Winter 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

Fuyu Persimmons with Sea Salty Feta, Frisée &
Pomegranate Vinaigrette   10.5

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

Crispy Croquette of Vermont Rabbit with Honey Poached Chestnuts,
Butternut Squash & Candied Pecans     12

Onion Soup Gratinée with an Herb Crouton and Gruyère Cheese     9.75

Warm Salad of Red Cabbage with Walnuts, Apples,
Blue Cheese Flan & Pumpkin Seed Oil          12.50

Crispy Duck Leg Confit with a Ragoût of White Beans,
Spinach & Green Olives     12

Meat & Poultry

Roasted Boneless Half Chicken with Potato Purée,
Roasted Brussels Sprouts, Charred Green Cabbage & Apples     26

Slow Roasted Half Duck with a Seared Root Vegetable Cake,
Glazed Endive & Caramelized Vinegar Sauce       28

Grilled Marinated Skirt Steak with Vermont Grown Jacob’s Cattle Beans,
Celery Root Puree & Salsa Verde 26

Cassoulet of Pork, Duck Confit and House Made Pork Sausage
with Flageolet Beans and Herb Bread Crumbs 27

Fish

Sautéed Bone-In Dab Filet with a Spicy Mussel Broth,
Braised Leeks, Potatoes & Citrus Compote 28

Roasted Local Cod Filet with Herb Potatoes, Wild Mushrooms,
Butternut Squash & a Truffle Cauliflower Puree 26

Sauteed Sea Scallops with Maine Shrimp Meat with
Celery Root & Apple Remoulade, Braised Greens & Bacon Vinaigrette 25

Vegetarian

Warm Onion Galette with Wilted Greens,
Winter Squash & Sunchoke Purée      22

Dessert

A Tasting of Three French Custards    10

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

Warm Local Cranberry & Maine Rolled Oat Crumble Torte
with Cranberry Compote & Vanilla Ice Cream 8

Chocolate Tasting    9

• Chocolate Molten Cake with Coffee Ice Cream
• Peanut Butter Chocolate Mousse Terrine with Feuillitine Cookie Crust

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. Winter has come to settle in for awhile. The cool, crisp, clean air of the season beckons for warm, hearty soups and that quintessential food group we know as comfort food. Go outside, take in that fantastic winter air, appreciate the change in seasons, and then come on by and contemplate it all over our onion soup, cassoulet, duck confit and more. Always evolving as local produce becomes available, our Winter menu awaits your arrival.