7.50
A rich creamy chocolate truffle cake perfectly paired with raspberry coulis
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The Elephant Walk
(Adesso chiuso)Ristorante francese e Ristorante Cambogiano$$$$
Porter Square, Cambridge
SalvaCondividi
51 Foto
MenuDessert 1Dinner 8Wine List 16Specials 3Lunch 19Dinner Prix-Fixe Menu 11
Dessert
Desserts
Tarte Chocolat Au Caramel
7.50
A pate brisee tartlet filled with semi-sweet chocolate and smooth caramel. Served with crème anglaise and vanilla ice cream
Crème Glacée Et Sorbet
7.00
Choose from: vanilla, chocolate, or coffee ice cream and grapefruit sorbet. Flavor - Vanilla, Chocolate, Coffee, Grapefruit Sorbet
Moka Liègeois
7.50
Two traditional French desserts revisited: combining chocolat liegeois and cafe liegeois as one! layered almond, coffee and chocolate cake with coffee and chocolate ice creams; served with mocha sauce
Mousse Aux Fruits De Passion
7.50
Refreshingly tart & sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple (gluten free if served without almond lace cup)
Dinner
Starters
Pour Commencer
Rouleaux
9.50
(available vegan with Shiitake Mushroom) Crispy Cambodian spring rolls filled with pork, peanut, noodles, carrot and onion; served with greens and herbs for wrapping and tuk trey for dipping
Leah Chah
11.95
Prince Edward Island mussels sautéed with garlic, red bell pepper, Asian basil, scallion, and jalapeno
Nataing
8.50
Ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice
Dumplings À La Citronnelle
9.95
Dumplings filled with pork belly pan seared, served lightly spicy with lemongrass and jicama; garnished with red bell pepper coulis and mixed baby greens
Soupes
S'ngao Mouan
8.75
Cambodian chicken soup with Bell and Evans organic shredded chicken breast, lime juice, lemongrass; garnished with Asian basil and scallion
Soupe Phnom-Penh (Kuy Tieu)
8.75
The traditional Khmer noodle soup with sliced and ground pork, bean sprouts and fried garlic; garnished with cilantro, scallion and salted cabbage
Somlah Machou
8.75
A tangy soup with tiger shrimp and plum tomatoes; garnished with fried garlic and "French" mint
Soup Du Jour
9.95
Please ask your server
Salades
Salade De Chèvre Chaud
11.25
Mixed baby greens, cherry tomato, chick pea, watermelon radish, roasted gold beets; mixed with olive oil and fig vinegar dressing finished with two toasted baguettes of goat cheese, honey, dried cranberry and walnuts
Salade Cambodgienne
8.75
(available vegan) Shredded cabbage, carrot and shredded Bell and Evans organic chicken with red bell pepper, onion, crushed peanut, mint, Asian basil and tuk trey
Salade Verte
7.95
Baby green mix with sliced plum tomatoes dressed with our house vinaigrette
Avocat Kanthor*
12.95
A timbale of diced raw tuna, avocado, lemongrass, shallot and "French" mint; tossed in a dressing of Asian spices and peanuts; with baby greens
Nyoum Trasak with Soba Noodles
9.50
(available vegan) Thinly sliced English cucumber, cold buckwheat soba noodles, Bell and Evans organic chicken, red bell pepper, Asian basil, baby greens, mint, onion, and peanuts; spicy chili-lime tuk trey dressing
Entrées
Plats Du Chef À La Cambogdienne
Crevettes Kep Sur Mer
19.95
(available vegan) Natural shrimp sautéed with a light, tangy sauce of lemongrass, tamarind, coconut milk and wild lime; with asparagus, baby bok choy, snow peas, red bell pepper, and button mushroom; served with jasmine rice
Crevettes Amrita
19.95
(available vegan with organic tofu) Natural shrimp sautéed in a lightly sweet and spicy Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass; with button mushroom, onion and scallion; served with jasmine rice
Khar Saiko Kroeung
19.50
Boneless beef short ribs braised in tamarind, ginger, chili pods and soy; garnished with cucumber, red radish and scallion; served with jasmine rice
