Summer Dinner Menu
SOUPS
Clam Chowder
Garnished With Thyme-Butter
7
Daily Soup Selection
7
SALADS
Market Salad
Baby Greens, Crumbled Goat Cheese, Spiced Pecans,
Dried Cranberries, Balsamic Vinaigrette
8
Sliced Sirloin Carpaccio
Watercress, Gorgonzola, Red Onion, Champagne Vinaigrette
10
Boston Bibb Salad
Roquefort Crusted Goat Cheese, Mache, Asian Pear,
Balsamic Drizzle, Walnut Oil
10
Grilled Hearts Of Romaine
Pancetta, Red Onion, Roasted Tomato, Brioche Croutons,
Pecorino Romano, Creamy Avocado , Dill Dressing
9
SMALL PLATES
Truffle Potato Gnocchi
Grape Tomato, Pearl Onion, Spring Peas, Morel Mushrooms
Sweet Corn, Pecorino Romano
13
Seared Foie Gras Medallion
Chefs Daily Preparation
15
Lobster And Crab Spring Roll
Wasabi Mango Dip,
Cool Cucumber Kimchee and Kombu Salad
16
Yellow Fin Tuna
Seared Rare, Wonton Crisps, Chili Mayo,
Tobiko Caviar
12
Grilled Flatbreads
Shrimp, Fig Puree, Black River Gorgonzola,
Aged Balsamic
13
Kenyan Coffee BBQ Chicken, Cheddar,
Scallion, Cilantro, Chili Mayo
13
Goat Cheese Flan
Roasted Stuffed Fig,Gorgonzola, Pancetta, Trebiano Drizzle
13
Calamari “Aspen”
Tossed With House-Pickled Cherry Peppers,
Red Curry Aioli
10
Oyster Trio
Tomato-Chili Shooter, Crispy With Green Apple Remoluade,
On The Half With Papaya Mignonette
13
Seared Monkfish Medallions
Clamshell Mushrooms, Baby Spring Vegetables,
Spring Pea Broth
12
MAIN PLATES
Asian Crusted Tuna
Shang- Hi Choy, Cold Sesame Black Rice Noodle,
Sweet Pepper Miso Sauce
28
Harissa Marinated Leg Of Lamb
Herb And Olive Salad, Feta, Roasted Tomato Sugo,
Smoked Fries
24
Seared Pekin Duck Breast
Crispy Duck Confit “Strudel”, Green Lentils, Baby Spinach,
Tart Cherry Demi
28
Sea Bass
Crispy Beets, Saffron Vanilla Emulsion,
Sunchoke Puree,Pea Tendrils
26
Seared Salmon Filet
Sundried Tomato Dusted, Silky Yukon Potato, Artichoke Chips, Tomato Mint Vinaigrette, Melted Leeks
22
Cavatelli Pasta
Spring Asparagus, Rock Shrimp, Grape Tomatoes,
Lemon Parsley Broth
22
Grilled 12oz Sirloin Of Beef
Gorgonzola Roasted Potatoes,
Caramelized Shallots, Cabernet Butter
32
Green Peppercorn Ribeye Steak
Sweet Potato, King Oyster Mushrooms and Onions,
Foie Gras Bordelaise
34
Seared Local Sea Scallops
Creamy Parsnip, Sugar Snap Peas, Braised Oxtail,
Tobiko Beurre Blanc, Micro Salad
25
Lobster Bolognese
Pappardelle Pasta, Pecorino Romano
26
Roasted All Natural Chicken
Potato Puree, Baby Swiss Chard,
Roasted Apple “Jam”, Chicken Jus
20
SIDES
Sautéed Spinach With Roasted Garlic Oil
Sugar Snap Peas
Gorgonzola Roasted Potatoes
5
Aspen Truffle Fries
7
Chef De Cuisine Thomas Prue
Operations Manager Anthony DeSerio
**Menu and Pricing Subject to Change**
*** All items subject to CT state sales tax***
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
