Winter feels like the longest season in New England, and whether you love it or hate it, there comes a point when even the most devout winter lover is ready for lighter jackets, sunny days, spring blooms- and not having to shovel snow off their cars.
Until then, our Chef’s Specials Menu is crafted with comfort in mind to get you through the final weeks of winter.
Continuing with our French theme, Chicken D’Oignon pairs our signature oven-roasted chicken with a smooth, caramelized light cream onion sauce that’s then topped with shredded gruyere cheese and crisp shallots.
For a lighter meal, Tofu Bourguignon slow stews winter root vegetables, mushrooms, and tofu with a delicious red wine base.
Sweet Potato and Beet Hacher
Our Heart of the Roots sides also have a few new additions. Sweet Potato and Beet Hacher is a sweet and savory blend of roasted sweet potatoes and red beets with sautéed onions. A classic mustard-tarragon aioli brings this bright and colorful side dish to life!
Broccoli-Artichoke Gratin takes its definition seriously. As gratin means “lightly browned crust,” you’ll enjoy savoring the crisp edges of these green vegetables baked with a light, creamy cheese sauce and topped with shallots.
Our Chef’s Specials Menu will help you savor what’s left of the season. Bon appétit!