ARTISANAL CHEESE & CHARCUTERIE BOARD FOR TWO 26

Locally sourced cheeses and meats with accoutrements

CHEF’S AWARD-WINNING CRAB CAKES 24
Two “Award-Winning” Jumbo Lump crab cakes, Cajun Remoulade

 

LES FOIE GRAS 1 SLICE = 24, 2 SLICES = 45

Pan seared foie gras, cranberry jam, toasted brioche

 

OYSTERS GRATINEE "ROCKEFELLER" 18
Fresh baked oysters topped with a creamy spinach and Pernod mixture with parmesan cheese, bacon and breadcrumbs

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TUNA TARTARE 24

Avocado mousse, cucumbers, soy/ginger vinaigrette* House made wontons

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ESCARGOT A LA BOURGUIGNONNE 18
Garlic parsley butter, sauce Bordelaise, toast points

TRUFFLED BEEF CARPACCIO 24
Shaved Truffle Pecorino, capers, baby arugula, pickled red onions, truffle aioli, balsamic, grissini  bread sticks*

TRADITIONAL FRENCH ONION 12

Gratinee with Croutons and Gruyere

CLAM CHOWDER 8/10

New England style creamy Cup/Bowl

THE WEDGE 14
Crisp iceberg lettuce, blistered cherry tomatoes, bacon, blue cheese dressing, chives

 

BEET & GOAT CHEESE  SALAD 15
Baby arugula, salt roasted beets, goat cheese, oranges, French vinaigrette

 

WINTER SALAD 15

Fresh pears, Great Hill blue cheese, candied pecans, cranberries, French vinaigrette 

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CAESAR SALAD 15

Fresh romaine, shaved parmesan cheese, white anchovies, focaccia, croutons, house made dressing

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STEAK FRITES 40
10 oz. grass-fed hangar steak, demi-glace, compound butter, and house-made fries *

 

MOULES FRITES 24
Local cultivated mussels, white wine, shallots, garlic, parsley, butter, house-made fries

 

DUCK BREAST MAGRET 38
Pan seared Long Island duck breast, port wine cherry sauce, 

CEDAR PLANK GRILLED SALMON 32
Faroe Island Salmon, Gochujang BBQ sauce, fried rice, kimchi *

BOLOGNESSE PAPPARDELLE 30
Traditional Ragu with wild boar and bison, tossed with fresh pappardelle

CHICKPEA "TIKKA MASALA" 26
Roasted chickpeas in a spicy, creamy tomato based sauce with peppers and onions. Served with Basmati rice and Naan bread

GNOCCHI PARISIENNE 28
Roasted mushrooms, English Peas, Truffle butter, spinach, parmesan cheese

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PAN SEARED SEA SCALLOPS 40

Fresh local scallops with cauliflower puree puree, braised red cabbage, and pear gatrique*

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PORTABELLA MUSHROOM RAVILOI 28

Ravioli stuffed with oven roasted mushrooms and cheese tossed with Truffle & Parmesan Alfredo​

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GRILLED KUROBUTA PORK CHOP 32

Berkshire heritage pork chop, sauteed greens, onion/bacon jam, garlic mashed potatoes *

WINE BRAISED SHORT RIBS 32
Creamy garlic mashed potatoes and roasted baby carrots

GRILLED LOCAL SWORDFISH "PROVENCALE"  36
Pommes Robuchon, topped with a rustic tomato-based sauce with herbs, capers, and olives *​

Wednesday – Burgers & Bordeaux

Thursday – Prix Fixe Dinner for Two

Friday – Cioppino

Saturday – Beef Wellington

* These menu items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform your server if anyone in your party has a food allergy.

Proprietor ~ Tara Prescott, Executive Chef ~ Patrick Lord