Fireside

Tender chicken wings slow-smoked over local oak wood, served with house-made hot glaze and chunky blue cheese dressing.

Fresh spinach and tender artichokes baked in a rich artisan cheese blend, served piping hot with toasted rustic bread.

Lightly breaded calamari rings fried to golden perfection, tossed with banana peppers and served with a zesty marinara sauce.

Slow-caramelized onions simmered in rich beef broth, topped with a crusty baguette and melted provolone and Swiss cheese.

Juicy wood-grilled beef patty, applewood smoked bacon, sharp cheddar cheese, caramelized onions, and house sauce on a toasted brioche bun.

Tender chicken breast grilled with aromatic herbs, finished with a lemon-butter pan sauce, served with garlic mashed potatoes and seasonal vegetables.

Fresh Atlantic salmon fillet grilled and brushed with an maple-whole grain mustard glaze, served over wild mushroom risotto.

Wide ribbon pappardelle pasta tossed in a rich, slow-braised beef ragù simmered for hours, finished with fresh grated parmesan.

Thick-cut bone-in ribeye charbroiled over open flames, topped with herb compound butter and served alongside rosemary roasted wedges.

Tender pork ribs smoked low and slow for 6 hours, slathered in house BBQ sauce, served with crispy fries and creamy coleslaw.

Wood-fired crispy flatbread topped with wild mushrooms, fresh mozzarella, white truffle oil drizzle, and peppery baby arugula.

Freshly squeezed lemonade shaken with wild blackberry puree and fresh mint sprigs.

Draft IPA brewed right here in Connecticut, featuring crisp citrus and piney hop aromas.

Double shot of rich espresso with robust body, dark chocolate undertones, and velvety crema.