1st Course
A soup made with an oyster mushroom base and finished with a tablespoon of cream; a recipe from Paris.
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 an excess of garden tomatoes.
U-10 large shrimp stuffed with boursin cheese and baked in parchment.
A lamb hind shank roasted with a demi-glace sauce and herbs de Provence; for the lamb starved.
A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.
Fresh New England monkfish filets sauteed, then finished in white wine, artichokes, onions, and mushrooms.
Locally raised beef cooked with a house-made curry sauce; a recipe from the former French Indian colony.
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 French liquor sauce.
A southern French white bean casserole cooked with lardon, French roast pork, house beef 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 six cheeses. The cheese choices are: French brie, Welsh Red Dragon, camembert, local aged bleu, gruyere, 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.
Fresh strawberries and raspberries macerated in cognac; served over French vanilla ice cream.
A cake made with walnut flour, chocolate, and espresso, and served with 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.