Farmer’s beets with grilled acorn squash, farro, and French feta.

White beans with red onions, grilled zucchini, shaved p’tit basque cheese and a hazelnut vinaigrette.

Smoked trout with a potato, horseradish, and frisée salad.

Pureed chicken liver, baked with cream, black truffles and brandy, served with sliced baguette, cornichons and whole grain mustard.

Loaf style pâté of chicken, pork, ham, duck and pistachio, served with baguette, whole grain mustard and cornichons.

Baked snails with mushrooms, sun-dried tomato and garlic butter.

Stony hill farm braised rabbit with a riesling mushroom cream, served with wide Alsatian noodles and garnished with a sausage sage crumble.

Local free-range hen with cumin, turmeric, dried fruit, and harissa, served over cilantro and lemon couscous.

Grass fed, boneless short ribs au jus with potatoes, carrots, and parsnips.

Seared sea scallops with a sorrel beurre blanc over a citrus fennel risotto.

Center cut porc chop with a brandy, cream, and pepper reduction served over a root vegetable and apple hash.

Grilled cauliflower steak with a saffron and parsnip béchamel, served with Brussels sprouts and vegetarian lardons.

French snails, garlic and butter served over brioche.

Fresh farmer’s greens with house vinaigrette.

Farmer’s beets with grilled acorn squash, farro, and French feta.

Smoked trout with a potato, horseradish, and frisée salad.

Frisée greens, vegetarian lardons, potato, soft-boiled egg with a citrus vinaigrette.

Grilled ham and cheese on brioche bread, served with an autumn white bean salad.

Falafel on a grilled bun with tahini and cucumber, served with greens.

French white sausage on baguette with whole grain mustard, caramelized onions, and served with an autumn white bean salad.

Grass-fed ground beef with gruyere and onion marmalade, choice of farmer’s greens or fries.

Classic bistro steak with hand cut fries.

Stony hill farm braised rabbit with a riesling mushroom cream, served with wide Alsatian noodles and garnished with a sausage sage crumble.

Grilled cauliflower steak with a saffron and parsnip béchamel, served with brussels sprouts and vegetarian lardons.

Fresh baked brioche with whipped cream, berries, and mint.

Grilled artichoke hearts, zucchini and squash with citrus vinaigrette, and shaved p’tit basque cheese.

Poached shrimp with a tomato, shallot, horseradish, and cucumber coulis.

Farm fresh summer tomatoes with corn, feta, and house vinaigrette.

Pureed chicken liver, baked with cream, black truffles and brandy, served with sliced baguette, cornichons and whole grain mustard.

Snails, leeks, garlic and butter served on toasted brioche.

Seared sushi grade tuna served with potatoes, tomato, niçoise olives, haricot verts, and fresh basil.

Grilled ham sandwich on brioche bread with gruyere cheese, fried egg and a béchamel sauce, served with roasted potatoes.

Two poached eggs on brioche bread with choice of smoked salmon or Canadian bacon topped with Hollandaise and served with roasted potatoes.

Chicken confit with salad greens, artichoke hearts, dried fruit and citrus vinaigrette.

Sautéed zucchini, squash, red bell peppers, tomato, and eggplant served over pastry with goat cheese and a summer corn salad.

Stony hill farm braised rabbit with a riesling mushroom cream, served with wide Alsatian noodles and garnished with a sausage sage crumble.

Bistro steak with a fried egg, Hollandaise and roasted potatoes.

Served with a French macaroon.

Daily selection of berries with cassis and whipped cream.

Light angel food cake with s citrus cream, toasted coconut and freshly grated lime.

Traditional light and fluffy French chocolate mousse.

A dense, nearly flourless chocolate cake with cherries and whipped cream.

Small cheese plate offers three selections while the large offers four.