Menu

Winter transition to Spring … 2017 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.

Please note that outside food (including cakes) and beverages
are not permitted to be served in the restaurant.

Please check out our NEWS/EVENTS page for
information on our Monthly Dinner Series!

appetizers

selection of cheeses with tasty cheese accompaniments

  • choice of three cheeses    15
  • five cheeses    20

additional basket of bread & crackers $1.25

selection of house made pâtés & charcuterie* 18
some items on this plate are not fully cooked *
additional basket of bread & crackers $1.25

tossed greens,

beets, sunflower seeds, red wine vinaigrette   13.50

onion soup gratinée, herb crouton, gruyère cheese 12

wilted salad of red cabbage, watercress, walnut, apples,
blue cheese with pumpkin seeds & a blue cheese flan 14

grilled squid, lentils, daikon radish, croutons, herb dressing 14

roasted mussels, garlic, pernod, parsley, aïoli, garlic crostini 13.25

escargots a la bourguignonne with warm garlic & parsley scented brioche 11

house made wurst, celery root & apple remoulade, dijonnaise, pickled vegetables 13

entrees

skirt steak,blue cheese bread pudding, root vegetables, beet aigre-doux 28

crispy duck leg confit, roasted duck breast,
roasted duck breast, macomber turnip purée, potato gratin, mostarda 30

roasted half chicken, dan geer’s soft polenta, wilted greens, grainy mustard 27.5

sautéed scallops, local potato stew, wilted kale, black trumpet mushrooms 30

roasted cod loin, chick pea stew, cauliflower, pistachio purée 26

herb crêpe, cloumage cheese, potatoes, rhode island grown mushrooms 25

dessert

a tasting of three french custards    11

  • lemon soufflé pudding
  • classic crème brulée
  • orange scented crème caramel

cranberry & caramel torte with toasted oats
& cinnamon ice cream 12

chez pascal’s seasonal sorbets    9.5

pear upside down cake, great hill blue cheese, walnuts,
caramel sauce & crème fraiche 11

warm profiteroles with coffee ice cream, chocolate sauce & toffee 12

chocolate timbale with peanut caramel sauce,
peanut chocolate mousse & chocolate sorbet 12

carrot & almond cake with cloumage cheese mousse, carrot salad & candied almonds 11

a selection of cheeses with tasty cheese accompaniments*

  • choice of three cheeses    15
  • five cheeses    20

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 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 Spring menu awaits your arrival.

cabbage-salad