CT Farm-to-Chef Week Menus Feature State’s Local Flavors

The Connecticut Department of Agriculture has just released menus from participants in this year’s Farm-to-Chef Week, which will run from September 18-24, 2011. Participants have each created their own special Farm-to-Chef menus to showcase Connecticut Grown foods and wines.

The seven-day promotion is an initiative of the department’s Farm-to-Chef Program, which connects Connecticut farmers and distributors of Connecticut Grown products with chefs and other culinary professionals.  This year 70 restaurants, caterers, institutions, schools, farms, wineries, and various dining venues will be creatingserving unique and diverse menus for multi-course farm dinners, food-trucks, white-tablecloth restaurants, coffee and breakfast shops, school cafeterias, and ice cream parlors.  All feature Connecticut Grown ingredients including fruits, vegetables, herbs, meats, seafood, dairy, maple syrup, honey, and wines.

Peruse the menus below and make your reservations (where suggested) now for CT Farm-to-Chef Week!

Menus from these 2011 participants are listed below. Click here for a complete list of participants.

  • Arden Courts
  • bespoke
  • Bloodroot Vegetarian Restaurant
  • Boxcar Cantina
  • Bricco Trattoria
  • Catch A Healthy Habit Cafe
  • Cavey’s French Restaurant
  • Cavey’s Italian Restaurant
  • Chestnut Fine Foods
  • Chuck & Augie’s Restaurant
  • Coventry Regional Farmers’ Market
  • Fairfield University powered by Sodexo
  • Firebox Restaurant
  • Grants Restaurant and Bar
  • The Half Door
  • Host America
  • Hotchkiss School
  • J Foster Ice Cream
  • Kensington’s Restaurant
  • La Belle Aurore
  • The Market at Hartford 21
  • Max Downtown
  • Max’s Oyster Bar
  • The Mill at 2t
  • Miranda Vineyard
  • Nini’s House of Tapas
  • Passiflora Cafe, Tea Room and Herbal Shoppe
  • Peppercorn’s Grill
  • The Perennial Chef
  • Plan B Burger Bar – Glastonbury
  • Plan B Burger Bar – Milford
  • Plan B Burger Bar – Simsbury
  • Plan B Burger Bar – West Hartford
  • Pond House Cafe
  • Restaurant Bricco
  • Southwest Cafe
  • Tisane Euro-Asian Cafe
  • Trumbull Marriott
  • Tschudin Chocolates & Confections
  • University of Bridgeport powered by Sodexo
  • University of New Haven powered by Sodexo
  • Westminster School
  • Whole Foods Market – Glastonbury
  • Whole Foods Market – West Hartford
  • Wilton Public Schools
  • Zinc Restaurant

MENUS

Company Name: Arden Courts
Address: 153 Leeder Hill Drive
Hamden,Connecticut 06517
United States
Web Site: hamden@arden-courts.com
Phone: 203-281-5700
Days / Hours of Operation
During Farm-to-Chef Week:
Private Health Care Community
Reservations Are: Required
FIRST MENU ITEM
Description: Appetizer: ROASTED CORN CHOWDER
Oven roasted butter/sugar corn, celery, carrots, onion and garlic pureed with potato and cream garnished with toasted corn and fresh herbs
Connecticut Grown
Ingredient(s) Featured:
Corn, onions and fresh herbs
Sourcing Farm(s): Cecarelli Farms 186 Old Post Road Northford, CT 06472
Price: n/a
SECOND MENU ITEM
Description: Appetizer: BRUSCHETTA WITH PLUM TOMATO
Diced plum tomatoes, tossed with extra virgin
olive oil, garlic and basil served on toasted Ciabatta bread with shredded Womanchego cheese
Connecticut Grown
Ingredient(s) Featured:
Plum tomatoes, basil cheese
Sourcing Farm(s): Cecarelli Farms 186 Old Post Road Northford, CT 06472, Cato Corner Farm 178 Cato Corner Rd. Coclchester CT 06415
Price: n/a
THIRD MENU ITEM
Description: Entree: CLASSIC EGGPLANT PARMIGIANA
Thinly sliced batter dipped Eggplant layered with native plum tomato sauce, fresh mozzarella and romano cheeses. Served with pasta.
Connecticut Grown
Ingredient(s) Featured:
Eggplant, Plum Tomatoes, Cheese
Sourcing Farm(s): Cecarelli Farms 186 Old Post Road, Northford CT LiuzziAngeloni Cheese 86 Rossotto Drive Hamden CT 06514
Price: n/a
FOURTH MENU ITEM
Description: Entreee: Grilled Black Angus London Broil
Topped with sauteed mushrooms, onion,garlic, rosemary and Cato ransom Blue Cheese Crumbles.
Served with Seasonal Roasted Vegetables
Connecticut Grown
Ingredient(s) Featured:
Seasonal Vegetables & Cheese
Sourcing Farm(s): Cecarelli Farms 186 Old Post Road Northford, CT 06472 Cato Corner Farm 178 Cato Corner Rd. Colchester CT 06415
Price: n/a
ADDITIONAL MENU ITEM(S)
Description: Dessert: MAPLE APPLE SHORTCAKES
Classic buttermilk shortcakes topped with Vanilla Bean ice cream, cinnamon, maple and brown sugar sauteed apples. Finished with fresh whipped cream
Connecticut Grown
Ingredient(s) Featured:
Apples, Maple Syrup
Sourcing Farm(s): Drazen Orchards 251 Wallingford Rd, Cheshire CT 06410 Maple Grove Farm 3424 Durham Rd Guilford, Ct 06437
Price: n/a
Connecticut Wine(s) Featured: Chamard Vineyards Clinton, CT
Other Details: Arden Courts is a 100% Memory Care Assisted Living Community located in Hamden. We will be hosting a family social hour on September 20th, additional appetizers, desserts & wines will be served to feature the tastes of the locally grown flavors of our farms. On September 21st we will be hosting a Professional Event for our healthcare friends once again featuring appetizers, desserts & wines prepared with local ingredients. Mary-Ellen DiLella from Cecarelli Farms will discuss her family’s 100 year farming history here in CT. Frank Angeloni of LiuzziAngeloni Cheese will discuss the art of Cheesemaking. Tours given during the Farm-to-Chef Week will take home a special treat from our Menu. Farm tours are being scheduled, for our Residents & Staff at Cecarelli Farms & Drazen Orchards.

Company Name: bespoke
Address: 266 College St
New Haven,CT 06510
United States
Web Site: bespokeNewHaven.com
Phone: 203-562-4644
Days / Hours of Operation
During Farm-to-Chef Week:
Dinner each night from 5.30p-9.30p
Reservations Are: Recommended
FIRST MENU ITEM
Description: My Life in France Salad
boston lettuce, scallions, quail egg, grey salt, white wine viniagrette
Connecticut Grown
Ingredient(s) Featured:
boston lettuce, quail eggs
Sourcing Farm(s): Maple Lane Farms, La Belle Farm
Price: $10
SECOND MENU ITEM
Description: Country Pate
duck fat braised chicken livers, cage-free eggs, local herbs
Connecticut Grown
Ingredient(s) Featured:
Livers, basil, thyme, bread
Sourcing Farm(s): La Belle Farm, Urban Oaks, Judies Bakery
Price: $10
THIRD MENU ITEM
Description: Natural Half Chicken
dijon mashed potato, peas & carrots, jus
Connecticut Grown
Ingredient(s) Featured:
chicken, carrots, green beans
Sourcing Farm(s): La Belle Farm,
Price: $25
FOURTH MENU ITEM
Description: Bouillabase
mussels, clams, chorizo, fingerlings, chard
Connecticut Grown
Ingredient(s) Featured:
fingerlings, chard
Sourcing Farm(s): Hilltop Farms, Dove & Boar Farm
Price: $25
ADDITIONAL MENU ITEM(S)
Description: Seasonal Tart
rose ice cream, lemon curd
Connecticut Grown
Ingredient(s) Featured:
Ice cream, fruits, flower
Sourcing Farm(s): J. Foster, Rose’s Orchard, Two Guys
Price: $9
Connecticut Wine(s) Featured: View our local beer list
Other Details: They are current menu items and on display at all times.

Company Name: Bloodroot Vegetarian Restaurant
Address: 85 Ferris Street
Bridgeport,Connecticut 06605
United States
Web Site: www.bloodroot.com
Phone: 203-576-9168
Days / Hours of Operation
During Farm-to-Chef Week:
Tuesday, Wed., Thurs., :6pm to9pm- Fri., Sat., : 6pm to 10pm
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Appetizer: A Three-cheese taster
Connecticut Grown
Ingredient(s) Featured:
goat and cow cheeses
Sourcing Farm(s): Beltane Farm of Lebanon & Cato Corner Farm of Colchester
Price: 00.00 – part of pre-fixe
SECOND MENU ITEM
Description: Soup: Portuguese Kale and potato
Connecticut Grown
Ingredient(s) Featured:
kale and potatoes
Sourcing Farm(s): Urban Oaks Farm of New Britain, Riverbank Farm of Roxbury, Fort Hill Farm of Thompson
Price: 00.00 – part of pre-fixe
THIRD MENU ITEM
Description: Dinner: Moussaka
Connecticut Grown
Ingredient(s) Featured:
eggplant, tomato
Sourcing Farm(s): Urban Oaks Farm of New Britain, Riverbank Farm of Roxbury, Fort Hill Farm of Thompson
Price: 00.00 – part of pre-fixe
FOURTH MENU ITEM
Description: Dessert: Apple Pie
Connecticut Grown
Ingredient(s) Featured:
apples
Sourcing Farm(s): Rose’s Berry Farm of Glastonbury
Price: included with $23.50 for the prix-fixe dinner
Connecticut Wine(s) Featured: Cabernet Sauvignon from Black Rock Vintners

Company Name: Boxcar Cantina
Address: 44 Old Field Point Road
x,x Greenwich
United States
Web Site: www.boxcarcantina.com
Phone: 203-661-4774
Days / Hours of Operation
During Farm-to-Chef Week:
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Frozen Watermelon Margaritas
Connecticut Grown
Ingredient(s) Featured:
Ali Baba Watermelon
Sourcing Farm(s): Sport Hill Farm
Price: 12.00
SECOND MENU ITEM
Description: Farmers’ Market Salad
Connecticut Grown
Ingredient(s) Featured:
salad mix, micro greens, beets, cherry tomatoes, feta cheese
Sourcing Farm(s): Two Guys from Woodbridge, Sport Hill Farm, Riverbank Farm, Fort Hill Farm, Beltane Farm
Price: 13.00
THIRD MENU ITEM
Description: Local Tomato, Corn and Basil Quesadilla
Connecticut Grown
Ingredient(s) Featured:
tomato, basil, corn, cheese
Sourcing Farm(s): Riverbank Farm, Fort Hill Farm, Rose’s Berry Farm, Sankow Farm
Price: 17.00
FOURTH MENU ITEM
Description: Organic Salmon Burrito
Connecticut Grown
Ingredient(s) Featured:
goat cheese, dill, cucumber
Sourcing Farm(s): Beltane Farm, Riverbank Farm, Rose’s Berry Farm
Price: 19.00
Connecticut Wine(s) Featured: Bianca, Land of Nod, East Caanan, CT

