with foie gras and finished with truffle salt; a signature dish for The Last Green Valley month.
A slice of French country paté served with French bread and cornichons.
A quiche made with local duck eggs, cheese, lardon, and hand-made pie crust; a traditional recipe from France and not your usual eggy bacon pie of anglo-american gastronomical infamy.
A southern French white bean casserole cooked a couple of days with Toulouse sausage, French roast pork, lardon, house beef sausage, and duck confit.
A lamb shank dry brined and then cooked in duck fat for half a day, roasted with herbs de Provence, finished with black truffle salt, and served with our house green tomato chutney.
Fresh, Gloucester caught swordfish seared and then baked in Adriatic white wine and olive oil with an oregano, shallot, and bread crumb crust; moist and not dry; a Julia Child classic from the Cordon Bleu school in Paris
A piece of fresh, Faroe Island salmon filet cooked in parchment, simply, with olive oil, lemon, parsley, salt, and pepper. Faroe Island salmon (the Islands are part of the Kingdom of Denmark) is probably the best in the world.
A stew-like dish made with boneless pork, apricots, shiitake mushrooms, onions, parsinips, and white wine.
A boneless quail stuffed with duck foie gras and pate, then roasted with herbs de provence and finished with a southern French peach liquor sauce.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
Couet Farm in Dudley was the best artisinal cheese maker in southern New England; now sadly closed. Our cheese plate features two of their award winning cheeses (while our stock lasts) - the tome de brebis (raw sheep milk hard cheese) and tome de vache (raw cow milk hard cheese) - along with Red Dragon; a beer aged English cheddar with mustard from Wales, Great Britain. We also have a Massachusetts bleu and an English cheddar siracha for the five cheese plate.
All desserts are made in house.
A chocolate frosted cake made with crushed organic chestnuts, served with local French vanilla ice cream.
Woodstock Orchards fresh yellow peaches macerated with French brandy and brown sugar served over local French vanilla ice cream.
A dense, dry, 19th style chocolate cake made with Belgian dark chocolate and almonds; not your moist Betty Crocker boxed cake.
A near flourless custard-like cherry tart made with the traditional recipe from the south of France.
Local wild grapes made into a sauce and served over local French vanilla ice cream.
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.
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