The Restaurant

Our take out menu will continue as it has been, but service hours are now as follows:

Hours of Service:
Wed through Sat 5pm - 8:30pm
Sun 1pm -7pm

Take out/pick-up Hours:
Wed through Sat 5:30pm - 8:30pm
Sun 1:30 - 7pm 

Order by Phone:
518-325-3333 or 413-528-6200
E-mail : [email protected]

Thank you for your continued support!

Appetizers

Pate "Maison"

9

duck pate served with berkshire slaw (flavored with fennel seeds and dried chili peppers)

Polenta Cake With Gorgonzola And Forest Mushrooms

10

polenta cakes baked with mild gorgonzola served with a mushroom ragout , leeks and tomatoes

Risotto With Prawns And Radicchio

12

saffron flavored risotto served with shrimps and italian chicory

Linguini "Casalle Del Corte"

10

linguini flavored with olive oil , roasted garlic , shiitake and fresh leave spinach

Escargot "Bourguinonne"

12

burgundy snails marinated in sherry wine served in a herbed garlic butter

Steamed Prince Edward Island Mussels

12

pei mussels , white wine , cream , shallots , bay leave , salt and pepper

Fume de Poisson

14

smoked salmon and trout served with traditional garnish, horseradish mousse and homemade croutons

Tortellini " Swiss Hutte"

10

five cheese tortellini, sauce made with parmesan, prosciutto, high lawn cream and a touch of tomatoes

French Baked Onion Soup

10

Soup Of The Day

9

Entrees

Grilled Salmon "Florentine"

30

atlantic salmon grilled to a medium served on a bed of organic spinach topped with hollandaise sauce

Honey Glazed Duckling Served With A Plum And Cherry Compote

30

half roasted long island duckling served with plum and cherry compote and caramelized pineapple

Steak Aux Poivre

39

12 oz of prime cut beef , sauce made with green pepper corns , cognac and veal stock

Wienerschnitzel

32

the traditional

Shrimps And Scallops " l'indienne "

34

new england harvested sea scallops and shrimps served on delicate curry sauce with fresh fruit and berries

Herb Roasted Free Range Chicken

28

half a chicken, semi boneless, roasted, served with fresh herbs and a veal stock reduction

Double Thick Pork Chop Served With Caramelized Apples And Crisp Onions

32

granny smith apples caramelized with sugar and cinnamon served with pan drippings

Shrimps " Madagascar"

32

sautéed shrimps with shallots, green peppercorns, flamed with pernod, cream fraiche served with minnesota wild rice

Medallions Of Beef Served With Classic Sauce Bearnaise

39

two 4-oz pieces of top grade filet of beef, grilled to your liking topped with sauce bearnaise

Herb Crusted Rack Of Lamb Served With Red Wine Glace

39

oven roasted australian lamb rack

Lighter Fare

Hungarian Goulash

24

veal braised with veal stock, tomatoes, onions and Hungarian paprika served with spätzli

Grilled Angus Burger

16

8oz burger served on a toasted Chalah bun, tomatoes, pickle and onion, served with Rösti and vegetables. Bacon, sautéed Onions or Cheese add $2.00 each

Bavarian Sausage Platter

22

two weisswurst grilled, topped with onions simmered in veal stock served with spätzli and our famous braised red cabbage

Nyman Ranch Barbecued Pork Ribs

26

served with potatoes salad and berkshire slaw

Fume de Poisson

18

smoked salmon and trout served with traditional garnish, horseradish mousse and homemade croutons

Sautéed Nature Calves Liver

23

two slices sautéed, veal stock reduction and sautéed onions served with rösti and vegetables. Add bacon $ 2.00

Filet of Sole Meuniere

25

served with rösti and vegetables

Chicken Curry

23

breast of chicken sautéed, served on a delicate madras curry sauce with fruit, berries and toasted almonds served with basmati rice

Linguini Bolognese

23

served with a hearty meat and tomatoes sauce, reggiano parmesan on the side.

Linguini Cassale del Corte

23

flavored with xv-olive oil, roasted garlic, shiitake mushrooms and baby spinach

Grilled Chicken Salad

22

chicken breast, bell pepper vinaigrette, medori mix, belgian endive, tomatoes and red onion

Chef's Salad

20

delicate greens, variety of meats and cheese, served with our house dressing on the side

Vol au Vent a la Reine

22

puff pastry shell filled with chicken and mushrooms, on a béchamel sauce served with three seasonal vegetables

Chicken Schnitzel

23

breaded breast of chicken, caper butter, served with rösti and vegetables

Rösti Pie with Eggs ( sunny or over )

18

Grilled Breast of Chicken served over Risotto Milanese

24

chicken breast grilled brushed with olive oil and herbs, sliced and placed over saffron flavored risotto

Fresh Garden Salad

9

Add Blue Cheese or Feta Cheese

APPETIZERS

Escargot Bourguignon

not for Take-Out

Pate " Maison "

9

Mussels Mariniere

10

Linguini "Casale del corte "

10

Polenta with Gorgonzola and Mushroom Ragout

10

Tortellini " Swiss Hutte"

10

Traditional Shrimp Cocktail

14

Cream of Leek

8

Baked Onion Soup

Not for Take - Out

House Salad

8

Entrees

Traditional Thanksgiving Dinner

35

Oven roasted Turkey with all the trimmings

Prime Rib of Beef

40

served with Mashed Potatoes and Vegetables

Wienerschnitzel

28

served with Mashed Potatoes and Vegetables

Broiled Salmon "Florentine"

28

served over spinach with Hollandaise Sauce and Basmati Rice

Honey glazed Duckling

28

served with a Plum and Cherry Compote Mashed Potatoes and Vegetables

Curry of Shrimp and Scallops

28

served with Basmati Rice

Desserts

Brownie Bites

8.5

Lemon Cheese Pie

8.5

Pumpkin Pie

8.5

Hazelnut Crust

Chocolate Roulade

8.5

Menu

  • Dinner Menu
  • Lighter Fare
  • Thanksgiving Menu

Menu priced for Take-Out, prices differ from in House Dining