1st Courses
A soup made with fresh, wild, hen of the woods mushrooms and fresh shiitake mushrooms, leeks, and shallots in a house broth.
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.
Imported foie gras paté served on crackers.
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 cooked in a stew like dish in white wine with imported long stem artichoke hearts, wild hen of the woods mushrooms, onions, and lardon.
New England black sea bass cooked in parchment with olive oil and salt and pepper then finished with a French saffron cream sauce.
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 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 Woodstock's Homestead Hilltop Farm goat, wild hen of the woods mushrooms, and onions in a house made curry from 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 boursin 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.
A tart made with local plums; finished with a scoop of vanilla ice cream.
Organic McIntosh apples from Jay and M-P's property in Pomfret, cooked with Calvados and served over 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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