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.             

 April, 2016  

Starters 

Cauliflower, Leek & Ramp Soup   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.

3 Cheeses, Nuts, Dried Fruit in Port, Berkshire Mt. Bakery Bread  Choose 3 from the list:

Roquefort, Tomme de Savoie, Vermont Goat Crèmont, Cabot Clothbound Cheddar, French Brie

Organic Mixed Green & Vegetable Salad   11.

Greek Feta, Fennel, Grapefruit, Tomato, Green Beans & Balsamic Vinaigrette 

Ragout of Wild Burgundy Escargot & Frogs’ Legs   11.

Champagne, Rock City Farm Mushrooms, Shallot, Garlic, Parsley Butter 

Artisanal Charcuterie Board for 2   18.

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, Millet Pilaf, Minted Pea Purée, au Jus

Braised Black Angus Beef Shortribs   14.50/ 29.

Pearl Onion & Peppercorn, Smoked Gouda Polenta, Spring Vegetables                                                                                                              

Charcoal-Grilled Creekstone Farms Certified Black Angus Filet Mignon   16. / 32.

Crushed Potatoes with Scallion & Truffle Oil, Spring Vegetables, Red Wine Sauce 

Grilled Organic Scottish Salmon  14. /28.

Jasmine Rice with Confit Tomato & Lemon, Ratatouille, Pesto Drizzle 

Classic Bouillabaisse: French Fisherman’s Stew   14.50 / 29.

Market Fish, Shrimp, Scallop, Calamari, Mussels, Clams, Potatoes & Aioli Crouton

Creamy Arborio Rice Risotto  11. / 22.

Asparagus, Rock City Shiitake & Oyster Mushrooms, Tomato, Parmesan

Grilled Burger “à la Française”   $13.50

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