La Laiterie Bistro

Matt Jennings

<h4>LA LAITERIE AT FARMSTEAD</h4> <img src='http://static.shopify.com/s/files/1/0036/3622/files/FARM_LAITERIE_CMYK.gif?1255714297' alt='' style="float:right; margin-left: 15px; margin-bottom: 15px;" />La Laiterie was born in May of 2006, created by Chefs Matt and Kate Jennings. La Laiterie offers honest, seasonal, handmade food. We serve seasonal influenced bistro-style cuisine, in an intimate yet contemporary atmosphere inspired by our travels over-seas and the cafes, trattorias, enotecas, bodegas & wine bars we have discovered in these travels. Set against the backdrop of the restaurant that Matt and Kate designed, the simple and rustic cuisine is set aglow from the hanging, hand-made rust colored paper lights, and is framed by our use of natural elements including reclaimed barn wood and windows, forged iron and Vermont soapstone. Our food is an extension of the New England region, and we offer dilligently sourced, well constructed menu items with comfort, warmth and a mosaic of flavors, without all the pretense. Our service is informal, yet refined, edcuating and engaging. Great food starts with great ingredients. La Laiterie prides itself on the freshness and quality of the ingredients, of which as many as possible are purchased locally from sustainable farms and food producers throughout the seasons. As seasonality plays a crucial role in our menu development, you will find our menu changes quite often, reflecting the nuances and spirit of the season. The menu at La Laiterie is constantly evolving, allowing us to bring new and interesting, locally sourced food and artisan libations to our New England customer base. Please keep in mind that the menus on our website are merely examples, as we have been known to change our menu even daily. <h4>Seasonal Menu Samples</h4> <h5>Fall & Winter:</h5> Treats crispy, crunchy chicken cracklin’, malt vinegar aioli marinated beets, cornichon, gorgonzola & pickled scallion smoked beef tongue bruschetta, beer braised onions, blue cheese roasted baby sweet potato, truffle oil, creme fraiche grilled greek sardine, charred lemon, black pepper honey Small Plates seared vermont chicken livers, crunchy onion rings, bacon pan jus foie gras & braised cabbage pierogies, chanterelles, leafy herbs, chestnut puree massachusetts burrata, grilled bread, sea salt, solera balsamica, olive oil marinated & grilled head on prawns, wild arugula, radish, apple & pepitas Salads christy’s lettuce with crispy prosciutto, roasted baby carrots, hen egg & buttermilk dressing le jardin: young vegetables & fruits, baby lettuces, torn herbs, flowers, pecan vinaigrette Entrées virginia country ham & melted brie grilled cheese, whole grain mustard, on country levain pan roasted heritage pork chop, crispy sweetbreads, pigoli, apple & sunchoke puree, banyuls bordelaise grilled california sturgeon, black trumpet mushrooms, new potatoes, ‘pistou’, country ham broth moules a la laiterie; tomato, garlic, shallot & lemon grilled ring-neck pheasant breast, pheasant confit & sugar pumpkin rillette, brussels sprouts, tomatillo fondue

2009-10-16T13:44:14-04:00

lalaiterie 3543342

2009-10-16T13:44:14-04:00

363622

La Laiterie Bistro 2009-11-19T13:10:39-05:00 h4. LA LAITERIE AT FARMSTEAD <img src='http://static.shopify.com/s/files/1/0036/3622/files/FARM_LAITERIE_CMYK.gif?1255714297' alt='' style="float:right; margin-left: 15px; margin-bottom: 15px;" />La Laiterie was born in May of 2006, created by Chefs Matt and Kate Jennings. La Laiterie offers honest, seasonal, handmade food. We serve seasonal influenced bistro-style cuisine, in an intimate yet contemporary atmosphere inspired by our travels over-seas and the cafes, trattorias, enotecas, bodegas & wine bars we have discovered in these travels. Set against the backdrop of the restaurant that Matt and Kate designed, the simple and rustic cuisine is set aglow from the hanging, hand-made rust colored paper lights, and is framed by our use of natural elements including reclaimed barn wood and windows, forged iron and Vermont soapstone. Our food is an extension of the New England region, and we offer dilligently sourced, well constructed menu items with comfort, warmth and a mosaic of flavors, without all the pretense. Our service is informal, yet refined, edcuating and engaging. Great food starts with great ingredients. La Laiterie prides itself on the freshness and quality of the ingredients, of which as many as possible are purchased locally from sustainable farms and food producers throughout the seasons. As seasonality plays a crucial role in our menu development, you will find our menu changes quite often, reflecting the nuances and spirit of the season. The menu at La Laiterie is constantly evolving, allowing us to bring new and interesting, locally sourced food and artisan libations to our New England customer base. Please keep in mind that the menus on our website are merely examples, as we have been known to change our menu even daily. h4. Seasonal Menu Samples h5. Fall & Winter: *Treats* crispy, crunchy chicken cracklin', malt vinegar aioli marinated beets, cornichon, gorgonzola & pickled scallion smoked beef tongue bruschetta, beer braised onions, blue cheese roasted baby sweet potato, truffle oil, creme fraiche grilled greek sardine, charred lemon, black pepper honey *Small Plates* seared vermont chicken livers, crunchy onion rings, bacon pan jus foie gras & braised cabbage pierogies, chanterelles, leafy herbs, chestnut puree massachusetts burrata, grilled bread, sea salt, solera balsamica, olive oil marinated & grilled head on prawns, wild arugula, radish, apple & pepitas *Salads* christy's lettuce with crispy prosciutto, roasted baby carrots, hen egg & buttermilk dressing le jardin: young vegetables & fruits, baby lettuces, torn herbs, flowers, pecan vinaigrette *Entrées* virginia country ham & melted brie grilled cheese, whole grain mustard, on country levain pan roasted heritage pork chop, crispy sweetbreads, pigoli, apple & sunchoke puree, banyuls bordelaise grilled california sturgeon, black trumpet mushrooms, new potatoes, 'pistou', country ham broth moules a la laiterie; tomato, garlic, shallot & lemon grilled ring-neck pheasant breast, pheasant confit & sugar pumpkin rillette, brussels sprouts, tomatillo fondue