Menu Descriptions/Ingredients

Question 1

Olives

Answer 1

Pitted mixed greek olives. Mélange of hand picked kalamata, Mt. Pelion, and Mt. Athos olives. Marinating in red wine vinegar, sea salt, sunflower oil, and a blend of herbs and spices. Parsley powder sprinkled on top.

Question 2

Radishes

Answer 2

Warm baguette, fresh raw radishes, and beurre d’isigny

*Allergen- Dairy (butter), Gluten (bread)

Question 3

Steak Tartare

Answer 3

Classic steak tartare, capers, cornichons, shallots, dijon, parsley, olive oil, Calabrian chili. Mixed well together, served with lettuces dressed in a citrus vinaigrette and warm baguette. Currently using shortrib beef.

*Allergen-Allium(shallots), Citrus(dressing), soy, egg, nightshade, Gluten (bread)

Modify: No Chili, no sauce

Question 4

Cucumber Salad

Answer 4

Japanese cucumber, shaved radishes, dressed in shallot vinaigrette, tossed with mint, pickled shallots, parsley, dill, sheep’s milk feta, dusted French chili espelette

*Allergen- Dairy(feta), allium, chili/nightshade, citrus

Modify: no feta

Question 5

Ricotta

Answer 5

Fresh ricotta, served with wildflower honey, fennel pollen, lemon zest, olive oil

*Allergen- Dairy(ricotta), citrus(lemon zest), gluten (bread)

Question 6

Tuna Nicoise

Answer 6

Seared rare tuna (pre marinated in alliums, peppercorn, herbs) served with haricot verts (french green beans), potatoes, nicoise olives, tomatoes dressed with herb vinaigrette (shallot, dijon, thyme, chives, oregano, white wine vinegar, evoo)

*Allergens-fish, allium, nightshade (potatoes)

Modify: SOS

Question 7

Mushroom Paté

Answer 7

Mushroom pate- portobello mushrooms cooked with alliums, aromatics, cream, gelatin, pureed, set… Garnished with pickled mushrooms, watercress. Fresh baguette.

*Allergen-Non Vegetarian(pork gelatin), dairy (cream), allium, gluten (bread)

NO MODIFY

Question 8

Poached Artichoke

Answer 8

Whole artichoke, poached in lemon, bayleaves, onion, celery, carrots, salt, peppercorn, poaching broth(wine), cooked till tender, served chilled w/dijon aioli (mustard/mayo)

*Allergen- soy, egg (dijon aioli), allium, alcohol, citrus (broth)

Question 9

Charcuterie

Answer 9

Bresola (cured beef), Saucisson Sec (pork), Rosetta de Lyon ( pork), Jambon de Paris (cooked ham) served with cornichons, olives, pickled chilis, whole grain mustard

*Allergen- Allium (cornichons), gluten, nightshade(pickled chilis)

Question 10

Fennel & Fava Bean Salad

Answer 10

Shaved raw fennel, fava bean, creamy citrus vinaigrette, parsley, chives, pecorino romano (raw sheep’s milk),

*Allergen-citrus, dairy(raw cheese),

Question 11

Falafel

Answer 11

English peas, quinoa, parsley, cumin, scallions, chick pea flour, mixed together to make a 3 in falafel that is fried. Served with a mixed herb salad on a bed of green harissa sauce (chili, cumin, green onions, coriander seeds, parsley)

*Allergen- legumes(chickpeas), allium (harissa), gluten (fryer oil cross contamination)

NO MODS

Question 12

Mussels Marinieres

Answer 12

Hollander mussels from Maine, farm cultivated mussels- steamed in a white wine sauce “Marinieres” garnished with crispy shallots, parsley and chives, side of fresh baguette.

Cooked in a Marinieres sauce “traditional French mussels base-butter, white wine, parsley, garlic. Shallots, touch of cream, lemon, and garnished with crispy shallots, and tons of herbs on top served with baguette.