Company Name: Bricco Trattoria
Address: 124 Hebron Avenue
Glastonbury,Connecticut 06033
United States
Web Site: billygrant.com
Phone: 860-659-0220
Days / Hours of Operation
During Farm-to-Chef Week:
M-Th 5-10PM Fri-Sat 5-11PM Sun 4-9PM
Reservations Are: Recommended
FIRST MENU ITEM
Description: 3 Course Prix fix Menu with course selections
Connecticut Grown
Ingredient(s) Featured:
Heirloom Tomatoes, Corn, Shrimp, SCallops, Apples, Plums
Sourcing Farm(s): Little Acres, Gutt Farm, Draghi, Stonington, Deercrest & Woodland Farms
Price: $32.00
SECOND MENU ITEM
Description: Gnocchi ala Portofino with local basil, pistachio pesto & Stonington Shrimp
Connecticut Grown
Ingredient(s) Featured:
Shrimp
Sourcing Farm(s): Stonington CT
Price: part of prix fix menu
THIRD MENU ITEM
Description: Local Eggplant Parmesan with Draghi Farm Tomatoes
Connecticut Grown
Ingredient(s) Featured:
Tomatoes & Eggplant
Sourcing Farm(s): Draghi
Price: Part of $32 prix fix
FOURTH MENU ITEM
Description: Stonington CT Scallops
local corn farro
Connecticut Grown
Ingredient(s) Featured:
corn & scallops
Sourcing Farm(s): Stonington CT
Price: pat of $32 prix fix menu
ADDITIONAL MENU ITEM(S)
Description: Butternut Squash & Gutt Farm Corn SOup

Little Acres Heirloom Tomato Salad

Deercrest Farm Apple Upside down cake

Woodland Farms Plum & Mascarpone Sorbet

Connecticut Grown
Ingredient(s) Featured:
Plum, Apples, Tomatoes, Corn
Sourcing Farm(s): Little Acres, Gutt Farm, Deercrest & woodland farms
Price: $32 per person 3 Course prix fix
Connecticut Wine(s) Featured: Sharpe Hill Chardonnay

Company Name: Catch A Healthy Habit Cafe
Address: 39 Unquowa Rd
Fairfield,CT 06824
United States
Web Site: www.CatchAHealthyHabit.com
Phone: 203-292-8190
Days / Hours of Operation
During Farm-to-Chef Week:
Mon-Wed 8am-3pm Thur 8am-6:15pm Fri 8am-8pm Sat 9am-8pm Sun 11am-4pm
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: ‘Cereal & Milk’
Nut-o-la, Almond Milk, Fresh & Dried Fruit
Connecticut Grown
Ingredient(s) Featured:
Honey
Sourcing Farm(s): Red Bee Honey, Weston
Price: $7.50
SECOND MENU ITEM
Description: Pesto Pasta
Zucchini Noodles, Sunflower Sprouts, Pesto, Tomato Sauce, Red Pepper Aioli & Rawmesan
Connecticut Grown
Ingredient(s) Featured:
Zucchini, Basil, Tomato
Sourcing Farm(s): Fairgate Farm, Fairfield
Price: $9.00
THIRD MENU ITEM
Description: Market Salad
Local & Seasonal Greens, Vegetables & Fruits, Fig Vinaigrette & Candied Pecans
Connecticut Grown
Ingredient(s) Featured:
Greens, Vegetables & Fruits
Sourcing Farm(s): Fairgate Farm, Fairfield Fort Hill Farm, New Milford Riverbank Farm, Roxbury
Price: $10.50
FOURTH MENU ITEM
Description: Raw Chocolates, S’mores & Caramel Bars
Connecticut Grown
Ingredient(s) Featured:
Honey
Sourcing Farm(s): Red Bee Honey, Weston
Price: $3, $4, $5

Company Name: CAVEY’S FRENCH RESTAURANT
Address: 45 EAST CENTER STREET
45 east center st.,ct. MANCHESTER
United States
Web Site: www.caveysrestaurant.com
Phone: 860-643-2751
Days / Hours of Operation
During Farm-to-Chef Week:
TUESDAY – SATURDAY 5:30 – 10.00
Reservations Are: Recommended
FIRST MENU ITEM
Description: Wilter baby romaine with picholine olive vinaigrette, poached Seawell Seafood lobster and spiced nantes carrots
Connecticut Grown
Ingredient(s) Featured:
Baby romaine lettuce, lobster
Sourcing Farm(s): Boticello Farm, Seawell Seafood
Price: 15.
SECOND MENU ITEM
Description: Stonington Seafood Harvester sea scallops with Botticello Farm corn, chanterelle mushrooms, potato and leek “risotto”
Connecticut Grown
Ingredient(s) Featured:
sea scallops, corn, mushrooms
Sourcing Farm(s): Stonington Seafood Harvesters, Boticello Farm
Price: 14
THIRD MENU ITEM
Description: Stonington Seafood Harvester Sea scallop and lacquered Rowland Farm Berkshire pork belly
Connecticut Grown
Ingredient(s) Featured:
scallops, pork belly
Sourcing Farm(s): Stonington Seafood Harverter, Rowland Farm
Price: 12
FOURTH MENU ITEM
Description: Stonington cod and clams “cataplana” with chorizo and sausage
Connecticut Grown
Ingredient(s) Featured:
cod, clams
Sourcing Farm(s): Stonington Seafood Harvester
Price: 27.
ADDITIONAL MENU ITEM(S)
Description: Belltown Orchard apple galette with Pesce Farm grapes and Woodland Farm cider gelato
Connecticut Grown
Ingredient(s) Featured:
apples, grapes
Sourcing Farm(s): belltown Orchard, Woodland Farm
Price: 10.
Connecticut Wine(s) Featured: Priam Vineyard, Sharp Hill Vineyard

Company Name: CAVEY’S ITALIAN RESTAURANT
Address: 45 EAST CENTER ST MANCHESTER
manchester,CT MANCHESTER
United States
Web Site: www.caveysrestaurant.com
Phone: 860-643-2751
Days / Hours of Operation
During Farm-to-Chef Week:
Reservations Are: Recommended
FIRST MENU ITEM
Description: Sauteed Preli farm dandelion greens on grilled flatbread with poblano chilies and our ricotta cheese made with Fish Family Farm milk
Connecticut Grown
Ingredient(s) Featured:
dandelion greens, poblano chilies, milk products
Sourcing Farm(s): Joseph Preli Farm, Fish Family Farm
Price: 10.
SECOND MENU ITEM
Description: Little Farm heirloom tomates Mediterranean with arugula and Cato Farm vivace cheese
Connecticut Grown
Ingredient(s) Featured:
tomatoes, peppers, arugula, cheese
Sourcing Farm(s): Little Farm, Bottecello Farm, Cato Farm
Price: 11.
THIRD MENU ITEM
Description: Botticello Farm corn and chanterelle mushrooms with potato gnocchi
Connecticut Grown
Ingredient(s) Featured:
corn, potatoes
Sourcing Farm(s): Boticello Farm
Price: 10.
FOURTH MENU ITEM
Description: Boticello Farm eggplant with tomato sauce and our mozzarella cheese
Connecticut Grown
Ingredient(s) Featured:
eggplant, tomaotes
Sourcing Farm(s): Boticello Farm
Price: 9/18
ADDITIONAL MENU ITEM(S)
Description: Rowland Farm pork risotto with Pesce Farm grape mostarda
Connecticut Grown
Ingredient(s) Featured:
Pork, grapes
Sourcing Farm(s): Rowland Farm, Pesce Farm
Price: 7.00
Connecticut Wine(s) Featured: Priam Vineyard – Vineyard Riesling, Sharp Hill – Chardonnay Reserve

Company Name: Chestnut Fine Foods
Address: 1012m State Street
New Haven,CT 06511
United States
Web Site: www.chestnutfinefoods.com
Phone: 203-782-6767
Days / Hours of Operation
During Farm-to-Chef Week:
Mon. thru Fri. 9:00am-7:00 pm Sat 9:00am-5:00pm Sun 9:00am -4:00 pm
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Appetizers
Chestnut’s Herbed Focaccia w/Heirloom Tomatoes and Challots
Chorizo and Apple Skewers
Parmesan Shortbreads w/Fire Roasted Peppers
Connecticut Grown
Ingredient(s) Featured:
Chestnut’s Herbed Focaccila, Heirloom Tomatoes, Chorizo, Apples , Fire Roasted Peppers
Sourcing Farm(s): Eaglewood Farms, Drazen Farms, Gresczyk Farms
Price: various
SECOND MENU ITEM
Description: Salad
Harvest Field Greens with Goat Cheese, Golden Beets, Carmelized Walnuts and Balsamic Vinaigrette
Connecticut Grown
Ingredient(s) Featured:
Field Greens, Goat Cheese, Golden Beets
Sourcing Farm(s): Hickory Hill Orchard, Meadow Stone Farms,Gresczyk Farms
Price: various
THIRD MENU ITEM
Description: Entrees
Gourmavian Farms Chicken Breast with Mountain Top Mushrooms and Thyme
Connecticut Grown
Ingredient(s) Featured:
Chicken Breast , mushrooms
Sourcing Farm(s): GourmavianFarms, Mountain Top Farms
Price: various
FOURTH MENU ITEM
Description: Sides
Gresczyk Farms Butter and Gold Potatoes with Nutmeg and Chives
Rainbow Swiss Chard with Roasted Garlic and Pine Nuts
Chestnut’s Artisanal Bread Basket with Sweet Butter
Connecticut Grown
Ingredient(s) Featured:
Butter and Gold Potatoes, Rainbow Swiss Chard,
Sourcing Farm(s): Gresczyk Farms, Bodichitta Farms, Farmer’s Cow
Price: various
ADDITIONAL MENU ITEM(S)
Description: Dessert
Golden “Pearadise” Pear Tart with Caramel Sauce
Connecticut Grown
Ingredient(s) Featured:
Pears, Pearidise Wine
Sourcing Farm(s): Bishop’s Orchard
Price: various

Company Name: Chuck & Augie’s Restaurant
Address: 2110 Hillside Road University of Connecticut
Student Union,Storrs 06269
United States
Web Site: www.chuckandaugies.uconn.edu
Phone: 860-486-5633
Days / Hours of Operation
During Farm-to-Chef Week:
Sunday, 9/18: 3:00pm – 9:00pm, Monday – Friday, 9/19 – 9/23 – 11:00am – 9:00pm, Saturday, 9/24 – 3:00pm – 11:00pm
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Appetizer: Winter Squash Bisque with Chevre & Walnut Pesto
Slow roasted winter squash, onions & carrots, pureed with cream then garnished with Chevre & walnut pesto. Served with a garlic parmesan breadstick.
Connecticut Grown
Ingredient(s) Featured:
winter squash, onions, carrots, goat cheese, cream
Sourcing Farm(s): Spring Valley Farm, Storrs, Ct; Beltane Farm, Lebanon, Ct ; Mountain Dairy Farm, Storrs, CT
Price: $3.95
SECOND MENU ITEM
Description: Salad: Arugula with Roasted Beets & danse de la Lune
Fresh Arugula topped with marinated roasted beets, spiced walnuts & French style ripened goat cheese with brie rind.
Connecticut Grown
Ingredient(s) Featured:
arugula, danse de la lune, beets
Sourcing Farm(s): Spring Valley Farm, Storrs, CT; Beltane Farm, Lebanon, CT
Price: $10.95
THIRD MENU ITEM
Description: Entr�e: Pork Belly BBQ Sliders
Coffee rubbed slow roasted pork belly served on a toasted roll with flavored butter and Granny Smith Apple Slaw.
Connecticut Grown
Ingredient(s) Featured:
pork, Granny Smith apples
Sourcing Farm(s): Green Valley Farm, Ashford, Ct; Buells Orchard, Eastford, Ct
Price: $9.95
FOURTH MENU ITEM
Description: Chicken Roulade
Roasted chicken stuffed with fresh mushrooms served with Dauphinoise potatoes and seasonal vegetables.
Connecticut Grown
Ingredient(s) Featured:
chicken, seasonal vegetables
Sourcing Farm(s): Spring Valley Farm, Storrs, CT; GourmAvian, Bolton, CT
Price: $12.95
ADDITIONAL MENU ITEM(S)
Description: Dessert: Apple Short Cake
Granny Smith Apples served over short cake topped with vanilla scented whipped cream. For an added treat try our own UCONN Dairy bar vanilla ice cream served on the side.
Connecticut Grown
Ingredient(s) Featured:
Granny Smith apples; ice cream
Sourcing Farm(s): Buells Farm, Ashford, Ct; UCONN Dairy Bar, Storrs, Ct
Price: $4.95
Connecticut Wine(s) Featured: Stonington Vineyard Sheer Chardonnay

