Hors d'oeuvres

Hors d'oeuvres
La Demi Douzaine d’huitres, a half a dozen oysters served with a champagne vinegar mignonette.  16.50
Calamars en Croute, cornmeal-crusted calamari over baby arugula with Thai soy sauce and tomato basil mayonnaise 12
Escargots Maison, sauteed escargots with green onions, garlic sausage, almonds with garlic butter, and savory pain perdu. 11
Antipasto, grilled marinated artichokes and wild mushrooms, country pate, foie gras mousse, sliced saucisson, and coppa with toast points. 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, zucchini buckwheat crêpe, Manchego cheese, roasted tomato & 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
Mozzarella Salad, skilley-roasted Maplebrook Farms mozzarella served with mache, Provencal cured olives and a sundried tomato vinaigrette.  10
Green Salad, organic baby greens, endive, and tomato concassé in a mustard vinaigrette. 8