Dinner Menu, Summer 2017

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.             

Summer, 2017

Chilled Zucchini Soup finished with Cumin  8.50

House-Made Pate Selection    14.50

Our Home-made Local Pork & Rabbit Country Pâté, Duck Rillettes,

Chicken Liver Parfait, Pepper & Apple Chutney, Cornichons, Berkshire Mt. Bakery Toast

 Artisanal Cheese Plate  13.

3 Cheeses, Nuts, Fig Chutney, Toast   Choose 3 from the list:

Fourme D’Ambert, Mimolette, French Brie, VT Truffle Cheddar, Ossau Iraty

Organic Mixed Green & Vegetable Salad   12.

Red Onion, Artichoke, Cucumber, Heirloom Beets & Carrots, Rosemary-Vanilla Vinaigrette

Seared, Saffron Risotto-Stuffed Calamari   16.

Confit Tomato, Arugula, Creamy Aioli, Olive Oil Sablée

Chicken Caesar Salad   14.

White-wine poached VT Chicken, Romaine, Red Onion, Shallot, Tomato

 

Main Plates – Half & Full

Roasted New Zealand Rack of Lamb   16. / 32.

Olive Souffle, Summer Vegetables, au Jus
Braised LI Duck Leg    15.50 / 31.

Organic 5-Grain Rice Pilaf, Sautéed Spinach, Tyringham Maple Gastrique                                                                                

Grilled Creekstone Farms Certified Black Angus Sirloin   14.50 / 29.

Potato Gratin, Summer Vegetables, Grain Mustard-Shallot Butter

Pan-Seared Idaho River Trout  14.50 / 29.

White Wine Confit Potatoes, Roasted Eggplant, Zucchini & Tomato, Pesto

Pan-Seared MA Scallops, Citrus & Pineapple Salsa   15.50 / 31.

Warm Quinoa Tabouli, Mint, Peppers, Cucumber & Tomato

French Green Lentil & Summer Vegetable Ragout   13. / 26.

Grilled Asian Eggplant, 5-Spice, Baby Turnips & Confit Tomato

 Grilled Burger “à la Française”   $15.50

Kilcoyne Farms, NY 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