Dinner Menu, Fall, 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, November 21, 2015


Cauliflower & Celeriac Soup finished with Arugula Pesto   7.50

House-Made Pâté  Selection    12.

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

Onion Chutney, Cornichons, Berkshire Mt. Bakery Toast

Artisanal Cheese Plate    13.

Cheeses, Nuts, Dried Fruit in Port, Berkshire Mt. Bakery Toast

Equinox Farms Organic Mixed Green & Vegetable Salad   11.

Steamed Leeks, White Asparagus, Broccoli, Green Beans, Sherry Vinaigrette 

Fresh Welfleet (MA) Oysters on the Half Shell    Ea: $2.75  half dozen:  $16.50  dozen: $33.

Gingered Cocktail Sauce & Champagne Mignonette

House-cured Pork & Warm Duck Gizzard Salad   13.00

House-smoked Bacon, Candied Walnuts & Organic Greens, Red Wine Vinaigrette

Main Plates

Roasted New Zealand Lamb “Cotelettes”   16. / 32.

Baby Lamb Chops, Roasted Eggplant Caviar, Toasted Couscous with Pinenuts, Confit Garlic Jus

Braised Northeast Family Farms Pasture-Raised Beef  15. / 30.

Cranberry, Red Wine, Pearl Onion, Sweet Potato                                                                                                             

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

Topped with Melted Brie & Truffles, Potato & Herb Croquette, Fall Vegetables

Grilled Organic Scottish Salmon   14. / 28.

Parsnip Mash, Spinach with Almonds, Piquillo Pepper Coulis

Pan-Seared MA Scallops   15. / 30.

Heirloom Einkorn Grain “Risotto,” Braised Savoy Cabbage, Parmesan & Coppa (opt)

House-made Chestnut Tagliatelle  11. / 22.

Edamame, Mushrooms, Chestnuts

Grilled Burger “à la Française”   $13.50

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

Garlic Remoulade, Berkshire Mt. Bakery Bun, Garnishes  

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