Schoolhouse at Cannondale

Sample Menu

First Course:

Salad of petite greens, oranges, beets, candied pecans, and Purple Haze goat cheese

Celriac and lobster bisque with tarragon oil

Braised carrots with harissa, dates, mache, and fried chick peas

Kabocha squash ravioli with five spiced Foie gras emulsion, hazelnut, and thyme

Shaved pork shoulder, puntarelle, apples, roasted apple purée, cipolini onions

Main Courses:

Braised short rib with parsnip purée, mustard greens, and pickled shimeji mushrooms

Chicken with steel cut oats, shiitake velouté, baby turnips, Brussels sprouts,

and trumpet royal mushrooms

Pork loin and belly, kohlrabi beer and cheddar purée, rapini, red pearl onions, pork and shallot crumble

Squab, Beluga lentils, hedge hog mushrooms, braised leek

Dorade, octopus, chorizo potatoes, potato puree, savoy cabbage, braised scallion

Chocolate soufflé for two with dark chocolate sauce

and sweet cream ice cream

Please allow the soufflé 25 minutes to bake

34 Cannon Rd, Wilton, CT 06897 | email: Chef@schoolhouseatcannondale.com | call: (203) 834-9816