Dinner Menu, Winter, 2015

We are driven by great ingredients, fantastic staff & our food-loving guests to develop healthful & appealing seasonal menus.  Our menu changes every day; here are some samples of the kinds of things 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.  

Saturday, February 14,  2015

          Happy Valentine’s Day!




Jerusalem Artichoke & Cauliflower Soup, finished with Cocoa Nibs   7.50

Domaine la Bastide, Roussanne Vermentino 2011 (Fr.) Gl :8

 Pan-Seared Lobster & Jonah Crab Cake  Greens, Chipotle Aioli  12

Bodegas Carrau, Sauvignon Blanc Sur Lie  2013 (Uruguay) Gl:8

  House-Made Pâté  Selection    12

Our Home-made Northeast Family Farm Pork Rillettes, Country Pâté, & Chicken Liver Parfait,

Onion Chutney, Garden Pickles, Berkshire Mt. Bakery Toast

Dom. Maurice Schoech Pinot Auxerrois  2012 (Fr.) Gl:10

Organic Mixed Green Salad  10

Shaved Parmesan, Honey & Pepper Roasted Pear, Champagne Vinaigrette

Reunion  Torrontes  2012 (Argentina) Gl:8

 House-made Ballottine of Foie Gras  15

Confit Quail & Fig Stuffing, Chutney, Berkshire Mt. Bakery Toast

Dom. de la Bergerie, Coteaux Du Layon (Fr.) Gl :10

Main Plates

Roasted New Zealand Lamb “Cotelettes”   32

Baby Lamb Chops, Crispy Polenta, Roasted Vegetables, Moroccan-Scented Jus

La Cartuja, Priorat  2013 (Sp.) Gl:9

Braised Long Island Duck in Red Wine   30

Dark Chocolate & Cherry Sauce, 5-Grain Organic Rice Pilaf, Roasted Vegetables

Spann Vineyards, Mo Zin 2011(Sonoma) Gl: 10

Charcoal-Grilled Creekstone Farms Certified Black Angus Filet Mignon   32

Pommes Dauphines, Green Beans, Brussels & Broccoli, Black Truffle & Madeira Sauce

Chateau Rougi, Bordeaux Rouge  (Fr.) Gl:10

 Champagne & Ginger-Poached Organic Scottish Salmon   28

Coconut Milk, Lemongrass, Leeks & Fingerling Potatoes

Chateau Mourgues Du Gres, Galets Roses 2013 (Fr.)  Gl :8

 Pan-Seared Scallops, Heirloom Einkorn Grain “Risotto” with Zehr Farm Mushrooms   30

Braised Savoy Cabbage, Parmesan & a splash of Port

Blanc de Costis, Bordeaux Blanc  2013 (Fr.) Gl :8

 Heirloom Einkorn Grain “Risotto” with Zehr Farm Mushrooms   22

 Braised Savoy Cabbage, Parmesan & a splash of Port

Dom. Cheveau, Or Rouge  2011 (Fr.) Gl: 9

  *Most of our menu items are gluten free or can be easily adapted