Dinner Menu, Summer, 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.             

Summer, 2016  

Starters

Chilled Roasted Heirloom Tomato & Zucchini Soup   7.50

House-Made Pâté Selection    12.

Our Home-made Rabbit Rillettes, Local Pork Pâté de Campagne &

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, Jasper Hill Cheddar, Brie

Organic Mixed Green & Vegetable Salad   11.

Heirloom Cauliflower, Pinenuts, Artichoke, Carrot, Olives, Tomato, Balsamic Vinaigrette 

Chilled ½ Maine Lobster Salad   16.

Fresh Papaya Salsa, Greens, Sherry Vinaigrette

Heirloom Tomato & Burrata Salad   14.

Basil, Provencal Olive Oil, Fleur de Sel, Herb Crumbles

Main Plates

Roasted New Zealand Rack of Lamb    16. / 32.

Baby Lamb Chops, Toasted Couscous, Roasted Eggplant Caviar, Basil & Mint Pesto
Crispy Confit Duck Leg   
15. / 30.

French Lentil and Summer Vegetable Ragout, House-smoked Bacon 

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

House-made French Fried Potatoes, Green Beans Persillade, Chilled “Bearnaise” Sauce  

Grilled Grade “A” Tuna   14. /28.

Plaintain Purée, Broccolini, Bok Choy, Corn & Heirloom Tomato Vinaigrette

Pan-Seared MA Scallops   15. / 30.

Coconut, Lemongrass & Red Curry Sauce, 5-Grain Organic Rice Pilaf, Sautéed Spinach                                                                                              

Fontina “Aranchina,” Sweet Pepper & Fennel Stew  11. / 22.

Arborio Risotto Croquette, Local Organic Arugula 

Grilled NEFF Grass-fed Hangar Steak Salad « Bois Boudran »   14. / 28.

French-style bar-b-que sauce, Local Arugula Salad, Garlic Croutons, Red Wine Vinaigrette

Salad also available vegetarian with Seared Tofu  11. / 22.