Dinner Menu, Spring 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.             

Spring, 2017


Spring Pea Soup finished with Mint  8.50

House-Made Pate Selection    14.50

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

Chicken Liver Parfait, Onion-Kumquat Chutney, Cornichons, Berkshire Mt. Bakery Toast

 Artisanal Cheese Plate  13.

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

Fourme D’Ambert, Mimolette, French Brie, VT Smoked Maple Cheddar, French Goat Cheese

Organic Mixed Green & Vegetable Salad   12.

Red Onion, Melon, Heirloom Radish, Shredded Beets, Port Vinaigrette

Pan-Seared Soft Shell Crab  12. per piece

Local Ramp Pesto, Arugula Salad, Toast

House-made Foie Gras & Ginger Terrine  16.50

Red Onion Marmelade, Toast


Main Plates – Half & Full

Roasted New Zealand Rack of Lamb   16. / 32.

Chickpea & Herb Falafel, Fava Beans & Apricot, Glazed Carrots, au Jus
Crispy Confit Duck Leg
   15. / 30.

Organic White Bean Ragout with Fresh Fennel                                                                                

Grilled Certified Black Angus Filet Mignon   16.50 / 33.

OR Grilled Black Angus Bistro Steak  14. / 28.

Potato-Stuffed Savoy Cabbage, Spring Vegetables, Red Wine & Shallot Sauce Bordelaise

Market Fish of the Day, Citrus Vinaigrette  14.50 / 29.

Sautéed Spinach, Buttery Crushed Potatoes with Herbs & Melted Leeks 

Bouillabaisse:  French Fisherman’s Stew   15. / 30.

Selection of Market Fish & Shellfish, Potatoes & Rouille Crouton

  Organic Chickpea & Confit Lemon Ragout   12.50. / 25.

Tomato, Olives, Basil & Asparagus; Yogurt-Garlic 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