(a la carte menu listed below prix fixe)

Degustation Menu

$48  per person—wine pairing $30
Or enjoy 3 course tasting menu (starter, main course, & dessert)  for $28 —wine pairing $15

Starter

Soupe du Jour
Creamy asparagus potage
domaine des cretes beaujolais ‘cuvee de varennes’ 2009, gamay

Appetizer

Huîtres
1/2 dozen Little Shamogue oysters on the half shell with shallot mignonette  
la vielle ferme blanc 2010, bourboulenc , grenache blanc , ugni blanc , vermentino

Main Course

Jarret d’Agneau
rosemary-braised lamb shank, roasted carrot, onion and mashed potatoes, roasted shallot lamb jus  
gilles gelin beaujolais villages 2009, gamay
or
Saumon
pistachio and goat cheese-crusted Scottish salmon wrapped in phyllo with carrot flan,
spinach, curry sauce 
guillaume 2009, chardonnay

Cheese Course

bucheron (goat), seasonal fruit, croutons, walnut pralines
gilles gelin fleurie 2010, gamay

Dessert

Profiteroles
Vanilla ice cream-filled mini puff patries with creme anglaise and chocolate sauce
helfrich 2007, gerwurtzraminer

A la Carte Menu

Soups/Salads

Soupe du Jour
Creamy asparagus potage   9

Salade Boston
Boston bibb lettuce with crumbled gorgonzola cheese, apple, walnut pralines, and walnut vinaigrette8.5

Salade Caesar 
crisp romaine hearts salad with herbed croutons, parmesan cheese, and house-made Caesar dressing   8

Salade Belle Mer  
chilled scallops, shrimp, and lump crab meat with artisan greens, tomatoes, asparagus, grapefruit and tarragon vinaigrette   11

Appetizers

Huîtres
1/2 dozen Little Shamogue oysters on the half shell with shallot mignonette   12

Tarte de Legumes
roasted eggplant, caramelized onion, and red pepper tart with black olive and goat cheese ta`=penade, herb sauce,
poached Sandy Ridge Farm egg   8.5

Tartare  
salmon, tomato, capers, olives, mango, avocado, ginger, lemon and olive oil, wonton crisp   9

Confit
Slow-braised local farm-raised pheasant leg confit with French green lentils, frisée salad, crumbled gorgonzola, and honey balsamic drizzle   8.5

Escargots  
crock of sautéed Burgundy snails and wild mushrooms in a herb garlic butter sauce   10

Terrine de Foie Gras
foie gras, black truffle and cognac mousse with cranberry grappa jam, and brioche toast points   12

Main

Cassoulet
traditional French white bean and carrot stew with pork, lamb, and duck leg confit   22

Entrecote
fire-grilled NY strip steak with fingerling potatoes, French beans, wild mushrooms, and maitre d’hôtel butter   23

Filet
fire-grilled filet mignon topped with crumbled gorgonzola, creamy Swiss chard, mashed potatoes, and bordelaise sauce   29

Canard
pan-seared duck breast with French green lentils, spinach, and cranberry grappa sauce   24

Dorade
pan-roasted wild striped bass, piperade, baby fingerling potatoes, lemon beurre blanc   24

Saumon
pistachio and goat cheese-crusted Scottish salmon wrapped in phyllo with carrot flan, spinach, curry sauce   23

Feuilleté
Butter-poached Maine lobster and pan-seared dayboat scallops with roasted butternut squash and saffon mussel sauce in puff pastry   29

Végétarien
saffron risotto with butternut squash, braised fennel, and braised leeks   20

 (MENUS CHANGE REGULARLY; DATED 1/6/12)