Tofu Et Légumes Grillés, Curry Vert Au Gingembre
17.95
Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry; served with jasmine rice
Plats Du Chef À La Française
Gratin De Quinoa Aux Légumes
17.95
Hearty gratin of quinoa "risotto", cauliflower, eggplant, zucchini, buttercup squash, onion, and Gruyère cheese; garnished with tomato coulis and dressed greens
Steak Grillé, Jus De Boeuf Au Vin Rouge *
27.95
(available Gluten free) Grilled flat iron steak, red wine beef jus, fresh grapes, Yukon Gold new potatoes sautéed with garlic and parsley, finished with mixed baby greens
Saumon a La Crème De Champignons
23.95
Faroe Island salmon seared and served with a mushroom cream sauce; served with rainbow carrots and Yukon creamer potatoes sautéed with garlic and parsley
Filet De Thon Saisi Aux Deux Coulis Pimentés*
23.95
(available Gluten free) Rare, pan-seared tuna loin encrusted with bread crumbs; sliced over spiced red and green chili cream sauces with crisped pear and scallion ravioli
Cuisine Cambogdienne Traditionnelle
Poulet À La Citronnelle
18.95
(available vegan with organic tofu) Sliced Bell and Evans organic chicken breast sautéed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts and served with jasmine rice
Loc Lac*
19.95
(Available Gluten free) Cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce; served with jasmine rice
Bai Mouan
23.95
Classic spicy Cambodian chicken dish with roasted Bell and Evans organic chicken breast sliced over rice cooked in chicken broth with garlic and black pepper; with fresh cucumber, scallion, lettuce, cilantro, and spicy tuk trey for dipping
Mee Siem Au Poulet
15.95
(available vegan) Rice noodles in a sauce of salted soy beans, tofu, shredded Bell and Evans organic chicken breast, garlic, chilies, pickled shallot, Chinese chive, bean sprouts and red bell pepper; omelet garnish
Amok Royal
19.95
A Cambodian signature dish - a spicy, steamed, custard-like preparation of fresh crab, shellfish and Southeast Asian catfish with coconut milk and complex Khmer seasonings; garnished with cilantro and red bell pepper; served with jasmine rice
Wine List
Wine By the Glass
Sparkling
Prosecco Treviso, Extra Dry, Marsuret, Veneto, Italy
9.00
Rosé
Rosé 'Camille', Domaine Turenne 2015 Côtes De Provence, France
10.00
Rosé La Méjanelle, Château De Flaugergues 2015 Coteaux Du Languedoc, France
8.00
Red
Pinot Noir, Underwood 2013 Oregon
10.00
Malbec, Zonda 2013 Mendoza, Argentina
9.00
Cabernet Sauvignon, Luc Pirlet 2013 Languedoc, France
9.00
Montepulciano D'abruzzo, Barone Cornacchia 2013 Italy
8.00
Bordeaux, Chateau Grenet 2010 Bordeaux, France
9.00
Cabernet Franc, Domaine Laroque 2013 Languedoc, France
9.00
Malbec, "Gouleyant", Charles Vigouroux 2013 Cahors, France
8.00
Old Vine Red, Marietta Cellars, Sonoma, California
10.00
White
Sancerre, "Les Baronnes", Henri Bourgeois 2014 Loire, France
12.00
Vouvray Demi-Sec, "Les Aumones', Le Capitaine 2014 Loire, France
9.00
Grüner Veltliner, "Obere Steigen", Markus Huber 2013 Traisental, Austria
9.00
Pinot Grigio, Villa San Martino 2014 Venezia-Giulia, Italy
8.00
Riesling, Piesporter Falkenberg Blauschiefer Trocken, Später-Veit 2014
10.00
Chardonnay, Limoux 'Haute-Vallée' 2012 Sieur D'arques, Limoux, France
9.00
Sauvignon Blanc, "Petit Bourgeois" 2014 Loire, France
8.00
Wine By the Bottle
Sparkling
Prosecco Treviso Extra Dry, Marsuret, (Veneto, Italy)
34.00
Champagne Brut Prestige Grand Cru Nv, Jean Vesselle (France)
68.00
Cremant De Bourgogne "Cuvée Prestige", Albert Sounit (France)
38.00
Rosé
Rosé 'Camille', Domaine Turenne 2015 Côtes De Provence, France
38.00
Rosé La Méjanelle, Château De Flaugergues 2015 (Languedoc)
32.00
White
Chassagne-Montrachet 'La Platière' 2013 Terres De Velle
68.00
