To - go menu
Inspired by the Arethusa Dairy Farm
Below is a sample menu that changes daily. Please call the RESTAURANT for the full menu
(860) 567-0043
to begin
16.
Chilled Arethusa Gardens Heirloom Tomato Soup
Arethusa Whole Milk Ricotta, Almond Croquant, Basil Gelée
16.
16.
Arethusa Gardens Heirloom Lettuces
Organic Strawberries, Pickled Rhubarb, Arethusa Camembert, Herb Shortbread, Roasted Hazelnut Vinaigrette
16.
25.
Maine Lobster and Avocado Salad
Vanilla Brioche, Red Grapefruit, Hearts of Palm, Miso Dressing
25.
24.
Hamachi Tartare
Cucumber, Radish, Tobiko, Yuzu Marinade, Salt-n-Vinegar Crisps
24.
16.
Frisée and Arugula
Haricot Vert, Red Grapes & Seeds, Pickled Beets, Toasted Focaccia, Green Apple, Black Truffle Dressing
16.
23.
Six Beau Soleil Oysters on the Half Shell
Pickled Cucumber-Fennel Mignonette, Horseradish, Salmon Caviar, Smoked Arethusa Sour Cream
23.
19.
Grilled Spanish Octopus with Oloroso
Smoked Peppers, Chorizo, Potatoes, Olives, Melted Leeks, Citrus-Herb Relish
19.
19.
Braised Pork Ribs
Corn-Tomato and Grain Salad, Grilled Watermelon, Toasted Cornbread, Tamarind Glaze
19.
24.
Jumbo Lump Crab Salad
Avocado, Breakfast Radish, Mango, Sweet Peppers, Taro
24.
And Then
29.
Stuffed Crispy Squash Blossoms
Ricotta-Sundried Tomato Mousse, Garden Vegetable Relish, Olive Tapenade, Smoked Tomato Gastrique
29.
39.
Roasted Pekin Duck Breast Glazed with Hot Honey
5-Spice Spaetzle, Goji Berries, Roasted Bok Choy, Pickled Mung Beans, Yuzu Duck Jus
39.
38.
Roasted Diver Scallops
Pickled Celery, Corn off the Cob, Candied Bacon, Fingerling Potatoes, Biscuit Crumbs, Clam Chowder Broth
38.
37.
Grilled Heritage Rack of Pork
Fingerling Potato Salad, Sugar Snap Peas, Pickled Melon, Dark Brown Sugar BBQ
37.
36.
Mustard Glazed Organic Scottish Salmon
Marinated Cucumbers, Potato Latke, Garden Radishes, Arethusa Yogurt
36.
39.
Roasted Mediterranean Sea Bass
Artichokes, Caponata, Chickpea Croquets, Salsa Verde, Citrus Relish
39.
33.
Arethusa Buttermilk Marinated Fried Chicken
Tapping Reeve Grits, Avocado, Red Cabbage Slaw, White Sausage Gravy
33.
34.
Butter Poached Chatham Cod
Hand Cut Celery Root Risotto, Foraged Mushrooms, Pickled Carrots, Cipollini Onions, Porcini Sauce
34.
42.
Grilled Hanger Steak
Marinated Arethusa Gardens Heirloom Cherry Tomatoes, Grilled Asparagus, Fava Bean Succotash, “Steak Sauce”
42.