A soup made with local sweet corn in a wild mushroom boullion and finished with cream and white truffle oil.
A house made mousse paté served with French bread and cornichons.
Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.
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 caught monkfish sauteed with Mediterranean long stemmed artichoke hearts and mushrooms and then cooked in white wine.
A boneless quail filled with a stuffing of duck foie gras and local ground goat meat, 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 a couple of days with Toulouse sausage, French roast pork, lardon, house beef sausage, and duck confit.
A stew-like dish made with fresh American veal, onions, parsnips, carrots, and mushrooms, and cooked in white wine and cognac; the French national dish.
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, a Welsh mustard cheddar, a Massachusetts bleu, a local cheddar, a truffle 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.
Local rhubarb cooked in to a house made tart, served over local French vanilla ice cream.
Local rhubarb cooked in cognac and brown sugar, served over local French vanilla ice cream.
An almost flourless custard style pie made with cherries; served with French vanilla ice cream.
Fresh strawberries macerated in cognac and orange liquor over local orange sorbet topped with chopped candied pineapple.
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.