duck

by Chef Toby T. Hill

• Dinner
• Breakfast & Lunch
• Wednesday Dinners w Toby Hill

Hors D'Oeuvres

Soups du Jour - priced daily

Huitres - Oysters on the half shell with mignonette, fresh lemons and cocktail sauce
Wellfleet Oysters 3 ea. 
Island Creek Oysters 3 ea.

La Salade Nicoise - Carpaccio of Yellowfin tuna with haricot verts, organic eggs, farm tomatoes and olives 14

La Salade Locale - Local lettuce, lemon zest, EVOO, thyme & crispy shallots 8

Salade Caprese- Mozzarella di buffalo, farm tomatoes, fresh basil & aged balsamic 13

Salade d'Epinard - Baby spinach with warm pancetta vinaigrette, red onion and goat cheese 10

Boeuf, braise Short Rib 'Arancini"- Crispy short rib & parmigiano risotto balls with spicy tomato sauce 12

Moules au Vin Blanc - Bar Harbor mussels sauteed with Riesling, marcona almonds & grilled baguette 14

Escargots Poches - Farm-raised Burgundy escargots poached in curry butter with garlic, shallots, tomatoes & pumpernickel toasts 13

Pommes frites - Housemade fries with spicy and garlic aiolis 8

Tartare de boeuf - Chopped sirloin with garl ic aioli, crispy shallots, caperberries & cheese crostini 13

Huitres frites - Crispy fried oysters with spicy remoulade and mesclun greens 14

Pizza Grille du Jour - Grilled pizza of the day 12

Entrees

Gnocchi a la Ricotta - Housemade ricotta dumpliilgs with corn, pancetta, exotic mushrooms & parmigiano reggiano 10 small/ 19 large

Magret de Canard Croustillant - Crispy Long Island duck breast with herbed spaetzle, tossed with swiss chard, duck confit & cashews 28

Espadon de Ligne - Hook & line caught swordfish with a salad of roasted tomatoes, frisee, haricots verts, olive tapellade & sherry vinaigrette 27

Raie au Beurre Brun - Skate Wing sauteed in brown butter with cauliflower, black truffles and pailcetta vinaigrette 24

Demi Poulet Roti aux Herbes - Organic herb-roasted half chicken with mashed potatoes and broccoli rabe 24

Tourte de Boeuf Braise Parmentier - Shepherd's Pie with braised beef short ribs, haricot verts, mushrooms & mashed potatoes 22

Gigat d'Agneau Roti - Roast boneless leg of lamb with creamed spinach & cassoulet 29

Steak Frites - Grilled Hanger steak with housemade fries, watercress salad and Great Hill Farm blue cheese butter 25

Filet de Boeuf "au Poivre" - Filet mignon  with a green peppercorn-cognac sauce, mushrooms, haricots vert & pommes robuchon 34

Patisseries

Creme Brulee a la Gousse de Vanille - Vanilla Creme Brulee 7

Mousse au Chocolat et aux Noisettes - Chocolate-hazelnut mousse fresh whipped cream 8

Fraises au Vinaigre Balsamic - Fresh strawberries with balsamic reduction, fresh mint, biscotti & whipped cream 7

Plateau de fromage - Artisan Cheese Plate, marcona almonds, jams and crackers 5 per cheese

Pudding de Brioche au Sucre - Fresh whipped cream 8

Tartes du Jour - 8

Crepes du Jour - 8

Le Brownie a la mode - 7

Aïoli

1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Brioche

1. noun A soft, yeasty French bread enriched with butter and eggs.

Carpaccio

1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Cassoulet

1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.

Confit

1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Coulis

1. noun A thick puree or sauce.

Crostini

1. noun The Italian word for "little toasts" (referring to bread, not grappa).

Frisée

1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.

Frisee

1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.

Galette

1. noun A round, flat cake or tart.

Jus

1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Niçoise

1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.

Paillard

1. noun A thin slice of meat, grilled or sautéed.

Pancetta

1. noun Cured Italian bacon.

Poivre

1. noun French for "pepper."

Prix fixe

1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Ragu

1. noun Tomato and meat sauce from Bologna.

Rémoulade

1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Risotto

1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Roti

1. noun Unleavened, griddle-cooked Indian bread.

Salsify

1. noun A root vegetable with oyster-flavored flesh.

Shank

1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.

Skate

1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.

Spaetzle

1. noun Tiny flour-and-egg noodles or dumplings.

Tartare

1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.