Menu

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A soup made with local sweet corn and squid in lobster stock with a touch of Moroccan saffron, finished with a tablespoon of cream.

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 excess garden tomatoes this time of year.

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.

New Bedford monkfish sauteed and cooked in white wine with Mediterranean artichoke hearts; garnished with locally grown microgreens.

The French national dish made with locally raised year old veal and cooked in white wine, carrots, onions, and mushrooms. 

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

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 eight cheeses. The cheese choices are: a French brie, pepper jack, dauphinois, camembert, local bleu, comte, goat, 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 French lemon pound cake made with wild blackberries; served with French vanilla ice cream.

Local grapes made into a sauce and served over local French vanilla ice cream.