PolytechnicON20 - Hartford, CT

pepper jack cheese, herb crumb

spiced ketchup

brioche streusel

soft poached egg, spinach ragout

charred brussels sprouts, pancetta and potato crumble, roasted garlic cream

autumn greens, roasted root vegetables and couscous, almond and parsley vinaigrette

salmon and scallop, rice cake, seaweed, avocado, cucumber

creamed leeks, hazelnuts, chartreuse, potato tuile

braised duck, marinated dates, chestnut red cabbage puree

beets, caramel apple, bitter greens

swiss chard dumplings, parmesan-buckwheat spatzle

olive oil poached, wild mushroom and sunchoke ragout

crispy wing, duck fat potatoes, green beans amandine

truffled cauliflower and coco beans, yuzu vinagrette

7oz broiled sirloin, farm to hearth brioche, remoulade

grilled, fried shallots and broccoli, cranberry ketchup

bacon lardons, carrot and picked onion stew

red wine poached bartlett, brown butter biscuit, vanilla ice cream

pot de creme, luxardo cherry sorbet

nutella ganache

blueberry, maple creme fraiche, thyme ice cream

spice roasted pumpkin, fried guanciale and potatoes, concord grapes

swiss chard, shaved zucchini, fin de tomate, herb crouton, barga cauda

caramel apples, vivace cheese, charred brussels sprouts

chanterelle a la persillade, cream of cauliflower, smoked ham potatoes

celery root, red shrimp fondue, chartreuse, hazelnuts

mixed salt roasted tartar, whipped xeres cream, herb oil

braised duck, marinated dates, beets, horseradish crisps

brioche, poached pear, melted spinach, hakurei turnips, brown butter

truffled three sisters salad, sun dried tomato hollandaise

peekytoe crab and green peppercorn terrine, duck fat potatoes, sage broth

fried onion and broccoli, mountain yam, cranberry ketchup

confit of leg, crispy belly, buckwheat spatzle, radish tepenad

sausage stuffed loin, chestnut red cabbage puree, grilled pumpkin, spiced onion soubise

rohan breast, apple and celery root, bitter greens, xo sauce

semolina pappardelle, pink peppercorn parmesan, candy lemon, parsley

grilled cauliflower, creamy couscous, pickled cucumber fennel slaw

8- course selection of daily offerings

pairings to accompany chef's tasting menu

honey crisp french toast, fennel gelato, spiked cider gastrique

dark chocolate espresso tart, cranberry chutney, orange anglaise

white cardamon panna cotta, whipped ricotta, fried dough

beltane farms cheese, sicilian pistachio, beet root sorbet, vin cotto

selection of 4 farmstead cheese, mostarda, grilled bread