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Dining Menus

Fine Dining Menus from the Chef

Winvian’s multi-course fine dining menu changes almost daily, changing 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

The vegetables on our menu’s are organically grown & come from Holcomb Farm, Simsbury Community Farm & the Winvian Gardens.

Roasted Beet Salad: Beltane Farm goat cheese, pecans & snap peas

Seppia: Olives, sunchokes & lemon herbs

Winvian Asparagus Salad: Prosciutto, balsamic & Winvian egg

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Gnocchi Parisienne: Carrots, shungiku & pinenuts

Trofie Pasta: Wild Boar, tomatoes & parmesan

Rabbit Ravioli: Smoked lardons & whole grain mustard sauce

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Chicken Breast: Eggplant, roasted garlic & preserved lemon

Marwin Farm Duck Breast: Rhubarb, cherry chutney & green pepper sauce

Beef Tenderloin: Hen of the woods mushrooms, potatoes & leeks

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Artisanal cheese tasting from Connecticut

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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

 

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