Dinner Menu, Summer 2018

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   Our “half portion options”  give our guests even more healthy and delicious choices.             

Summer, 2018


Chilled Cucumber Soup finished with Mint-Garlic Cream  $9.50

House-Made Pate Selection    14.50

Our Home-made Local Pork Country Pâté, Duck Rillettes,

Chicken Liver Parfait, Onion Chutney, Cornichons, Berkshire Mt. Bakery Toast

Artisanal Cheese Plate   13.

3 Cheeses, Nuts, Dried Fruit Conserve, Toast   Choose 3 from the list:

Fourme D’Ambert, Gouda, Camembert, VT Aged Cheddar, Paprika VT Goat Cheese, Comté

Organic Equinox Farms Mixed Green Salad   12.

Fresh Mozzarella, Marinated Tomatoes, Toasted Almonds, Basil & Balsamic Vinegar

Shrimp & Orange Ceviche, Avocado Cream   14.

Red Onion & Pepper, Lime, Red Beans, Crispy Shallots

Main Plates – Half & Full

Roasted New Zealand Rack of Lamb   18. / 36.

Crispy Organic Polenta, Ratatouille, Minted Chermoula Sauce

Braised 48-Hour Beef Shortribs in Red Wine  15.50 / 31.

Tomato, Pepper, Herb & Olive Jus, Toasted Couscous 

Grilled Certified Black Angus Sirloin   15. / 30.

Roasted Potatoes, Green Beans, Carrots & Turnips, Bearnaise Aioli

Roasted MA Cod, Soy-Ginger Vinaigrette  15. / 30.

Baby Bok Choy, Sesame Seeds, Rice Pilaf 

Pan-Seared MA Scallops  16.50 / 33.

Penne Pasta, Shiitake, Oyster & Mushroom, Leeks, Black Truffle Vinaigrette 

Local Summer Stuffed Vegetables, Sweet Pepper Coulis   13. / 26.

Zucchini, Heirloom Pepper, Mushrooms, Rice, Saffron & Cumin 

Grilled Organic Scottish Salmon Salad   $19.50 (one size)

Quinoa Tabouli, Mixed Green Salad, Lemon Vinaigrette & Horseradish Cream