A warm soup made with a lobster and shrimp base and local Jerusalem artichokes, finished with heavy cream.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
A quiche made with sweet onions and local eggs.
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.
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 Mediterranean long stem artichoke hearts in white wine with oyster mushrooms and local cheery tomatoes.
Local veal from Hilltop Homestead Farm on Woodstock Hill, sliced in strips, sauteed, then finished with sauce light cream sauce with oyster mushrooms.
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, boursin, a Welsh mustard cheddar, or German gruyere.
All desserts are really made in house and are $9 each.
Raspberries and strawberries macerated in cognac and brown sugar and served over local French vanilla iice cream.
Like carrot cake only made in a French style with parsnips.
Made with Belgian chocolate and walnuts.
A gluten free custard style pie made with sour cherries; served with French vanilla ice cream.
Local apples baked with in a moist cake with Norman calvados (Mrs. Cheney is probably spinning in her grave); 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.