Plat Du Jour Bistro
Dinner Menu

Enjoy Our Complimentary House Made Focaccia Bread Service

SHAREA​BLES

ARTISANAL CHEESE & CHARCUTERIE BOARD FOR TWO 24
Locally sourced cheeses and meats with accoutrements

CHEF’S AWARD-WINNING CRAB CAKES 24
Two “Award-Winning” Jumbo Lump crab cakes, Cajun Remoulade

LAMB LOLLIPOPS 23
Moroccan spice rub, mint pesto

GRILLED OCTOPUS 18
Tuscan bean salad, herb and mustard-pancetta vinaigrette

CITRUS POACHED JUMBO SHRIMP COCKTAIL 18
Kicked-up cocktail sauce, greens, and lemons

TUNA TARTARE 22
Avocado mousse, cucumbers, soy/ginger vinaigrette*

House made wontons

ESCARGOT A LA BOURGUIGNONNE 16
Garlic parsley butter, sauce Bordelaise, toast points

"ANTOINE'S" OYSTERS ROCKEFELLER 18
Six fresh local oysters baked with a secret green sauce, breadcrumbs, and parmesan cheese

SOUPS

TRADITIONAL FRENCH ONION 10
Gratinee with croutons and Gruyere

HOUSE-MADE CLAM CHOWDER 8/10
New England style creamy Cup/Bowl

SALADS

THE WEDGE 13

Crisp iceberg lettuce, blistered cherry tomatoes, bacon, blue cheese dressing, chives

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ROASTED BUTTERNUT SQUASH & BURRATA SALAD 16
Roasted butternut squash, burrata cheese, prosciutto, baby arugula, orange vinaigrette
 

MEDITERRANEAN CHOPPED 13
Fresh field greens, tomatoes, olives, peppers, onions, feta cheese

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BEET SALAD 14

Baby arugula, salt roasted beets, goat cheese, oranges, French vinaigrette​

MAINS

STEAK FRITES 36
10 oz. grass-fed hangar steak, demi-glace, compound butter, and house-made fries *

DUCK BREAST MAGRET 36
Pan seared duck breast, port wine cherry sauce, swiss chard, brown butter farro *  

CEDAR PLANK GRILLED SALMON 32
Faroe Island Salmon, Gochujang BBQ sauce, fried rice, kimchi *

BOLOGNESSE PAPPARDELLE 24
Traditional Ragu with wild boar and bison, tossed with fresh pappardelle

LEMON ROSEMARY ROASTED CHICKEN 26

Roasted free range half chicken, patatas bravas, vegetable ratatouille, pan jus

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GNOCCHI PARISIENNE 24
Roasted mushrooms, English Peas, Truffle butter, spinach, parmesan cheese

EGGPLANT TAGINE 23
Vegetarian Moroccan stew with fresh eggplant, tomatoes, chickpeas, and spices. Served with Cous Cous and Naan

WINE BRAISED SHORT RIBS 30
Creamy garlic mashed potatoes and roasted baby carrots

PAN SEARED SEA SCALLOPS 34
Wild mushroom risotto, preserved lemons, chili oil *

GRILLED KUROBUTA PORK CHOP 27
Berkshire heritage pork chop, sauteed greens, onion/bacon jam, garlic mashed potatoes *

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VEAL MILANESE 32

Confit tomatoes, baby arugula, pickled red onions, shaved parmesan, roasted potato salad, lemon-caper butter

VENISON TENDERLOIN 49
Farm raised venison, gratin Dauphinoise, asparagus, roasted red pepper demi-glace *

HALIBUT 34
Pan seared East Coast halibut, grape tomatoes, angel hair pasta, garlic, butter * 

PLATS​

WEDNESDAY – Prime Rib
THURSDAY – Braised Rabbit
FRIDAY – Branzino
SATURDAY – Beef Wellington

* These menu items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform your server if anyone in your party has a food allergy.