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

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.

Question 4

Beet & Citrus Salad

Answer 4

Red beets roasted with evoo, S&P, vinegar, served with fresh oranges, spiced candied walnuts (espelette chili, fennel pollen, sea salt, hint of coriander and cumin), served on lemon labneh (strained yogurt, folded with lemon zest, evoo, s&p) garnished with radicchio, pickled shallots.

Question 5

Ricotta

Answer 5

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

Question 6

Tuna Nicoise

Answer 6

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

Question 7

Mushroom Paté

Answer 7

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

Question 8

Sardines

Answer 8

Sardines served in a tin, marinated with confit garlic oil, pickled shallots, dill, and pink peppercorn. Served with fresh baguette

Question 9

Raclette

Answer 9

Melted raclette cheese served table side over warm haricot vert, warm potatoes, jambon de bayonne, rosette de lyon salami, tomatoes dressed in our herb vinaigrette (shallot, thyme, dijon, chives, oregano, white wine vinegar, evoo). Raclette cheese derives from the french verb racler (to scrape), it’s a semi-soft brine-washed cheese that contains plenty of deep, fruity notes. (made from cows milk)

Question 10

Charcuterie

Answer 10

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

Question 11

Stuffed Mushrooms

Answer 11

White mushrooms roasted and stuffed with escargot, parsley, and garlic butter, finished with panko & parmesan gratin. A play on classic escargot.

Question 12

Falafel

Answer 12

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)

Question 13

Mussels

Answer 13

Hollander mussels from maine, farm cultivated mussels- steamed in a vadouvan curry, garnished with crispy shallots, parsley and chives, side of fresh baguette. Cooked in a vadouvan sauce “french curry” coconut base. French curry is a pre-mixed blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam. It’s a curry blend with added aromatics such as shallots and garlic and less heat. The spice blend is thought to have originated from french colony influence in the Puducherry region of India.

Question 14

1/2 Oven Roasted Chicken Pommes Puree

Answer 14

Chicken- half roasted chicken, served on pommes puree, it’s natural jus and watercress. Chicken is brined and pre-roasted. Picked up in a pan and oven roasted again with chicken jus, butter, lemon juice.
Brine is a dashi brine omit the fish. Brine causes osmosis which keeps the chicken quite moist when roasting.

Question 15

Steak Frites

Answer 15

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.

Question 16

Bibb Lettuces, Aged Gouda, Chicory

Answer 16

Delicate bibb (boston) lettuces lightly dressed with a shallot vinaigrette with assorted chicory (raddichio, castelfranco) and red oak leaf lettuce. Layered with delicata squash, roasted with chili, maplesyrup, salt, pepper, olive oil. Once plated it is finished with freshly shaved aged goat gouda cheese (from holland)

Question 17

Oysters- Raw

Answer 17

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.

Question 18

Fromage

Answer 18

Assorted cheeses served with seasonal fruit and carmelized onion jam (onions, butter, sugar, thyme, black pepper, champagne vinegar) Served with warm baguette. Cheeses currently include- Petit Basque, Fromager D’affinois, Fourme d’Ambert, Murray’s Honey Goat Gouda

Question 19

Fries

Answer 19

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

Question 20

Fromager D’affinois (Fromage Dish)

Answer 20

“Fromager D’Affinois is produced by a cheesemaker in Lyon, France using pasteurized cow’s milk. It’s a double-crème cheese, meaning cream is added during the production process to reach the 60 percent butterfat required for it to be classified as such. Butterfat content in cheese is measured as a percentage of “Fat in Dry Matter,”” indicating that 60-75% of the solids in a double-crème cheese are butterfat.
In other words, if all moisture was removed from this cheese, 60-75% of what remains would be fat. Fromager D’Affinois is made with ultrafiltered milk – a process that breaks down the fat molecules in the milk to further distribute them throughout the paste and create an exceptionally rich texture. This makes the cheese extra creamy and gooey, a perfect accompaniment to champagne and strawberries.
Fromager D’Affinois is consistently one of Murray’s top ten best sellers.”

Question 21

Petit Basque (Fromage Dish)

Answer 21

“P’tit Basque is a 100% pure sheep’s milk cheese produced in France’s Basque region in the Pyrenees Mountains, the region that spans the border between France and Spain. Traditionally, it was handmade by shepherds from leftover curds set aside from milking their ewes. And even today, P’tit Basque is made using the same method used by the local shepherds. The semi-hard cheese is aged for a minimum of 70 days, during which it develops a basket-weave pattern similar to Spain’s famous Manchego cheese but with milder and more delicate favour. It has a distinctive aroma of sheep’s milk and a smooth, sweet flavour with a nutty finish. Fat content: 45%
Texture: creamy, dry and smooth
Rind: natural
Colour: ivory
Flavour: earthy, mild, nutty, pungent, subtle, sweet”

Question 22

Fourme d’Ambert (Fromage Dish)

Answer 22

Along with Bleu d’Avergne and Roquefort, Fourme d’Ambert is one of the pillars of French blue cheese. Velvety on the tongue and tastes like a delicious mix of sweet cream, mushrooms, and a touch of spice (thanks to those beautiful blue veins). Made from pasteurized cow’s milk, Fourme d’Ambert is the perfect gateway cheese for those intimidated by blue. Savor with a fruity wine like Beaujolais.

Question 23

Murray’s Honey Goat Gouda (Fromage Plate)

Answer 23

What’s more classic than the creamy combo of milk and honey? Murray’s brings new life to this dynamic duo with the subtle sweetness of our Honey Goat, a Gouda-style goat’s milk cheese. During production, goat’s milk is infused and the cheese is washed with fresh honey to lock in those sticky undertones. Pleasantly nutty with a sweet warmth, this toothsome treat has notes of roasted cashews with just a hint of caramel. Put a slice of this on a cracker and let it melt in your mouth, or pair with a crisp white wine