Ellie's Farmhouse

Panko-crusted local goat cheese croquettes drizzled with lavender honey and fresh garden herbs.

Slow-smoked chicken wings tossed in our signature spicy Connecticut maple glaze.

Velvety seasonal squash soup with local apples, a swirl of heavy cream, and toasted pumpkin seeds.

Selection of regional artisanal cheeses served with seasonal fruit chutney, walnuts, and crusty artisanal bread.

Grass-fed beef patty, sharp farm cheddar, thick-cut bacon, caramelized onions, and garlic aioli on a toasted brioche bun.

Juicy half chicken with crispy herb-rubbed skin, served alongside creamy skin-on mashed potatoes and roasted vegetables.

Cavatappi pasta tossed in a rich four-cheese blend, white truffle oil, and topped with a toasted herb breadcrumb crust.

House-roasted turkey breast, melted provolone, homemade cranberry compote, and baby spinach on toasted sourdough.

Slow-braised beef short ribs in a rich red wine reduction, served over creamy stone-ground polenta and glazed baby carrots.

Fresh Atlantic salmon fillet with a maple-mustard glaze, served over wild quinoa pilaf and charred asparagus.

Creamy Arborio rice simmered with assorted sauteed wild mushrooms, aged parmesan cheese, and finished with white truffle mist.

House-pressed lemonade infused with culinary organic lavender flowers and freshly muddled garden mint.

Small-batch roasted coffee from Connecticut with rich notes of dark chocolate and toasted nuts. Freshly brewed.

Freshly brewed black tea sweetened with orchard peach puree and a gentle hint of natural cinnamon.