Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Fondant

Crab Cart

Duck Grilled C

Oyster Oll

Bone Roasted Marrow

Irish Point

Wellfleet

Quonset

Kumamoto

Shigoku

Jean DARD – JACQUES SELOSSE

Maison MESDEMOIZELLES Vil DOMAINE JEAN LO

L'Hermit Saint – Jos

QUES SEL 2020

Host your next event with us! Whether it's a birthday party, corporate gathering, or a special celebration, we provide a unique space and custom menus tailored to your needs.

Private Events

Warm chocolate cake with a molten center.

Chocolate Lava Cake

Oyster Display

A refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Tender octopus grilled to perfection, served with a citrus salad.

Grilled Octopus

A traditional French charcuterie of pork (from Lake Meadows). cherries, and spices- wrapped in tender bacon. Served picnic style- with gerkins, whole grain mustard, and Rustic French Loaf.

Pork Terrine

Roasted- Canoe Cut Marrow Bone, a refreshing salad of Radishes/Red Onion, served with Rustic French Loaf.

Roasted Bone Marrow

Rustic French Loaf, Wakame (Seaweed) Butter, And a Salad of Fresh Radishes/Celery.

Sailor’s Breakfast

House Cured Lamb Bacon, Gribiche Style Aioli, Rustic French Loaf.

Lamb Bacon BLT

Maine lobster, house aioli, celery, confit tomato, chips.

Lobster Roll

Preheat your oven to 200°C (392°F). Grease and flour four ramekins or small baking dishes.

Preheat the Oven

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until fully melted and smooth. Remove from heat and let it cool slightly.

Melt Chocolate and Butter

In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy. This should take about 3-5 minutes.

Whisk Eggs and Sugar

Gently fold the melted chocolate mixture into the egg and sugar mixture until well combined.

Combine Mixtures

Sift the all-purpose flour and salt over the chocolate mixture, and gently fold until just combined. Be careful not to overmix.

Add Dry Ingredients

Fold in the vanilla extract gently into the batter.

Add Vanilla Extract

Evenly distribute the batter into the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be firm while the center is still soft.

Bake the Fondants

Let the fondants cool for 1-2 minutes. Carefully invert each ramekin onto a plate. Serve immediately with a scoop of vanilla ice cream and fresh berries if desired.

Serve Warm

dark chocolate

unsalted butter

granulated sugar

eggs

all-purpose flour

vanilla extract

salt

vanilla ice cream

fresh berries (optional)

In a medium bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, finely chopped celery, sliced green onions, lemon juice, Old Bay seasoning, salt, and black pepper. Stir gently until all ingredients are well mixed.

Prepare the Crab Mixture

Taste the crab mixture and adjust seasoning if necessary, adding more salt, pepper, or Old Bay seasoning to suit your taste.

Taste and Adjust

If desired, lightly toast the buns on a grill or in a toaster to add a bit of crunch.

Prepare the Buns

Evenly distribute the crab mixture among the buns, filling each bun generously.

Fill the Buns

Top each filled bun with lettuce leaves, sliced tomatoes, avocado slices, and a drizzle of hot sauce, if desired.

Add Optional Toppings

Serve the crab carts immediately while fresh. They are best enjoyed warm with your choice of sides.

Serve

Fresh crab meat

Mayonnaise

Dijon mustard

Celery, finely chopped

Green onions, sliced

Lemon juice

Old Bay seasoning

Salt

Black pepper

Buns (hot dog or soft rolls)

Lettuce leaves

Sliced tomatoes

Avocado, sliced

Hot sauce

In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, fresh thyme, black pepper, and salt to make the marinade.

Prepare the Marinade

Place duck breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Duck

Preheat the Grill

Remove duck breasts from the marinade and let excess marinade drip off. Place the duck breasts skin-side down on the grill. Grill for about 6-8 minutes until the skin is crispy.

Grill the Duck

Flip the duck breasts and grill for another 5-7 minutes until they reach an internal temperature of 135°F (57°C) for medium rare, or adjust to your desired doneness.

