We are driven by great ingredients, fantastic staff & our food-loving guests to develop appealing seasonal menus & specials.
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. Since we make almost everything in-house ourselves, it is normally no problem for us to accommodate people’s dietary restrictions. When in doubt, just give us a heads up before you come; it’s our pleasure to prepare special dishes for people upon request.
| To Begin | |
|---|---|
| Soup of the Day | cup: 4.50 bowl: 6.50 |
| House-made Ravioli of Monterey Chèvre with Melted Leeks & Fennel |
10. |
| Steamed P.E.I. Mussels Marinière White Wine, Shallots, Garlic, Herbs and a Splash of Cream | 9. |
| Ragoût of Wild Burgundy Escargot & Frogs’ Legs Provençal Tomato, White Wine, Garlic, Shallots, Herbs, Pastis | 10. |
| House-Made Pâté Selection Our Home-made Rillettes, Country Pâté, & Chicken Liver Parfait, Chutney, Cornichons, Toast | 10.50 |
Salads
|
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| Chez Nous’ Mixed Green Salad, Balsamic Vinaigrette Equinox Farm Organic Greens, Red Cabbage & Kale, Spring Carrots, Pepitas & Dried Figs | 8.50 |
| Grilled Asparagus Salad, Organic Arugula, Parmesan, Black Truffle Dressing |
9. |
Small Plates |
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| Hors D’oeuvres: Create your own Antipasto Plate. Choose 3, 12.00 Choose 5, 16.00 Sardine Rillettes • Confit of 3 Sweet Peppers • “Piccalilli” Salad •Greek Yogurt, Feta & Herb Spread • Sliced Cured Charcuterie | |
| Warm Quinoa Salad with Grilled Gulf Shrimp or Tofu, Marcona Almonds, Spring Vegetables & Carrot-Kaffir Lime Dressing |
14. |
| Chez Nous’ Beet & Grain “Burger” Traditional Garnishes, House-made Fries or Salad | 12. |
|
New Zealand Lamb “Cotelettes” (4) with Garlic-Herb Butter & Quinoa Pilaf |
16. |
| Pan-Seared Fluke Sautéed Organic Arugula & Ramp Aioli | 15. |
| Main Courses | |
| Braised Petit Lamb Shank Pearl Onion & Lavender Sauce, Eggplant, Bulghur & Roasted Tomato Timbale | 21. |
| Black Angus “Steak –Frites”
Certified Black Angus Dry Aged Sirloin 29. Certified Black Angus Terrus Major 21. Berkshire Mt. Distillers Corn Whiskey Sauce, House-made Fries, Spring Vegetable |
|
| Grilled Organic Chicken Breast Picholine Olive Sauce, Zucchini “Spaghetti,” Wild Rice Pilaf | 21. |
| Burger “A la Francaise” Northeast Family Farms Pasture-Raised Beef with Gruyère, Home-made Fries finished with Truffle Oil, Garlic Aioli, Garnishes. Top with pan-seared Foie Gras, $12. supplement | 13. |
| Roasted Magret of Duck Esepelette Pepper Glaze, Rösti Potato, Organic Spinach | 27. |
| Pan-Seared Organic Scottish Salm on or Scallops with “Risotto” of Petit Epeautre
Or ganic Heirloom Wheat from Colrain, MA with Mascarpone & Parmesan, Asparagus & Peas |
26. |
| Bourride: Provençal Shellfish Stew Fennel & Tomato Broth, Scallops, Mussels, Gulf Shrimp & Clams, New Potatoes, Garlic Aioli | 26. |
| «Risotto » of Petit Épeautre Asparagus, Spinach, Peas, Mascarpone & Parmesan, *can be a vegan dish | 18. |
