C

onnecticut fine dining - New England lakeside

The Boulders
Dining Room
The season's most memorable dining
dining
Terrace Dining
about us
The Boulders Inn is renowned for its fine dining. Fresh and creative cuisine is prepared in the best of New American tradition. The menu continues to offer new and stimulating creations. The award-winning wine program is both comprehensive and quite "user-friendly" with its 400-plus selections from California, France and Italy.
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
about us
accomodations
activities
You are here
executive retreats
special occasions
reservations
special offers
- A Spectacular Setting Overlooking Beautiful Lake Waramaug -

Reservations Recommended
View Provided

Restaurant Hours:

Wednesday & Thursday By Reservation Only (Thru April),
Friday & Saturday 5:30-9:30
Sunday Brunch 12:00-2:30

Join us in this spring for our wine tasting series to benefit local charities.
  For further information please call or email. 

860-868-0541

 

________________________________________________________________________________
Dinner Menu

Salads

Mixed Organic Field Greens
english cucumber, heirloom radish, fennel, grape tomatoes, brioche croutons & whole grain champagne vinaigrette

Baby Arugula & Endive Salad
roasted candy cane beets, pickled shallot, herb goat cheese truffle & a citrus sherry vinaigrette

Baby Spinach
oven dried tomatoes, pine nuts, charred Vidalia onion, feta & an aged sherry oregano vinaigrette

Buttery Bibb Lettuce
Great Hill Blue, poached pear, candied walnut, crispy shallot & a port-vanilla bean vinaigrette

Appetizers

House-Made Mozzarella & Heirloom Tomatoes
petit arugula salad & garlic chips, cracked peppercorn crème fraiche

Prince Edward Island Mussels
smoked ham, white beans, dressed hand cut fries & a herb dijon broth

Seared Diver Scallops
mushroom & Reggiano risotto, sweet pea coulis & truffle oil

Crispy Duck Confit
french lentil cassoulet & a thyme cippolini marmalade

Steak Tartare
shallot, cornichon, capers, egg yolk, dijon aioli & sourdough crostini

Entrees

Pan Roasted Aged New York Strip
wilted spinach, roasted fingerlings & a caramelized shallot and truffle demi

Thyme Roasted Duckling
seared baby vegetables, Boursin whipped potatoes & a balsamic fig reduction

Spice Rubbed Pork Tenderloin
sweet potato & leek gratin, wilted spinach & a dried cherry herb jus

Siracha & Ginger Braised Free Range Chicken
broccoli, chive whipped potato & a natural reduction

Grilled Scottish Loch Duart Salmon

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

Pan Seared Halibut
summer vegetable succotash, whipped celeriac & a citrus beurre blanc

Flash Seared Big Eye Tuna
wok seared vegetables, sticky rice & spicy melted leeks & scallions

Lobster Orecchiette
leeks, fennel, arugula, grape tomato, sweet peas & a touch of sherry and butter

(vegetarian option $27)

Sides

Chive whipped potatoes
Seared mushroom & sweet pea risotto or
Seasonal vegetables
Red lentil tabouli
Dressed Hand cut fries with a gorgonzola aioli
Sticky Rice with spicy melted leeks


________________________________________________________________________________

Sunday Dinner 5-8pm

Entrees

Orecchiette & Grilled Chicken
roasted fennel, garlic, tomato sweet peas with white wine & butter

Grass Fed Angus Burger
caramelized onions & gorgonzola with dressed hand cut fries

Steak Frites
grilled strip loin, wilted spinach, roasted shallot jus
with dressed hand cut fries

Moules Frites
Great Hill Blu, bacon, leek & white wine with dressed hand cut fries

Grilled Scottish Loch Duart Salmon
red lentil tabouli, lemon-thyme seared patty pans,
with a cucumber Greek yogurt dressing

Additional Sides: $5.00
(not included in the price)

Seasonal vegetables
Red Lentil Tabouli
Dressed Hand cut fries with gorgonzola aioli
Scones with Cream & Jam
Grilled Flatbread

________________________________________________________________________________

Brunch Menu

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

Beverages

Mimosa, Bellini or Bloody Mary

Fresh Orange Juice or Grapefruit

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

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
English cucumber, heirloom radish, fennel, grape tomatoes,
brioche croutons & lemon thyme vinaigrette

Romaine Radicchio Caesar
Nodines' Applewood smoked bacon,
grape tomato, parmesan crisps

House Cured Scottish Salmon
griddled bagel, preserved lemon &
herb crème fraiche, arugula- fennel salad


Entrees

Eggs Benedict
poached eggs over Canadian bacon,
with a toasted English muffin and hollandaise with
crispy home fries

Salmon Benedict
poached eggs over smoked salmon, spinach &
grilled tomato, with a toasted English muffin and
hollandaise with crispy home fries

Boulders Poached
poached eggs over asparagus & wild mushroom duck hash,
on a griddled bagel
with cracked pepper hollandaise

Create your own Omelet
French style three-egg omelet filled with your selection
of three items; vegetables, meats and cheeses,
served with crispy home fries

Brioche French Toast
stuffed with cinnamon & mascarpone
with a maple-cranberry & walnut butter,
Vermont maple syrup and fresh fruit