Dinner Menu, Fall 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.             

Autumn, 2016  


Autumn Bisque:  Butternut Squash, Sweet Potato & Pumpkin Soup   7.50

House-Made Pâté Selection    12.

Our Home-made Local Pork Pâté de Campagne & Pork Rillettes,

Chicken Liver Parfait, Onion Chutney, Cornichons, Berkshire Mt. Bakery Toast

 Artisanal Cheese Plate  13.

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

Fourme D’Ambert, Comté, Spanish Chèvre, VT Cloth-bound Cheddar, Brie

Organic Mixed Green & Vegetable Salad   11.

Black Radish, Red Cabbage, Radicchio, Grilled Corn, Tomato, Balsamic Vinaigrette

 House-made Ballottine of Foie Gras & Smoked Duck Breast   16.

Fig Chutney, Apple & Berkshire Mt. Bakery Toast

 Roasted & Stuffed Calamari with Gingered Vegetables  14.

Mango Coulis, Organic Greens, Basil Vinaigrette, Fried Garlic & Ginger

 Main Plates – Half & Full

Roasted New Zealand Rack of Lamb   16. / 32.

Baby Lamb Chops, Chickpea Panisse with Chorizo, Roasted Baby Carrots, Chermoula Sauce

Braised NEFF Pork Osso Bucco  14. / 28.

Mustard & Cornichons Sauce, Creamy Mashed Red Bliss Potatoes 

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

 Gratin Dauphinois & Fall Vegetables, Red Wine & Shallot Sauce 

Grilled Whole Bronzino served on the bone   15. / 30.

Lavender Rice, Green Vegetables, Organic Tomatillo & Cilantro Coulis

Pan-Seared MA Scallops   15. / 30.

House-made Pasta, Pesto, Pinenuts, Olives, Peppers, Fried Capers

 Roasted Delicata Squash, Millet Raisin & Port Wine Pilaf   12. / 24.

Eggplant, Spaghetti Squash, Tomato, Green Beans

 Grilled Burger “à la Française”   $14.50

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