Dinner Menu, Fall 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.             

Fall, 2017

Starters

Roasted Cauliflower & Butternut Squash Soup finished with Roasted Chestnuts  8.50

House-Made Pate Selection    14.50

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

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

Artisanal Cheese Plate   13.

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

Fourme D’Ambert, Aged Gruyère, French Brie, VT Aged Cheddar, French Goat Cheese

Organic Mixed Green, Kale & Vegetable Salad   12.

Red Onion, Kale, Heirloom Beets, Radish, Apple, Pomegranate Vinaigrette

Fresh Duxbury, MA Oysters on the Half Shell

Champagne Mignonette & Gingered Cocktail Sauce

2.75 each     16.50 half dozen   33.  dozen

Romaine Salad with Creamy Basil Dressing   14.

Heirloom Tomatoes, Marcona Almonds, French Green Lentils, VT Goat Cheese

Main Plates – Half & Full

Roasted New Zealand Rack of Lamb   17. / 34.

Crispy Chickpea Panisse “Frites”, Confit Peppers, Olives & Anchovy, au jus
Coq au Vin: Vermont Organic Chicken Braised in Red Wine
  14.50 / 29.

Pearl Onions, Mushrooms, House-smoked Bacon (opt.), Wild Rice Pilaf                                                                                

Grilled Creekstone Farms Certified Black Angus Sirloin  15. / 30.

Potato Gratin, Fall Vegetables, Red Wine & Shallot Jus

Pan-Seared MA Scallops   16. / 32.

Parsnip Purée & Sautéed Greens, Creamy Black Truffle Vinaigrette

Grilled Organic Scottish Salmon  15.  / 30.

Roasted New Potatoes & Braised Vanilla Endive, Breton Sea Vegetable Beurre Blanc

Organic Quinoa & Orange Pilaf   13. / 26.

Maple Vinaigrette, Walnuts, Butternut Squash & Grilled Farm Girl Farm Patty Pan

 Grilled Burger “à la Française”   $15.

Organic Pasture-Raised Beef served with Gruyère, Home-made Fries, Garlic Aioli, Berkshire Mt. Bakery Bun, Garnishes Also available vegetarian: Chez Nous’ Beet, Bean & Grain “Burger