1st Courses
A soup made with fresh shiitake mushrooms, leeks, and shallots in a house stock broth.
Snails baked in their shells with a simple parsley butter (no garlic); 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 spread type dish served on crackers made from cooked Faroe Island salmon mixed with shallots, butter, and vodka.
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.
Fresh Faroe Island salmon prepared simply with olive oil and lemon then baked in parchment.
A southern French white bean (flagelot) casserole made with French roast pork, lardon, Woodstock goat merguez sausage, house beef kielbasa sausage, and duck confit.
Four large shrimp stuffed with boursin cheese and baked in parchment.
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 lamb, mushrooms, parnips, and onions, then cooked in French brandy and white wine for half a day; a traditional dish from Avignon in the south of France.
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 boursin and an English cheddar siracha (or some other local cheese we have found) for the five cheese plate.
All desserts are made in house and are $7 each.
A tart made with pecans and Belgian chocolate; served with local 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.
A tart made with local white peaches; finished with a scoop of vanilla ice cream.
A mix of red fruit--strawberries, raspberries, and red plums--macerated in French brandy and southern French raspberry liquor, served over local 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.
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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