Pot au Feu

Snails broiled in their shells with Burgundian garlic-parsley butter.

House cured salmon gravlax thin sliced and served with cucumber salad and sour cream.

A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.

Truffle scented Wild Mushroom Pate

Torchon of Foie Gras served slightly chilled with crispy French bread croutons.

Smoked bluefish pate with toasted French bread croutons.

Chicken liver mousse with French brandy, served with crispy French bread rounds.

Crock of onion soup with gratineed cheese.

Crock of onion soup with gratineed cheese.

Creamy Wild Mushroom Soupe prepared by Chef Mikulski, RI's only Certified Licensed Mushroom expert, with Black Trumpets, Porcinis, Maitakes, Hedgehogs and Buttons – with other varieties as seasonally available.

Creamy Wild Mushroom Soupe prepared by Chef Mikulski, RI's only Certified Licensed Mushroom expert, with Black Trumpets, Porcinis, Maitakes, Hedgehogs and Buttons – with other varieties as seasonally available.

Country Pate – Ground Veal, pork, duck liver, ham and pistachios served in thin slices with sweet Cumberland sauce.

A sampling of all three pates Truffled Mushroom – Chicken Liver – Smoked Bluefish.

Shrimp, scallops, baby octopus, swordfish, cod, salmon, mussels, littleneck clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with garlic aioli and herbed crouton.

Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce.

Lobster, shrimp, scallops, mussels, littlenecks, leeks, potato and onion poached in a tarragon infused fish stock with apple cider and a touch of cream.

Scrod filet baked with sour cream, shallots and dill sauce.

Hearty chunks of angus beef marinated in red wine and spices and garlic; braised until tender, served with rich red wine demi-glace sauce accompanied by with thin sliced potato layered with sour cream and heavy cream topped with cheese and "gratineed" until golden.

Duck, garlic sausage, andouille sausage, navy beans, slab bacon, pork loin, garlic, onion, tomatoes and leeks baked in terra cotta with a crumb crust.

Two Crepes with beef and wild mushrooms served with Sauce Dianne

Marinated chicken livers sauteed with Madeira and julienned onions.

A hearty Lamb shank braised in wine, tomato, onion, potato and carrots.

"There are as many recipes for Pot au Feu as there are Grandmothers in France". Ours is traditional with tender beef brisket, chicken on the bone, onions, leeks, carrots, celery, cabbage and red bliss potatoes. Accompaniments are coarse salt, cornichons (baby pickles) and warm creamy horseradish mustard sauce and bouillon for dipping.

Vegetarian cassoulet with red kidney and white navy beans, tomato, onion, garlic, red pepper, asparagus, carrots, broccoli, and fresh herbs baked with crispy kale topping.

Couscous with grilled portobello and confetti of garden vegetables baked in terra cotta.

Golden beets, portobello mushroom, onions, leeks, carrots, celery, cabbage, red bliss potatoes, and brussels sprouts braised in a rich vegan stock served with coarse salt, cornichons and extra virgin olive oil.

Filet Mignon seared and served with a sauce made of Chef's selection of wild and foraged mushrooms with demi-glace.

An upscale version of the classic – French Fries seasoned with Truffle Oil topped with a single Tournedo of Beef Tenderloin topped with Torchon of Foie Gras and finished with Sauce Diane.

Quintessential French bistro steak "au Poivre", pressed in cracked peppercorns, seared and served with Sauce Diane and Pommes Frites. (Due to the shape of this steak – doneness will vary.)

Medallions of beef tenderloin seared and served with Bordelaise sauce.

Duck breast slow oven roasted on the bone served with succulent confit duck leg sauced with a rich caramelized raspberry and demi-glace reduction.

French Farmhouse Chicken – Herb roasted chicken thighs marinated with apple cider, lemon and rosemary slow roasted on the bone served with herbed chicken jus.