1st Course
A soup made with local squash, scapes, vegetable stock, and wild chicken of the woods mushrooms.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
A rough country paté imported from France.
Local melon served with French ham from Bayonne.
A classic southern French medley of seasonal fresh vegetables cooked in olive oil; not a dish to use an excess of garden tomatoes.
New England caught sea bass sauteed and finished with a lemon butter sauce.
A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
A hind shank roasted with a demi-glace sauce and herbs de Provence; rich and savory.
Chicken thighs cooked in a light cream and wine sauce with fresh sweet corn, capers, mushrooms, and melted foie gras.
A duck leg and thigh cooked in duck fat and then roasted with herbs de Provence.
A southern French white bean casserole cooked with crawfish, frog legs, and blue catfish (locally known as pout).
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
A cheese plate with from of these cheeses. The choices are: French brie, different soft French cheeses, camembert, local aged bleu, pepper jack, or boursin.
Desserts are made in house and are $12 each.
Fresh raspberries and strawberries macerated in brandy then served over and vanilla ice cream. Gluten free.
A white chocolate and mincemeat bread pudding served warm, topped with butter pecan ice cream.
Orange sorbet finished with vodka.
A cake made with local apples and served with French vanilla ice cream.
A seven course meal prepared by Chef 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.