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Bisque d'Homard
Lobster bisque garnished with garlic croutons and saffron aioli 10-
Escargots à l’Alsacienne
Snails prepared in the traditional Alsatian fashion, broiled in garlic, parsley and white wine sauce 14-
Gravlax de Saumon aux Gallettes de Riz Sauvage
Salmon cured with dill, cognac and cracked black pepper, served thinly sliced with warm wild rice and scallion pancakes 14-
Foie Gras en Tourchon avec Brioche Toasts
Artisan duck liver terrine served with a brioche toast 18-
Cassolette du Chef~ Calamars et Broccoli Rabe Sautés
Calamari and broccoli rabe sautéed with garlic and chilies served in a tiny copper sauce pot with a lemon and extra virgin olive oil dressing 12-
Salade de Betteraves Rôtis, Orange Sanguine, Roquette et Chèvre
Salad of sliced roast red beets and blood oranges, arugula and crumbled Vermont goat cheese 12-
Terrine Maison
Our own country style wild turkey pâté studded with dried cherries accompanied by whole grain mustard and French cornichon pickles 13-
Truite Fumée Sauce Raifort Céleri Remoulade
Our own fruitwood smoked trout with a fresh horseradish sauce and celeriac salad 13-
Salade Mesclun
A mixture of Urban Oaks farm organic salad greens and herbs tossed in Dijon vinaigrette dressing 10-
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Restaurant du Village | 860 526 5301 | 59 Main Street Chester, Connecticut 06412
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