Best New Restaurant, local farming,  herb garden, fine dining, highend, casual Restaurant, chef owned restaurant, local, organic, stylish restaurant, produce, farm raised, elegant, stylish restaurant, heritage foods, thoughtful cuisine, classically trained, humble, incredible food, delicious, quaint, romatic, riverside, gourgeous, unique restaurant, beautiful restauant, amazing food, fresh produce,  exquisite food, fresh meats, tables side, beautiful presentation, caterer, local farmer, berkshire pork, fiji water, hand picked

Philosophy:

"Do what you can, where you are, with what you have!"

    (Theodore Roosevelt)

We have one refrigerator, and pack it daily with deliveries from the top purveyors and local farms.  We have five first courses, five maincourses, and five desserts that change regularly. Our philosophy is, simple is better and less is more.  We strive to search out the finest ingredients and we thoughtfully design our menu to represent the best of what we find.  When we find wholesome ingredients at their peak of ripeness we prepare them simply and let them speak for themselves.

TEL. (203) 834-9816     34 Cannon Rd. Wilton, CT 06897

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First Course:

Jerusalem artichoke soup with maitake mushrooms 11.

Warm rabbit loin with green beans, pickled radishes, peas and herbed gnocchi  16.

Baby romaine lettuce with parsley and chives, truffle honey goat cheese, and roasted baby beets and candied honey-tangerines  12.

Parsnip ravioli, brussel sprout leaves, Berkshire bacon, fava beans and shaved parmesan  15.

Five spice seared Hudson Valley foie gras with pickled cauliflower and braised red cabbage on griddled Wave Hill bread with pomegranate-truffle honey  16.

Main Course:

Grilled all natural Copper Ridge beef tenderloin with blue foot and hedgehog mushrooms, pearled barley, and broccoli rabe  40.

Diver scallops seared with bacon, black trumpet mushrooms, spring peas and fried polenta croutons  28.

All natural roasted Berkshire pork loin stuffed with sage, dried cherries, and candied pecans, with braised escarole and shallot confit  32.

Roasted all natural squab with cauliflower puree and vegetable pistou  36.

Seared Colorado leg of lamb with celeryroot puree, roasted fennel and peppers with a saffron broth 36.