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First

Scallop crudo with radish, lime, grain of paradise, extra virgin olive oil, and upland cress

Salad of greens, baby carrots, avocado, sesame seeds, and buttermilk dressing
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Second

Succotash of squash, bacon, pearl onions, peas, red pepper, and corn

Lamb meatballs with white quinoa, kale, garbanzo beans, and pickled red onions

Third

Buffalo hanger steak with confit potatoes, broccoli rabe, and maitake mushrooms

Champlain polenta with asparagus, sunny side egg, and morel mushrooms


Fourth

Strawberry shortcake with vanilla bean macerated strawberries, 
fresh Connecticut strawberries, and strawberry ice cream

Vanilla bean crème brulee with caramel sauce, caramel corn, and cherry sorbet

48/75 with wine pairings

We support sustainable Connecticut farms.  We strive to use all natural meats, those raised without the use of hormones and antibiotics, or feed lots.