Powder Room

Crispy golden croquettes stuffed with fresh Maine lobster, fine herbs, and served with a lemon chive aioli.

A curated selection of local artisanal cheeses, wild flower honey, toasted nuts, fig jam, and rustic sourdough bread.

Rich and comforting chowder made with fresh ocean clams, diced red potatoes, artisanal smoked bacon, and heavy cream.

Wild arugula, oven-roasted bosc pears, crumbled goat cheese, candied walnuts, and house pomegranate vinaigrette.

Grilled Atlantic salmon brushed with a sweet Connecticut maple glaze, served with wild mushroom risotto and charred asparagus.

Juicy certified Angus beef patty, aged cheddar cheese, crisp bacon, caramelized onions, and house special sauce on a toasted brioche bun.

Half organic chicken marinated in fresh herbs and garlic, slow-roasted with truffle mashed potatoes and natural pan jus.

Slow-cooked arborio rice tossed with a medley of sautéed wild mushrooms, white wine, butter, and freshly grated parmesan cheese.

Tender beef short ribs braised for 12 hours in robust red wine, served over creamy polenta with glazed baby carrots.

Handmade wide ribbon pasta tossed with a slow-simmered braised lamb ragù, San Marzano tomatoes, and pecorino romano cheese.

A refreshing blend of local craft gin, elderflower liqueur, fresh pink grapefruit juice, and a sprig of fresh rosemary.

Hand-squeezed lemonade infused with a delicate house-made organic lavender blossom syrup. Served iced.