Dinner Menu, Spring, 2016

We are driven by great ingredients, fantastic staff & our food-loving guests to develop healthful & appealing seasonal menus.  Our menu changes regularly; check out what we’re cooking this season…. As chefs, it makes sense to us to have a menu that changes with the seasons:  we can serve ingredients at their peak, and buy local and organic as much as possible.  The focus is always on quality & consistency.  Since we make almost everything in-house ourselves, it is normally no problem for us to accommodate people’s dietary restrictions.   Our “half portion options”  give our guests even more healthy and delicious choices.             

Spring, 2016  

Starters 

Tomato Basil Soup finished with Bizalion’s Provençal Olive Oil   7.50

House-Made Pâté  Selection    12.

Our Home-made Duck Rillettes, Local Pork Pâté “Grandmère”, & Truffled Chicken Liver Parfait,

Onion Chutney, Cornichons, Berkshire Mt. Bakery Toast

Artisanal Cheese Plate  13.

3 Cheeses, Nuts, Dried Fruit in Port, Toast   Choose 3 from the list:

Fourme D’Ambert, Tomme de Savoie, Vermont Goat Crèmont, Cabot Clothbound Cheddar, Reblochon

Organic Mixed Green & Vegetable Salad   11.

Romanesco Cauliflower, Black Radish, Grapefruit, Scallion, Roasted Tomato, Balsamic Vinaigrette 

Chilled Maine Lobster Salad  16.

Fennel, Grapefruit, Basil Crème, Organic Greens, Raspberry Vinaigrette

Artisanal Charcuterie Board for 2   22.

Imported & House- Cured Meats, House-made Pates, Pickles, Chutney, Berkshire Mt. Bakery Toast

 

Main Plates

Roasted New Zealand Rack of Lamb    16. / 32.

Baby Lamb Chops, Minted Pea Soufflé, Spring Vegetables, Preserved Lemon jus 

Crispy Confit Duck Leg   14. / 28.

French Green Lentil Ragout with Port, Braised Savoy Cabbage 

Grilled Creekstone Farms Certified Black Angus Sirloin   14. / 28.

Duck-fat Roasted Potatoes, Spring Vegetables, Green Peppercorn Sauce 

Grilled Organic Scottish Salmon   14. /28.

Herbed Jasmine Rice, Asparagus, Lemon & Olive Vinaigrette 

Mediterranean Seafood Stew   15. / 30.

Market Shellfish Selection, Fennel, Potato, Tomato & Saffron 

3-Bean & Spring Vegetable Tagine   11. / 22.

Peppers, Carrot, Turnip & Tomato, House-made Harissa

Grilled Burger “à la Française”   $14.

Northeast Family Farms Organic Pasture-Raised Beef served with Gruyère, Home-made Fries,

Garlic Aioli, Berkshire Mt. Bakery Bun, Garnishes   Top with pan-seared Foie Gras, $15. supp.

Also available vegetarian: Chez Nous’ Beet, Bean & Grain “Burger