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As the seasons change, so does the menu at Dining Room at Blantyre. Chef Arnaud Cotar incorporates fresh ingredients and traditional flavors that are synonymous with New England’s shifting weather and landscapes. During the summer months, you'll find more fish and fresh vegetable entrées on the dinner menu, while the fall and winter menu includes more game and meats with rich sauces and creams. The Berkshire restaurant’s desserts change with the seasons, too. The pastry chef favors apples, cinnamon and dark chocolate in the colder months, and crafting light and fruity pastries when things warm up.