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