1st Course
A soup made with a chicken of the woods and Jerusalem artichoke broth and fresh oyster and shiitake mushrooms, then finished with a tablespoon of cream.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
An onion quiche made with sweet onions and local eggs; a traditional dish from the Cevennes mountains in the south of France.
A traditional paté made with pork.
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.
U-10 large shrimp stuffed with boursin cheese and baked in parchment.
A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
A domestic lamb shank roasted with a demi-glace sauce and herbs de Provence; if you think you do not like lamb, try this.
Fresh New Bedford grey sole sauteed in grapeseed oil and finished with hot lemon butter.
Fresh turkey breast meat cut into cubes, dusted in local corn meal, sauteed in grapeseed oil, and finished with parsley and fresh garlic; an adapted recipe of Jacques Pepin's.
A duck leg and thigh cooked in duck fat for a day then roasted with herbs de provence and finished with black truffle salt.
Boneless quail stuffed with fresh foie gras and meat stuffing with cranberries, finished with a southern peach liquor sauce.
A southern French white bean casserole cooked with lardon, French roast pork, house 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 one to eight cheeses. The cheese choices are: a French brie, pepper jack, red dragon, camembert, local bleu, comte, goat, or boursin.
Desserts are made in house and are $10 each except for fruit compotes and fruits rouges which are $8.
A white chocolate and pistachio bread pudding served warm, topped with butter pecan ice cream.
A gluten free custard style pie made with sour cherries; served with French vanilla ice cream.
A cake made with Kiefer pears and brandy; served with French vanilla ice cream.
Local Kiefer pears (from my great-grandfather's dirt farm) poached in red wine and spices and served over 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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