1st Course
Locally raised butternut squash cooked in our house blended curry in a vegetarian boullion stock.
A slice of French country paté served with French bread and cornichons.
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 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, duck confit, Woodstock Hilltop Homestead Farm sausage, and lardon; cooked for a minimum of 2 days.
Four extra large shrimp stuffed with French boursin herbed cheese.
New Bedford caught monkfish sauteed with artichoke hearts and mushrooms and then cooked in white wine.
A boneless quail filled with a stuffing of duck foie gras and local ground goat meat, then roasted with herbs de Provence and finished with a southern French peach liquor sauce.
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 fresh American lamb, onions, chestnuts, Jerusalem artichokes, and mushrooms, and cooked in white wine and cognac; a southern French specialty.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
A cheese plate from one to five cheeses. The cheese choices are: an aged French brie, a Welsh mustard cheddar, a Massachusetts bleu, a sirracha English cheddar, a local cheddar, or French boursin.
All desserts are made in house and are $8 each.
A tart made with pecans and Belgian chocolate; served with butter pecan ice cream.
Fresh raspberries and strawberries macerated in cognac and brown sugar served over local French vanilla 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 cake made with pears and walnuts; served with French vanilla ice cream; an adaptation of an award winning recipe from Cheney Orchards in Brimfield, Massachusetts.
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