1st Course
A vegetarian stock based soup made with shiitake and button mushrooms and finished with a tablespoon of cream.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, 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 an excess of garden tomatoes.
U-10 large shrimp stuffed with boursin cheese and baked in parchment.
A lamb hind shank roasted with a demi-glace sauce and herbs de Provence; for the lamb starved.
A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
New Bedford monkfish seared and then cooked with artichoke hearts and mushrooms in white wine.
A slightly spicy French version of Shepheard's pie made with local beef and foie gras.
Boneless quail stuffed with foie gras and venison stuffing with black cherry preserve, finished with a southern French cassis liquor sauce.
A southern French white bean casserole cooked with lardon, French roast pork, house beef sausage, kielbasa, and duck confit.
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 eight cheeses. The cheese choices are: French brie, Welsh Red Dragon, camembert, domestic cheddar, local aged bleu, Comte, pepper jack, or boursin.
Desserts are made in house and are $10 each except for fruit compotes and fruits rouges which are $8.
A white chocolate and pistachio bread pudding served warm, topped with butter pecan ice cream.
A gluten free custard style pie made with local apples; served with French vanilla ice cream.
Foraged wild grapes from my great grandfather's farm made into a sauce; served over French vanilla ice cream.
A cake made with walnut flour, chocolate, and espresso, and served with French vanilla ice cream.
A six course meal, this week of snails, 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.