Return to Content

Brandon's Menu

Brandon’s Menu
0 votes, 0.00 avg. rating (0% score)
Print Friendly

First Courses


Tomatoes, Red Onion, Garlic Focaccia, Frisee and Balsamic Vinaigrette

Soupe de Crouset

Chicken, Fresh Pasta, Parmesan and Walnuts

Soupe d’Epautre

Lamb, Barley, Seasonal Vegetables

Cold Tuna “Confit”

Olive Oil, Eggplant, Peppers, Olives

Prosciutto and Kiwi

Potato Blini, Clover Honey

Grilled Octopus

Warm Roasted Potatoes with Bitter Greens, Smoked Bacon, Mustard Vinaigrette

Cod Brandade

Olive Oil, Black Truffle, Baguette Chips


Rillettes de Porc
Herbs and Spices, Rustic Bread

Duck Confit

Fig Chutney, Toasted Brioche, Fresh Chevré

Terrine of the Day

With Dried Fruit and a Fresh Herb Salad

Foie-Gras Torchon

Balsamic, Strawberry Jam, Brioche Toast


Seared Monkfish

Pancetta, Pan Roasted Sunchokes, Tomatoes, Bacon Vinaigrette

Oven Roasted Halibut

White Beans, Tomatoes, Kale, Smoked Paprika Nage

Seared Duck Breast

Orange-Cranberry Couscous, Baby Spinach, Anise and Pink Peppercorn Sauce

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)!


No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111