Dinner Menu

Our menu is subject to change based on produce and meat availability from Twin Lakes Farm:


WHITE HART TASTING DINNER MENU

Vegetarian
White Hart cheese plate - Midnight Moon aged goat cheese, extra aged gouda & 6 year cheddar with farmstead blue cheese & pistachio coated grapes,
parmigiana reggiano crisps, date nut bread, fresh figs & candied nuts $14
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Vegetable dumplings - honey-ginger soy sauce $10
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Frissee salad – Point Reyes farmstead blue cheese, toasted walnuts, apples, balsamic vinaigrette $8
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Butternut squash tortellacci – heirloom tomato marinara sauce, basil $10
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Wild mushroom risotto - parmigiano reggiano, sautéed chanterelles & roasted shitakes $12

Fish and Seafood
Sautéed Maryland crab cake – mango chutney $10
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Alaskan king crab – has avocado, fine herbes, vidalia onion, meyer lemon $12
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Poached Maine lobster tail - jicama, apple, arugula, 
creamy key lime vinaigrette $15
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Sauteed skate wing – parsley, brown butter, forbidden black rice $14
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Cedar planked roasted wild coho salmon – celeriac slaw, maple bourbon glaze $16
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Sesame crusted ahi tuna – cucumber salad, bonito vinaigrette $16

Meats
Venison spring rolls - butternut squash sweet & sour sauce $9
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Grilled Twin Lakes farm ribeye steak - port demi glace, asparagus tips $18
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Grilled beef tenderloin – mushroom bread pudding, oyster mushroom jus $18
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Braised pork shoulder – beluga black lentils, applewood smoked bacon, artichokes $16
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Roast pork loin – roast garlic macaroni & gorgonzola, vidalia onion jam & balsamic glaze $16
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Airline chicken breast – marsala sauce, wilted spinach, sautéed portobello $15

Side Dishes
Potato of the day $3 Vegetable of the day $3

All choices are prepared as tasting style portions.
Please ask your server for the three course combination of the evening.

Thank you for respecting the “Country” dining atmosphere by turning off your cell phones

Per Connecticut state law-thoroughly cooking meats, poultry, seafood or eggs reduces the risk of foodborne illness.