1st Courses
A soup made with bread, garlic, onions, and San Marzano tomatoes in chicken boullion.
Snails baked in their shells with parsley butter; 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.
A slice of French country paté served with French bread and cornichons.
A quiche made with local eggs, lardon, cheese, and hand-made pie crust; a traditional recipe from France and not your usual eggy pie of anglo-american gastronomical infamy.
A fresh New England black sea bass filet cooked in parchment, simply, with olive oil, lemon, parsley, salt, and pepper.
A southern French white bean casserole cooked made with French roast pork, lardon, house goat merguez sausage, lamb ragout, house beef kielbasa, and duck confit.
A stew-like dish made with local goat (Hilltop Homestead Farm), mushrooms, and onions, cooked in a house blended curry.
Gloucester caught monkfish filet cooked in a stew like dish with artichoke hearts, onions, black olives, and lardon.
A duck leg and thigh dry brined and cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.
A lamb shank which has been dry brined for two days, then cooked a half day in duck fat, finished by being roasted and seasoned with herbs de provence and black truffle salt.
A boneless quail stuffed with country pate and fresh duck foie gras, then roasted and finished with a peach liquor sauce.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
A French boursin and brie along with a Massachusetts bleu, We also serve a local cheese from the market 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 (optional).
Fresh strawberries macerated in French brandy and brown sugar served with local French vanilla ice cream.
A house made tart of pecans and Belgian chocolate; very rich.
A near flourless custard-like cherry tart made with the traditional recipe from the south of France.
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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