Menu

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A soup made with a lobster and chicken of the woods broth and local butternut squash, then 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.

A domestic lamb shank roasted with a demi-glace sauce and herbs de Provence; if you think you do not like lamb, try this.

New Bedford swordfish caught yesterday and baked in olive oil and white wine with a shallot and lemon crust; a Julia Child classic. 

Fresh chicken breasts cut into cubes, dusted in local corn meal, sauteed in grapeseed oil, and finished with parsley and light garlic; a recipe of Jacques Pepin's. 

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, red dragon, 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 cake made with local apples and brandy; served with French vanilla ice cream.

Local Kiefer pears (from my great-grandfather's dirt farm) poached in red wine and spices and served over French vanilla ice cream.