1st Course
A soup made with leeks, potatoes, and oyster mushrooms and finished with a tablespoon of cream.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, 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 an excess of garden tomatoes.
U-10 large shrimp stuffed with boursin cheese and baked in parchment.
A quail, boneless, roasted, and stuffed with ground venison and foie gras finished with a creme de cassis sauce.
A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
Atlantic salmon baked simply in its own juices with olive oil and lemon.
A duck leg and thigh cooked in duck fat and then roasted with herbs de Provence.
A slightly spicy French version of Shepheard's pie made with local beef and foie gras.
A southern French white bean casserole cooked with lardon, French roast pork, house beef 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: French brie, Welsh Red Dragon, camembert, domestic cheddar, local aged bleu, Comte, pepper jack, 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 Norman cake made with local apples and calvados; served with French vanilla ice cream.
Foraged wild grapes from my great grandfather's farm made into a sauce; served over French vanilla ice cream.
A cake made with walnut flour, chocolate, and espresso, and served with French vanilla ice cream.
A six course meal, this week of snails, 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.