Chamard Vineyards Bistro

Selection of local artisan cheeses, cured meats, dried fruits, house wine jam, and rustic toasted bread.

Fresh Maine mussels sautéed in Chamard white wine, garlic, shallots, herb butter, and crusty bread.

Local roasted beets, creamy goat cheese, baby arugula, caramelized walnuts, and raspberry balsamic vinaigrette.

Grass-fed beef patty, melted brie cheese, crispy bacon, red wine caramelized onions, and truffle aioli on a brioche bun.

Herb-crusted Atlantic salmon, truffle mashed potatoes, sautéed asparagus, and red wine reduction.

Slow-cooked creamy arborio rice with local wild mushrooms, aged parmesan cheese, and white truffle oil.

Tender beef short ribs slowly braised for hours in Chamard Vineyards red wine, served over creamy polenta and baby carrots.

Organic chicken breast stuffed with spinach, feta cheese, and sun-dried tomatoes, served with rosemary roasted potatoes.

Robust estate-grown red wine featuring notes of dark berries, oak, and spices. Locally produced in Clinton, CT.

Crisp and elegant white wine with notes of green apple, citrus, and a subtle touch of vanilla.

Freshly squeezed lemonade infused with house-made lavender syrup and garnished with a fresh sprig.

Comforting soup of oven-roasted local tomatoes, heavy cream, and crispy parmesan cheese croutons.