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Dinner

Hors D’oeuvres Fresh Oysters Mignonette Sauce 3 each / 15 half dozen Semi Boneless Quail with grapes 14 *Our Own Smoked Salmon with toasted brioche and capers 14 Uncle Lucien’s Country Pâté with condiments 10 *Steak Tartar (tuna or beef) 19 Six Burgundy Escargots in garlic parsley butter 11 *Pan Seared Foie Gras with rhubarb 2oz / 4oz 15 / 28 Soupes and Salads French Onion Soup Raoul says: “Best Of Boston” 9 Fresh Maine Lobster Bisque with lobster bits 12 Mix Green Salad with vinaigrette dressing / panko crusted goat cheese 8 / 11 Belgian Endive Salad with pear

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