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.
Autumn, 2016
Starters
Cauliflower & Watercress Soup goat cheese crème 7.50
House-Made Pâté Selection 12.
Our Home-made Local Pork Pâté de Campagne & Pork Rillettes,
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, WI Cloth-bound Cheddar, Brie
Organic Mixed Green & Vegetable Salad 11.
Heirloom Radish, Heart of Palm, Fennel, Cucumber, Beets, Verbena & Tomato Vinaigrette
House-made & Artisanal Charcuterie Board 22.
Pâté Grandmère & Chicken-Quince Pâté, Chorizo, Saucisson, Jambon, Smoked Duck,
Pickles, Chutney & Toast
Grilled Calamari & Lemony White Bean Salad 14.
Grilled Piquillo Peppers, Avocado, Greens, Citrus Vinaigrette
Main Plates – Half & Full
Roasted New Zealand Rack of Lamb 16. / 32.
Chickpea Socca, Grilled Pepper, Caramelized Onion & Greens, Sundried Tomato Pesto
Braised NEFF Pork Osso Bucco, Red Wine Fig Gastrique 14.50 / 29.
Confit Turnips, Organic Brown Rice Pilaf
Grilled New Zealand Grass-Fed Black Angus Boneless Ribeye 15.50 / 31.
Twice-Baked Tomato & Blue Cheese Stuffed Potato, Fall Vegetables, Red Wine & Port Jus
Roasted MA Cod 14. / 28.
Roasted Potatoes, Salsify & Brussels, Spinach Crumble, Basil Beurre Blanc
Pan-Seared MA Scallops 15. / 30.
Creamy Orzo, Parmesan, Roasted Squashes, Cranberry & Quince
Quinoa Pilaf with Coconut Milk & Vanilla 12.00 / 24.
Bok Choy, Green Beans, Favas & Zucchini, Crispy Celeriac
Grilled Burger “à la Française” $14.50
Northeast Family Farms Organic Pasture-Raised Beef served with Gruyère, Home-made Fries, Garlic Aioli, Berkshire Mt. Bakery Bun, Garnishes Top with pan-seared Foie Gras, $15. supp. Also available vegetarian: Chez Nous’ Beet, Bean & Grain “Burger”
