|
dinner menu, fall 2008
to begin

Soup of the Day/ La Soupe du Jour cup: 3.95 |
bowl: 5.95 |
Pan-Seared Foie Gras/ Pear Chutney, Sherry Vinegar Gastrique |
14.95 |
Warm Brie with Black Truffles/ Tartine de Brie Chaude aux Truffes Equinox Organic Greens and Onion Chutney |
9.50 |
Steamed P.E.I. Mussels with Chorizo/ Moules a la Portugaise White Wine, Shallots, Garlic, Herbs, Spicy Sausage |
8.95 |
Escargot & Shrimp/ Cassolette d'Escargot et Crevettes Roasted with Oven-Dried Tomatoes, Garlic-Herb Butter, Crostini |
8.50 |
House-Made P�t� Selection/ Assiette de Charcuterie Maison Our Home-made Rillettes, Country P�t�, & Chicken Liver Parfait, Chutney, Cornichons, Toast
|
8.95 |
Herbed Vermont Fromage Blanc/Cervelles du Canut Classic Lyonnaise Cheese Spread with Olive Bread, Crudites, Olives |
7.95 |
|
|
salads

Mixed Greens with Lemon Parmesan Vinaigrette Salade Folle au Citron et Parmesan Equinox Organic Mixed Greens, Croutons, Red Onion |
7.95 |
Roasted Beet Salad with Monterey Chevre Souffle/ Salade de Betteraves et Chevre
|
9.95 |
Sauteed Chicken Liver and House-smoked Bacon Salad/ Salade Frisee au Foie de Volaille et Lardons Curly Lettuce, Walnut Vinaigrette |
7.95 |
main courses

Roasted Rack of New Zealand Lamb/ Carr� d'Agneau R�ti, au Jus d'Ail Doux Gratin Dauphinois, Fall Vegetables, Sweet Garlic Jus |
29.95 |
Stuffed Organic Chicken Breast/ Poulet de Volaille Biologique Farci Organic Misty Knoll Farms, VT,Chicken stuffed with Country Herb-Currant Stuffing and served with Creamed Spinach, Red Bliss Potato-Caramelized Onion Puree |
20.95 |
Grilled Sirloin of Beef with Peppercorn Crust/ Steak au Poivre Certified Black Angus Beef, Sweet Potato Fries, Sauteed Blue Moon Shrooms & Brussel Sprouts |
25.50 |
Braised Beef Shortribs in Red Wine/ Plat Cote de Boeuf "Beaujolaise" Fall Vegetables and Red Bliss Potato-Caramelized Onion Puree
Seafood Risotto/ Risotto de Fruits de Mer Crab, Scallops, and Shrimp over Arborio Risotto with Peas |
25.95
25.50 |
Market Fish of the Day, Buckwheat Crepe/ Retour du Pecheur, Galette de Sarrasin Classic Breton Galette with Blue Moon Shrooms, Celeriac, Sauteed Greens, Browned Butter Beurre Blanc |
24.95 |
Roasted Duck Breast, Parisien Gnocchi/ Poitrine de Canard Roti aux Airelles Fricassee of Butternut Squash, Duck Confit & Gnocchi, Sauteed Greens, Cranberry Sauce
|
25.50 |
Vegetarian Shepherd's Pie/Parmentier d'Automne Ragout of Green French Puy Lentils, diced Autumn Vegetables, finished with Port, and topped with Red-Bliss Potato Puree, Swiss Cheese, Gratineed
|
17.95 |
Chez Nous' "French" Burger Black Angus Beef Burger topped with Gruyere, Onion Marmelade, Truffle Oil French Fries, Garnishes add Pan-Seared Foie Gras for $12.00 Supplement
|
12.95 |
Grilled Organic Salmon Basquaise-Style/ Saumon Grille Biologique Loch Duart Scottish Salmon over Ragout of Cranberry Beans with Olives, Peppers, Onions, Tomato, topped with Romesco Sauce
|
24.95
|
|
|
|