The Restaurant is a little bit of Paris transplanted to New England. Its casually elegant French bistro-style atmosphere and sophisticated menus evoke the Old World and dining by the Seine, even though we are located in the heart of the Connecticut River Valley.
The daily and seasonally changing menus are developed emphasizing use of the many diverse organic, natural and artisan ingredients produced locally and regionally. Our talented and imaginative chefs, lead the culinary team in creating dishes showcasing French gastronomic precision. The same thoughtfulness and care put into the cuisine is found on the wine list, which features a selection of bottles mindfully chosen to highlight the nuances in every dish.
The Restaurant is an energetic and inviting spot to dine, whether for a casual lunch and cocktails with close friends or for a celebratory (perhaps romantic) dinner with champagne -- and it's right next door to L.A. Burdick Chocolate!
There is a menu of Chef Specials
that changes daily with each service, plus ...
SEASONAL CORE MENU
Soup du Jour
Onion Soup Gratinée - baked in the oven with Gruyère crustini
Charcuterie Plate - cured meats, roasted red peppers, olives, Pecorino cheese
Trio of Patés - grain mustard, pickled vegetables, crostini
Oysters on the Half Shell - red wine mignonette, lemon
Parmesan Gnocchi Gratin - rosemary cream, toasted crumbs
Artisanal Cheese Plate - a selection of three artisanal cheeses
Mixed Greens - red wine vinaigrette
Warm Goat Cheese Salad - greens, warm goat cheese cake, pickled shallot vinaigrette, honey
Blue Cheese Salad - mixed greens, beets, walnuts
Lyonnaise Salad - frisée, warm bacon vinaigrette, lardons, croutons, poached duck eggs
Grilled Chicken Salad - greens, shiitake mushrooms, aioli, potato straws
Steamed Mussels - white wine, shallots, garlic & herbs - served with frites
Farm Egg Omelette - apple, sweet onion, Gruyère -served with fries
Quiche - Lorraine or Florentine made with local farm eggs - with mixed greens
Sautéed Calves Liver - caramelized onions, potato purée, sherry, vinegar sauce
Steak Frites - shallots, herb butter, pommes frites, petite green salad
House Beef Stew - roasted tomato, olives, whipped potato
Pan Sautéed Trout - almond brown butter, haricot vert, fingerling potatoes
Roasted Half Chicken - leeks, whipped and straw potatoes, jus
Plate of Vegetables - crisp Parmesan & Gruyère risotto cake, red wine syrup
Mark H Van Note
"Student and Teacher"
In the Fall of 2008 I went to a show by local artists held in the Walpole Town Hall. After viewing the first isle of artists and their work, I turned a corner and saw a young man with several oil paintings that stood out for their conception and execution. That artist was Jon McAuliffe. I initiated a conversation with the Jon, and at one point asked him where he had studied. His answer: he was self taught. I was astonished, though Jon did go on to say that he spent part of a summer in Italy studying drawing. I confessed to him that I once studied architecture but that learning how to draw was never part of the curriculum. Jon quickly responded that he could teach me how to draw. My initial reaction was a quick laugh, though I did take his contact information. A few weeks later the idea of learning to draw seemed to take root. I contacted Jon and we set up a schedule of instruction to begin once I had secured the necessary materials. The drawings on display are a direct result of that first contact. At one point during our first year as Student and Teacher I asked him how many other students he was working with. I was the only one. That too brought a quick laugh. I like to think that Jon was successful in his teaching, and I invite you to view the results of that mentorship in what is my first public show. Jon, who continues to work as a commission artist, portrait painter, and teacher has hung a few of his paintings interspersed alongside my drawings.
"Where is Krystyna?"