Fine Dining Menus from the Chef
Winvian’s multi-course fine dining menu changes almost daily; with the seasons, the ever-evolving gardens, even the patterns of the weather. Each plate presented with such pride at your table is an epicurean expression of what is just outside the windows: field-fresh, delectable, inspired… and so spontaneous that the evening’s prix-fixe menu is finalized only hours before your meal. Below are examples of some of the earthy delicacies you might come upon.
Sample Dinner Menu
Our gardens are in full production! Eighty percent of all vegetables on the menu, as well as the herbs and organic flowers on your table come from our gardens.
Garden Brassica Broccolini served with kale, cauliflower & pistachio pesto
Organic Beet Salad served with horseradish cream, kohlrabi, currants & radishes
Duo of Octopus served with potato, salsa verde, grilled onions & peppers
Grilled Seppia Provencal served with avocado, citrus, pine nuts, grilled scallions & olives
Seared Stonington Scallops served with zucchini, haricot vert & fennel
Beef Tenderloin served with potatoes, bacon, parsnip & sauce Bordelaise
Marwin Farms Duck Breast served with carrots, kohlrabi & scallions
Berkshire Pork Loin served with beluga lentils, kale & mustard sauce
Artisanal cheese tasting from Connecticut
Chocolate Hazelnut Cake Candied hazelnuts, white coffee ice cream & caramel sauce
Vanilla mousse St. Germain peaches, olive oil sponge & Chantilly cream
Nougat Glace Poached rhubarb, anise cake, lemon curd & honey tuille