Plat Du Jour Bistro
Dinner Menu

Enjoy Our Complimentary House Made Focaccia Bread Service

SHAREA​BLES

ARTISANAL CHEESE & CHARCUTERIE BOARD FOR TWO 24
Locally sourced cheeses and meats with accoutrements 

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

VEAL RICOTTA MEATBALLS 26
House tomato sauce, grilled bread

GRILLED OCTOPUS 18
Romesco, patatas bravas, olives, garlic chips

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TUNA TARTARE 22
Avocado mousse, cucumbers, soy/ginger vinaigrette*

House made wontons       

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GRENOUILLE a La PROVENCAL (FROG'S LEGS) 20
Fried farm raised frog’s legs in a garlic, parsley butter

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ESCARGOT A LA BOURGUIGNONNE 16
Garlic parsley butter, sauce Bordelaise, toast points

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GRILLED CLAMS CASINO 24
Local littlenecks, garlic butter, peppers, onions, and bacon  

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BEEF CARPACCIO 20
Shaved Grana Padano, capers, baby arugula, pickled red onions, truffle aioli, balsamic*

SOUPS

TRADITIONAL FRENCH ONION 10                         

Gratinee with croutons and Gruyere      

                                
SHRIMP and CORN CHOWDER 8/10

New England style creamy Cup/Bowl

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MATZOH BALL SOUP 8/10

Dill, carrots, roasted chicken Cup/Bowl

SALADS

WINTER SALAD 14

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

ROASTED BUTTERNUT SQUASH & BURRATA SALAD 16

Roasted butternut squash, burrata cheese, prosciutto, baby arugula, orange vinaigrette

MEDITERRANEAN CHOPPED 15

Fresh field greens, tomatoes, olives, peppers, onions, feta cheese

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BEET SALAD 14

Radicchio, salt roasted beets, goat cheese, oranges, pickled poblano, French vinaigrette

MAINS

STEAK FRITES 38
10 oz. grass-fed hangar steak, demi-glace, compound butter, and house-made fries *

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

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DUCK BREAST MAGRET 36

Pan seared duck breast, port wine cherry sauce, swiss chard, turnip gratin *

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

BOLOGNESSE PAPPARDELLE 25

Traditional Ragu with wild boar and bison, tossed with fresh pappardelle

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ROASTED CHICKEN 26
Sous vide and roasted free range half chicken, warm panzanella, whole grain mustard vinaigrette

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GNOCCHI PARISIENNE 24

Roasted mushrooms, English Peas, Truffle butter, spinach, parmesan cheese

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MOROCCAN VEGETABLE TAGINE 24     

Yukon gold potatoes, carrots, butternut squash, and chickpeas in a spicy tomato stew. With herbed cous cous and Naan.

WINE BRAISED SHORT RIBS 30
Creamy garlic mashed potatoes and roasted baby carrots

PAN SEARED SEA SCALLOPS 40
Lobster and saffron risotto with pancetta, preserved lemons, basil oil*

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GRILLED KUROBUTA PORK CHOP 28

Berkshire heritage pork chop, wilted spinach, onion/bacon jam, garlic mashed potatoes *

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VEAL MILANESE 32

Cherry tomatoes, baby arugula, pickled red onions, shaved parmesan, roasted potato salad, lemon-caper butter

BACON WRAPPED WAGYU MEATLOAF 30

Spinach, garlic mashed potatoes, Burgundy jus

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HALIBUT 34

Pan seared East Coast halibut, grape tomatoes, angel hair pasta, garlic, butter *

PLATS​

WEDNESDAY – Chef's Tasting
THURSDAY – Branzino
FRIDAY – Bouillabaise
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.