Spring 2012 Menu

Our menus follow closely in the French tradition with an emphasis on local, seasonal ingredients whenever possible. They do change often, so please call us at 401-421-4422 to learn of any changes that may not be reflected here.

Don’t forget our Bistro Menu: 3 Courses for $35 per person, Tuesday – Thursday (in addition to our regular menu). The Bistro Menu changes every Tuesday.

To Begin

Selection of Pâtés and Charcuterie    18*
All Pâtés, Charcuterie, Sausages, Cured Meats, Condiments, etc. 
are Passionately House Made

Selection of Cheeses with Tasty Cheese Accompaniments

• Choice of Three Cheeses    13
• Five Cheeses    18

Appetizers

Escargots à la Bourguignonne with Warm Garlic &
Parsley Scented Brioche    10.75
traditional escargot baked with garlic, parsley and pernod butter

Local Chicken & Spinach Galette with Grainy Mustard,
Cloumage Cheese and Pea Tendrils    12

Warm Four Town Farm Asparagus with Grated Hard Boiled Eggs,
Sea Salty Feta, Watercress & a Creamy Caper Vinaigrette   12

Onion Soup Gratinée with an Herb Crouton and Gruyère Cheese     9.75

Marinated Roasted Beets with Pine Nuts, Hannahbell Cheese,
Sherry & Greens      12

Mixed Greens with Hakurei Turnips, Crispy Goat Cheese
& Honey Vinaigrette     12

Meat & Poultry

Roasted Boneless Half Chicken with Dan Geer’s Soft Polenta,
Wilted Kale & Roasted Garlic Cream 26

Slow Roasted Half Duck with a Seared Root Vegetable Cake,
Asparagus, Turnip Puree, and a Sauce of Golden Raisins
& Red Wine       28

Grilled Marinated Skirt Steak with a Potato-Scallion Gratin,
Honey Glazed Carrots & Roasted Shallots    26

Pork of the Day     32
house butchered. selection changes daily.

Fish

Sauteed Atlantic Halibut Filet with a Seared Potato Cake, Green Garlic Puree,
Pickled Ramps & Radish Salad    27

Roasted Local Scup Filet with a Ragout of Artichokes, Potatoes,
Wilted Pea Tendrils & Green Garlic Butter 26

Seared Bomster Sea Scallops with a Stew of Cranberry Beans,
Pearl Onions & Marinated Mushrooms 25

Vegetarian

Warm Onion Galette with Wilted Greens,
and a Ragout of Asaparagus, Turnips & Scallions 22

Dessert

A Tasting of Three French Custards    10

• Lemon Soufflé Pudding with Whipped Cream
• Cinnamon Crème Brûlée
• Maple Crème Caramel

Orange Scented Arborio Rice Fritters with Cloumage Cheese,
Rhubarb Compote, Rhubarb Soup & Basil 8

Warm Almond & Chocolate Pithivier with Coffee-Vanilla Bean Custard Sauce,
Coffee Ice Cream and Warm Chocolate Sauce   9

Apple Custard Gratin with Sherry Poached Apples, Graham Cracker Trail & Vanilla Gelato      8

Chez Pascal’s Seasonal Sorbets    8

A Selection of Cheeses with Tasty Cheese Accompaniments*

• Choice of Three Cheeses    13
• Five Cheeses    18

Please inquire about our daily selections and view them at our Cheese Hutch

Every Season in New England brings with it a new perspective. Our mindset changes, our clothes change, light changes and our food inevitably follows suit. Spring is tip toeing its way through our back yards and farmers markets. Making sure not to disturb our cool mornings and brisk walks all too soon. No, Spring is a gift of patience. A season that encourages us to wait… and then wait just a bit more. It teases us with the delicate buds slowly forming on our favorite cherry trees. Evokes a smile when the striking blue petal of a crocus catches our eye. It makes us think of the beauty that is coming. It gives us pause, no rushing here, enjoy the moment. As we take our cue from this special season, let patience be our guide. Remembering fondly the fantastic asparagus from Four Town Farm, and knowing it will find its way to our back door soon. Keep your sweaters next to your short drawer and share a smile with each new bud you see. Always evolving as local produce becomes available, our menu transitioning into Spring awaits your arrival.