Chardonnay, Handley Cellars 2011 (Mendocino County, California)
40.00
Sauvignon Blanc "Petit Clos" 2013 (Marlborough, New Zealand)
38.00
Vouvray Demi-Sec 'Les Aumones', Le Capitaine 2014 (Loire, France)
34.00
Grüner Veltliner "Obere Steigen", Huber 2013 (Traisental, Austria)
34.00
Sauvignon Blanc "Petit Bourgeois" 2014 (Loire, France)
30.00
Sancerre "Les Baronnes", Henri Bourgeois 2014 (Loire, France)
46.00
Pinot Grigio "Puiten", Colterenzio 2013 (Alto Adige, Italy)
39.00
Sauvignon Blanc, Hogue Cellars 2013 (Columbia Valley, Washington)
36.00
Riesling Piesporter Falkenberg Blauschiefer Später-Veit 2014
38.00
Chardonnay, Limoux 'Haute-Vallée' 2012 Sieur D'arques (France)
34.00
Red
St.-Émilion Grand Cru, Ch. Leydet-Valentin 2010 (Bordeaux, France)
60.00
Barolo "Le Coste Di Monforte", Guidobono 2010 (Piedmont, Italy)
48.00
Rosso Di Toscana "Carato", Erik Banti (Tuscany, Italy)
30.00
Pinot Noir, Underwood Cellars 2013 (Oregon)
38.00
Malbec "Gouleyant", Charles Vigouroux 2013 (Cahors, France)
32.00
Bordeaux, Chateau Grenet 2010 (Bordeaux, France)
34.00
Châteauneuf-Du-Pape, Roger Perrin 2012 (Rhône, France)
48.00
Cabernet Sauvignon, Luc Pirlet 2013 (Languedoc, France)
34.00
Malbec, Zonda 2013 (Mendoza, Argentina)
34.00
Cabernet Franc, Domaine Laroque 2013 (Languedoc, France)
34.00
Montepulciano D'abruzzo, Barone Cornacchia 2013 (Italy)
32.00
Cocktails
Pear Sunrise
10.95
Grey Goose Pear Vodka, Mathlide Pear liqueur, and pineapple juice
Dig a Pony
10.95
Four Roses Kentucky straight bourbon, mint, cherry liquor, Taza chocolate bitters, on the rocks
The Old Manhattan
10.95
Old Overholt straight rye whiskey balanced with Dolin Red Vermouth, a dash of Peychaud Bitters and brandied cherry
Cucumber Martini
9.95
Crop organic cucumber vodka & Dolin Blanc vermouth, garnished with a slice of cucumber
The Chimera
10.95
Chai-infused bourbon, house made honey-cranberry smash, splash of ginger beer. Perfect spicy winter drink!
Ginger-Lemon Martini
10.95
Citrus vodka, ginger and fresh lemon; up with a lemon twist
A Pure Margarita
10.95
Blanco tequila, organic agave nectar, fresh lime juice; rocks, no salt, lime wedge
Beer & Cider
On Tap
Eric Bordelet Sparkling Cider "Nouvelle Vague" - Normandy, France
7.00
Jack's Abby "Hoponius Union" India Pale Lager - Framingham, Ma
7.00
Cape Ann Brewing Co. Fisherman's Brew Amber Lager - Gloucester, Ma
7.00
Bar Harbor Brewing Cadillac Mountain Stout - Bar Harbor, Me
7.00
Berkshire Brewing Co. Steel Rail Extra Pale Ale - South Deerfield Ma
7.00
In Bottle
Tsingtao, China
6.00
Sam Adams, Ma
6.00
Amstel Light, Holland
6.00
Corsendonk Monk's Brown Ale, Belgium
9.00
Ommegang, Belgium Style Ale Cooperstown
9.00
Sam Adams Light, Ma
6.00
Singha, Thailand
6.00
Gluten-Free
Woodchuck Granny Smith Cider, Vermont
6.00
Bard's Tale "Dragon's Gold", New York
6.00
Woodchuck Pear Cider, Vermont
6.00
Bantam Wunderkind Apple Cider, Ma
7.00
Non-Alcoholic
Kaliber (Na) , England
6.00
Specials
Starters
Crêpe Au Canard Et Champignons
13.95
Warm crêpe filled with duck braised in soy-ginger and tamarind juices, with mushroom and scallion; garnished with dressed greens
Moules Frites
11.95
Authentic Parisian bistro dish of mussels steamed in white wine, garlic and lemon; served with French fries
Entrees
Truite Grillée Marinade De Jalapeno Au Citron Vert
21.00
Grilled deboned rainbow trout with spicy jalapeno-lime marinade, Cambodian quick pickles; served with rice cooked in chicken broth with garlic and black pepper
Boeuf Bourguignon
23.95
The rustic classic beef braised in a rich, savory stock with red burgundy and cognac, pearl onion, baby portabella and carrot; served with mashed Yukon gold potatoes
Hong Chrouk
19.95
Traditional Cambodian braised pork shoulder and pork belly in a mushroom soy sauce, caramelized palm sugar, whole peanuts and fresh shiitake mushrooms; garnished with spicy daikon radish pickles; served with jasmine rice
