Wine & Words

Tapa Special

Red Pepper Rouille & Shrimp Toasts - $6

Rouille is a Provencal sauce of roasted red peppers, garlic, paprika and mayonnaise.  Here we use it to top fresh NC shrimp on bread toasts

French Cheeses Sampler - $8.50

First chance to try this month's Featured Cheeses from France: Morbier - pungent, yeasty unpasteurized cow's milk from Jura Mountains; Tomme de Savoie - semi-firm cow's milk from the French Alps; Boucherondin de Chevre - semi-aged goat's milk from Loire Valley

Chef's Specials

Crab & Lobster Ravioli with Herbed Hollandaise Sauce - $15

Nuovo handmade artisanal Ravioli are stuffed with fresh Canadian crab and lobster meat and Italian Ricotta cheese. Topped with Chef Yvonne's Hollandaise Sauce with fresh garden herbs.   Add a Back Bay Crab Cake to the Ravioli plate - $5

Chicken Étouffée - $16

Étouffée is French for smothered or braised.  Here we do a chicken breast with Acre Station Apple-Maple Sausage and serve it on a bed of steamed rice.

Coriander-Crusted Rack of Lamb with Shallot Jus - $17

Lamb ribs braised with spices and red wine.  Served with roasted potatoes (for the "jus")

Fresh Catch of the Day

Crab Cakes 'n Garlic Shrimp - $19

Two of our signature Back Bay Crab Cakes (made with fresh-picked lump crab meat) and some fresh NC shrimp sauteéd with plenty of garlic.  Served with oven-baked potatoes.

Sides - $4.50

Golden Beets 'n Onions - Fresh, organic beets steamed with sweet onions, tamari and spices

Baked Baby Squash - These little acorn-style squash are baked whole and filled with butter & maple syrup

Chef's Dessert Special

Tarte Tatin

France's famous culinary "accident"...an upside down apple pie.  Perfect with a French press of our Featured Ethiopian coffee.