| Cream Of Cepes |
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local wild mushrooms mixed with cream and demi glaze served in puff pastry. |
| Duck Liver Pate |
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a smooth blend of duck liver, cognac, black truffles and selected spices give this pate rich, creamy and pleasantly mild flavor worthy of discriminating palates. |
| Classic Shrimp Cocktail |
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large shrimp served with lemon and cocktail sauce. |
| Escargots A La Bourguignonne |
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escargot's prepared in the shell with garlic butter, shallots, white wine, fresh garlic, chopped parsley, salt and white pepper. this has been a classic here for over 30 years! |
| Baked Brie |
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brie wrapped in puff pastry, honey and toasted almonds baked, garnished with apple. |
| Soup De Jour |
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i change this every couple of days. whatever i'm in the mood for, i make. summer is cold soup, and we still make the classics such as lobster bisque, shrimp bisque, cream of mushroom, pheasant, and e |
| My Maryland Crab Soup |
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i came up with this one in 1992 at the bayard house. we were going into a competition for crab soups and the cream soups were overloaded with competitors, so i came up with this vegetable base crab s |
| House Salad |
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baby field greens with carrots, radishes, grape tomatoes, with your choice of dressing |
| Sauteed Sweetbread |
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with an fine herb demi-glaze. a classic for over 37 years here at la chaumiere. |
| Coq Au Vin |
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chicken stewed in red wine, a fricassee of mushrooms, onions, tomatoes, and herbs. |
| Rocky Mountain Trout |
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soaked in local fresh cream, then sauteed in sweet butter, garnished with toasted almonds. |
| Mediterranean Sea Bass |
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broiled with black kalama olives, artichokes hearts, red & yellow peppers, tomatoes, mushrooms, white wine, lemon, garnished with shrimp. |
| Pork Scallopine |
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boneless pork loin medallions pounded thin, quick sauteed, finished with a wild mushroom sauce. |
| Cassoulet |
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a classic casserole served throughout france. we use wild game and pork in this dish with french garlic sausage, white beans, and vegetables. topped with puff pastry, served in a cassoulet dish. ask |
| Braised Lamb Shanks |
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lamb shanks are slow braised in a rosemary garlic demi glaze |
| Filet Mignon |
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all natural free range fed beef from new zealand. no preservatives. served with a cracked black peppercorn, and red wine sauce |
