Pond House Café

Creamy oven-roasted tomato soup infused with fresh basil and a drizzle of heavy cream.

Local mixed greens, sliced pears, creamy goat cheese, candied walnuts, and house apple cider vinaigrette.

Pan-seared golden lump crab cakes served with a zesty lemon-herb remoulade sauce.

Selection of local Connecticut cheeses, dried fruits, raw honey, and artisanal crackers.

Juicy Angus beef patty with aged cheddar, crispy bacon, lettuce, tomato, and garlic aioli on a toasted brioche bun.

Grilled chicken breast, fresh basil pesto, sun-dried tomatoes, and melted mozzarella on fresh ciabatta bread.

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

Fresh daily catch grilled fish in corn tortillas with crisp red cabbage slaw, avocado, and chipotle crema.

Atlantic salmon fillet with Connecticut maple syrup and stone-ground mustard glaze, served with mashed potatoes and asparagus.

Tender beef short ribs slowly braised for hours in red wine, served alongside creamy polenta and root vegetables.

Handmade wide ribbon pasta tossed in a rich, comforting rosemary-braised lamb ragù topped with grated pecorino.

House-made lemonade infused with organic floral lavender syrup and garnished with a fresh rosemary sprig.

Select bean coffee cold-brewed for 18 hours for a smooth, naturally sweet flavor profile.

Black tea infused with aromatic warming spices, vanilla, and creamy steamed milk.