Chefs Specialties of the Week
 

FRIDAY 2.3.12 Small: smoked duck, tamarind, lime crema, chipotle aioli, mache, burnt shallots Main: filet mignon, fava beans, potato puree, whiskey smoked worcestershire demi Main: yellowfin tuna, snow peas, nebrodini bianco mushrooms, taro root, wasabi yuzu broth
SATURDAY 2.4.12 Small: tamari cured tuna, rice paper, red watercress, napa cabbage, chorizo aioli, ginger vinegar Main: atlantic halibut, poached maine shrimp, parsnip, fine herbs salad, meyer lemon chardonnay gastrique Main: ribeye steak, crispy salsify, asian vegetables, tamari butter
PRIX FIXE MENU SMALL PLATES (Select one) Spicy Tuna Tartare Wakame Seaweed Salad, Crème Fraiche, Black Peppercorn Crisps Goat Cheese Gnocchi Parmesan Broth, Braised Veal, Baby Carrots Mache Salad Marcona Almonds, Sea Salt, Roquefort Crusted Goat Cheese Foie Gras Apple, Endive, Brioche Toast, Basque Cheese MAIN PLATES (Select one) Beef Tenderloin Potato Puree, Baby Bok Choy, Bordelaise Sauce Seared Black Sea Bass White Asparagus, Mascarpone Caviar Cream Duck Duo Roasted Breast, Leg Confit Rutabaga Puree, Blueberry Jus Plum Glazed Rack of Lamb Marble Potatoes, 'Shimeji Mushrooms DESSERT Tiramisu or Chocolate Espresso Flourless Torte Fresh Raspberries 50 Prix-Fixe Menu Per Person *** All items subject to CT state sales tax and parties of 6 or more a 20% gratuity will be added*** ***Thoroughly cooking eggs, shellfish, meats and poultry may reduce the risk of food borne illness     REGULAR MENU SOUPS Clam Chowder Garnished with Thyme-Butter 7 Parsnip pear soup Dill Crème Fraiche 7 SALADS & SMALL PLATES Market Salad Baby Greens, Crumbled Goat Cheese, Spiced Pecans, Dried Cranberries, Balsamic Vinaigrette 8 Grilled Hearts of Romaine Pancetta, Red Onion, Roasted Tomato, Brioche Croutons, Pecorino Romano, Creamy Avocado and Dill Dressing 9 Braised Short Ribs Purple Sweet Potato, Forest Mushrooms, Chimichurri Sauce 12 Grilled Flatbread Shrimp, Fig Puree, Black River Gorgonzola, Aged Balsamic 13 Calamari “Aspen” Tossed With House-Pickled Cherry Peppers, Red Curry Aioli, Scallions 10 Spicy Tuna Tartare Wakame Seaweed Salad, Crème Fraiche, Black Peppercorn Crisps 15 House Made Cavatelli Chanterelles, Pearl Onion, Peas, Truffle Butter, Pecorino Romano 11 Roasted Quail Gorgonzola Stuffed Medjool Dates, Prosciutto, Balsamic Syrup 15 Foie Gras Apple, Endive, Brioche Toast, Basque Cheese 15 MAIN PLATES Plum Glazed Rack of Lamb Marble Potatoes, 'Shimeji Mushrooms 36 Beef Tenderloin Potato Puree, Baby Bok Choy, Bordelaise Sauce 35 Seared Black Sea Bass White Asparagus, Parsnip Puree, Mascarpone Caviar Cream 28 Char-Grilled All Natural Chicken Boneless, Herb Marinated, Potato Puree, Braised Winter Greens, Chicken Jus 20 Duck Duo Roasted Breast, Leg Confit,Rutabaga Puree, Blueberry Jus 28 Lobster Bolognese Sherry-Tarragon Cream, Pappardelle, Pecorino Romano 26 Seared Salmon Filet Crab and Sweet Potato ‘Hash’, Sautéed Rabe, Mustard Beurre Blanc 23 Stonington Sea Scallops Roasted Fennel, Butternut, Pork Belly, Apple Cider Reduction 27 Grilled 12oz Sirloin of Beef Gorgonzola Roasted Potatoes, Caramelized Shallots, Cabernet Butter 32