Our Menu

Bread Service

bread for two, cultured butter and Maldon sea salt

Crème Brûlée

Madagascar vanilla custard under a crackling caramelized sugar top

Chocolate Mousse

decadent dark chocolate mousse with sea salt and meringue

French Toast Bread Pudding

custard-soaked brioche served with vanilla cream, Luxardo cherries and warm chocolate sauce

Ice-Chilled Oysters

half dozen Tiny Dancers from Damariscotta, Maine, served raw on ice with a bright yuzu mignonette

Shrimp Cocktail

five chilled jumbo Gulf shrimp with classic horseradish cocktail sauce

Salmon Canapés

wild-caught Norwegian cold-smoked salmon rillettes, English cucumber and pickled shallots

Chicken Liver Pâté

silky chicken liver pâté with fruit jam, pickled apples and toasted baguette

Pork Rillettes

slow-cooked shredded pork, potted the French way, with house pickles and toast

Beef Tartare

raw prime steak with beef fat aioli and cured egg yolk on toasted French bread

Escargots

snails from Burgundy baked in garlic parsley butter, served en crôute

Wild Mushroom Toast

Madeira-glazed wild mushrooms on toasted baguette, with a poached egg and fresh herbs

Beets & Goat Cheese

roasted golden beets, pickled red beets with whipped chèvre and puffed grains

Burrata Salad

creamy burrata and marinated tomatoes over arugula with basil pistou and Champagne vinaigrette

Onion Soup Gratinée

slow-cooked sweet onions in Cognac-enriched beef broth with toasted bread and bruléed Gruyère cheese

Three Cheese Platev

chef's choice of three French and local cheeses, fruit jam, pickled fruit and baguette

Charred Farm Carrotsv

sweet, smokey roasted carrots served chilled over fromage blanc with coriander granola, wildflower honey and herb vinaigrette

Pommes Fritesv

hand-cut fries, served with house-made aioli

Mimolette Soufflé

light, airy soufflé with aged cow's milk cheese and a hint of coastal spice

Parisian Gnocchiv

pillowy French-style gnocchi in brown butter with kabocha squash, caramelized apple and braised red cabbage

Steak Frites — 10 oz Prime Butcher's Cut

served with peppercorn sauce au poivre and hand-cut frites

Steak Frites — 6 oz Prime Tenderloin Filet

served with peppercorn sauce au poivre and hand-cut frites

Moules Frites

Prince Edward Island mussels steamed in Chardonnay, garlic, butter and smoked tomato, with hand-cut fries for dipping

North Atlantic Halibutgf

pan-roasted center-cut halibut loin with white beans, roasted fennel and tomato beurre blanc

Duck Leg Confitgf

slow-cooked Moulard duck leg with cherry gastrique, crispy potatoes and dressed greens

Duroc Pork Tenderloin

pan-roasted heritage pork tenderloin with cauliflower purée with roasted cauliflower, wine-macerated figs and pork and fig jus