CT Farm-to-Chef Week Specials
September 17–22, 2018
“Sample and savor the state’s local flavor”

chilled green pea soup strawberry tabbouleh salad, bulgur, cucumber, grape tomato, mint, lemon, bread tuile, micro pea green $13

scallops bacon chips, maitake mushroom, fresh corn risotto, sweet piquillo pepper, asparagus, thyme, passion fruit vinaigrette $28

fresh peach tart crème anglaise, passion fruit coulis, yuzu-lemongrass ice cream, honey ice cream $11

Wing Dance Apiary, Cheshire / Pell Farm, Somers / Bishops Orchards, Guilford / Seacoast Mushrooms, Mystic