Pan Fired Local Squid
Tomato, Capers, Garlic, Spinach, Gemelli Pasta, Black Garlic Crème Fraîche
Egg, Shallot, Capers, Chives, Truffle Aioli, Crostini
Cedar Plank Roasted Halibut
Broccoli Rabe, Basil, Cara-Cara Oranges, Roasted Baby Fingerlings
Hard Cider Braised Pork Shank
Split Pea “Mash”, Dill Yogurt, Radish
$40 per person
Served Friday – Sunday for dinner service only. Excludes alcohol.
FARM TO CHEF PROGRAM
Tom Prue, Aspen’s chef, doesn’t believe there is anything better than fresh ingredients, which is why we take advantage of the Farm to Chef program. This program helps connect Connecticut chefs and food service professionals with growers, producers, and distributors of CT grown products. It also helps the public locate restaurants, institutions, and other dining facilities that serve foods prepared with CT grown ingredients. When you choose Connecticut grown, you get the freshest, highest-quality products available, picked at the peak of ripeness. Because it does not have to be shipped long distances or warehoused for extended periods, it can be left on the plant until it reaches optimum flavor and sweetness. You have access to items not otherwise readily available. Heirloom tomato varieties, for example, have intense and individual flavors. They are ideal for farm stand and farmers’ market sales, but are too fragile to ship or store well. Another benefit of Connecticut grown is that when shopping local, you’re fueling your community’s economy and supporting your neighbor by keeping your money and tens of thousands of jobs here in the state. You also preserve open space, which lowers the demand for municipal services, thereby reducing your taxes. For more information on the Farm to Chef program, please visit their website at www.ct.gov.