Dessert
Crêpe Glacée
8.95
Sweet crepe filled with vanilla ice cream topped with warm chocolate coulis; garnished with fresh strawberries and an elephant sugar cookie
Lunch
Starters
Appetizers
Rouleaux
7.95
(Available Vegan with Shiitake Mushroom) Crispy Cambodian spring rolls filled with pork, peanut, noodles, carrot and onion; served with greens and herbs for wrapping and tuk trey for dipping
Nataing
7.25
Ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice
Soup
S'ngao Mouan
7.95
Cambodian chicken soup with chicken breast, lime juice, lemongrass; garnished with Asian basil and scallion
Soupe Phnom-Penh (Kuy Tieu)
7.95
The traditional Khmer noodle soup with grilled sliced pork tenderloin, bean sprouts and fried garlic; garnished with cilantro, scallion and salted cabbage
Somlah Machou
7.95
(Available gluten free) A tangy soup with tiger shrimp and plum tomatoes; garnished with fried garlic and "French" mint
Salads
Salade De Betteraves Au Chèvre
10.95
(Available Vegan) Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette
Avocat Kanthor**
12.50
A timbale of diced raw tuna, avocado, lemongrass, shallot and "French" mint; tossed in a dressing of Asian spices and peanuts; with baby greens
Nyoum Trasak with Soba Noodles
8.95
(Available vegan) Thinly sliced English cucumber, cold buckwheat soba noodles, chicken, red bell pepper, Asian basil, baby greens, mint, onion, and peanuts; spicy chili-lime tuk trey dressing
Salade Verte
6.95
Baby green mix with sliced plum tomatoes, dressed with our house vinaigrette
Salade Cambodgienne
7.95
(Available vegan) Shredded cabbage, carrot and chicken with red bell pepper, onion, crushed peanut, mint, Asian basil and tuk trey
Entrees
Cuisine Cambogdienne Traditionnelle
Khar Saiko Kroeung
10.95
Braised boneless short ribs, jasmine rice with scallion oil; garnished with cucumber, red radish and scallion; served with jasmine rice
Mee Siem Au Poulet
9.95
(Available Vegan) Rice noodles sautéed in a sauce of shredded chicken breast, tofu, garlic, salted soy beans, pickled shallot, Chinese chive, bean sprouts and red bell pepper; topped with shredded omelet
Poulet a La Citronnelle
10.50
(Available Vegan with Organic Tofu) Sliced chicken breast sautéed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts and served with jasmine rice
Loc Lac**
11.25
(Available Gluten free) Cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce; served with jasmine rice
Plats Du Chef À La Cambogdienne
Crevettes Kep Sur Mer
10.75
(Available Vegan with Organic Tofu) Natural Black Tiger shrimp sautéed with a light, tangy sauce of lemongrass, tamarind, coconut milk and wild lime; with asparagus, baby bok choy, snow peas, red bell pepper and button mushroom; served with jasmine rice
Crevettes Amrita
10.75
(Available Vegan with Organic Tofu) Natural shrimp sautéed in a lightly sweet and spicy Cambodian satay sauce with coriander, cumin, cardamom, galangal, cinnamon, ginger, peanuts, star anise and lemongrass; with button mushroom, onion and scallion; served with jasmine rice
Tofu Et Legumes Grillés, Curry Vert Au Gingembre
11.95
Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry; served with jasmine rice
Bai Mouan
23.95
Classic spicy Cambodian chicken dish with roasted Bell & Evans chicken breast sliced over rice cooked in chicken broth with garlic and black pepper; with fresh cucumber, scallion, lettuce, cilantro, and spicy tuk trey for dipping
Plats Du Chef a La Française
Steak Grillé, Jus De Boeuf Au Vin Rouge**
25.95
(Available gluten free) Grilled flat iron steak, red wine beef jus, sautéed Yukon Gold new potatoes, zucchini and baby portabella
Saumon Rôti Aux Sauveurs Mediterranéennes
22.95
