Cuisine:

• Others
• Contemporary

Francine Description:
The menu at Francine Bistro is refreshingly sparse, as is the décor. The ambience isn't fancy and the menu is brief---only four appetizers and four entrées each evening---but don't let that deter you from dining here. Chef Brian Hill takes local to the next level and changes the menu each day with dishes such as cider-braised buffalo short ribs with sweet potatoes and spicy chicory or fresh-from-the-boat Pemaquid mussels, lightly smoked, with roasted tomato, saffron and couscous. Duck confit comes with pea shoots, sweetbreads and a rich caramel soy. You will always see ingredients just in season like halibut or parsnips in April. His white bean cassoulet comes out red hot in a cast iron skillet with plenty of duck confit. Desserts are straightforward as well; a chocolate torte comes with a house-made smoked-almond ice cream and quince while the tiramisu is a more decadent option, made with white chocolate.


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