Dinner Menu, Winter, 2016

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.             

Wednesday, February 2, 2016   **Tonights Special:  Coq au Vin: Organic Chicken Braised in Red Wine   14. / 28.

Glazed Heirloom Carrots & Chestnuts, House-Smoked Bacon (opt.), Rutabega Mash                         


Roasted Cauliflower & Butternut Squash Soup  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

Organic Mixed Green & Vegetable Salad   11.

Beets, Red Cabbage, Cranberries, Marinated Artichoke Heart, Balsamic  Vinaigrette

House-made Shellfish Ravioli    12.

Crab & Scallop & Leek Mousse, Lobster Sauce 

Moroccan B’stilla of Confit Lamb   12.

Crispy Spiced Pastry, Harissa Yogurt Sauce

Main Plates

Roasted New Zealand Rack of Lamb   16. / 32.

Baby Lamb Chops, Crispy Smoked Gouda Polenta, Winter Vegetables, Provençal Jus

Braised Beef Cheeks in Red Wine   14. / 28.

Pearl Onion, Roasted Red Bliss Potato                                                                                                              

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

Duck Fat Confit Sweet Potato, Winter Vegetables, Creamy Peppercorn & Cognac Sauce 

Pan-Seared Idaho Trout     14. /28.

Warm Cherry Tomato & Caper Vinaigrette, Toasted Couscous with Chorizo, Broccoli & Spinach 

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

Market Fish, Clams, Scallops, Mussels, Shrimp, Fennel, Potato, Aioli Crouton 

Creamy Arborio Risotto   11. / 22.

Shiitake, Oyster & Porcini Mushrooms, Peas, Spinach, Truffle Butter

Grilled Burger “à la Française”   $13.50

Northeast Family Farms Organic Pasture-Raised Beef served with Gruyère, Home-made Fries,

Garlic Aioli, Berkshire Mt. Bakery Bun, Garnishes  

Also available vegetarian: Chez Nous’ Beet, Bean & Grain “Burger