A soup made with local butternut squash and Kiefer pears in a lobster boullion, finished with a touch of heavy cream.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
A slice of French country paté served with French bread and cornichons.
A classic southern French starter or side, made from zucchini, onions, peppers, garlic, olive oil, peeled eggplant, and a little tomato then baked with cheese; never a dumping ground for unused tomatoes.
Four extra large shrimp stuffed with French boursin herbed cheese.
New Bedford monkfish cooked in white wine with shiitake mushrooms and imported Mediterranean long stem artichoke hearts.
A boneless quail filled with a stuffing of duck foie gras, herbs and spices, and ground local goat, then roasted with herbs de Provence and finished with a southern French peach liquor sauce.
A duck leg and thigh dry brined and then cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.
A southern French white bean casserole cooked with house beef sausage, confit pork, lardon, kielbasa, and duck confit.
Hilltop homestead local goat cooked in a house-made curry with shiitake and wild chicken of the woods mushrooms.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
A cheese plate from one to six cheeses. The cheese choices are: a French brie, Camembert, a domestic bleu, an Irish cheddar, an English sriracha cheddar, or French boursin.
All desserts are made in house and are $8 each.
A tart made with pecans and Belgian chocolate; served with butter pecan ice cream.
A tart made with mince meat and a sour cream glaze; served with ice cream.
Bread pudding made with pistachios and white chocolate finished with butter pecan ice cream.
An almost flourless custard style pie made with Kiefer pears and raisins; served with French vanilla ice cream.
A wild grape sauce served over 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.