Hors d'oeuvres

Hors d'oeuvres
La Demi Douzaine d’huitres, a half a dozen Blue Point 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, almond butter, and savory pain perdu. 12

Napoléon aux Champignons Sauvages, White corn polenta layered with wild mushrooms, julienne spinach, natural sauce. 13

Crêpes, served with a green salad

Crêpe à la St Jacques, Diver sea scallops & wild mushroom in a dry vermouth herbed cream sauce. 13

Crêpe au Brie, Blythedale farm brie crêpe with windfall orchard apple, pecan & cayenne maple syrup. 9

Crêpe de Sarrasin au Poulet, Misty Knoll chicken tenderloin buckwheat crêpe with  manchego cheese, garlic roasted tomato & basil. 10

Crêpe Complète, with wild mushroom, Vermont Smoke & Cure ham, diver sea scallop, and egg. 13

Salads
Salade Tourterelle, arugula, artichokes, roasted pecans, dried cranberries, Vermont goat cheese, in a balsamic vinaigrette. 9

Salade de Caesar Grillée, Romaine hearts tossed with olive oil and charred on the grill with Spanish white anchovy dressing. 10

Salade Verte, Simple salad of local baby greens, endives & tomato concassé served in mustard vinaigrette. 8