Sample Menu

    First Course:

Chestnut soup with hazelnut oil, black trumpets, and leeks   12

Portuguese octopus, squid ink pasta, harissa, eggplant, and chorizo emulsion  16

Salad of baby beets, fennel fritter, deviled quail egg, and baby lettuce   14

Foie Gras torchon with pickled cherries and toasted brioche  18

Selection of artisan cheeses and accompaniments   16

Main Courses:

Painted Hills short rib with sautéed beet greens, smoked potato puree, pickled beech mushrooms, and espresso caviar   36

Lightly smoked trout, celery root puree, brown butter leeks,
 and potato gnocchi   28

Tamarind glazed squab with jasmine rice porridge, grilled scallions, 
and mandarin oranges 36 

Lamb sausage with cavatelli, roasted tomatoes, and broccoli rabe   26

Berkshire Pork loin, roasted rutabaga puree, rapini, glazed cipolini onions,
 and pickled mustard    32

Chocolate soufflé for two with dark chocolate sauce
and sweet cream ice cream
Please allow the soufflé 25 minutes to bake

34 Cannon Rd, Wilton, CT 06897 | email: Chef@schoolhouseatcannondale.com | call: (203) 834-9816
© 2010 Schoolhouse at Cannondale. All rights reserved.