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