Flip and Continue Grilling

Remove duck from the grill and let rest for 5 minutes before slicing. This helps retain the juices.

Rest and Slice

Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Garnish

Duck breasts

Olive oil

Soy sauce

Honey

Garlic cloves

Fresh thyme

Fresh parsley

Rinse the fresh oysters under cold running water to remove any sand or debris. Use a brush if necessary.

Clean the Oysters

Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge and twisting it to open. Be cautious of the sharp edges.

Shuck the Oysters

In a small saucepan over medium heat, melt 4 tablespoons of butter until it starts to bubble.

Melt the Butter

Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Add Garlic

Stir in the chopped parsley, hot sauce, Worcestershire sauce, salt, and black pepper. Cook for another minute, mixing well.

Combine Other Ingredients

Place the shucked oysters on a serving platter. Drizzle the Oll sauce over each oyster generously.

Plate the Oysters

Serve the oysters with lemon wedges on the side for squeezing over the top. Enjoy immediately.

Garnish and Serve

Fresh oysters

Lemon wedges

Butter

Garlic, minced

Parsley, chopped

Worcestershire sauce

Preheat your oven to 450°F (230°C) to ensure a hot environment for roasting the marrow bones.

Place the beef marrow bones upright in a roasting pan. They should be standing on their cut ends to allow the marrow to cook evenly.

Prepare the Bones

Drizzle olive oil over the marrow bones, ensuring they are well-coated. Sprinkle sea salt and freshly ground black pepper over the top for flavor.

Season the Bones

Place the roasting pan in the preheated oven and roast for about 15-20 minutes, or until the marrow is bubbly and starts to pull away from the bone.

Roast the Bones

While the marrow is roasting, finely chop fresh parsley. Prepare lemon wedges for serving.

Once roasted, carefully remove the bones from the oven. Let them cool for a few minutes. Serve hot with crusty bread, garnished with parsley and lemon wedges on the side.

Beef marrow bones

Sea salt

Freshly ground black pepper

Crusty bread

Collect all the ingredients listed above for the Irish Point cocktail.

Gather Ingredients

In a mixing glass, add the Irish whiskey, sweet vermouth, and orange bitters.

Fill Mixing Glass

Fill the mixing glass with ice cubes to chill the mixture.

Add Ice

Using a bar spoon, stir the mixture for about 20-30 seconds until well chilled.

Stir

Strain the mixture into a chilled cocktail glass.

Strain

Using a vegetable peeler, create a strip of orange peel and twist it over the drink to release the oils.

Prepare Garnish

Place the twisted orange peel in the glass and drop in the maraschino cherry.

Add Garnish

Irish Whiskey

Sweet Vermouth

Orange Bitters

Orange Peel

Maraschino Cherry

Rinse the Wellfleet oysters under cold water to remove any sand and debris. Use a brush if necessary.

Prepare the Oysters

Using an oyster knife, carefully shuck the oysters. Hold the oyster in a towel, insert the knife at the hinge, and twist to open. Remove the top shell and leave the oyster in the bottom shell.

In a small bowl, mix the lemon juice, chopped parsley, and hot sauce. Set aside.

Prepare the Lemon Vinaigrette

In a medium bowl, combine mayonnaise, horseradish, and Dijon mustard. Mix well until smooth.

Combine Ingredients

Taste the dipping sauce and adjust seasoning if necessary.

Wellfleet oysters

Fresh parsley, chopped

Horseradish

Preheat your oven to 350°F (175°C). This ensures that the base cooks evenly.

In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour the batter into a greased baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Base

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Prepare the Filling

Once the base has cooled, spread the cream cheese filling evenly over the top.

Spread the Filling

Top the cream cheese layer with fresh berries and dollops of whipped cream for a delightful finish.

Add Toppings

Cut into squares and serve chilled or at room temperature.

All-purpose flour

Baking powder

Butter, softened

Granulated sugar

Eggs

Vanilla extract

Cream cheese, softened

Powdered sugar

Fresh berries (strawberries, blueberries, raspberries)

Whipped cream

In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Rinse the Sushi Rice

In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.