Company Name: Coventry Regional Farmers’ Market
Address: Nathan Hale Homestead 2299 South Street
Market Field,CT Coventry
United States
Web Site: http://coventryfarmersmarket.com/
Phone: 860-742-5137
Days / Hours of Operation
During Farm-to-Chef Week:
Sunday, Sept 18, 11 am – 2pm
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Heirloom Tomato Goat Cheese Tart from Little Something Catering
Connecticut Grown
Ingredient(s) Featured:
goat cheese, tomatoes
Sourcing Farm(s): Beltane Farm, Maggies Farm
Price: $5
SECOND MENU ITEM
Description: Mexican Quiche from Little Something Catering
Connecticut Grown
Ingredient(s) Featured:
Cheese, Corn, Tomatoes, and Poblano Peppers
Sourcing Farm(s): Beltane Farm and Windham Gardens
Price: $10
THIRD MENU ITEM
Description: Beef Burgundy Empanada from Little Something Catering
Connecticut Grown
Ingredient(s) Featured:
Beef and Vegetables
Sourcing Farm(s): Hurricane Farm and Maggie’s Farm
Price: $5
FOURTH MENU ITEM
Description: Roasted Potato, Onion, and Rosemary Flatbread Pizza from Farm to Hearth
Connecticut Grown
Ingredient(s) Featured:
wheat, fingerling potatoes, onions, rosemary
Sourcing Farm(s): Andy Dipolino, Wayne’s Organic Garden, 18th Century Purity Farm, Topmost Herb Farm
Price: $7
ADDITIONAL MENU ITEM(S)
Description: Sausage and Peppers from Lizzie
Connecticut Grown
Ingredient(s) Featured:
beef sausage
Sourcing Farm(s): New Boston Beef
Price: $5.95

Company Name: Fairfield University powered by Sodexo
Address: 1073 North Benson Road Barone Campus Center
Fairfield,CT 06824
United States
Web Site: http://www.fairfielddiningservices.com
Phone: 203-254-4055
Days / Hours of Operation
During Farm-to-Chef Week:
Monday Sept. 19th through Friday Sept. 23rd
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Apple Cobbler with Homemade Biscuits
Connecticut Grown
Ingredient(s) Featured:
Ginger Gold Apples & Native Honey
Sourcing Farm(s): Blue Hills Orchard & Lamothe’s Sugar House
Price: Casual meal rates are as follows: Breakfast $8.00, Lunch $12.00 & Dinner $14.00
SECOND MENU ITEM
Description: American Bounty Soup
Connecticut Grown
Ingredient(s) Featured:
Basil, Sweet Corn, Sweet Peppers, Plum Tomatoes & Cabbage
Sourcing Farm(s): White Eagle, Botticello, Cecarelli, Defrancesco, & Christoforo Farms
Price: Casual meal rates are as follows: Breakfast $8.00, Lunch $12.00 & Dinner $14.00
THIRD MENU ITEM
Description: Mozzerella Caprese “Biggie” Sandwich
Connecticut Grown
Ingredient(s) Featured:
Plum Tomatoes & Basil
Sourcing Farm(s): Defrancesco & White Eagle Farms
Price: Casual meal rates are as follows: Breakfast $8.00, Lunch $12.00 & Dinner $14.00
FOURTH MENU ITEM
Description: Vegetable Chili
Connecticut Grown
Ingredient(s) Featured:
Sweet Corn, Plum Tomatoes, Sweet Peppers, Zucchini & Yellow Squash
Sourcing Farm(s): Botticello, Defrancesco, Cecarelli, Beckett & Bassette Farms
Price: Casual meal rates are as follows: Breakfast $8.00, Lunch $12.00 & Dinner $14.00
ADDITIONAL MENU ITEM(S)
Description: FFLDU Student Restaurant will also have over 50 other dishes on our core menu featuring CT grown and produced ingredients – everything from waffle toppings to our beverage station. Also, FF’s student restaurant is proud to serve Guida’s milk every meal, every day. In addition, check out our website, Facebook page, and Twitter feeds for daily specials, pop up dining, and events.
Connecticut Grown
Ingredient(s) Featured:
Cabbage, Green Beans, Sweet Peppers, Tomatoes, Hot Peppers, Native Maple Syrup, Peaches, Currant Juice, Cucumbers, Butternut Squash, Native Honey and many more CT ingredients!
Sourcing Farm(s): Christoforo, Fair Weather Acres, Cecarelli, Botticello, Windsor, Lamothe’s Sugar House, Belltown Orchard, Connecticut Currant and many more!
Price:

Company Name: Firebox Restaurant
Address: 539 Broad Street
Hartford,Hartfpord CT 06106
United States
Web Site: www.fireboxrestaurant.com
Phone: 860-246-1222
Days / Hours of Operation
During Farm-to-Chef Week:
M-Sat 5:30 pm – 10:00 pm ; Sun 4:30 – 8:30 pm
Reservations Are: Recommended
FIRST MENU ITEM
Description: FALL SQUASH SOUP
roasted butternut, delicata, & kabocha squash, apples, bacon, sweet pea farm feta cheese
STARLIGHT GARDEN GREENS
local pears, Beltane farms goat cheese, crispy squash, toasted pistachios
Connecticut Grown
Ingredient(s) Featured:
Greens, Pears, Squash, Cheese, Bacon, Apples
Sourcing Farm(s): Beltane Farms, Starlight Gardens, Sweet Pea Farms
Price: 0.00
SECOND MENU ITEM
Description: HONEY ROASTED ORGANIC CHICKEN
caramelized brussels sprouts, pancetta, yukon gold potatoes, chicken jus
STONINGTON FLUKE
roasted corn, late summer tomatoes, butternut squash, eaglewood farms fresh bacon, basil aioli
Connecticut Grown
Ingredient(s) Featured:
Fluke, Corn, Tomatoes, Bacon, Squash, Brussels Sprouts
Sourcing Farm(s): Eaglewood Farm, Stonigton Seafood Harvesters
Price: 37.00
THIRD MENU ITEM
Description: CHAPLIN FARM APPLE COBBLER
j.foster cinnamon ice cream
CHOCOLATE CHERRY BREAD PUDDING
cr�me anglaise
Connecticut Grown
Ingredient(s) Featured:
Apples, Ice Cream
Sourcing Farm(s): J.Foster, Chaplin Farms
Price: 0.00
FOURTH MENU ITEM
Description: we are doing a three course Prix-Fixe Menu
Connecticut Grown
Ingredient(s) Featured:
3 course Prixe Fixe
Sourcing Farm(s): 3 course
Price: 3 course
Connecticut Wine(s) Featured: Jonathan Edwards

Company Name: Grants Restaurant and Bar
Address: 977 Farmington Ave
West Hartford,CT 06107
United States
Web Site: www.billygrant.com
Phone: 860-236-1930
Days / Hours of Operation
During Farm-to-Chef Week:
Mon-Thurs 5-10pm Fri-Sat 5-11pm Sun 4-9pm
Reservations Are: Recommended
FIRST MENU ITEM
Description: Tasting of Little Acres Farm’s Tomatoes
Connecticut Grown
Ingredient(s) Featured:
Tomatoes
Sourcing Farm(s): Little Acres Farm
Price: 38$ Prix Fix
SECOND MENU ITEM
Description: Stonington Scallop with Polenta of Summer Corn
Connecticut Grown
Ingredient(s) Featured:
Scallop and Corn
Sourcing Farm(s): Bomster Brothers and Baggot Farm
Price: 38$ Prix Fix
THIRD MENU ITEM
Description: Tasting of Rowland Farm’s Berkshire Pork
Connecticut Grown
Ingredient(s) Featured:
Pork
Sourcing Farm(s): Rowland Farm
Price: 38$ Prix Fix
FOURTH MENU ITEM
Description: Apple Pie with Dutch Farmstead Cheese
Connecticut Grown
Ingredient(s) Featured:
Apples and cheese
Sourcing Farm(s): Deercrest farm and Cato Corners Farm
Price: 38$ Prix Fix
Connecticut Wine(s) Featured: Priam Vineyards

Company Name: The Half Door
Address: 270 Sisson Avenue
Hartford, CT 06105
Web Site: www.TheHalfDoorHFD.com
Phone: 860-232-7827
FIRST MENU ITEM
Description: Appetizer – Pulled local organic curry spiced chicken with corn relish and local winter squash medley hash.
SECOND MENU ITEM
Description: Soup – Lentil and barley soup with chard. (the chard is local, the onions in the soup are too)
THIRD MENU ITEM
Description: Entree – Braised slow roasted local top round steak with potatoes, carrots and local leeks with Demi glac�.
FOURTH MENU ITEM
Description: Dessert – Local apple chevre stuffed brioche with candied beets and walnuts and local plum coulis.
Sourcing Farm(s): Vegetables from Sweet Acre Farm
Chicken from Butterfield Farm
Goat Cheese from Sweet Acre Farm
Beef from New Boston Beef
Bread from Hartford Baking Company

Company Name: Host America
Address: 1 Leonardo Drive
North Haven,CT 06473
United States
Web Site: www.hostamericacorp.com
Phone: 203-239-4678
Days / Hours of Operation
During Farm-to-Chef Week:
6 a.m. to 2 p.m.
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: CT Harvest Salad
Mixed Greens with Applewood Smoked Bacon Bits, Caramelized Buttercup Squash, Sharp Cheddar Cheese, Red Onions and Crispy Potato Straws. Served with a Black Pepper Balsamic Viniagrette.
Connecticut Grown
Ingredient(s) Featured:
Buttercup Squash, Russet Potatoes
Sourcing Farm(s): Bishop Farms, Zarrella Farms
Price: $5.95
SECOND MENU ITEM
Description: Pan Sared Chicken Breast Served on a Nest of Spaghetti Squash Garnished with Butter Toasted Pears and Goat Cheese.
Connecticut Grown
Ingredient(s) Featured:
Spaghetti Squash, Pears
Sourcing Farm(s): Bishops Orchard, Belltown Hill Orchard
Price: $6.25
THIRD MENU ITEM
Description: Harvest Panini Pomodori
Pesto Roasted Local Veggies Served on Ciabatta with a Pomodori Aioli.
Connecticut Grown
Ingredient(s) Featured:
Yellow Squash,Tomatoes, Broccoli, Mushrooms
Sourcing Farm(s): Curtiss Farms, Zarrella Farms, Bishops Farms
Price: $5.95
FOURTH MENU ITEM
Description: Butternut Squash and Potato Bisque, Garnished with Roasted Cauliflower
Connecticut Grown
Ingredient(s) Featured:
Butternut Squash, Potatoes and Cauliflower
Sourcing Farm(s): Drazen Orchard, Zarrella Farms, Curtiss Farms
Price: $2.00 Cup/ $2.50 Bowl
ADDITIONAL MENU ITEM(S)
Description: Fresh Apple and Pear Tart
Connecticut Grown
Ingredient(s) Featured:
Apple, Pears
Sourcing Farm(s): Rose’s Berry Farm, Belltown Hill Orchard
Price: $2.50