Pan- seared Faroe Island Salmon on bleu cheese polenta topped with sautéed spinach, with a lightly spiced tomato, mushroom and chick pea ragout; served with savory whipped farmers cheese
Prix Fixe Menu (Lunch)
Three-course menu - $24.95 (skip any course - $19.95). Please select one item from each course
Starters
Rouleaux
(Available vegan with Shiitake mushroom) Two Cambodian spring rolls filled with ground pork, crushed peanut, beanthread noodles, carrot and onion; served with fresh greens and herbs for wrapping and tuk trey on the side for dipping
Salade De Betteraves Au Chèvre
(Available vegan) Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnut, red onion and balsamic vinaigrette
Soupe De Poire Et Panais
Creamed soup of parsnip and pear with caramelized sliced pear garnish
Nyoum Trasak with Soba Noodles
(Available vegan) English cucumber with chilled buckwheat soba noodles, chicken breast, red bell pepper, Asian basil, baby greens, mint, onion, and crushed peanuts; dressed with spicy chili-lime tuk trey
Second Course
Tofu Et Legumes Grillés
Pan-seared organic tofu topped with grilled zucchini, buttercup squash, asparagus, portabella and eggplant; with green ginger curry; served with jasmine rice
Crevettes Kep Sur Mer
(Available vegan with organic tofu) natural black tiger shrimp sauteed with a light, tangy sauce of lemongrass, tamarind, coconut milk and wild lime; with asparagus, baby bok choy, snow peas, red bell pepper and button mushroom; with jasmine rice
Loc Lac**
(Available gluten free) Cubed beef tenderloin lightly caramelized in black pepper, garlic and mushroom soy and served over lettuce with a lime dipping sauce
Poulet a La Citronelle
(Available vegan with organic tofu) Sliced chicken breast sautéed with lemon grass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts; with jasmine rice
Saumon Rôti Aux Sauveurs Mediterranéennes
Pan-seared Faroe Island salmon on bleu cheese polenta topped with sautéed spinach, with a lightly spiced tomato, mushroom and chick pea ragout; served with savory whipped farmers cheese
Desserts
Mousse Aux Fruits De Passion
Refreshingly tart and sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple
Tarte Chocolat Au Caramel
A pâte brisée tartlet filled with semi-sweet chocolate and smooth caramel; served with crème anglaise and vanilla ice cream
Le Peche Au Chocolat
A rich, creamy chocolate truffle cake perfectly paired with raspberry coulis and crème anglaise
Lunch Specials
Starter
Soupe De Poire Et Panais
9.95
Creamed soup of parsnip and pear with caramelized sliced pear garnish
Entrées
Crêpe De Canard Aux Champignons
13.00
Warm crêpe filled with duck braised in soy-ginger and tamarind juices, with mushroom and scallion, garnished with dressed greens
Saumon Rôti Aux Sauveurs Mediterranéennes
22.95
Pan-seared Faroe Island salmon on bleu cheese polenta topped with sautéed spinach, with a lightly spiced tomato, mushroom and chick pea ragout; served with savory whipped farmers cheese
Beer
Bbc Steel Rail Extra Pale Ale Deerfield, Ma
7.00
BBC's flagship brew is a light colored, medium bodied ale exhibiting exceptional freshness through its 2-row pale malt backbone and signature hop flavor and aroma
White
Pecorino, "Terre Di Chieti" Colle Secco 2013 Abruzzo, Italy
9.00
Tropical and citrus flavors with a hint of peach and sage. It is medium bodied with good structure and an inviting lingering finish
Red
Pinot Noir, Underwood 2013 Oregon
9.00
Concentrated bright cherry flavors with hints of spice and cedar
Beverage Specials
Non-alcoholic
Thai Iced Tea
3.50
A blend of slightly smoky China black teas with rare spices and herbs; mixed with milk
Limeade Spritzer
3.25
Made from fresh squeezed lime juice sweetened and served with a splash of soda for a bit of fizz
Pomegranate Cooler
