ma maison

Raw oysters served chilled with a classic vinegar-based sauce featuring minced shallots and cracked black pepper.

• each$3
• half dozen$17
• dozen$34

House-smoked salmon served on toasted brioche bread, garnished with capers.

A rustic, coarse-ground meat terrine served with traditional accompaniments such as pickles and mustard.

A finely chopped raw beef or tuna dish seasoned with herbs and spices, served as an appetizer.

Six land snails prepared in a savory butter sauce infused with garlic and fresh parsley.

A roasted, partially deboned quail served with a side of grapes.

A pan-seared slice of rich duck liver served with tart rhubarb.

• full order28.
• half order 2 oz.15.

A chilled, blended soup made from fresh tomatoes and cucumbers.

A classic beef broth soup topped with caramelized onions, toasted bread, and melted cheese.

A creamy, rich soup made with Maine lobster, served with tender pieces of lobster meat.

A fresh selection of mixed greens served with a light vinaigrette dressing.

A crisp salad of Belgian endive served with creamy Brie cheese and fresh apple slices.

A crisp salad of romaine hearts, sweet grapes, and crunchy walnuts, topped with authentic Roquefort blue cheese.

A fresh salad featuring a variety of colorful heirloom tomatoes served with creamy goat cheese.

A refreshing dish featuring slices of sweet melon paired with thin ribbons of savory, salt-cured ham.

A traditional Provençal fish stew made with a variety of fresh seafood, herbs, and aromatics served in a flavorful broth.

A light, airy baked egg dish prepared with savory ingredients.

This dish features tender, pan-seared sweetbreads served as a daily special.

A traditional slow-cooked dish featuring tender beef tripe simmered in a savory, herb-infused sauce.

Tender veal kidneys served as a daily special.

This Saturday special features a tender cut of beef served as the featured daily dish.

Tender lamb chops served as the featured daily special.

Prince Edward Island mussels steamed in your choice of a tomato and Spanish chorizo broth or a white wine and shallot sauce, served with a side of fries.

Tender frog legs sautéed with garlic, butter, and fresh parsley.

A pan-seared cod fillet served in a creamy apple-based sauce inspired by the Normandy region of France.

A tender, pan-seared skate wing served in a savory butter sauce with capers.

A tender, slow-baked salmon filet served with a side of peas and savory bacon.

Tender sea scallops pan-seared and served with a sauté of fresh spinach, tomatoes, and garlic.

This delicate flatfish is available by advance order only, with a 24-hour notice required.

A savory plant-based patty made with lentils, farro, and quinoa.

Tender chicken thighs braised in a rich red wine sauce, served alongside buttered noodles.

Pan-seared duck breast served with a cherry reduction and a side of fresh asparagus.

Tender calf's liver served with sweet caramelized onions and crispy bacon.

A slow-cooked lamb shank served with spicy North African sausage and fluffy steamed semolina.

A tender veal chop served with a savory cream sauce made from wild mushrooms.

Slow-cooked, tender boneless beef short ribs served in a rich red wine sauce with a crispy potato croquette.

A premium Certified Angus New York strip steak served with crispy fries and your choice of peppercorn or bearnaise sauce.

Crispy, deep-fried strips of potato served as a side dish.

Boiled potatoes that have been crushed and blended until smooth and creamy.

Fresh asparagus spears prepared as a simple side dish.

A traditional French vegetable stew made with simmered eggplant, zucchini, bell peppers, onions, and tomatoes.

Fresh spinach leaves cooked in a rich, creamy white sauce.

Fresh spinach leaves lightly cooked in a pan with oil or butter.

Fresh mushrooms pan-seared until tender and lightly browned.

These are thin, tender French green beans, typically lightly sautéed or steamed.