Schoolhouse at Cannondale

Name: Schoolhouse at Cannondale
Address: 34 Cannon Rd., 06897, CT, 06897
Telephone: 203-834-9816

34 Cannon Rd., Wilton, CT 06897, US

• Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-9:00PM •Saturday: 11:30AM-9:00PM •Sunday: 11:00AM-2:00PM •

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Details

Cuisine: American (New), French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

BRUNCH

Sausage gravy

with poached eggs and a schoolhouse biscuit

Maple granola

with cranberries, dates, pecans and vanilla Greek yogurt

French toast

with maple syrup and warm blueberries

Griddled Wave Hill bread

with two poached eggs, bacon, spinach and hollandaise

Herb truffled goat cheese quiche

with a potato anna and side salad

BBQ pulled pork sandwich

with parsnip slaw, hand-cut fries and a side salad

Lobster

with baby tomatoes, bacon and poached eggs

Millstone green salad

with beets, pecans, haricot verts and goat cheese

Sides

Dessert

LUNCH MENU

LUNCH

Chicken soup

Green side salad

with local vegetables

Salad of roasted beets, Millstone’s heirloom beans goat cheese and truffl

Farro grain salad

with marinated vegetables

Three artisan cheeses

with accompaniments

Simple schoolhouse hand rolled pasta

with local vegetables

Roasted pork shoulder on toasted wave hill bread

with delicata squash, Millstone French beans and two fried eggs

Combination of two half orders- soup, salad, or sandwich

Kobe burger

with Artisanal cheese, and homemade pickles, and hand cut fries

Roasted turkey sandwich, havarti, gala apples and arugala on 18 grain bread

served with parsnip chips

Ham sandwich

with butternut puree, broccoli rabe on 18 grain bread served with parsnip chips

Salad of greens

with tomatoes, cucumber and croutons

Seared salmon

with sautéed celery root hash with maitake mushrooms, onions and Tuscan kale

DINNER MENU

First Course

Salad of greens

with tomatoes, French beans, gooseberries and wave hill croutons

Tomatoes

with lobster, baby cucumber, braised bacon and fennel flowers

Selection of Artisanal cheeses

with accompaniments

Yellow pepper soup

with crème fraichè and grilled cheese batons

Braised duck

with hen of the woods, celery root, Tuscan kale, leeks and a fried egg

Main Course

Braised short rib

with barley-arugula salad, sweet and sour pearl onions and fried red okra

Pork shoulder

with delicata squash, butternut squash puree and beet greens

Roasted squab

with salad of farro grains, lemon poached sugar pumpkin, leeks and swiss chard

Striped bass

with tomatoes, orzo, basil and gazpacho

Gnocchi

with bacon, brussel sprouts and chanterelle mushrooms

DESSERT MENU

Dessert

Warm banana pudding

with peanut butter ice cream and caramel popcorn

Coconut tres leches cake

with pineapple sorbet, tropical fruit salsa, and toasted lemon meringue

Chocolate souffle for two

with mulled wine sorbet and hot caramel cream

Profiteroles

with mint chocolate chip ice cream and warm milk chocolate sauce

Selection of sorbets and ice creams:

green apple, cinnamon toast, peanut butter

Chef’s selection of Artisanal cheeses

with accompaniments