Company Name: Hotchkiss School
Address: 11 Interlaken Rd
Lakeville,CT 06039
United States
Web Site: www.hotchkiss.org
Phone: 860-435-3754
Days / Hours of Operation
During Farm-to-Chef Week:
seven
Reservations Are: Required
FIRST MENU ITEM
Description: Roast turkey breast with gravy
Mashed potatoes with potatoes from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Ginger green beans
Spinach and goat cheese pie with spinach from Fairfield Farms at the Hotchkiss School, Lakeville, CT and goat cheese from Beltane Farm, Lebanon, CT
Lightly spiced carrots with carrots and coriander from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Assorted apples from Blue hill Orchards, Wallingford, CT
Connecticut Grown
Ingredient(s) Featured:
potatoes, spinach, goat cheese, carrots, coriander, apples
Sourcing Farm(s): Fairfield Farms, Lakeville, CT Beltane Farm, Lebanon, CT Blue Hill Orchards, Wallingford, CT
Price: NA
SECOND MENU ITEM
Description: Salad Bar featuring Lettuce, tomato, carrot and radish from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Oven roasted chicken from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Broccoli and cheese strata
Sesame kale with kale from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Roasted Indian spiced cauliflower
Connecticut Grown
Ingredient(s) Featured:
chicken, kale, lettuce, tomato, carrot, radish
Sourcing Farm(s): Fairfield Farms, Lakeville, CT
Price: NA
THIRD MENU ITEM
Description: Salad Bar featuring Lettuce, tomato, carrot and radish from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Pizza Buffet featuring spinach and goat cheese pizza with spinach from Fairfield Farms at the Hotchkiss School, Lakeville, CT and goat cheese from Beltane Farm, Lebanon, CT
Roasted delicata squash from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Gratin potatoes from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Connecticut Grown
Ingredient(s) Featured:
delicata squash, goat cheese, lettuce, tomato, carrot, radish
Sourcing Farm(s): Fairfield Farms, Lakeville, CT Beltane Farm, Lebanon, CT
Price: NA
FOURTH MENU ITEM
Description: Carved Top round of Beef from Whippoorwill Farm, Salisbury, CT
Rosemary and dijon roasted potatoes with potatoes and rosemary from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Spinach, lentil and artichoke saut� with spinach from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Roasted summer squash and zucchini from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Connecticut Grown
Ingredient(s) Featured:
top round of beef, rosemary, potatoes, spinach, summer squash
Sourcing Farm(s): Whippoorwill Farm, Salisbury, CT Fairfield Farms, Lakeville, CT
Price: NA
ADDITIONAL MENU ITEM(S)
Description: Salad Bar featuring Lettuce, tomato, carrot and radish from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Pizza Buffet featuring spinach and goat cheese pizza with spinach from Fairfield Farms at the Hotchkiss School, Lakeville, CT and goat cheese from Beltane Farm, Lebanon, CT
Roasted delicata squash from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Gratin potatoes from Fairfield Farms at the Hotchkiss School, Lakeville, CT
Connecticut Grown
Ingredient(s) Featured:
delicata squash, spinach, goat cheese, lettuce, tomato, carrot, radish
Sourcing Farm(s): Fairfield Farms, Lakeville, CT Beltane Farms, Lebanon, CT
Price: NA
Other Details: We have a working farm on the school campus and work not only to integrate it into our dining program, as well as our curriculum.

Company Name: J Foster Ice Cream
Address: 4 Bailey Road
Avon,CT 06001
United States
Web Site: JFOSTERICECREAM.COM
Phone: 860-205-5568
Days / Hours of Operation
During Farm-to-Chef Week:
7 / Noon to 10PM
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: APPLE BRANDY SORBET- made with Local CT Apples and Calvados (Apple brandy)
Connecticut Grown
Ingredient(s) Featured:
Apples
Sourcing Farm(s): Grace Farms
Price: $3.45 – $6.00
SECOND MENU ITEM
Description: Honey Vanilla Ice – Pure Burbon Vanilla and local CT honey
Connecticut Grown
Ingredient(s) Featured:
Honey
Sourcing Farm(s): Jones Apiaries
Price: $2.80 – $5.80
THIRD MENU ITEM
Description: Maple Bacon Ice Cream – Made with CT Pork and Ct Maple Syrup
Connecticut Grown
Ingredient(s) Featured:
Maple Syrup and Slab Bacon
Sourcing Farm(s): Sweet Wind Farm – Eagle Wood Farm
Price: $2.80 – $5.80
FOURTH MENU ITEM
Description: Carrot Cake Ice Cream Sandwiches – Carrot Cake made from Ct Grown Carrots Filled with Cream Cheese Icing Ice Cream
Connecticut Grown
Ingredient(s) Featured:
Carrots
Sourcing Farm(s): The Carrot Farm
Price: $3.45

Company Name: Kensington’s Restaurant
Address: 607 W Thames Street Located inside The Spa at Norwich Inn
Norwich,CT 06360
United States
Web Site: http://thespaatnorwichinn.com/dining_kensingtons.aspx
Phone: 860-425-3625
Days / Hours of Operation
During Farm-to-Chef Week:
Every Day 7am-9p, Friday & Saturday until 10pm
Reservations Are: Recommended
FIRST MENU ITEM
Description: Cheese Fondue
Molten cheese with crisp bacon morsels and toast points
Connecticut Grown
Ingredient(s) Featured:
Cheese
Sourcing Farm(s): Cato Corner Farm
Price: 9.00
SECOND MENU ITEM
Description: Baked Pear and Greens
Slowly baked pear served chilled with organic greens, soft goat cheese and honey-cider vinaigrette
Connecticut Grown
Ingredient(s) Featured:
pear, greens, goat cheese, honey, cider
Sourcing Farm(s): Holmberg Orchards, Georoots, Beltane Farms, Lamothe’s Sugar House
Price: 12.00
THIRD MENU ITEM
Description: Lemon Baked Monkfish
Caught from the wild in Connecticut waters
seasoned with fresh lemon juice, olive oil and dill butter
Connecticut Grown
Ingredient(s) Featured:
Monkfish
Sourcing Farm(s): Seawell Seafoods
Price: 29.00
FOURTH MENU ITEM
Description: Roasted Butternut Squash and Pecan Bisque
Sweetened with apple cider and maple syrup
Connecticut Grown
Ingredient(s) Featured:
butternut squash, apple cider, maple syrup
Sourcing Farm(s): Holmberg Orchards, Lamothe’s Sugar house
Price: 6.00
ADDITIONAL MENU ITEM(S)
Description: Lobster & Scallop in a Nest
Lobster and scallops presented in a nest of citrus-cured red cabbage and topped with bi-color corn relish
Connecticut Grown
Ingredient(s) Featured:
lobster, scallops, red cabbage, corn
Sourcing Farm(s): Seawell Seafoods, Stocker Farm, Windsor Farm
Price: 22.00
Connecticut Wine(s) Featured: Priam Vineyards, Sharpe Hill Vineyards, Taylor Brooke Vineyards, Jonathan Edwards Vineyards, Stonington Vineyards, DiGrazia Vineyards, Hopkins Vineyards, Chamard Vineyards

Company Name: La Belle Aurore
Address: 75 Pennsylvania Avenue
Niantic,Connecticut 06357
United States
Web Site: www.labelleaurorebistro.com
Phone: 860-739-6767
Days / Hours of Operation
During Farm-to-Chef Week:
Dinner Monday, Wednesday through Saturday 5:30 – 9:00, Saturday & Sunday Brunch 8:00 – 1:00
Reservations Are: Recommended
FIRST MENU ITEM
Description: Hunts brook farm greens with Woodbridge farm bacon, Sankow’s Beaver Brook farm Pleasant Son cheese and Terra Firma soft poached egg
Connecticut Grown
Ingredient(s) Featured:
Lettuce, bacon, cheese, eggs
Sourcing Farm(s): Hunts Brook Farm, Four Mile Farm, Sankow’s Beaver Brook Farm, Terra Firma Farm
Price: fixed price menu 4 courses $35 per person
SECOND MENU ITEM
Description: Lamb sausage, mint, feta, cherry tomatoes over arugula ravioli
Connecticut Grown
Ingredient(s) Featured:
Lamb sausage, mint, feta, cherry tomatoes, feta, arugula
Sourcing Farm(s): Terra Firma, Hunts Brook, Beltane Farm, Smith’s AcresSmith’s Acres
Price: fixed price menu 4 courses $35 per person
THIRD MENU ITEM
Description: Stonington Sea Scallops over Farmer Joe’s Wicked Sweet Corn, Green Beans, red bell peppers
Connecticut Grown
Ingredient(s) Featured:
Sea Scallops, Corn, Bell Peppers, Green Beans
Sourcing Farm(s): Stonington Seafood Harvesters, Smith’s Acres, Hunts Brook Farm
Price: fixed price menu 4 courses $35 per person
FOURTH MENU ITEM
Description: Farm Market Vegetable Platter
Connecticut Grown
Ingredient(s) Featured:
Eggplant, delicata & acorn squash, cherry tomatoes, Tuscan Kale, beets, kohlrabi
Sourcing Farm(s): Hunts Brook Farm, Wayne’s Organics, Smith’s Acres,
Price: fixed price menu 4 courses $35 per person
ADDITIONAL MENU ITEM(S)
Description: Local Cheese plate with apples and honey
Connecticut Grown
Ingredient(s) Featured:
Pleasant son, Nehantic Abbey, danse de la lune , vespers cheese, apples, honey
Sourcing Farm(s): Sankow’s Beaver Brook Farm, Beltane Farm, Old Orchard Farm
Price: fixed price menu 4 courses $35 per person
Connecticut Wine(s) Featured: Stonington Vineyards
Other Details: We have a gallery of photos of all of the farms we partner with throughout the year displayed prominently on one wall of the restaurant.

Company Name: The Market at Hartford 21
Address: 230 Asylum Street
Hartford ,CT 06117
United States
Web Site: www.themarket21.com
Phone: 860-560-2121
Days / Hours of Operation
During Farm-to-Chef Week:
Monday-Friday 8am-8pm Saturday & Sunday 8am-11am
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Heirloom Tomato Salad, Cucumbers, Shaved Red Onion, Aged Balsamic
Connecticut Grown
Ingredient(s) Featured:
Heirloom Tomatoes
Sourcing Farm(s): Full Plate Farm Simsbury
Price: 9 per lb
SECOND MENU ITEM
Description: Grilled Local Corn & Bean Salad
Connecticut Grown
Ingredient(s) Featured:
Corn
Sourcing Farm(s): West Green Farm, Lebanon
Price: 9 per lb
THIRD MENU ITEM
Description: Shaved Apple, Fennel, Candied Walnuts Salad, White Balsamic Vinaigrette
Connecticut Grown
Ingredient(s) Featured:
Local Apples
Sourcing Farm(s): West Green Farm, Lebanon
Price: 9 per lb
FOURTH MENU ITEM
Description: A Selection of Cato Corners Cheeses
Connecticut Grown
Ingredient(s) Featured:
Cheese
Sourcing Farm(s): Cato Corner, Colchester
Price: 14 per lb

Company Name: Max Downtown
Address: 185 Asylum Street
Hartford,CT 06103
United States
Web Site: www.maxdowntown.com
Phone: 860-522-2530
Days / Hours of Operation
During Farm-to-Chef Week:
Mon – Thurs 5 – 10 PM, Fri & Sat 5 – 11 PM, Sun 4:30 – 9:30 PM
Reservations Are: Recommended
FIRST MENU ITEM
Description: Full Plate Farms Over Roasted Tomato Tart – Crispy Basil, Saba Balsamic Vinegar, Beaver Brook Farms Goat Cheese

