1st Course
An autumn soup made with quail and foie gras.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
A rural style paté from France.
A classic southern French medley of seasonal fresh vegetables cooked in olive oil; not a dish to use excess garden tomatoes this time of year.
New England trout sauteed and finished in a shaved almond sauce.
U-10 large shrimp stuffed with boursin cheese and baked in parchment.
A one pound confited boar shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
A duck leg and thigh dry brined and then cooked in duck fat for half a day; roasted with herbs de Provence.
New Bedford monkfish sauteed with long stem artichoke hearts in white wine with oyster mushrooms.
Boneless quail stuffed with foie gras and country pate then roasted with herbs de Provence and finished with a sauce made from southern French peach liquor.
A southern French white bean casserole cooked with lardon, French roast pork, pork filet ragout, house goat sausage and beef 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 six cheeses. The cheese choices are: a French brie, a local cheddar, a Massachusetts bleu, a soft French cheese, a Welsh mustard cheddar, or French boursin.
All desserts are really made in house and are $8 each.
Raspberries and strawberries macerated in cognac and brown sugar and served over local French vanilla iice cream.
A traditional French dessert made with dark Belgian chocolate, cognac, and local eggs.
An almost flourless custard style pie made with cherries; served with French vanilla ice cream.
Local fresh figs baked with goat cheese and maple syrup; finished with local French vanilla ice cream.
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.
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