Hors d'oeuvres

Hors d'oeuvres
Soup of the Day.  8
Assiette de Charcuterie, Charcuterie plate with local patés, dried and cured meats served with artichoke-currant relish and mixed olives.  11
Calamars des Montagnes, Cornmeal crusted calamari over romaine lettuce wedge with Spanish white anchovy Caesar dressing.  12
La demi douzaine d’huitres, a half a dozen oysters served with a champagne vinegar mignonette.  M.P.
Spring Roll "French Style", Maine Jonah crab and shrimp crepe roll with avocado, cucumber, microgreens, and wasabi caviar creme fraiche. 13

Crêpes, served with a green salad
Scallop Crêpe, pan eared diver sea scallops and wild mushrooms in a Vermouth herbed cream sauce. 12
Blythedale Farm Brie Crêpe, local apple and pecan finished with a Cayenne maple syrup. 9
Misty Knoll Chicken Tenderloin Crêpe, with a zucchini buckwheat crêpe, manchego cheese, roasted tomatoes and basil. 10
Crêpe Complète, with wild mushroom, smoked ham, diver sea scallops, and egg. 13

Salads
Tourterelle Salad, arugula, marinated artichokes, roasted pecans, dried cranberries, Vermont goat cheese, in a balsamic vinaigrette. 9
Spinach Salad, baby spinach, crispy red onion rings, Bonne Bouche cheese, roasted red peppers, and
hard boiled eggs in a cracked pepper vinaigrette.  9
Green Salad, organic baby greens, endive, and tomato concassé in a mustard vinaigrette. 8