1st Courses
A slice of French country paté served with French bread and cornichons.
A soup made with our farm's organic pumpkin and house blended and cooked curry, served with a tablespoon of cream; a bit of spice in a recipe from the south of France.
Snails baked in a cheese sauce, shallots, and wine; a recipe of Marie-Paule's grandfather.
A quiche made with local duck eggs, cheese, lardon, and hand-made pie crust; a traditional recipe from France and not your usual eggy bacon pie of anglo-american gastronomical infamy.
A southern French white bean casserole cooked a couple of days with Toulouse sausage, French roast pork, lardon, house beef sausage, and duck confit.
A stew-like dish made with onions, parsnips, shiitake mushrooms, lardon, dried apricots, and cooked in brandy and white wine. A southern French classic!
Fresh swordfish seared and then baked in French vermouth and olive oil with an oregano, shallot, and bread crumb crust; moist and not dry, a Julia Child classic from the Cordon Bleu school in Paris.
A traditional, and under appreciated, French potato dish made with duck confit and baked in the oven; named for the French aristocrat associated with the introduction of potatoes into France.
A piece of salmon filet cooked in parchment, simply, with olive oil, lemon, parsley, salt, and pepper.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
Couet Farm in Dudley is the best artisinal cheese maker in southern New England. Our cheese plate features two of their award winning cheeses - the tome de brebis (raw sheep milk hard cheese) and tome de vache (raw cow milk hard cheese) - along with Red Dragon; a beer aged English cheddar with mustard from Wales, Great Britain. We also have an imported brie and a cheddar siracha for the five cheese plate.
All desserts are made in house.
A 19th century French chocolate almond cake.
A near flourless custard-like cherry tart from the south of France.
Local watermelon sorbet finished with fresh watermelon and a dash of vodka.
A dense 19th century style cake finished with local vanilla ice cream and southern French peach brandy.
A selection of three of the four desserts on this menu.
A six course meal prepared in consultation with the diner; only for gourmands, the adventurous, and hungry.
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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