YALE FAMILY WEEKEND
Saturday, October 4, 2025
prix fixe dinner menu
$79 per person; three courses
(tax, gratuity and beverages are not included)
On Saturday October 4, 2025 our standard dinner menu is not available. Reservations are available via Open Table or calling 203.780.8925. A credit card is required to secure reservation. No shows or cancellations less than one day in advance may be subject to a charge of $25 per person.
APPETIZERS choose one
charcutería (gl.d.n)
lomo, chorizo and salchichón ibérico, manchego cheese, house made pickled vegetables, chicken liver spread-port reduction, walnuts, toast
gazpacho (gl.d.n.vegetarian)
tomatoes, cucumber, bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, marcona almond cloud
creamy butternut squash soup (d.vegetarian)
zucchini, carrots, brie cheese, roasted pumpkin seeds
organic pear salad (n.vegetarian)
mixed lettuce, pears, tomato confit, pistachio, lotus chips, white balsamic vinaigrette
yellowfin tuna tartare (gl)
tomato, ginger, soy sauce, sesame seeds, aioli, crispy wonton
spanish octopus (d)
cauliflower-potato purée, potato, sriracha aioli, potato foam, extra virgin olive oil, paprika
crispy lamb pockets (d.n.gl)
lamb shank, sweet potato, black olives, scallions, tomato, pistachio-mint-lemon vinaigrette
ibérico ham croquettes (d.gl)
tomato marmalade, aioli
ENTREES choose one
polenta (d.n.vegetarian)
creamy polenta, seasonal vegetables, sweet piquillo pepper foam, hazelnuts
mediterranean sea bass (gl,d)
skin-on fillet, cauliflower soubise, tomato, judiones de la granja white beans, local mushrooms, pearl onions, salsa verde
cod & shellfish chowder (d)
fresh atlantic cod fish, clam, shrimp, bay scallop, fingerling potatoes, celery, cauliflower, fresh corn, light seafood chowder
whole roasted cornish hen
potato confit, pickled organic brown beech mushrooms, tomato confit, garlic-lemon sauce
duck leg confit (gl.d)
parsnip purée, zucchini, green apple, apple paste, brioche, fennel, lavender-citrus gastrique
grass fed beef short ribs (gl)
(braised/boneless), baby potato, baby carrots, tomato, snow peas, sweet piquillo pepper, soy-beer-ginger sauce
roasted boneless suckling pig (d)
lemon, thyme, honey-port wine, parmesan cheese dauphinoise potato, petit mesclun salad (please allow 40 minutes cooking time)
DESSERTS choose one
lemon pie (d.gl)
pineapple ice-cream, meringue, cookie crumble, passion fruit curd
chocolate marquesa (d.n.gl)
chocolate mousse, maría cookies, rum, tonka beans ice-cream, hazelnut crunch, cacao veil (contains alcohol)
pavlova (d.n)
lime-sherry vinegar crunchy meringue, crème brûlée ice cream, strawberry tartare, berry compote, hazelnut brittle
deconstructed cheese cake (d.gl.n)
mascarpone cheese mousse, strawberry crémeux, olive oil sponge cake, raspberry meringue, pistachio brittle, cookie crumble
caribbean (vegan)
pineapple, virgin piña colada ice-cream, gluten free pineapple-lime sponge cake, bittersweet chocolate