Autumn Menu

Autumn has arrived and we are highlighting the produce that is growing in Connecticut including squash, apples, corn, peaches, beets and turnips.

BRUNCH

heirloom tomato soup V
corn bisque V
kale ribbons, miso maple dressing
shaved brussels sprouts salad, pomegranate molases dressing
hickory smoked beets, pimento goat cheese, spicy pepitas, micro lettuces
rolled eggs {tomato jam & chèvre or bacon jam or sun dried tomato tapenade}
the english breakfast {two baked duck eggs with kale risotto and sweet chili sauce}
the skillet pancake, warm peach compote, VT maple syrup
chocolate bread french toast, espresso caramel sauce, whip
grass-fed, home-schooled, church-going jam burger {bacon jam, tomato jam, leaf lettuce, sharp cheddar, crispy fingerlings, pretzel bun} 
the lovely lamb burger, manchego cheese, caramelized onions, ancho chili ketchup, leaf lettuce, roasted carrots, english muffin
the hippie chic pea curry bowl {coconut and sweet potato curry, lemongrass, ginger, tri-color cauliflower, carrots, radish, cilantro, jasmine rice}
sides: crispy fingerlings, eggs our way, duck-fat roasted brussels sprouts

SUPPER

r
osemary flatbread with smoked bluefish pate
minted pea guacamole with house chips
ratatouille
duck-fat roasted brussels sprouts
fried green tomatoes, pimento goat cheese, fall micros
corn bisque V
local lettuces, lemon ginger dressing
grass-fed, home-schooled, church-going jam burger {bacon jam, tomato jam, leaf lettuce, sharp cheddar, crispy fingerlings, pretzel bun} 
the lovely lamb burger, manchego cheese, caramelized onions, ancho chili ketchup, leaf lettuce, roasted carrots, english muffin
the hippie chic pea curry bowl {coconut and sweet potato curry, lemongrass, ginger, tri-color cauliflower, carrots, radish, cilantro, jasmine rice}
pan roasted halibut puttanesca, soft chard, lemon and wine
red wine braised short ribs, shallot risotto, ratatouille
sides: roasted radishes, ratatouille, duck-fat roasted brussels sprouts