Dinner Menu (& Takeout)
Les Entrées (First Courses)
Salade Margot
Boston bibb lettuce, radishes, quail egg, Dijon mustard dressing
Escargots de Bourgogne
Burgundy snails, parsley & garlic butter, pommes Dauphine
Croustillant de Queue de Boeuf
Oxtail crisp, frisée & pickled vegetables salad
Degustation de Fromages du Vermont
Ask your server for our cheese selection, apple butter, candied walnut
Saumon Fumé Maison, Crème au Raifort, Mâche, Légumes au Vinaigre
House cold smoked salmon, horseradish cream, pickled vegetables, lamb lettuce
Terrine de Bleu de Jasper Hill & Fruits Secs, Mâche, Noix
Jasper Hill Bayley Hazen blue cheese & dried fruits terrine, lamb lettuce, candied walnut
Les Plats (Main Courses)
Moules Frites
Mussels steamed in white wine & garlic; poulette (add cream $1.00) or chorizo & peppers (add $2.00), works (add $3.00), French fries
Feuilleté aux Epinards, Champignons Sauvages & Légumes d’Hiver, Velouté de Tofu aux Morilles
Wilted spinach, mushroom & root vegetables bouchée, tofu &morel velouté
Steak Frites, Sauce Poivre
Grilled hanger steak, tomato Provençale, French fries, watercress, peppercorn cream sauce
Suprème de Volaille Poêlé, Purée de Pomme de Terre, Légumes de Saison, Jus de Cuisson
Pan roasted chicken breast, seasonal vegetable medley & mashed potato, chicken jus
Cabillaud Fumé Roti, Flageolet & Fingerling Roties, Crème de Thym
Roasted smoked cod, Flageolet beans casserole & roasted fingerling, thyme scented cream
Noix de St Jacques & Saucisse “Kielbasa” “Snackées”, Fèves Fraiches, Pommes de Terre Fingerling, Sauce Diable
Pan seared scallops & Kielbasa, fava beans, Fingerling potato, sauce Diable
Cuisse de Canard Confit, Pomme Anna, Poêlée de Chou de Bruxelles, Sauce Aux Canneberges
Duck leg confit, pomme Anna, sautéed brussels sprouts, cranberry sauce
Les Desserts (Desserts)
Mousse au Chocolat, Meringues aux Agrumes
Chocolate mousse, citrus meringue
Tarte Meringuée au Citron, Coulis d'Agrumes, Sorbet Citron Meyer
Lemon meringue tart, Citrus coulis, meywer lemon sorbet
Paris-Brest Revisité
Revisited Classic French pastry created in 1910 in honor of the Paris-Brest bicycle race Chou pastry, pistachio cream
Tarte Bourdaloue aux Pêche, Sorbet Pêche Blanche, Coulis de Framboise
Peach tart Bourdaloue, white peach sorbet, raspberry coulis
Tarte Chocolat Café, Crème Anglaise Café
Chocolate coffee ganache tartlet, coffee Chantilly, coffee custard (all decaf)
