Summer in Connecticut

Menu

• Hors d’Oeuvre
  • Pop Rock–Foie Gras Truffles > La Belle Farm Foie Gras Mousse with Cherry Pop Rocks and White and Dark Chocolate 
  • Oyster Duo > Two Roads Brewing Company Road 2 Ruin Double IPA Batter–Fried Connecticut Blue Point Oysters with Cucumber Slaw; and Chilled Wellfleet Oysters with Cranberry–Lime Granita 
  • Scallop Ceviche with Lyman Orchard Peaches, Bird Peppers, Key Lime, and Cilantro
  • Watermelon Gazpacho with Mint Crème Fraîche
  • Pulled Pork with Pickled Jalapeños and Bok Choy Slaw on Steamed Buns
  • Enza Prosecco NV
  • Ridgeside Fizz Cocktails
• Dinner
  • Lemon–Ricotta Gnocchi with Roasted GourmAvian Farms Heritage Chicken, Shaved Asparagus, Summer Beans, Tomato Confit, and Basil–Brown Butter 
  • Two Roads Brewery Lil’ Heaven Session IPA
  • Caramelized Scallops with Braised Pork Belly, Fennel–Apple Purée, and Lemongrass Sauce
  • Girard Old Vine Zinfandel 2013
  • Starlight Gardens Baby Arugula with Grilled Lyman Orchard Peaches, Tennessee-Style Country Ham, Black Pepper Ricotta, Pomegranate Seeds, White Balsamic Mist, and Olive Oil
  • The Calling Dutton Ranch Chardonnay 2013
  • Petite Clam Bake > Butter-Poached Lobster with Summer Corn Pudding, Steamed Littleneck Clam, and Potatoes
  • The Calling Russian River Pinot Noir 2013
  • Coffee and Doughnuts > Cocoa–Orange Pot de Crème with Full Bloom Apiaries Honey–Glazed Brioche Doughnuts
  • Licor 43 Iced Lavazza Espresso Cocktail