Papa C’s Grilled Clams – Rowland Farms Pork Sausage, Garlic Farms Peppers and Onions

Connecticut Grown
Ingredient(s) Featured:
Tomatoes, Basil, Goat Cheese, Clams, Pork Sausage, Peppers and Onions
Sourcing Farm(s): Full Plate Farms, Beaver Brook Farms, Papa C’s Shellfish, Rowland Farms, Garlic Farms
Price: 3 courses for $29.95 before 6 PM, $36 from 6 PM on
SECOND MENU ITEM
Description: Basil Crusted Stonington Fluke – Rosedale Farms Sweet Corn Succotash, Smoked Tomato Butter
Connecticut Grown
Ingredient(s) Featured:
Fluke, Corn, Squash, Peppers, Tomatoes,
Sourcing Farm(s): Gulf Shrimp Co., Rosedale Farms
Price: 3 courses for $29.95 before 6 PM, $36 from 6 PM on
THIRD MENU ITEM
Description: Grilled Rowland Farms Berkshire Pork Chop – Cornmeal Crusted Fried Green Tomatoes, Grilled Pepper Relish, Deer Crest Farms Peach Barbeque Sauce
Connecticut Grown
Ingredient(s) Featured:
Pork Chop, Green Tomatoes, Peaches
Sourcing Farm(s): Rowland Farms, Garlic Farms, Deer Crest Farms
Price: 3 courses for $29.95 before 6 PM, $36 from 6 PM on
FOURTH MENU ITEM
Description: Hickory Hill Farm Sour Cream Apple Pie – Salted Caramel Ice Cream

Rosedale Farms Sweet Corn Creme Caramel – Chris’ Famous Caramel Corn

Connecticut Grown
Ingredient(s) Featured:
Apples, Corn
Sourcing Farm(s): Hickory Hill, Rosedale Farms
Price: 3 courses for $29.95 before 6 PM, $36 from 6 PM on
ADDITIONAL MENU ITEM(S)
Description: Peach Cobbler Cocktail – Deer Crest Farm Peaches
Connecticut Grown
Ingredient(s) Featured:
Peaches
Sourcing Farm(s): Deer Crest Farm
Price: $8.95
Connecticut Wine(s) Featured: Rosedale Farms “Lou’s Red”, Hopkin’s Winery “Silver Label” Sparkling
Other Details: Max Restaurant Group will be promoting Connecticut Farms for the entire month of September via e-mail. In addition, every restaurant offers fixed price menus featuring local farm fresh ingredients. We are also hosting several dinners at local farms throughout the month. For more information, please visit www.maxrestaurantgroup.com

Company Name: Max’s Oyster Bar
Address: 964 Farmington Avenue
West Hartford,Connecticut 06107
United States
Web Site: www.maxsoysterbar.com
Phone: 860-236-6299
Days / Hours of Operation
During Farm-to-Chef Week:
Visit our website for Hours of operation
Reservations Are: Recommended
FIRST MENU ITEM
Description: Choice of :

Chilled Noank Oysters and Pappa C’s Littleneck Clams, Lyman Orchards Apple and Ginger Mignonette

or

Braised Broad Brook Beef Short Rib Tamale,Starlight Gardens Juliet Tomato Relish, The Garlic Farms Pepper Vinaigrette, Keeds Micro Cilantro Salad

Connecticut Grown
Ingredient(s) Featured:
Oysters, Clams, Apples, Beef, Tomatoes, Herbs, Peppers
Sourcing Farm(s): Noank Aquaculture Cooperative, Poppa C’s, Lyman Orchards, Urban Oaks Organic, Keeds, Broad Brook Beef, The Garlic Farm
Price: P.F
SECOND MENU ITEM
Description: Choice of:
Rosedale Farms Butternut Squash Bisque, MarWin Farms Duck Confit, Beltane Farms Goat Cheese Creme Fraiche, Woodland Farms Cider Syrup

or

Starlight Gardens Organic Greens Salad, Crisp Pear, Black Currant Vinaigrette, Squash Bread “Croutons”, Cato Corners Black Ledge Blue Cheese, Sunflower Seeds

Connecticut Grown
Ingredient(s) Featured:
Butternut Squash, Duck, Goat Cheese, Cider, Lettuces, Black Currant Juice, Squash, Cows Milk Cheese, Sunflower Seeds
Sourcing Farm(s): Rosedale Farms, MarWin Farm, Beltane Farm, Woodland Farms, Starlight Gardens, Currant Affair, Cato Corners Famr
Price: P.F
THIRD MENU ITEM
Description: Choice of:
Stonington Seafood Stew, Porgie, Fluke, Clams, Scallops, Squid, Starlight Gardens Tomato Broth, Late and Early Season Squash, Fennel, Sweet & Hot Pepper

or

Smoked Breast of MarWin Farms Duck, Confit of Rowland Farms Pork Belly, Farmers Cow Two Hour Egg, Goat Cheese Grits, Maple Demi-Glace, Apple and Fennel Slaw

Connecticut Grown
Ingredient(s) Featured:
Porgie, Fluke, Clams, Calamari, Scallops, Squid, Tomato, Squash, Pepper,Duck, Pork, Grits, Syrup, Apples
Sourcing Farm(s): Stonington Seafood, Gulf Shrimp Co,, Starlight Gardens, Urban Oaks Organic, The Garlic Farm, MarWin Farm, Rowland Farm, The Farmers Cow, Belltown Orchards, Rivers Edge Sugar house,
Price: PF
FOURTH MENU ITEM
Description: Choice of:
Apple Cider Beignets, Farmers Cow Vanilla Bean Ice Cream

or

Roasted Pear and Bourbon Bread Pudding, Creme Anglaise

Connecticut Grown
Ingredient(s) Featured:
Apples, Pears, Cream, Eggs
Sourcing Farm(s): Belltown Orchards, Lyman Orchards, Woodland Farms
Price: PF
Connecticut Wine(s) Featured: Westford Hills Distillers (Vodka and Digestifs), Rosedale Farms & Vineyards
Other Details: The above Menu will be available from September 6th – October 2nd, the price will be 45/ per person with a percentage of the proceeds being shared with Connecticut Farmland Trust. visit www.maxrestaurantgroup.com for a list of all of our upcoming events.

Company Name: The Mill at 2t
Address: 2 Tunxis Road
Tariffville,CT 06081
United States
Web Site: www.themillat2t.com
Phone: 860-658-7890
Days / Hours of Operation
During Farm-to-Chef Week:
Wednesday-Saturday 5-10
Reservations Are: Required
FIRST MENU ITEM
Description: Starlight Garden Salad
Artisan Greens, Lemon Cucumbers, Pear Tomatoes, 10 Year Aged Balsamic, Sun Gold Tomato Dressing
Connecticut Grown
Ingredient(s) Featured:
Starlight Gardens Artisan Greens
Sourcing Farm(s): Starlight Gardens, Durham
Price: 10
SECOND MENU ITEM
Description: Creamy Local Grown Heirloom Polenta
Connecticut Grown
Ingredient(s) Featured:
Heirloom Polenta
Sourcing Farm(s): Holcomb Farm, West Granby
Price: 18
THIRD MENU ITEM
Description: Farm Raised Roasted Chicken
Connecticut Grown
Ingredient(s) Featured:
Farm Raised Chicken
Sourcing Farm(s): MarWin Farm
Price: 26-28
FOURTH MENU ITEM
Description: Assortment of Cato Corner (Colchester, CT) Cheeses
with Strawberry Cobbler and Toasted Baguette
Connecticut Grown
Ingredient(s) Featured:
Cato Corner Cheeses
Sourcing Farm(s): Cato Corner
Price: 15
Connecticut Wine(s) Featured: Jonathan Edwards Winery Syrah

Company Name: Miranda Vineyard
Address: 42 Ives Rd.
Goshen,Ct 06756
United States
Web Site: www.mirandavineyard.com
Phone: 860-491-9906
Days / Hours of Operation
During Farm-to-Chef Week:
Sat. September 24,2011 5p.m.
Reservations Are: Required
FIRST MENU ITEM
Description: Sweet corn grilled then topped with creamy butter
Connecticut Grown
Ingredient(s) Featured:
corn
Sourcing Farm(s): Klug Farm
Price: $35,00 for complete dinner
SECOND MENU ITEM
Description: Chopped potatoes with peppers, onions and your choice of creamy or German style
Connecticut Grown
Ingredient(s) Featured:
potatoes
Sourcing Farm(s): Klug Farm
Price: $35.00 for complete dinner
THIRD MENU ITEM
Description: Shredded Cabbage with our house recipe cole slaw dressing
Connecticut Grown
Ingredient(s) Featured:
cabbage
Sourcing Farm(s): Klug farm
Price: $35,00 for complete dinner
FOURTH MENU ITEM
Description: Home-style Corn Bread
Filled with Jalapeno and Topped with Shredded Cheese
Connecticut Grown
Ingredient(s) Featured:
corn and peppers
Sourcing Farm(s): Klug Farm
Price: $35,00 for complete dinner
ADDITIONAL MENU ITEM(S)
Description: Grandmas Recipe Apple Pie.
Open spit roasted pig
Connecticut Grown
Ingredient(s) Featured:
Apples
Sourcing Farm(s): Hayward Farms
Price: $35.00 for complete dinner and a glass of wine
Connecticut Wine(s) Featured: Miranda Vineyard ct grown wines

Company Name: Nini’s House of Tapas
Address: 40 Orange Street
New Haven,Ct 06405
United States
Web Site: http://ninishot.com
Phone: 203-562-6464
Days / Hours of Operation
During Farm-to-Chef Week:
5-9 PM Wed. thru Sat.
Reservations Are: Recommended
FIRST MENU ITEM
Description: Spicy Lamb and Pignoli Meatballs with
Sweet and Sour Tomato Chutney and Cilantro Aioli
Connecticut Grown
Ingredient(s) Featured:
Lamb and Tomato’s
Sourcing Farm(s): Sankow’s Beaverbrook Farm, Bishops Orchards
Price: $11.95
SECOND MENU ITEM
Description: Roast Native Tomato stuffed with Spinach and Gruyere
Connecticut Grown
Ingredient(s) Featured:
Tomato’s
Sourcing Farm(s): Bishop Orchards
Price: $9.95
THIRD MENU ITEM
Description: Seared Stonington Scallops, braised Spinach,
Lobster Oil and Fluer de Sel
Connecticut Grown
Ingredient(s) Featured:
Stonington Scallops
Sourcing Farm(s): Stonington Seafood Harvesters
Price: $13.95
FOURTH MENU ITEM
Description: Dutch Apple Tart with Cinnamon Syrup and Maple Creme Anglaise
Connecticut Grown
Ingredient(s) Featured:
Rome Apples
Sourcing Farm(s): Bishops Orchards
Price: $8.95
Connecticut Wine(s) Featured: Sharpe Hill Ballet of Angels and Select Late Harvest

Company Name: Passiflora Cafe, Tea Room and Herbal Shoppe
Address: 526 Main Street PO Box 79
New Hartford ,Connecticut 06063
United States
Web Site: www.passiflorateas.com
Phone: 860-379-8327
Days / Hours of Operation
During Farm-to-Chef Week:
Sunday: 9:30 to 5:00; Tuesday/Wednesday: 8:30 to 5:00; Thursday/Friday/Saturday: 8:30 to 7:00
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Best Veggie Burger in Town:
Homemade, always gluten-free and vegan – with Wild Carrot Farm Organic Fall Squashes, and Oats and Cashews. Top it off with Organic Greens, Griffin’s Farm Goat Cheese, or Portobello Mushrooms. Served on Bantam Bread Sourdough Flax.
Connecticut Grown
Ingredient(s) Featured:
Wild Carrot Farm, LLC (Canton CT) Organic Fall Squashes; Griffin’s Farm (East Granby) Chevre
Sourcing Farm(s): Wild Carrot Farm, LLC; Griffin’s Farm
Price: $8.99 with Side
SECOND MENU ITEM
Description: Vegan Pumpkin Chocolate Chip Cupcakes with Cinnamon Glaze
Connecticut Grown
Ingredient(s) Featured:
Wild Carrot Farm, LLC Sugar Pumpkins
Sourcing Farm(s): Wild Carrot Farm
Price: 3.50
THIRD MENU ITEM
Description: Homemade Hummus with Organic Butternut Squash, served on Organic Greens or in a Wrap
Connecticut Grown
Ingredient(s) Featured:
Organic Butternut Squash
Sourcing Farm(s): Wild Carrot Farm, LLC
Price: $7,99
FOURTH MENU ITEM
Description: Tri-Melon Fruit Salad
Connecticut Grown
Ingredient(s) Featured:
Organic Watermelon, Organic Cantaloupe, Organic Sun Jewel Melons
Sourcing Farm(s): Wild Carrot Farm
Price: $3.99
Other Details: September 22nd 7 to 9 pm: An Early Fall “Farm-to -Your-Mouth” Seasonal Cooking Class with Tina Hotchkiss from Wild Carrot Organic Farm, LLC. Tina will be cooking a “farm-to-your-mouth” late night dinner of soup, entree and dessert with you, focusing on the rich varieties of Fall and Winter Squashes. This event is limited to the first 7 who sign up at 860-379-8327. Eat your dinner or take it home.

