1st Course
A soup made with shiitake mushrooms and locally foraged ramp stock.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
A rough country paté imported from France.
A sweet onion quiche done in the style from the Cevennes mountains in the south of France, an area loved by Robert Louis Stevenson.
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 shrimp stuffed with boursin cheese and baked in parchment.
A quail, boneless, roasted, and stuffed with pate 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 hind shank roasted with a demi-glace sauce and herbs de Provence; rich and savory.
Fresh catfish pan sauteed and then finished in a white wine and traditional New Orleans etouffee sauce.
A duck leg and thigh cooked in duck fat and then roasted with herbs de Provence.
A slightly spicy French version of shepherds pie (with no canned veggies) enhanced with fresh foie gras.
A southern French white bean casserole cooked with lardon, French roast pork, 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 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 $10 each .
A white chocolate and mincemeat bread pudding served warm, topped with butter pecan ice cream.
Fresh raspberries and strawberries macerated in brandy then served over and vanilla ice cream. Gluten free.
A traditional southern French flourless tart made with peaches and served with French vanilla ice cream.
A cake made with pecan flour, chocolate, espresso, 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.