Dinner Menu, Winter 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.             

Winter, 2017

Starters

Winter Vegetable Bisque  finished with roasted chestnuts  8.50

House-Made Charcuterie Selection    12.50

Our Home-made Local Pork Pâté de Campagne & Saussicon Sec,

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:

Roquefort (Blue), Mimolette, CA Chèvre, WI Aged Cheddar, Camembert

Organic Mixed Green & Vegetable Salad   11.

Roasted Quince, Roasted Tomatoes, Endive, Balsamic Vinaigrette

 Warm Confit Duck Gizzard Salad 13.

House-Smoked Bacon, Pecans, Organic Greens & Red Wine Vinaigrette

 Crispy Cod Accras  13.

French-Caribbean Fish Fritters with Roasted Pepper & Lemon Aioli

 Main Plates – Half & Full

Pepita-Crusted, Roasted New Zealand Rack of Lamb   16. / 32.

Toasted Couscous, Winter Vegetables, Olive Jus

Southwestern French-Style Braised Lamb Shank   29.

Flageolet Ragout with Star Anise & Tomato, Braised Cabbage

 Grilled Certified Black Angus Sirloin   14.50 / 29.

Gratin Dauphinois, Roasted Vegetables, Peppercorn & Shallot Sauce

 Grilled Organic Scottish Salmon   14.50 / 29.

Gingered Rice Pilaf, Carrot, Leek & Butternut Roulade, Spinach, Blood Orange Beurre Blanc

 Bouillabaisse:  French Fisherman’s Stew  14.50 / 29.

Market Selection of Fish & Shellfish with Potatoes & Rouille Crouton

 Moroccan Vegetable Tagine with Millet Pilaf   12. / 24.

Root Vegetables & Chickpeas, Ras el Hanout & House-made Chili Sauce

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