Menu Sneak Peek, February Local Chef Series

Happy 2017! We're looking forward to an even better year than the last and hope you'll join us in making it memorable. We're about to go on a short hiatus, closing from 1/10 - 1/31, but will jump right back into service with our February local chef series.

Tickets are still available for each evening, and I've got the delicious details of each chef's menu to share. As always, it's easiest to reserve online (links below), but feel free to email us at hello@borrowedtimesaugatuck.com; as we'll be away, we won't be easily reached by phone but will be checking messages periodically and will get right back to you.

2/3, A NIGHT WITH CHEF MINDY TRAFMAN

*Menu subject to change

Course One

Trio of Delight (Carpaccio)  Tuna, Scallop, Wagyu

Course Two

Ramen Noodle Soup  Pork, Radish, Scallion, Sprout

Course Three

Roasted Duck Breast  Potsticker, Long Bean, Pinot Reduction

Course Four

Beef Tenderloin Ginger, Orange Glaze,  Jasmine Rice

Course Five

Caramel Macadamia Nut

2/10, A NIGHT WITH CHEF LINDSAY PAYLEITNER

*Menu subject to change

Course One

Salmon Toast Point Smoked fish salad + celery + cucumber + rye

Course Two

Chicken Pot Pie Soup Braised chicken + parsnip & carrot + potato + cream + housemade biscuit

Course Three

Barley and Pea Salad Greens + barley + pea + mint + red onion

Course Four

Braised Pork Shoulder Braised pork + roasted brussels + jerk salsa + pickled carrots

Course Five

Chocolate Cake Cocoa + pecan + brandy soaked prunes

2/17, A NIGHT WITH CHEF EOEN CLARK

*Menu subject to change

Course One

Oyster on Half-Shell (raw), sesame seaweed salad, miso-roasted wild mushrooms, soy mignonette

Course Two

Roasted fingerling potatoes & heirloom carrots, crispy Guanciale, duck velouté, micro celery

Course Three

Chicken liver paté crostini, toasted baguette, plum mostarda, bitter greens

Course Four

Duck confit Arancini, slow-roasted duck thighs & Point Reyes bleu cheese risotto (deep fried), chipotle cherry gastrique

Course Five

"Apple Pie." Bourbon flamed apples, cheddar tuile, cinnamon creme anglaise, smoked sea salt caramel

2/23, A NIGHT WITH CHEF MISSY COREY

*Menu subject to change

Course One

Seafood Bisque Crab, squash, winter flavors

Course Two

"Nacho" Salad Endive leaves topped with citrus, cottage cheese, vinaigrette

Course Three

Cider Mussels

Course Four

Venison winter greens, graton

Course Five

Chocolate Chestnut Cake