DINNER
Entrées Froides
diver scallop carpaccio
asparagus salad, truffle satsuma aïoli
11.00
beets, grilled market tomato, marras sprout
Plough Farm feta timbale, hazelnut vinaigrette
11.00
arugula “du marché”, lump crab ravigote, socca frite
10.00
garden lettuce, blue cheese buttermilk dressing, pecans
7.00
assiette of house made pâté
wild pheasant pâté, rillette of local Berkshire pork,
venison, sun dried cherry, lamb daube
12.00
Entrées Chaudes
seared duck foie gras, fig preserve, walnut crouton
18.00
sauté of escargot, garlic basil butter, fennel confit
10.00
feuilletté of P & J oysters
braised leeks, vermouth tarragon sauce
10.00
lump crab “raviole”
almond saffron sauce
11.00
Mama Rachelle’s whole roast quail
Jacobs Andouille gumbo, dirty rice
9.00
“Soupe de Favouilles”
saffron scented crab soup, rouille, ementhaler cheese, croutons
8.00
Fruits de Mer
red grouper
above ground sweet potato, wild oyster mushroom fricasse
25.00
bouillabaisse “Ma Façon”
local shrimp, mussels, clams, grouper, crabmeat , tuna
fennel saffron broth, rouille, baguettes
20.00
filets of speckled trout poêlé
crabmeat, brown butter
26.00
Viandes
boeuf mironton
beef ragout, tomato, capers, green peppercorn spatzle
24.00
Red Bluff Farm’s baby lamb shank
lima beans, niçoise vegetable ragout
22.00
filet of charolais beef
black truffle sauce, potato dauphine, legume du marché
34.00
coquelet au vin, red wine braised baby chicken lardon
22.00
roasted duckling
lavender honey glaze, market vegetables
25.00
Menu du Paysan
3 course menu 30.00
crawfish bisque Française, saffron crème fraîche
tasting of wild game
pheasant sausage, wild boar parmentière, venison ragout
or
plancha swordfish
fennel confit, caramelized soubise sauce
crêpes suzette
Louisiana strawberry bavarois
satsuma coulis
Executive Chef René Bajeux