1st Course
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.
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: a French brie, pepper jack, dauphinois, camembert, local bleu, comte, goat, 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 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.
A six course meal 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.
Copyright © 2019 Metro Bistrot - All Rights Reserved.
Powered by GoDaddy