Dinner Menu, Spring 2019

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.             

Spring, 2019

Starters

Cauliflower Leek Soup finished with Curry Oil & Croutons  9.50

House-Made Pate Selection    14.50

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

Chicken Liver Pâté, 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, Spanish Goat Cheese, Gruyère, Montboissie

Organic Mixed Green Salad   12.

French Lentils, Walnuts, Blue Cheese, Cherry Tomato, Red Wine Vinaigrette

Fresh Pemaquid ME Oysters on the Half Shell

Champagne Mignonette & Gingered Cocktail Sauces

Ea: 2.75  half dozen  16.50  dozen  33.

Main Plates – Half & Full

Roasted New Zealand Lamb Filet   17. / 34.

Spiced Couscous, Ratatouille, Olive Tapenade Jus

Beef Short Ribs Marinated & Braised in Red Wine  16. / 32.

Spring Vegetables, Rutabaga Purée

Grilled Certified Black Angus Sirloin  15. / 30.

Potato Gratin, Spring Vegetables, Creamy Peppercorn Jus

Pan-Seared MA Scallops   16.50 / 33.

Granny Smith Apple Coulis, Confit Fennel, Roasted Red Bliss Potatoes                                                                                

Roasted Idaho River Trout  15. / 30.

Warm Quinoa Tabouli: Peppers, Zucchini, Red Onion, Mint; Lemon Vinaigrette 

Crispy Moroccan Eggplant & Tomato “Spring Roll”  13. / 26.

Warm Chickpea Salad, Olives, Herbs, Citrus, Piquillo Pepper Coulis, Harissa Yogurt

Grilled Burger “à la Française”   16.

Organic Pasture-Raised Beef served with Gruyère, Home-made Truffle & Parmesan Fries, Garlic Aioli, Berkshire Mt. Bakery Bun, Garnishes **Top with pan-seared Foie Gras, $15. supp.  

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