FIRST COURSES

SOUPE aux CREVETTES ROSES
A light delicious soup of tiny Maine shrimp, tangy cilantro and fresh organic tomatoes.
PATÉ de FOIE MAISON
My Mother's recipe of organic chicken liver paté that I cannot improve upon. Served with toasted slices of French bread.
CASSOLETTES d'ASPERGES
A delicate, paper-thin pastry filled with a scrumptious blend of asparagus, mushrooms and assorted beans in a light broth cream sauce.
RAGOUT d'ESCARGOTS
A delicate blends of herbs, mushrooms and snails simmered with creme fraiche in a light puff pastry shell.
OEUFS BROUILLÉS au SAUMON FUMÉ
A creamy and delicate blend of organic eggs and smoked salmon.

MAIN COURSES

COQUILLES ST. JACQUES SAUTÉ
Maine sea scallops pan-seared and garnished with fennel and white kidney beans.
SAUMON POCHÉ SAUCE À l'OSEILLE
Maine raised salmon, served with fresh and tangy sorrel sauce.
FILET MIGNON BORDELAISE
Filet mignon grilled and accompanied by a rich bordelaise sauce, garnished with roquefort butter..
CAILLES RÖTIES PARFUMÉES aux GOUSSES d'AIL
Two whole quails wrapped with double-smoked bacon and roasted with Juniper berries and sweet whole garlic cloves.
ESCALOPE de VEAU aux CHAMPIGNONS SAUVAGE
Thinly sliced veal served with wild mushrooms in a rich cream sauce.

LES DESSERTS

TARTES aux FRAMBOISES
Light, airy pastry shell filled with French vanilla custard topped with hand picked Maine raspberries, in season.
BREAD PUDDING LE DOMAINE
My great grandmother's recipe of bread, eggs & rum-soaked currants and cream, served surrounded by caramel.