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Dining Menus

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.

 

Click here for more details: August 13th, 2014 ~ A Summer Farm Dinner

 

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

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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

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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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