Tersiguel's French Country Restaurant

A Breton fish soup spiced with saffron and anise served with a traditional garnish.

Angela tersiguel's recipe for the traditional maryland crab soup.

A restorative soup composed of leek broth and wilted seasonal greens and vegetables, garnished with truffle oil.

Watercress, endive, asian pears, pecans, hazelnut vinaigrette and fresh goat cheese served with grilled chicken breast.

Duck leg confit with frisee tossed in bacon-shallot vinaigrette.

Grilled lamb chops a top a salad of shaved fennel, orange supreme, parsley, toasted, almonds & bleu cheese with dijon vinaigrette.

Snails baked with butter, garlic, shallots, and white wine.

A traditional country pate based upon odette's family recipe.

House made sausage served with warm potato salad.

Oysters on the half-shell topped with herb cured yellow fin tuna & cucumber mignonette.

A combination of crispy potatoes, mushrooms, swiss cheese & red wine demi glaze in true quebec fashion.

Shrimp sauteed with tomatoes, garlic & shallots finished with white wine, butter & fresh herbs.

House cured salmon with dill and caraway, garnished with hard-boiled egg vinaigrette.

A hearty composition of braised oxtail, a parsnip puree & mustard vinegar.

Poached chilled leeks served with an asparagus mignonette.

A composition including grilled asparagus, wilted spinach, potatoes with shallots, oven roasted grapes, and seasonal squash.

Poached salmon filet with pumpkin polenta, draped in a spinach-cream reduction.

Pan seared day boat sea scallops accompanied by a corn & house made pancetta risotto with english pea coulis.

Grilled tenderloin of beef with a green peppercorn & red wine reduction & pomme odette.

House made country bread french toast, served with seasonal berries, maple syrup, and whipped cream.

Two eggs, poached, served over grilled confit of quail and a warm brussels sprout salad.

Ham and cheese buckwheat crepe sauteed and served with poached egg on top.

Buckwheat crepe topped with spinach and crabmeat in a champagne cream sauce.

Four egg, French style omelet made with wild mushrooms, swiss cheese & demi-glaze.

Frittata style oven roasted four egg omelet with lardons, onions, mushrooms, tomatoes, potatoes and Swiss cheese, garnished with frisee and truffle vinaigrette.

Four egg, french style omelet with asparagus, and swiss cheese.

A four egg frittata style omelet with lardons, onions, tomatoes, & potatoes topped by house made Alsacienne sausage, warm potato salad, frisee lettuce with truffle vinaigrette .