- A Spectacular Setting Overlooking Beautiful Lake Waramaug -

Reservations Recommended
View Provided

Wed, Thursday 5:30-9:00

Friday, Saturday 5:30-9:30

Sunday Brunch 12:00-3:00

Sunday Dinner 5:00-8:00

Closed Monday -Tuesdays

860-868-0541

(Spring Dinner and the Brunch menus are listed below)

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Spring Menu

Salads

Mixed Organic Field Greens

shaved fennel, English cucumber, shaved radish, grape tomatoes, pine nuts

brioche croutons & lemon thyme vinaigrette

Arugula & Endive Salad

citrus segments, ricotta salata, pickled shallot & a blood orange vinaigrette

Spring Pea, Fennel & Artichoke Panzanella

preserved lemon, parmesan, shaved red onion & oregano–sherry vinaigrette

Buttery Bibb Lettuce

poached pear, candied walnut, pickled shallot, & a port-vanilla bean vinaigrette

Appetizers

Prince Edward Island Mussels

sweet potato gnocchi, dried cranberries & citrus brown butter

Jumbo Lump Crab Cakes

steamed with applewood smoke bacon, leek, spinach & gorgonzola with a grilled crostini

House Cured Scottish Salmon

blue corn blini, preserved lemon & herb crème fraiche, & an arugula- fennel salad

Seared Diver Scallops

mushroom & reggiano risotto, sweet pea coulis & truffle oil

Braised Short Rib Tortellini

charred tomato coulis, petit arugula & asiago salad

Truffle Duck Liver Terrine
shot of caramelized shallot soup

Entrees

Cocoa Crusted Pork Tenderloin

sweet potato & Leek gratin, braised Swiss Chard, blackberry-balsamic reduction

Dry Aged Beef Striploin

roasted fingerling potatoes, wilted spinach, & pinot noir demi

Crispy Seared Duck Breast

Boursin potato croquette, roasted baby vegetables & a black mission fig reduction

Duo of Rabbit

pan roasted saddle & braised leg, soft polenta, asparagus & a caramelized cipolini jus

Half Roasted Organic Chicken ”

stuffed with seared mushrooms, goat cheese & herbs, wrapped with Nodines’ slab bacon,

wilted spinach& tallegio whipped potatoes

Grilled Scottish Loch Duart Salmon “Chop

red lentil tabouli, lemon-thyme seared patty pans, with a cucumber Greek yogurt dressing

Classic Cioppino

cockles, mussels, scallop, snapper & sno crab in a fennel scented tomato

broth & an asiago croustade

Sides:

Tallegio whipped potatoes

Seared mushroom & sweet pea risotto

Seasonal vegetables

Soft Polenta

Dressed Hand cut fries with a gorgonzola aioli

Brunch Menu

$35.00 per person

Please enjoy a choice of the following beverages, starter and entrée courses (no substitutions please)

Beverages

Mimosa, Bellini or Bloody Mary

Fresh Orange Juice or Grapefruit

Starters

House-made baked goods

Croissants & Muffins & Cinnamon Rolls

House-made Granola

with dried fruit, nuts and Stonyfield Vanilla Yogurt

Soup of the Day

Mixed Organic Field Greens

shaved fennel, English cucumber, radish, pine nuts,

brioche croutons & a basil balsamic vinaigrette

House Cured Scottish Salmon
buckwheat blini, preserved lemon &
herb crème fraiche, & an arugula- fennel salad

Free Trade Organic Coffee & selection of Harney’s Teas included

Entrees

Eggs Benedict

poached eggs over Canadian bacon,

toasted English muffin and hollandaise with crispy home fries

Boulders Poached

Poached eggs over steak, mushroom & caramelized onion hash,

griddled bagel and a cracked pepper hollandaise

Create your own Omelet

French style three-egg omelet filled with your selection

of three vegetables, meats and cheeses, served with crispy home fries

Thick Cut Brioche French Toast

Maple walnut cranberry whipped butter, warm Vermont maple syrup and fresh fruit

Orchiette & Grilled Chicken

oven dried tomatoes, fennel, spinach, roasted garlic and asiago

Grass Fed Angus Burger

caramelized onions & gorgonzola with hand cut fries

Steak Fritte

grilled strip loin, wilted spinach, roasted shallot jus and dressed hand cut fries

Grilled Scottish Loch Duart Salmon “Chop”

red lentil tabouli, lemon-thyme seared patty pans,

with a cucumber Greek yogurt dressing