Menu
Appetizers
Cream of Cepes
Local wild mushrooms mixed with cream and demi glaze served in puff pastry.
Duck Liver Patè
A smooth blend of duck liver, Cognac, Black Truffles and selected spices give this patè rich, creamy and pleasantly mild flavor worthy of discriminating palates.
Classic Shrimp Cocktail
Large shrimp served with lemon and cocktail sauce.
Escargots à la Bourguignonne
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
Brie wrapped in puff pastry, honey and toasted almonds baked, garnished with apple.
Soup & Salad
Soup de Jour
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 even a consommè now and then! Ask your server for tonight's Soup de Jour!
*My Maryland Crab Soup
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 soup and it's done me proud for over 10 years in competition.
House Salad
Baby field greens with carrots, radishes, grape tomatoes, with your choice of dressing
Main courses
Includes Dinner Salad with choice of walnut Vinaigrette, Ranch, French or Blue Cheese Dressing
Sautéed Sweetbread
With an fine herb demi-glaze. A classic for over 37 years here at La Chaumière.
Coq Au Vin
Chicken stewed in red wine, a Fricassee of mushrooms, onions, tomatoes, and herbs.
Rocky mountain trout
Soaked in local fresh cream, then sautéed in sweet butter, garnished with toasted almonds.
Mediterranean Sea Bass
Broiled with Black Kalama Olives, Artichokes hearts, red & yellow peppers, tomatoes, mushrooms, white wine, lemon, garnished with shrimp.
Pork Scallopine
Boneless pork loin medallions pounded thin, quick sauté, finished with a wild mushroom sauce.
Cassoulet
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 your server for tonight's preparation
Braised Lamb Shanks
Lamb Shanks are slow braised in a Rosemary garlic demi glaze
Filet Mignon
All natural free range fed beef from New Zealand. No preservatives. Served with a cracked black peppercorn, and red wine sauce
~Gift Certificates available~
To enhance your dining experience, Hudson Valley Foie Gras is available most evenings!
*Maryland Crab Soup available for take-out
**Menu subject to seasonal changes**
