Vivien

Pan-seared golden crab cakes served with zesty lemon herb aioli.

Fresh coastal mussels simmered in a broth of white wine, garlic, shallots, and herb butter.

Selection of local Connecticut cheeses, dried fruits, wild honey, and toasted rustic bread.

Slow-caramelized onions in rich beef broth, topped with rustic bread and melted Gruyère cheese.

Atlantic salmon glazed with New England maple syrup, served with garlic mashed potatoes and asparagus.

Juicy Angus beef patty with smoked bacon, aged cheddar, caramelized onions, and truffle fries.

Organic chicken breast stuffed with wild mushrooms and goat cheese, served with a rich marsala wine sauce.

Creamy arborio rice cooked with fresh seasonal vegetables from local CT farms and grated parmesan cheese.

Beef short ribs slow-braised for 12 hours in red wine, served over creamy polenta and baby vegetables.

Crispy duck leg confit served with sweet potato purée and a tart berry reduction.

Artisanal bourbon, angostura bitters, local maple syrup, orange peel, and amarena cherry.

House-made fresh lemonade infused with organic lavender blossoms and a touch of honey.