3.25
A refreshing blend of pomegranate syrup and soda water, garnished with a lemon slice
Dinner Prix-Fixe Menu
Any three courses - $37.50, all four courses - $42 (Please select one item from each course) . Prices do not include beverages
Starters
Rouleaux
(available vegan) Two Cambodian spring rolls filled with ground pork, crushed peanut, beanthread noodles, carrot and onion; served with fresh greens and herbs for wrapping and tuk trey on the side for dipping
Soup Du Jour
Ask your server
Nataing
Ground pork simmered in coconut milk with sliced garlic, peanuts and chili pods; served with crispy rice
Second Course
Leah Chah
Prince Edward Island mussels sautéed with garlic, red bell pepper, Asian basil, scallion and jalapeno
Crêpe Au Canard Et Champignons
Warm crêpe filled with duck braised in soy-ginger and tamarind juices, with mushroom and scallion; garnished with dressed greens
Salade De Betteraves Au Chèvre
(available vegan) Roasted red and gold beets with baby arugula, Vermont goat cheese, toasted walnuts, red onion and balsamic vinaigrette
Entrées
Crevettes Kep Sur Mer
(available vegan with organic tofu) Natural shrimp sautéed with a light, tangy sauce of lemongrass, tamarind, coconut milk and wild lime leaves; with asparagus, baby bok choy, snow peas, red bell pepper and button mushroom; with jasmine rice
Poulet a La Citronelle
(available vegan with organic tofu) Sliced Bell and Evans organic chicken breast sautéed with lemongrass, onion, red bell pepper and scallion; sprinkled with freshly roasted, crushed peanuts; served with jasmine rice
Boeuf Bourguignon
(available gluten free) The rustic classic beef braise in a rich savory stock with red Burgundy and Cognac, pearl onion, baby portabella and carrot; served with mashed potato -celery root
Gratin De Quinoa Aux Légumes
Hearty gratin of quinoa "risotto", cauliflower, eggplant, zucchini, buttercup squash, onion and Gruyère cheese; garnished with tomato coulis and dressed greens
Saumon a La Crème De Champignons
Faroe Island salmon seared and served with a mushroom cream sauce; served with rainbow carrots and yukon creamer potatoes sauteed with garlic and parsley
Khar Saiko Kroeung
Boneless beef short ribs braised in a tamarind, ginger, chili pods and soy; garnished with cucumber, red radish and scallion; served with jasmine rice
Desserts
Mousse Aux Fruits De La Passion
(available gluten free) Refreshingly tart and sweet passion fruit mousse served in an almond lace cup; garnished with fresh pineapple
Le Péché Au Chocolat
A rich, creamy, chocolate truffle cake perfectly paired with crème Anglaise and raspberry coulis
Cocktails
Aperitif
Belle De Brillet Poire Williams Au Cognac
This fine blend of Brillet Cognac and perfectly matured pears picked at the peak of their ripeness, macerated and blended to create this classic elixir and one of France's greatest liqueurs Served chilled, neat, or mixed
Beer
Berkshire Brewing Co. Steel Rail Extra Pale Ale, South Deerfield, Ma
BBC's flagship brew is a light-colored, medium bodied ale exhibiting exceptional freshness through its pale malt backbone and signature hop flavor and aroma
Cocktail
The Chimera
Chai-infused bourbon, house made honey-cranberry smash, splash of ginger beer. Perfect spicy winter drink!
Wines for Pairing
White
Pinot Grigio, Villa San Martino 2014 Venezia-Giulia, Italy
Pretty aromas of stone, fruit, lemon zest and mineral. Tasteful flavors of apple, peach, lime, lemon and a mouth watering juicy finish
Red
Cabernet Sauvignon, Luc Pirlet 2013 Languedoc, France
Medium to full bodied, raspberry currant flavors with a tannin finish pairs well with poultry, beef, and spicy foods
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(617) 492-6900
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