Saturday Night
a la Carte Dinner

SATURDAY,  FEBRUARY 18TH  •  5:00 – 7:00 pm

Use Your Pond House Cash!

Join us for a delicious evening of dining featuring a special menu.

 Make your reservations below — seating is limited!
Call 860.231.8823 for more information.

S T A R T E R S

Lobster Bisque  /  9.00

Winter Citrus Salad  /  8.93
with red endive, shaved pink celery, frisée, candied kumquat, Marcona almond crema

Ravioli Doppio  /  16.06
Double stuffed ravioli with lobster, truffle burrata and black truffle veloute

Burrata Salad  /  12.11
Burrata, prosciutto, purple artichokes, roasted tomatoes, arugula and pesto

House Salad  /  $7.88
Pond House greens tossed with dried cranberries, toasted pecans, Gorgonzola cheese, carrots, red onions, cucumber and tomato with a red wine vinaigrette

Asparagus Milanese   /  13.57
roasted asparagus, prosciutto, Parmesan, fried quail egg

Poached Oysters  /  11.22
salsify and lettuce cream sauce

E N T R É E S

House Made Tajarin Pasta  /  23.89
Parmesan cream sauce, shaved truffles

NY Strip  /  36.35
Cheesy Gorgonzola mashed potatoes, baby carrots and roasted mushroom sauce

Roasted Australian Rack of Lamb  /  38
Moroccan couscous, dandelion greens agrodolce, harissa lamb sauce

Roasted Pheasant Breast  /  35.66
Hunter stew with white mushrooms and coco porcini spaetzle

Mushroom Wellington  /  24.16
Mushroom and butternut squash, white asparagus and shaved black truffles

Black Cod  /  32.02
Green French lentils, capers, pearl onions, spinach and lobster cream sauce

Halibut  /  32.03
Peperonata (roasted red peppers, onion and tomato) fingerling potatoes,
juniper berry and lemon cream sauce, olive tapenade

Veal Scallopine  /  35.43
Truffle mash potato, roasted asparagus and piccata sauce

Seared Black Cod
Salsify, fingerling potatoes, brussels sprouts, sake mussel broth

Roasted Pheasant Breast
Hunter stew with white mushrooms and coco porcini spaetzle

Pan Roasted Chicken Breast
Leg farci, morel mushrooms, asparagus, rutabaga puree and sauce Albuféra (veloute with foie gras)