Company Name: Peppercorn’s Grill
Address: 357 Main Street
Hartford,Connecticut 06106
United States
Web Site: www.peppercornsgrill.com
Phone: 860-547-1714
Days / Hours of Operation
During Farm-to-Chef Week:
visit website for hours of operation
Reservations Are: Recommended
FIRST MENU ITEM
Description: Arugola, micro greens, and summer stone fruit salad with toasted pine nuts tossed in a white balsamic vinaigrette and finished with dry aged ricotta
Connecticut Grown
Ingredient(s) Featured:
arugola, micro greens, summer stone fruits, ricotta
Sourcing Farm(s): Earthtone Farms, Windsor Lyman Orchards, Deerfield Farm, Durham, CT
Price: P.F
SECOND MENU ITEM
Description: Crispy Beer Battered Zucchini Blossoms with peppered mozzarella
Connecticut Grown
Ingredient(s) Featured:
zucchini blossoms
Sourcing Farm(s): blossoms from our own gardens
Price: P.F
THIRD MENU ITEM
Description: Local Mussels and Little Neck Clams “oreganato” with roasted local pumpkin in a natural garlic and oregano scented broth with crisp foccaccia and saffron aioli
Connecticut Grown
Ingredient(s) Featured:
mussels, clams, pumpkins, oregano
Sourcing Farm(s): Connecticut Shellfish Branford, CT Little Acres Farm Market Glastonbury, CT , our own gardens
Price: P.F
FOURTH MENU ITEM
Description: Slow Roasted beef short ribs with tiny vegetbles, fresh herbs, garlic, local apple cider, and red wine served with local corn polenta and sauteed “sinapi” from our own
garden
Connecticut Grown
Ingredient(s) Featured:
beef short ribs, apple cider, corn, sinapi
Sourcing Farm(s): Broadbrook Beef Windsor, CT Rogers Orchard, Southington, CT Earthtone Farms, our own garden
Price: P.F
ADDITIONAL MENU ITEM(S)
Description: Housemade Pumpkin and Ricotta filled Ravioli tossed in a delicate brown butter sauce with parmigiano reggiano and drops of local wild flower honey

Crab Crusted Local Wild Strip Bass with arugola pesto over a pool of saffron reduction served with a “misticanza” of fresh field greens, microgreens, and fresh herbs

Desserts
Kim Rukas’ from Earth Tones Apple Crisp ~ With our housemade gelato
Local Fruit Soup in a local basil syrup with housemade basil gelato and melon granita

Connecticut Grown
Ingredient(s) Featured:
pumpkins, ricotta, honey bass, micro greens, apples, basil, peaches, nectarines
Sourcing Farm(s): Earthtone Farms, Windsor, CT Maulucci Ricotta Bloomfield, CT Honey provided by local bee keeper Christopher Getz, E. Windsor, CT) Stonington Seafood Harvesting Company , Rogers Orchard, our own garden
Price: 3 courses choice of appetizer, entree, and dessert $37.00 excluding tax, gratuity, alcohol
Connecticut Wine(s) Featured: Local Wines Chamard Chardonnay and Chamard Cabernet Sauvignon

Company Name: The Perennial Chef
Address: 449 Main Street
Ridgefield,CT 06877
United States
Web Site: theperennialchef.com
Phone: 203-438-4041
Days / Hours of Operation
During Farm-to-Chef Week:
M-Sat 9am-6pm; Sun. closed
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Individual Rainbeau Ridge Goat Cheese Tart w/ Roasted Roma tomatoes
Connecticut Grown
Ingredient(s) Featured:
roma tomatoes
Sourcing Farm(s): Simpaug farm
Price: $5.95
SECOND MENU ITEM
Description: Vegetable Gratin w/ Roasted Roma Tomatoes
Connecticut Grown
Ingredient(s) Featured:
roma tomatoes
Sourcing Farm(s): Simpaug Farm
Price: $13.50/lb

Company Name: Plan B Burger Bar
Address: 120 Hebron Avenue
Glastonbury, CT 06033
Phone: 860-430-9737

1638 Boston Post Rd
Milford, CT 06460
Phone: 203-713-8700

4 Railroad Street
Simsbury, CT 06070
Phone: 860-658-4477

138 Park Road
West Hartford, CT 06119
Phone: 860-231-1199

Web Site: www.PlanBBurgerBar.com
Phone: See Above
Days / Hours of Operation
During Farm-to-Chef Week:
Sunday – Thursday | Kitchen 11:30 AM – 10:00 PM; Bar till 1:00 AM
Friday – Saturday | Kitchen 11:30 AM – 11:00 PM; Bar till 2:00 AM
Reservations Are: Not Available
FIRST MENU ITEM
Description: Appetizer:

The Garlic Farm Onion Soup with Hartford Bread Company Baguette – Rosedale Bibb Lettuce Tossed with Bourbon Honey Vinaigrette with Grilled Rosedale Corn & Caramelized Shallots, Bacon and Lyman Orchard Apples

Connecticut Grown
Ingredient(s) Featured:
See Above
Sourcing Farm(s): Rosedale Farms & Vineyards; Lyman’s Orchards
Price:
SECOND MENU ITEM
Description: Burger:

Broad Brook Farm Berkshire Pork Dinner Burger – Ground Berkshire Pork with Whole Grain Mustard topped with Cheddar Cheese, Lyman Orchards Apple Chutney & Smoked Bacon

Connecticut Grown
Ingredient(s) Featured:
See Above
Sourcing Farm(s): Broad Brook Farm; Lyman Orchards
Price:
THIRD MENU ITEM
Description: Entr�es:

Pork Shnitzels served with Holcomb Farm Turnip & Potato Puree, Stonewall Honey Roasted Carrots from Urban Oaks, topped with a sunny side up Egg

Stout Braised Brisket – Braised in Stout topped with Stonewall Honey Roasted Carrots and Adirondack Potatoes from Urban Oaks

Connecticut Grown
Ingredient(s) Featured:
See Above
Sourcing Farm(s): Holcomb Farm; Urban Oaks
Price:
FOURTH MENU ITEM
Description: Dessert:

Lyman Orchards Apple & Pear Cobbler topped with Tullmeadow Farms Ice Cream

Connecticut Grown
Ingredient(s) Featured:
See Above
Sourcing Farm(s): Lyman Orchards; Tullmeadow Farms
Price:

Company Name: Pond House Cafe
Address: 1555 Asylum Ave
West Hartford,CT 06117
United States
Web Site: www.pondhousecafe.com
Phone: 860-231-8823
Days / Hours of Operation
During Farm-to-Chef Week:
Tuesday – Saturday 11-5pm for lunch 5-9pm for dinner
Reservations Are: Recommended
FIRST MENU ITEM
Description: Heirloom Tomato Slider – Urban Oaks Farms heirloom tomatoes, Beltane Farm Chevre, Pond House Garden Basil
Connecticut Grown
Ingredient(s) Featured:
Tomatoes, Chevre, Basil
Sourcing Farm(s): Urban Oaks Farms, Beltane Farms, Pond House Gardens
Price: 7.23
SECOND MENU ITEM
Description: Smoked Chicken – Flamig Farm Chicken, smoked with cherry-wood served with garden squash and organic fingerling hash
Connecticut Grown
Ingredient(s) Featured:
Chicken, Squash, Potato
Sourcing Farm(s): Flamig Farm, Pond House Garden, Sardilla Produce
Price: 18.72
THIRD MENU ITEM
Description: Toffee Apple Flatbread – honeycrisp apples, cheddar pecan crumble and caramel sauce
Connecticut Grown
Ingredient(s) Featured:
Apples, Cheese
Sourcing Farm(s): Roberts Orchard, Cato Corner Farm
Price: 7.86
FOURTH MENU ITEM
Description: Summer Peach – Grilled Urban Oaks Peaches, kale, currants, local chevre vinigrette
Connecticut Grown
Ingredient(s) Featured:
Peaches, Kale, Chevre
Sourcing Farm(s): Urban Oaks, Pond House Gardens, Beltane Farms
Price: 6.78
ADDITIONAL MENU ITEM(S)
Description: Summer Composition – Grilled corn, Heirloom tomatoes, garden fresh herbs, tomato vinaigrette, mixed greens
Connecticut Grown
Ingredient(s) Featured:
Corn, Tomatoes, Herbs, Lettuce, Spinach
Sourcing Farm(s): Urban oaks, Sardilli Produce, Pond House Garden
Price: 6.32
Connecticut Wine(s) Featured: Seasonal Beer from Hooker Brewing Company; Sharpe Hill Vineyard Red Seraph; Sharpe Hill Vineyard Ballet of Angels

Company Name: Restaurant Bricco
Address: 78 LaSalle Road
West Hartford ,CT 06107
United States
Web Site: billygrant.com
Phone: 860-233-0220
Days / Hours of Operation
During Farm-to-Chef Week:
M-Th 5-10 PM, Fri-Sat 5-11 PM, Sun 4-9 PM
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: 3 course prix fix menu for $32 per person
Connecticut Grown
Ingredient(s) Featured:
Heirloom tomatoes, Zucchini, Pork, chicken, apples, plums
Sourcing Farm(s): Little Acres, Gutt Farm, Draghi, Rowland, Deercrest & woodland
Price: $32 per person
SECOND MENU ITEM
Description: Spaghetti ala Norma with Draghi Farm Pomodoro Sauce, Millionaire Eggplant, & housemade ricotta
Connecticut Grown
Ingredient(s) Featured:
tomatoes & eggplant
Sourcing Farm(s): Draghi
Price: part of $32 prix fix
THIRD MENU ITEM
Description: Rowland Farms Pork Milanese with arugula & fingerling potatoes
Connecticut Grown
Ingredient(s) Featured:
pork
Sourcing Farm(s): Rowland Farms
Price: part of $32 prix fix menu
FOURTH MENU ITEM
Description: CT Farms Free Range Chicken with Gutt Farm Corn Risotto
Connecticut Grown
Ingredient(s) Featured:
corn
Sourcing Farm(s): Gutt
Price: part of $32 prix fix
ADDITIONAL MENU ITEM(S)
Description: Little Acres Heirloom Tomatoes with basil and chianti vinaigrette

