The Boulders Inn - Fine Dining in Connecticut with New England lakeside views. Rated Excellent by Zagats.

Appetizers

Seared Hudson Valley Foie Gras
candied walnut- parsnip tart, spice roasted pear, port reduction

Moules Frites
PEI mussels, Dijon-tasso-white bean broth, dressed pommes
frites

Thyme crusted Sea Scallops
chive gnocchi, seared shiitakes,
sweet pea coulis

Crispy Salmon-Unagi Roll
seaweed salad, pickled cucumber, ginger-siracha aioli

House-made Tortollini
spinach & Jasper Hill blue, heirloom pomodoro, wilted arugula

Grilled Summer Vegetable & Herb Goat cheese
Terrine
baby arugula, sourdough crostini

Salads

Buttery Bibb lettuce
grilled peaches, pecan goat cheese truffle, crispy shallots,
Herb-champagne vinaigrette

Organic Field Greens
English cucumber, shaved heirloom radish, fennel, grape tomato,
Citrus-sherry vinaigrette

Grilled shaved Artichoke & Fennel salad
haricot vert, baby arugula, red onion , radish, creamy preserved
lemon & pink peppercorn vinaigrette

House-made Mozzarella & Local Tomato Salad
baby arugula, aged balsamic, basil jus

Mediterranean Salad
baby spinach, toasted cous cous, kalamata olives, feta, pine nuts
roasted tomato & oregano vinaigrette

Entrees

Preserved Lemon-Thyme
Roasted Duckling
seared mushroom-Reggiano risotto, haricot vert, natural
reduction

Spice Rubbed Pork Tenderloin
butter braised Swisschard, red lentil cous pilaf, grilled peach-
thyme reduction

Pan Roasted Tenderloin of Beef
shiitake-shallot rosti, wilted spinach, aged sherry demi

Thyme Crusted Organic
Breast of Chicken
cracked pepper tagliatelle, slow roasted tomatoes, fennel, garlic,
swisschard,
touch of sherry, oregano & butter

Vegetarian – seared asparagus & shiitakes

Grilled Scottish
Loch Duart Salmon
wilted spinach, chive-yukon croquette, Ruby red-local honey

Pan Roasted Halibut
confit tomato, soft polenta, wilted arugula, aged balsamic buerre
blanc

Crisp Nori Wrapped
Yellowfin Tuna
wok seared bok choy shoots, ponzu infused sticky rice, spicy
melted leeks

Sides:
Whipped Potatoes
Broccoli-Cauliflower Gratain
Creamy Herb Polenta
Seasonal Vegetables
Mushroom-Reggiano Risotto
Sticky Rice with spicy melted Leeks
Dressed Pommes Frites







							The Boulders Inn is renowned for its fine dining. Fresh and creative cuisine is prepared in the best of New American tradition. The menu continues to offer new and stimulating creations. The award-winning wine program is both comprehensive and quite "user-friendly" with its 400-plus selections from California, France and Italy. Whether guests choose to enjoy the comfort of the dining room or summer dining under sheltering maple trees on a hillside terrace, spectacular views of Lake Waramaug makes the experience extra special. Because of the restaurant's popularity, reservations are suggested. Zagats review









		- A Spectacular Setting Overlooking Beautiful Lake Waramaug - Reservations Recommended View Provided Wednesday & Thursday- 5:30-9:00pm . Friday & Saturday 5:30 - 9:30pm Sunday 4:00-8:00pm Closed Monday and Tuesday 860-868-0541 Menu
		Appetizers Seared Hudson Valley Foie Gras candied walnut- parsnip tart, spice roasted pear, port reduction Moules Frites PEI mussels, Dijon-tasso-white bean broth, dressed pommes frites Thyme crusted Sea Scallops chive gnocchi, seared shiitakes, sweet pea coulis Crispy Salmon-Unagi Roll seaweed salad, pickled cucumber, ginger-siracha aioli House-made Tortollini spinach & Jasper Hill blue, heirloom pomodoro, wilted arugula Grilled Summer Vegetable & Herb Goat cheese Terrine baby arugula, sourdough crostini Salads Buttery Bibb lettuce grilled peaches, pecan goat cheese truffle, crispy shallots, Herb-champagne vinaigrette Organic Field Greens English cucumber, shaved heirloom radish, fennel, grape tomato, Citrus-sherry vinaigrette Grilled shaved Artichoke & Fennel salad haricot vert, baby arugula, red onion , radish, creamy preserved lemon & pink peppercorn vinaigrette House-made Mozzarella & Local Tomato Salad baby arugula, aged balsamic, basil jus Mediterranean Salad baby spinach, toasted cous cous, kalamata olives, feta, pine nuts roasted tomato & oregano vinaigrette Entrees Preserved Lemon-Thyme Roasted Duckling seared mushroom-Reggiano risotto, haricot vert, natural reduction Spice Rubbed Pork Tenderloin butter braised Swisschard, red lentil cous pilaf, grilled peach- thyme reduction Pan Roasted Tenderloin of Beef shiitake-shallot rosti, wilted spinach, aged sherry demi Thyme Crusted Organic Breast of Chicken cracked pepper tagliatelle, slow roasted tomatoes, fennel, garlic, swisschard, touch of sherry, oregano & butter Vegetarian – seared asparagus & shiitakes Grilled Scottish Loch Duart Salmon wilted spinach, chive-yukon croquette, Ruby red-local honey Pan Roasted Halibut confit tomato, soft polenta, wilted arugula, aged balsamic buerre blanc Crisp Nori Wrapped Yellowfin Tuna wok seared bok choy shoots, ponzu infused sticky rice, spicy melted leeks Sides: Whipped Potatoes Broccoli-Cauliflower Gratain Creamy Herb Polenta Seasonal Vegetables Mushroom-Reggiano Risotto Sticky Rice with spicy melted Leeks Dressed Pommes Frites