Fife'n Drum Restaurant and Inn

Rich beef broth with caramelized onions, topped with rustic bread and melted Gruyère cheese baked to perfection.

Jumbo white tiger shrimp served with zesty horseradish cocktail sauce and fresh lemon.

Crisp romaine hearts, house-made garlic croutons, shaved Parmigiano-Reggiano, and traditional Caesar dressing.

Tender 8 oz center-cut beef filet grilled to perfection, served with truffled mashed potatoes and seasonal vegetables.

Herbs de Provence crusted rack of lamb with rosemary red wine reduction and creamy polenta.

Fresh Atlantic salmon fillet with a honey-citrus glaze, served alongside quinoa and sautéed asparagus.

Chicken breast stuffed with wild mushrooms, spinach, and goat cheese, served with a white wine tarragon sauce.

Tender beef tenderloin wrapped in mushroom duxelles and prosciutto, baked in golden puff pastry with bordelaise sauce.

Slow-cooked creamy Arborio rice with assorted wild mushrooms, white truffle oil, and aged parmesan.

Sommelier's curated selection of Napa Valley or Bordeaux Cabernet Sauvignon.

Small-batch bourbon, Angostura bitters, local Connecticut maple syrup, orange peel, and Luxardo cherry.

Local apples baked in a flaky crust with cinnamon, served warm with a scoop of bourbon vanilla bean ice cream.