Gutt Farm Zucchini salad

Deercrest Apple cobbler

Plum & Mascarpone Sorbet

Connecticut Grown
Ingredient(s) Featured:
plum, apples, zucchini, tomatoes
Sourcing Farm(s): little acres, gutt, deercrest & woodland
Price: $32 prix fix menu
Connecticut Wine(s) Featured: Sharpe Hill

Company Name: Southwest Cafe
Address: 109 Danbury Road
Ridgefield,CT 06877
United States
Web Site: www.southwestcafe.com
Phone: 203-431-3398
Days / Hours of Operation
During Farm-to-Chef Week:
Sun-Thu 11:00-9:30, Fri-Sat 11:00-10:00
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Quinoa + Roasted Beet Salad, Grilled Apples, Hatch Chile Vinaigrette, Toasted Pumpkin Seeds
Connecticut Grown
Ingredient(s) Featured:
Beets
Sourcing Farm(s): Simpaug Farm
Price: $9
SECOND MENU ITEM
Description: Patty Pan Squash Quesadilla, Jack Cheese, Serrano + Tomato Salsa
Connecticut Grown
Ingredient(s) Featured:
Patty Pan Squash
Sourcing Farm(s): Cherry Grove Farm
Price: $9 appetizer, $17 entree
THIRD MENU ITEM
Description: Pan Roasted Chicken Breast, Padron Chile + Chorizo Pan Sauce, Corn + Squash Hash
Connecticut Grown
Ingredient(s) Featured:
Chicken
Sourcing Farm(s): Apple Ridge Farm
Price: $17
FOURTH MENU ITEM
Description: Crispy Skin Black Sea Bass, Polenta, Poblano Chile + Corn Mojo
Connecticut Grown
Ingredient(s) Featured:
to be determined
Sourcing Farm(s): tobe determined
Price: $22
ADDITIONAL MENU ITEM(S)
Description: Apple Confit, Chipotle Maple Sauce, Housemade Graham Crackers
Connecticut Grown
Ingredient(s) Featured:
Apples
Sourcing Farm(s): To be determined
Price: $7
Connecticut Wine(s) Featured: To be determined

Company Name: Tisane Euro-Asian Cafe
Address: 523 Farmington Avenue
Hartford,CT 06105
United States
Web Site: www.mytisane.com
Phone: 860-523-5417
Days / Hours of Operation
During Farm-to-Chef Week:
11:30am-10:00pm Sun-Wed 11:00pm Thu-Sat
Reservations Are: Recommended
FIRST MENU ITEM
Description: Butternut Consomme with Sage, Chicken and Leek Dumplings
Connecticut Grown
Ingredient(s) Featured:
Butternut, Sage, Leeks
Sourcing Farm(s): Wild Carrot Organic Farm, Urban Oaks Organic farm
Price: $5
SECOND MENU ITEM
Description: Local Greens with Roasted Beets, Toasted Pumpkin Seeds,Griffin Farm goat Cheese, Jonamac Apple and Connecticut Maple Sherry Vinaigrette
Connecticut Grown
Ingredient(s) Featured:
Greens, Beets, Goat Cheese, Apples, Maple Syrup
Sourcing Farm(s): Holcomb Farm, Bushy hill Orchard, Griffin Farm, Sweet wind Farm
Price: $6
THIRD MENU ITEM
Description: Stonington Fennel Pollen Crusted Sea scallops over Caramelized Fennel and Local Oyster Mushroom Risotto with Lemon Basil Butter
Connecticut Grown
Ingredient(s) Featured:
Scallops, Fennel, Mushrooms, Lemon Basil
Sourcing Farm(s): Gulf Shrimp, Wild Carrot Organic Farm, Mountaintop Mushrooms,Urban Oaks Organic Farm
Price: $16
FOURTH MENU ITEM
Description: Woodland Farms Warm Peach Financier( Brown Butter Almond Cake)with Local Blackberry Ginger Ice Cream and Peach Tea Syrup
3oz pour Of Land of Nod Peach Wine
Connecticut Grown
Ingredient(s) Featured:
Peaches, Blackberries
Sourcing Farm(s): Woodland Farms, Rosedale Farm
Price: $6 add $4 with wine
Connecticut Wine(s) Featured: Land of Nod Peach Wine

Company Name: Trumbull Marriott
Address: 180 Hawley Lane
Trumbull,Ct 06611
United States
Web Site: www.marriotttrumbull.com
Phone: 203-378-1400
Days / Hours of Operation
During Farm-to-Chef Week:
7 days a week
Reservations Are: Recommended
FIRST MENU ITEM
Description: Roasted CT Sweet Corn Chowder
Connecticut Grown
Ingredient(s) Featured:
Connecticut Sweet Corn
Sourcing Farm(s): Ct Farm Fresh Express
Price: 3 course prefix, including 1 glass of wine or Local Beer
SECOND MENU ITEM
Description: Handmade, Ravoli from Shelton, served, in a Chardonny, butter herb sauce.
Connecticut Grown
Ingredient(s) Featured:
Wild mushroom Ravoli
Sourcing Farm(s): Pasta Fini
Price: 3 course prefix, including 1 glass of wine or Local Beer
THIRD MENU ITEM
Description: Grilled Local Stripped Bass, served basil butter, Sauteed Seasonal Vegetables, and Maple & Granny smith Apple Wild Rice
Connecticut Grown
Ingredient(s) Featured:
Seasonal Vegetables, and Ct maple syrup
Sourcing Farm(s): CT Farm Fresh Express
Price: 3 course prefix, including 1 glass of wine or Local Beer
FOURTH MENU ITEM
Description: 28 day aged, Grass fed Black Angus Strip steak, Truffle Mash, and Creamed Arugula, Bleu Cheese
Connecticut Grown
Ingredient(s) Featured:
Grass Fed Beef Strip Sirloin
Sourcing Farm(s): Greyledge Farm Roxbury CT
Price: 3 course prefix, including 1 glass of wine or Local Beer
ADDITIONAL MENU ITEM(S)
Description: Local Bishop Orchards Apple Cobbler
Connecticut Grown
Ingredient(s) Featured:
Macitosh Apples
Sourcing Farm(s): Bishop Orchards
Price: 3 course prefix, including 1 glass of wine or Local Beer
Connecticut Wine(s) Featured: Jones Farm Winery
Other Details: This is a busy time of year, for Farmers, but we have asked the farmers to visit and mingle with the guests, on some of the nights in not set in stone, but we will have brochures and literature on each farm we use and be able to asnwer as many of the questions we can. The Prix Fix Menu is for the Dinner only and is 3 courses, all great local items and options, and ! Glass of Local wine or Beer, for $40

Company Name: Tschudin Chocolates & Confections
Address: 100 Riverview Center (corner, Main & Court Streets)
Middletown,CT 06457
United States
Web Site: www.Tschocolates@gmail.com
Phone: 860-759-2222
Days / Hours of Operation
During Farm-to-Chef Week:
11-9 M-Th; 11-10 Fri-Sat, 11-8 Sun
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Bergamot and Peach Tea Tart � Delectable layers of Belltown Orchards and Draghi Farms Peaches, Cocoa Almond Sponge, and Earl Grey infused White Chocolate Mousse topped with a White Chocolate Glaze and Dark Chocolate Decor.
Connecticut Grown
Ingredient(s) Featured:
Peaches
Sourcing Farm(s): Belltown Orchards, Draghi Farms
Price: $7.00
SECOND MENU ITEM
Description: Pears and Wines � McLaughlin Vineyards and Jones Farm Winery Reds in a red wine meringue and a red wine syrup, with Belltown Orchards pears in a poached pear tartar, accompanied by crunchy Sable Breton.
Connecticut Grown
Ingredient(s) Featured:
Wines, Pears
Sourcing Farm(s): McLaughlin Vineyards, Jones Farm Winery, Belltown Orchards
Price: 7.00
THIRD MENU ITEM
Description: Biscuit and Fresh Berry Salad with Balsamic Notes � Roses Berry Farm berries with Mark�s Apiary Honey, Greek Yogurt and a touch of Eucalyptus.
Connecticut Grown
Ingredient(s) Featured:
Berries, Honey
Sourcing Farm(s): Roses Berry Farm, Mark’s Apiary
Price: $7.00
FOURTH MENU ITEM
Description: Inverted Apple Tartin � Belltown Orchards and Draghi Farms Apples relaxing on pillows of Almond Cremeux on a Chaise Lounge of chocolate infused inverted puff pastry.
Connecticut Grown
Ingredient(s) Featured:
Apples
Sourcing Farm(s): Draghi Farms, Belltown Orchards
Price: $7.00
ADDITIONAL MENU ITEM(S)
Description: Choco-Loco � Delicate bonbons, each infused with a different herb or pepper from the Urban Oaks Organic Farm or Billings Forge Urban Garden.
Connecticut Grown
Ingredient(s) Featured:
Herbs, Peppers
Sourcing Farm(s): Urban Oaks Farm, Billings Forge Community Garden
Price: $2.25 each
Connecticut Wine(s) Featured: Jones Farm, McLaughlin Vineyards

Company Name: University of Bridgeport powered by Sodexo
Address: 374 Linden Avenue Marina Dining Hall
Bridgeport,CT 06604
United States
Web Site: http://www.ubdiningservices.com
Phone: 203-576-4086
Days / Hours of Operation
During Farm-to-Chef Week:
Monday Sept. 19th through Friday Sept. 23rd
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Peach Cobbler with Homemade Biscuits
Connecticut Grown
Ingredient(s) Featured:
Orchard Peaches & Native Honey
Sourcing Farm(s): Belltown Orchard & Lamothe’s Sugar House
Price: Casual meal rates are as follows: Breakfast $5.25, Lunch $8.75 & Dinner $9.50
SECOND MENU ITEM
Description: Grilled Rataouille
Connecticut Grown
Ingredient(s) Featured:
Eggplant, Plum Tomatoes, Zucchini, & Yellow Squash
Sourcing Farm(s): Baggott, Defrancesco, Beckett, & Bassette Farms
Price: Casual meal rates are as follows: Breakfast $5.25, Lunch $8.75 & Dinner $9.50
THIRD MENU ITEM
Description: Penne Pasta Fra Diavlo
Connecticut Grown
Ingredient(s) Featured:
Basil & Plum Tomatoes
Sourcing Farm(s): White Eagle & Defrancesco Farms
Price: Casual meal rates are as follows: Breakfast $5.25, Lunch $8.75 & Dinner $9.50
FOURTH MENU ITEM
Description: Chicken Tortilla Soup
Connecticut Grown
Ingredient(s) Featured:
Plum Tomatoes & Sweet Corn
Sourcing Farm(s): Defrancesco & Botticello Farms
Price: Casual meal rates are as follows: Breakfast $5.25, Lunch $8.75 & Dinner $9.50
ADDITIONAL MENU ITEM(S)
Description: UB Student Restaurant will also have over 50 other dishes on our core menu featuring CT grown and produced ingredients – everything from waffle toppings to our beverage station. Also, UB’s student restaurant is proud to serve Guida’s milk every meal, every day. In addition, check out our website, Facebook page, and Twitter feeds for daily specials, pop up dining, and events.
Connecticut Grown
Ingredient(s) Featured:
Cabbage, Green Beans, Sweet Peppers, Tomatoes, Hot Peppers, Native Maple Syrup, Peaches, Currant Juice, Cucumbers, Butternut Squash, Native Honey and many more CT ingredients
Sourcing Farm(s): Christoforo, Fair Weather Acres, Cecarelli, Botticello, Windsor, Lamothe’s Sugar House, Belltown Orchard, Connecticut Currant and many more!