*Allergens- allium(broth), dairy(cream, butter in broth), shellfish, alcohol (white wine), gluten (bread, fried shallots)

Mods: no bread

Question 13

1/2 Oven Roasted Chicken

Answer 13

Chicken - half roasted chicken, served on heirloom tomato salad (basil, herbs, its natural jus, salsa verde and watercress. Chicken is brined and pre-roasted. picked up in a pan and oven roasted again with chicken jus, butter and lemon juice.
Brined is a dashi brine omit the fish. Brine causes osmosis which keeps the chicken quite moist when roasting.

Allergens: mushroom, dairy, allium, nightshade (tomatoes) citrus

MODs: No tomatos, no sauce

Question 14

Steak Frites

Answer 14

8 oz hanger steak, served medium rare. Steak is marinated with alliums and oil, then it is pan seared and basted with a compound butter (herbs, pepper, salt) thyme, garlic. The steak is brushed with beef jus (reduced beef stock) and served sliced with fries /garlic aioli & some greens as garnish. The hanger steak is a flat v-shape cut that comes from the plate (belly) of a cow. It hangs (hanger) below the diaphragm.

*Allergens- gluten (fries), allium(marinade), dairy (butter), chili, soy

Question 15

Bibb Lettuces, Aged Gouda, Chicory

Answer 15

“BIBB LETTUCES - Delicate bibb (boston) lettuces lightly dressed with a shallot vinaigrette is layered with ASSORTED CHICORY (RADDICHIO, CASTELFRANCO) Layered with shaved raw summer squash ““zucchini’’.
Once plated it is finished with freshly shaved aged goat gouda cheese ( From Holland, a country inundated with Gouda, this is probably the most unusual export. Younger pasteurized goat Gouda, only aged for several months, has a supple snow-white paste that is mild and vaguely sweet with no typical goat-y flavors.
This aged version is held for at least one year before release, resulting in a rough and stony wheel with a deep toffee-colored interior smattered with white patches of crystalline minerals. The milky sweetness of the younger version intensifies into a caramelized, burnt sugary treasure with a similarly crunchy texture to boot. The unapologetic butterscotch is well suited to giant, juicy Zinfandel- Paterized Cheese). ALLERGENS: DAIRY, ALLIUM, CITRUS, ALCOHOL (vinegar) “

MODs: no cheese

Question 16

Oysters- Raw

Answer 16

Served- Raw with a rosé & pink peppercorn, shallot mignonette. Oysters are east coast- all from Island Creek distributers in MA. This company distributes oysters from local farmers in and around MA, and coastal Canada. This keeps our selections very local, seasonal, very fresh, and we are able to help support small farmers in the East Coast.

*Allergens:
(mignonette) -allium, rose wine, chili, cashews-(pink peppercorn, treenuts) alcohol(vinegar)

Question 17

Fromage

Answer 17

Assorted cheeses served with seasonal fruit and jam. Served with warm baguette.

Cheeses currently include: BOUCHERON - Cow & Goat pasteurized , MALVAROSA -cow pasteurized, BLU DEL MONCENISIO- cow pasteurized.

Question 18

Boucheron - COW & GOAT PASTERIZED

Answer 18

“A French classic, Bucheron is named for its resemblance to a snow-covered log. Below its mold-ripened rind is a silky creamline that leads to a clay-like, bright white center. Creamy and flaky with bright, citrusy notes, it’s the perfect choice for longtime aficionados or those who are new to goat cheese. Pair with a glass of Sauvignon Blanc and try it over some fresh greens or spread on a cracker with Murray’s Wild Blueberries Preserves.
Bucheron is a classic French goat cheese, one of the first to be imported to the United States.
With its resemblance to a snow-covered log, Bucheron gets its name from the word “buche,” the French word for “log.” More directly, it translates to “woodcutter.”
Within its mold-ripened rind is an extra-silky creamline that leads to a clay-like, bright white center.
The flavor is mild enough for people new to goat cheese, while the dual textured paste and bright, lactic flavor makes it a favorite of goat cheese aficionados”

