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 |
| Homemade Ravioli of Crab & Scallops Winter Citrus Vinaigrette | 11. |
| Assiette of Charcuterie Selection of French, Domestic & Home-made Saucisson & Cured Meats, house-made pickles, toast | 10. |
| Warm Brie with Black Truffle Equinox Organic Greens & Red Wine Vinaigrette, Chutney | 9.50 |
| House-Made Pâté Selection Our Home-made Rillettes, Country Pâté, & Chicken Liver Parfait, Chutney, Cornichons, Toast | 10.50 |
| Wild Burgundy Escargot & Frogs Legs Cassolette Roasted with Garlic-Herb-Pastis Butter & Melted Leeks, finished with Champagne | 10. |
| Salads | |
| Chez Nous’ Organic Mixed Greens with Fresh Pear, Walnut, Blue Chese & Beets, Red Wine Vinaigrette | 8.50 |
| Falafel Salad with Boston Bibb Lettuce, Tahini-Lemon Dressing | 9. |
| Main Courses | |
| Braised Petit Lamb Shank with Honey & Madeira, Pearl Onions, Creamy Organic Polenta | 20. |
| Bistro Steak au Poivre Certified Black Angus Beef seared with Peppercorns, flambeed with Cognac, Sauteed Potatoes Lyonnais | 25. |
| Pan-Seared Scallops with House-made Herb Potato Gnocchi Winter “Ratatouille” with Butternut Squash, Peppers & Zucchini | 25.50 |
| 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 with Cranberries Whole Duck Breast sliced thinly, Sweet Potato Puree & Sautéed Spinach | 27. |
| Coq au Vin Vermont Free Range White & Dark Meat marinated in red wine & cooked on the bone, Creamy Mashed Potatoes & roasted Winter Vegetables (optional house-smoked bacon) | 20. |
| Grilled Organic Scottish Salmon Cauliflower, Salsify, Porcini Mushroom, Sweet Potato & Pearl Onion Ragout, 5-Grain Organic Wild Rice Pilaf | 26. |
| Creamy Organic Polenta with Leeks & Winter “Ratatouille” Peppers, Zucchini, Butternut Squash & Parmesan | 19. |
| Gratin of House-made Herb Potato Gnocchi with Greens & Wild Mushrooms, Wild & Domestic Mushrooms, Sautéed Spinach & Parmesan (optional for vegan dish) | 19.50 |