Company Name: University of New Haven powered by Sodexo
Address: 300 Boston Post Road Student Center / Bartels Hall
West Haven,CT 06516
United States
Web Site: http://www.newhaven.edu/dining/
Phone: 203-932-7185
Days / Hours of Operation
During Farm-to-Chef Week:
Monday Sept. 19th – Friday Sept. 23rd / Breakfast , Lunch, and Dinner
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Apple Cinnamon Turnovers
Connecticut Grown
Ingredient(s) Featured:
Ginger Gold Apples
Sourcing Farm(s): Blue Hills Orchard
Price: Casual meal rates are as follows: Breakfast $6.00, Lunch ala carte pricing,& Dinner $10.00
SECOND MENU ITEM
Description: Grilled Provencal Vegetable Sandwich
Connecticut Grown
Ingredient(s) Featured:
Eggplant, Zucchini, Yellow Squash, & Basil
Sourcing Farm(s): Baggott, Beckett, Bassette, & White Eagle Farms
Price: Casual meal rates are as follows: Breakfast $6.00, Lunch ala carte pricing,& Dinner $10.00
THIRD MENU ITEM
Description: Breads & Spreads Bar
Connecticut Grown
Ingredient(s) Featured:
Eggplant, Plum Tomatoes, Basil, and Sweet Corn
Sourcing Farm(s): Baggott, Defrancesco, White Eagle, & Botticello Farms
Price: Casual meal rates are as follows: Breakfast $6.00, Lunch ala carte pricing,& Dinner $10.00
FOURTH MENU ITEM
Description: Vegetable Lovers Pizza
Connecticut Grown
Ingredient(s) Featured:
Zucchini, Yellow Squash, and Eggplant
Sourcing Farm(s): Beckett, Bassette, & Baggott Farms
Price: Casual meal rates are as follows: Breakfast $6.00, Lunch ala carte pricing,& Dinner $10.00
ADDITIONAL MENU ITEM(S)
Description: UNH Student Restaurant will also have over 50 other dishes on our core menu featuring CT grown and produced ingredients – everything from waffle toppings to our beverage station. Also, UNH’s student restaurant is proud to serve Farmer’s Cow milk every meal, every day. In addition, check out our website, Facebook, and Twitter pages for daily specials, pop up dining, and events.
Connecticut Grown
Ingredient(s) Featured:
Cabbage, Green Beans, Sweet Peppers, Tomatoes, Hot Peppers, Native Maple Syrup, Peaches, Currant Juice, Cucumbers, Butternut Squash, Native Honey and many more CT ingredients
Sourcing Farm(s): Christoforo, Fair Weather Acres, Cecarelli, Botticello, Windsor, Lamothe’s Sugar House, Belltown Orchard, Connecticut Currant

Company Name: Westminster School
Address: 995 Hopmeadow Street
Simsbury,CT 06070
United States
Web Site: http://westminsterdiningservices.com/
Phone: 860-408-3075
Days / Hours of Operation
During Farm-to-Chef Week:
Not Open to the Public
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Fresh Steamed Broccoli Served with a Lemon Cream Sauce.
Connecticut Grown
Ingredient(s) Featured:
Broccoli, Local Cream
Sourcing Farm(s): Not Currently Available
Price: Not Open to the Public
SECOND MENU ITEM
Description: Roasted Pork Loin Served with Roasted Apples with Sage.
Connecticut Grown
Ingredient(s) Featured:
Royal Gala Apples, Sage
Sourcing Farm(s): Not Yet Available
Price: Not Open to the Public
THIRD MENU ITEM
Description: Fresh Corn Chowder
Connecticut Grown
Ingredient(s) Featured:
Corn, Local Cream
Sourcing Farm(s): Guida’s Dairy; Not yet Available
Price: Not Open to the Public
FOURTH MENU ITEM
Description: Fresh Zucchini, Stuffed with Chickpeas, Ground Beef, Cheese, and Brown Rice
Connecticut Grown
Ingredient(s) Featured:
Zucchini
Sourcing Farm(s): Not Yet Available
Price: Not Open to the Public
ADDITIONAL MENU ITEM(S)
Description: Fall Fruit Compote with Plums, Peaches, and Pears
Connecticut Grown
Ingredient(s) Featured:
Plums, Peaches, Pears
Sourcing Farm(s): Not Yet Available
Price: Not Open to the Public

Company Name: Whole Foods Market – Glastonbury
Address: 55 Welles Street
Glastonbury,CT 06033
United States
Web Site: http://wholefoodsmarket.com/stores/glastonbury/
Phone: 860-652-9800
Days / Hours of Operation
During Farm-to-Chef Week:
Monday – Friday / 8am – 9pm
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Late Summer Vegetable Caponata with Summer Squash, Eggplant, Peppers, Tomatoes & Rosemary.
Connecticut Grown
Ingredient(s) Featured:
Squash, Eggplant, Peppers, Tomatoes
Sourcing Farm(s): Windham Gardens
Price: $7.99/lb
SECOND MENU ITEM
Description: Corn, Bean & Tomato Succotash with Basil Pesto.
Connecticut Grown
Ingredient(s) Featured:
Corn, Beans, Tomatoes & Basil
Sourcing Farm(s): Windham Gardens, Beaver Brook
Price: $7.99/lb
THIRD MENU ITEM
Description: Braised Beef Chuck with Apple Cider & Butternut Squash
Connecticut Grown
Ingredient(s) Featured:
Squash, Apples
Sourcing Farm(s): Lyman Orchards, Windham Gardens
Price: $12.99/lb
FOURTH MENU ITEM
Description: Peach Cobbler With Candied Ginger Crust
or
Cortland Apple Cobbler
Connecticut Grown
Ingredient(s) Featured:
Peaches, Apples
Sourcing Farm(s): Rose’s Berry
Price: $7.99/lb
Other Details: We will shoot a cooking demo at Windham Gardens & loop it on a display in the store & on our website.

Company Name: Whole Foods Market – West Hartford
Address: 50 Raymond Road
West Hartford,CT 06107
United States
Web Site: www.wholefoodsmarket.com/stores/westhartford/
Phone: 860-523-8500
Days / Hours of Operation
During Farm-to-Chef Week:
Monday – Friday / 8am – 10pm
Reservations Are: Not Necessary
FIRST MENU ITEM
Description: Late Summer Vegetable Caponata with Summer Squash, Eggplant, Peppers, Tomatoes & Rosemary
Connecticut Grown
Ingredient(s) Featured:
Squash, Eggplant, Peppers, Tomatoes
Sourcing Farm(s): Windham Gardens
Price: $7.99/lb
SECOND MENU ITEM
Description: Corn, Bean & Tomato Succotash with Basil Pesto
Connecticut Grown
Ingredient(s) Featured:
Corn, Beans, Tomatoes, Basil
Sourcing Farm(s): Windham Gardens, Beaver Brook
Price: $7.99/lb
THIRD MENU ITEM
Description: Braised Beef Chuck with Apple Cider & Butternut Squash
Connecticut Grown
Ingredient(s) Featured:
Apples, Squash
Sourcing Farm(s): Lyman Orchards, Rose’s Berry, Windham Gardens
Price: $12.99/lb
FOURTH MENU ITEM
Description: Peach Cobbler with Candied Ginger Crust
or
Cortland Apple Cobbler
Connecticut Grown
Ingredient(s) Featured:
Peaches, Apples
Sourcing Farm(s): Rose’s Berry
Price: $7.99/lb
Other Details: We will shoot a cooking demo at Windham Gardens that we will loop on a display at the store & on our website.

Company Name: Wilton Public Schools
Address: 131 School Road-Middlebrook School
Wilton,CT 06484
United States
Web Site: www.wilton.k12.ct.us
Phone: 203-834-4990
Days / Hours of Operation
During Farm-to-Chef Week:
10:30 to 1:30 Monday-Friday
Reservations Are: Required
FIRST MENU ITEM
Description: Chef Steve�s Pasta Puttenesca
Whole Wheat Pasta with
Fresh From Wilton�s Garden Tomatoes and Basil
Watermelon
Connecticut Grown
Ingredient(s) Featured:
Tomatoes, Basil
Sourcing Farm(s): Millstone farm and other participating farms
Price: Student meal is $3.00
SECOND MENU ITEM
Description: Crispy Flatbread with Choice of Toppings:
Fresh Mozzarella and Garden Tomatoes, Mushrooms,
Grilled Chicken, and Feta and Fresh Tomato
Apple Brown Betty
Connecticut Grown
Ingredient(s) Featured:
Tomatoes, Apples
Sourcing Farm(s): Millstone and participating farms
Price: Student meal is $3.00
THIRD MENU ITEM
Description: Cavatelli, Sausage and Fresh Broccoli
Warm Garlic Bread
Garden Mixed Greens Salad with Fresh Cherry Tomatoes
Connecticut Grown
Ingredient(s) Featured:
Mixed greens, Cherry tomatoes, broccoli
Sourcing Farm(s): Millstone & participating farms
Price: Student meal is $3.00
FOURTH MENU ITEM
Description: Ernesto�s Garden Pizzas with
Fresh Mozzarella and Basil or
Fresh Mushrooms & Garlic
Warm Peach Crisp
Connecticut Grown
Ingredient(s) Featured:
Basil, peaches
Sourcing Farm(s): Millstone & participating farms
Price: Student price is $3.00
ADDITIONAL MENU ITEM(S)
Description: Breakfast Omelets with Farm Fresh Eggs
Fillings Include Choice of:
Fresh Tomatoes, Zucchini, Broccoli, Peppers, and Fingerling Potatoes
Pumpkin Maple Cupcake
Connecticut Grown
Ingredient(s) Featured:
Fram eggs, zucchini, fingerling potatoes, peppers, maple syrup
Sourcing Farm(s): Millstone and participating farms
Price: Student price is $3.00

Company Name: Zinc Restaurant
Address: – 964 Chapel Street
-,CT New Haven
United States
Web Site: www.zincfood.com
Phone: 203-624-0507
Days / Hours of Operation
During Farm-to-Chef Week:
Monday-Thursday 5-9pm; Friday + Saturday 5-10pm
Reservations Are: Recommended
FIRST MENU ITEM
Description: Roasted Corn + Jalapeno Soup/ House Made Creme Fraiche
Connecticut Grown
Ingredient(s) Featured:
Corn, Jalapenos, Milk
Sourcing Farm(s): Stone Gardens Farm, Shelton; Rose’s Berry Farm, South Glastonbury; Farmers’ Cow, Lebanon
Price: part of fixed price three course menu, $29 plus tax and gratuity
SECOND MENU ITEM
Description: Grilled Beef Kielbasa with Plum + Vanilla Chutney and Roasted Butternut Squash
Connecticut Grown
Ingredient(s) Featured:
Beef Kielbasa, Plums, Butternut Squash
Sourcing Farm(s): RoseFour Mile RIver Farm, Old Lyme; Stone Gardens Farm, Shelton; Rose’s Berry Farm, South Glastonbury; Chaplin Farms, Chaplin
Price: part of fixed price three course menu, $29 plus tax and gratuity
THIRD MENU ITEM
Description: Juniper Apple Crisp with Vanilla Gelato
Connecticut Grown
Ingredient(s) Featured:
Apples
Sourcing Farm(s): Rose’s Berry Farm, South Glastonbury; Chaplin Farms, Chaplin
Price: part of fixed price three course menu, $29 plus tax and gratuity
Connecticut Wine(s) Featured: Westford Hills Distillery

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