Whether guests choose to enjoy the comfort of the dining room or summer dining under sheltering maple trees on a hillside terrace, spectacular views of Lake Waramaug makes the experience extra special.
Because of the restaurant's popularity, reservations are suggested.
Zagats review
Reservations Recommended
View Provided
Wednesday & Thursday- Reservation Only .
Friday & Saturday 5:30pm - 9:30pm
Sunday Brunch & Dinner 12:00pm - 6:00pm
Closed Monday and Tuesday
860-868-0541
Spring Menu
Appetizers
Potato Crusted Jumbo Scallops
carrot parsnip puree, seared shiitakes
& a sweet pea coulis
Prince Edward Island Mussels
white wine, shallot & herb broth
with a grilled crostini
Cavendish Semi-Boneless Quail
stuffed with pecans, caramelized
cippolinis & barley,
with a bourbon jus
Crispy Calamari
Charred tomato & red wine
emulsion with a cracked black
pepper & asiago aioli
Grilled Vegetable &
Herb Goat Cheese Terrine
arugula tossed with a
rosemary red wine vinaigrette
Salads
Hamachi Nicoise
herb fingerling potatoes, gaeta
olives, boiled egg, pickled haricot
vert, & artichoke hearts tossed with
sherry shallot vinaigrette
Buttery Boston Bibb
Gala apples, Great Hill Blu, toasted
walnuts & cider vinaigrette
Romaine-Radicchio Caesar
lardons, grape tomato, shaved
red onion & roasted red pepper
Mesclun Greens
English cucumbers, grape tomatoes,
shaved fennel & radish, toasted pine
nuts tossed with basil balsamic
vinaigrette
Entrees
Five Spice Roasted Half Duck
wok seared vegetables, fried brown
rice stuffed Savoy cabbage & a
natural jus
Herb Marinated Striploin of Beef
broccoli-cauliflower gratain, herb
roasted fingerlings & a thyme
merlot demi
Slow Braised Pork Shank
seared shiitakes & asparagus, herb-
Reggiano polenta & a natural
reduction
Crispy Pan Seared Halibut
Cockles, white beans, fennel, grape
tomatoes, shaved asparagus,
arugula, garlic & a light saffron
fennel broth
Parmesan Crusted
Organic Salmon
creamy Israeli Cous cous, roasted
corn & red pepper, with an herb
tomato coulis
Braised & Pulled Organic Chicken
& Buccatini Pasta
shaved truffles, fennel, cippolinis,
sweet peas and a touch of sherry
House-made Agnolotti
with a ragout of spring vegetables,
ricotta, roasted tomato & oregano
vinaigrette & a petit arugula salad
Sides:
Whipped Potato Puree
Roasted Corn & Red Pepper
Grilled Parmesan Flat Bread
Carrot & Parsnip Puree with Sweet Peas
Broccoli-Cauliflower Gratain
Herb Reggiano Polenta
Seasonal Vegetables