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The Elephant Walk

(Ahora cerrado)

Restaurante francés y Restaurante camboyano$$$$

Porter Square, Cambridge

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The Elephant Walk

51 Fotos

Menú

Dessert 1Specials 3Dinner 8Wine List 16Lunch 19Dinner Prix-Fixe Menu 11

Dessert

Desserts

Le Pèché Au Chocolat

7.50

A rich creamy chocolate truffle cake perfectly paired with raspberry coulis

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)

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

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

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

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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