Question 19

MALVAROSA - COW- PASTERIZED

Answer 19

“Malvarosa, a Spanish sheep’s milk cheese, is a sweet and snackable selection with a toothsome paste. Made using the milk of Guirra sheep, it helped to bring the breed back from the brink of extinction. Malvarosa is similar in style to its cousin Manchego, but has a distinctly caramel-like profile with notes of rich butter and a touch of toffee. Bring out its sweeter side with a dollop of Murray’s Heirloom Apple Butter or Black Cherry Confit.Malvarosa was first imported to the U.S. in 2004, making it a relatively new cheese.
It’s crafted using the milk of Guirra sheep, a domesticated breed of Spanish sheep that was close to extinction before Malvarosa production helped bring them back.
Malvarosa is made using a “servilleta” technique, which means “napkin” in Spanish. The curds are placed in cheese cloth and pressed in a way that allows them to maintain the cloth’s textural imprint and creases.”

Question 20

BLU DEL MONCENISIO- COW PASTERIZED

Answer 20

“Originating in the mountains of Piedmont, Italy, near the French border, Blu del Moncenisio is the delicious result of cross-cultural exchange. This cylindrical blue has more in common with French Fourme d’Ambert than Northern Italian Gorgonzola. With a natural rind and dense, fudgy interior, it has a salty edge, subtle notes of cacao, and moderate piquancy. This is a blue that can stand up to strong pairings, like PRiMO Apricot Urfa Mostarda and Hungry Bird Eats Rye & Sea Salt Nordic Crisps.Blu del Moncenisio originated in the Susa Valley, one of the longest valleys in the Italian Alps and one that’s about 30 miles from the French border.
That explains the influence of French cheesemaking on this wheel—its cylindrical shape and natural rind evoke the classic French blue Fourme d’Ambert.
It’s made year-round in small batches using milk from local herds of cows.
In the winter, the cows reside in the valley pastures. During the summer, the cows are moved to higher Alpine meadows to graze on a unique variety of grasses, herbs, and flowers—a process known as transhumance.
Each cylindrical wheel of Blu del Moncenisio is formed from unpressed curds, which means it retains a high moisture level, resulting in a fudgy, rich texture.
The distinctive blue marbling comes from the addition of a mold called penicillium—the veins develop after the cheese is pierced, allowing air inside.
The flavor of Blu del Moncenisio changes as the cheese ages: younger wheels will have more notes of fresh cream and butter while older wheels will develop a stronger peppery bite”

Question 21

Fries

Answer 21

Shoestring fries cooked in canola oil until crispy served with garlic aioli (mayonnaise, confit, garlic, salt)

*Allergen- gluten(coating)

Question 22

La Crevette “Prawns”

Answer 22

Roasted Head on prawns split in half brushed with a parsley & garlic butter, finished w/ lemon & espelette. The parsley and garlic butter is a play on the classic butter served with escargot, Prawns are salt water grown giving them a sweet finish. The dish is garnished with a lemon wedge dusted with espelette chili (french chili) and baguette.

ALLERGENS: SHELLFISH, CITRUS, DAIRY(butter), ALLIUM (garlic butter), CHILI (espelette)
“

Question 23

Manila Clams

Answer 23

Manila Clams are steamed with a smoky sun-dried tomato & roasted garlic butter, pickles shallots, parsley, chives, lemon with baguette

ALLERGENS: SHELLFISH, CHILI, DAIRY(butter), ALLIUM (pickled shallots) NIGHTSHADE (sun-dried tomato), CITRUS, GLUTEN(bread)

Mods: no bread

Question 24

Creme Caramel

Answer 24

Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce

ALLERGENS: EGGS, DAIRY

Question 25

Gelato

Answer 25

Various Flavors- 2 Scoops per order.

PISTACCHIO - (Vegan - coconut milk, tree nut allergy)

BELGIAN DARK CHOCOLATE - MILK, EGG, SOY

SALTED CARAMEL - MILK, SOY “