1st Courses
A soup made with fresh shiitake mushrooms and wild chicken of the woods mushrooms and cooked in a venison stock.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, 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, onions, lardon, and cheese, with a hand-made pie crust; a traditional recipe from France and not your usual eggy pie of anglo-american gastronomical infamy.
A white bean (heirloom flagelots) casserole made with French roast pork, rabbit confit, Woodstock Hilltop Homestead Farm sausage, Toulouse sausage and lardon; cooked for a minimum of almost 2 days.
A boneless quail stuffed with duck foie gras and ground goat stuffing, then roasted with herbs de Provence and finished with a southern French peach liquor sauce.
New Bedford caught monkfish seared and then cooked in French vermouth with imported long-stem artichokes and shiitake mushrooms; a dish from the Mediterranean coast of Occitania.
Four extra large shrimp stuffed with French boursin herbed cheese.
A duck leg and thigh dry brined and then cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.
A stew-like dish made with local pork, mushrooms, dried mandarin orange, parsnips, and onions, cooked in a white wine for half a day.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
The 3 cheese plate consists of a French brie and a Welsh mustard cheddar along with a Massachusetts bleu. We also serve a sirracha English cheddar and a local cheddar for the five cheese plate. Or a choice of just one of the above.
All desserts are made in house and are $7 each.
A tart made with pecans and Belgian chocolate; served with butter pecan ice cream.
A southern French, almost flourless, cherry tart introduced by Greek colonists in the 6th century BCE, served with French vanilla ice cream.
Heirloom Kiefer pears from the property in North Woodstock poached in brandy and spices; finished with a scoop of French vanilla ice cream.
A house made cake with hazelnuts; served with local French vanilla ice cream.
A six course meal prepared by Chef Jay in consultation with the diner; only for gourmands, the adventurous, and the hungry - in body and soul.
The menu will be the same as above except we will have our seafood crepes (lobster, scallops, and shiitake mushrooms), and we will have M-P's chocolate mousse.
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