Prime on Whitfield

Thinly sliced tenderloin with black truffle emulsion, crispy capers, fresh arugula, and aged parmesan cheese.

Tender lightly battered calamari served with confit garlic, sliced jalapeños, and house-made marinara sauce.

Golden-brown jumbo lump crab cakes served with spicy chipotle aioli and lemon-fennel slaw.

Fresh imported burrata paired with red wine-infused figs, aged balsamic reduction, and toasted artisan bread.

Tender certified angus cut, cooked to perfection with herb butter and served with truffled mashed potatoes.

Juicy bone-in ribeye with exceptional marbling, served with charred seasonal vegetables and house chimichurri.

Juicy breast over creamy polenta, sautéed wild mushrooms, and a rich Marsala wine reduction.

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

Tender imported rack of lamb with rosemary and mint crust, garlic mashed potatoes, and lamb jus.

Creamy arborio rice cooked with porcini and cremini mushrooms, white truffle oil, and parmesan cheese.

Woodford Reserve bourbon, Angostura bitters, local Connecticut maple syrup, and a smoked orange peel.

Artisanal mezcal, pear liqueur, fresh lime juice, and a spiced smoked-salt rim.

Natural lemonade infused with organic lavender blossoms and fresh blueberry puree.