Dinner Menu, Summer, 2015

We are driven by great ingredients, fantastic staff & our food-loving guests to develop healthful & appealing seasonal menus.  Our menu changes every day; here are some samples of the kinds of things 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.             

Friday, August 28, 2015

Starters

Chilled Roasted Farm Girl Farm Tomato & Fennel Soup Monterey Chèvre  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.

Cheeses, Nuts, Dried Fruit in Port, Berkshire Mt. Bakery Toast

Equinox Farms Organic Mixed Green Salad   11.

Grilled Corn, Marinated Peppers,  Asparagus, Red Onion & Sherry Vinaigrette

 House-Made Ballottine of Foie Gras   16.00

Port-Poached Dried Fruit, Berkshire Mt. Bakery Toast

Chilled Maine Lobster Salad   16.

Mango Coulis, Diced Vegetables, Equinox Mixed Greens & Balsamic Reduction

Main Plates

Roasted New Zealand Lamb “Cotelettes”   16. / 32.

Baby Lamb Chops, Creamy Organic Polenta, Roasted Tomato Provençal, au jus

Braised Short Ribs in Ponzu Sauce  14.00 / 28.

Soba Noodles, Snow Peas

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

Blue Cheese Soufflé, Summer Vegetables, Red Wine, Peppercorn & Shallot Sauce

 Grilled MA Cod    14. / 28.

Farm Girl Farm Vegetable Ratatouille, Bok Choy, Organic 5-Rice Pilaf, Black Olive Tapenade

Pan-Seared MA Scallops    15. / 30.

Black Truffle Dressing, Roasted Potatoes, Green Vegetables

Creamy Heirloom Einkorn Grain “Risotto”   11. / 22.

Peas, Sundried Tomatoes, Radicchio & Parmesan

 Grilled Organic VT Chicken Breast “Bois Boudran”  14.00 / 28.

French Bar-b-Que Style Sauce, Chopped Romaine Salad & White Bean Salad,

Lemon, Olive Oil & Herbs   Also available vegetarian with seared tofu  11./22.