Toasted

Panko-crusted and flash-fried avocado wedges, served with zesty sriracha lime aioli.

Creamy hearth-roasted vine tomato soup garnished with fresh basil chiffonade and extra virgin olive oil.

Curated selection of New England artisanal cheeses, cured meats, dried fruit, local honey, and rustic bread.

Thick artisanal brioche toast, smashed hass avocado, organic poached egg, pickled radishes, and toasted sesame seeds.

Slow-roasted pulled pork, smoked ham, crisp pickles, melted Swiss cheese, and grainy mustard on pressed Cuban bread.

Grilled chicken breast, house-made basil pesto, melted provolone, and a drizzle of white truffle oil on sourdough.

Norwegian smoked salmon on toasted dark rye, herb cream cheese, capers, red onion, and fresh dill.

Melted blend of four artisan cheeses with thick-cut applewood smoked bacon on sourdough hearth bread. Served with fries.

Thinly sliced angus roast beef, sharp white cheddar, slow-cooked caramelized onions, and house horseradish cream on brioche.

Mixed field greens, crisp honeycrisp apples, candied walnuts, crumbled goat cheese, and cranberry apple cider vinaigrette.

Freshly squeezed house lemonade infused with organic culinary lavender syrup and garnished with edible flowers.

Small-batch cold brew infused with nitrogen for an ultra-smooth, velvety crema texture with dark chocolate notes.

Rotating draft IPA sourced directly from top-tier craft breweries across the state of Connecticut.