La Chaumiere Restaurant

local wild mushrooms mixed with cream and demi glaze served in puff pastry.

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.

large shrimp served with lemon and cocktail sauce.

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!

brie wrapped in puff pastry, honey and toasted almonds baked, garnished with apple.

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 consomme now and then! ask your server for tonight's soup de jour!

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.

baby field greens with carrots, radishes, grape tomatoes, with your choice of dressing

with an fine herb demi-glaze. a classic for over 37 years here at la chaumiere.

chicken stewed in red wine, a fricassee of mushrooms, onions, tomatoes, and herbs.

soaked in local fresh cream, then sauteed in sweet butter, garnished with toasted almonds.

broiled with black kalama olives, artichokes hearts, red & yellow peppers, tomatoes, mushrooms, white wine, lemon, garnished with shrimp.

boneless pork loin medallions pounded thin, quick sauteed, finished with a wild mushroom sauce.

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

lamb shanks are slow braised in a rosemary garlic demi glaze

all natural free range fed beef from new zealand. no preservatives. served with a cracked black peppercorn, and red wine sauce