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  

Parsnip Soup with Walnut Oil  7.50

House-Made Pâté Selection    12.

Our Home-made Local Pork Pâté de Campagne & Duck 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, CA Aged Sheep Cheese, Brie

Organic Mixed Green & Vegetable Salad   11.

Heirloom Radish, Endive, Artichoke, Cucumber, Beets, Balsamic Vinaigrette 

House-made Ballottine of Foie Gras   16.

Pear Chutney, Spiced Red Wine Reduction & Toast 

Poached Grade “A” Tuna Salad with Fresh Lemon Vinaigrette   13.

Grilled Piquillo Peppers, Bean Sprouts, Grilled Corn, Bamboo & Fried Capers


Main Plates – Half & Full

Pumpkin Seed & Mustard-Crusted New Zealand Rack of Lamb   16. / 32.

Potato & Chorizo Gratin, Eggplant & Pinenut Caviar, au Jus
Lamb Navarin with Pearl Onion & Confit Lemon   
14.50 / 29.

Lamb Stew, Roasted Turnips, Toasted Almond & Couscous 

Grilled New Zealand Grass-Fed Black Angus Filet Mignon  16. / 32.

House-made Sweet Potato Fries, Fall Vegetables, Creamy Peppercorn Sauce 

Grilled MA Swordfish   14.50 / 29.

Chestnut Mash, Salsify, Spinach, Quince & Cider Beurre Blanc 

Pan-Seared MA Scallops   15.50 / 31.

House-made Butternut Tortellini, Mushrooms, Roasted Cauliflower, Black Truffle Dressing

Roasted Acorn Squash, Heirloom Einkorn Grain & Roasted Pepper Pilaf   12.00 / 24.

Coconut, Curry & Lemongrass 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