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Serving Dinner Sunday thru Thursday 5:30 - 9:00 p.m.
Friday and Saturday 5:30 to 10:00 p.m.

Appetizers

New England Clam Chowder 7.00

Fresh Sea Clams, Thyme, Slab Bacon & Cream

Butternut Squash Bisque 7.00

Roasted Squash, Local Cider & High Lawn Cream

Soup Selection of the Day 7.00

Equinox Farm Field Greens 9.00

Dried Cranberries & Ioka Farm Maple Vinaigrette

Frisee Salad with Ewe’s Blue 10.00

Chopped North Plain Egg & Crisp House Smoked Bacon

Celeriac & Apple Salad 9.00

Baby Spinach, Roasted Walnuts & Dijon Mustard

Sweet Potato Gnocchi 10.00

Pea Puree & Smoked Portobello Mushrooms

Portuguese Style Roasted Mussels 12.00

PEI Mussels, Chorizo Sausage, Tomatoes & Cilantro

Pulled Duck Confit 13.00

Cheesy White Corn Polenta & Fried Leeks

 

Entrees

Citrus Encrusted Scottish Salmon 28.00

Wild Rice Pancake & Red Onion Confit

Sautéed Swordfish with Lemon & Capers 27.00 

Jasmine Rice & Sautéed Spinach

White Truffle Angel Hair 26.00

Wild & Cultivated Mushrooms, Thyme & Double Cream

Vanilla Cured Pheasant Breast 28.00

Kimbi Carrot Risotto & Grilled Scallions

Roasted Native Turkey 25.00

Farmhouse Stuffing, Whipped Potatoes & Pan Gravy

Peppered Bella Duck Breast 27.00

Sautéed Cabbage, Smoked Duck & Black Cherry Reduction

  

Braised Berkshire Pork Shank 26.00

Rice Beans, Pancetta & Roasted Garlic Crumbs

Chestnut Roasted Veal Tenderloin 30.00

Parsnip Puree & Braised Greens

Grilled Dry Aged N.Y. Strip 32.00

Potato Hash & Caramelized Carrots

Roast Prime Rib of Beef 31.00

Whipped Potatoes, Buttery Popover & Natural Jus

 

Floral Arrangements, Jane Bailey

We Proudly Serve Berkshire Grown and Produced Food Products
There will be a $5.00 charge for splitting orders in the kitchen

Brian J. Alberg, Executive Chef

Daniel Thomas, Sommelier