Still River Café

Name: Still River Café
Address: 134 Union Rd./Rte. 171, 06242, CT, 06242
Telephone: 860-974-9988

134 Union Rd./Rte. 171, Eastford, CT 06242, US

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Brunch/Lunch Menu

Appetizers

North Ashford Farm Spring Salad

Twelve of this morning's greenhouse greens, North Ashford Farm's Spring asparagus, French breakfast radishes, mache, and Old Chatham Sheepherding crumbled sheep's milk ricotta

Slow Roasted Beet Salad

Roasted ruby, chioggia and golden beets, Vermont goat cheese soufflé

Duck and chicken liver mousse

Westford Hill's aged apple brandy infused liver mousse, rhubarb chutney, bread crisps and baby greens

Duo of Soups

Parsnip and turnip soup, carrot-ginger soup, root vegetable frizzle

North Ashford Farm Asparagus Soup

Spring Asparagus soup, Parmesan custard and Herbed Parmesan Crisp

Entrées

Lobster Scramble

Reynolds' Farm eggs with Maine lobster meat, butter poached lobster and lobster pate

Frisee aux Lardons

Frisee, poached Reynolds Farm eggs, roasted fingerlings, applewood smoked bacon lardons

Eggs Meurette

Poached Reynolds farms eggs, bordelaise red wine sauce, braised cipollini onions and pan roasted mushrooms

SRC Spinach and Onion Quiche

House made quiche with Reynolds Farms eggs, North Ashford Farm spinach, Cato Corner Farm Vivace cheese and onion confit

Waffles

Buckwheat Belgian Waffles with Westford Hill's aged apple brandy braised apples and applewood smoked bacon

Bouillabaisse

Georges Bank cod and Blue Hill Mussels bouillabaisse, garlic aioli

Porcini mushroom ravioli

House made pasta, roasted mushrooms and sauteed North Ashford Farm Spinach

Georges Bank Cod

Poached Georges Bank cod on polenta "Johnny cake" and Panko encrusted Cod cake with chili aioli

New England Pastured Raised Beef

Grilled hanger steak with roasted fingerling potatoes, Kobe beef "Sliders"

Georges Bank Sea Scallops

Pan roasted scallops on a potato and leek puree with braised cipollini onions, scallop crudo

Rabbit Olivier

Stuffed Leg of Rabbit with leek filled crepe and rillette of rabbit terrine

DINNER

Appetizers

North Ashford Farm Spring Salad

Twelve of this morning’s greenhouse greens, North Ashford Farm’s spring asparagus, French breakfast radishes, mache, and Old Chatham Sheepherding crumbled sheep’s milk ricotta

Slow Roasted Paffenroth Gardens Beet Salad

Roasted ruby, chioggia and golden beets, toasted walnuts, Vermont goat cheese soufflé, North Ashford Farm mache

Tasting of American Caviar

House made sheep’s milk ricotta ravioli topped with Bowfin, Hackleback and Paddlefish caviar

North Ashford Farm Asparagus Soup

Spring asparagus, parmesan custard and herbed Parmesan crisp

Blue Hill Mussels

Maine’s premier mussels in a sauvignon blanc, shallot, and saffron-Dijon broth

Jonah Crab Salad

Just caught crab meat, North Ashford Farm baby greens and citrus gelée

Pointe Judith Calamari

braised stuffed calamari, calamari tempura and calamari ceviche ribbons

Summer Squash Blossom Beignets

house made ricotta, squash carpaccio with pecorino shavings

Lobster Bisque

cognac infused Maine Lobster Bisque, lobster Ceviche spoon

Entrées

Georges Bank Sea Scallops

Pan roasted scallops on a potato and leek puree, baked scallops with roasted mushrooms and scallop crudo with a shaved fennel salad

Georges Bank Cod

Poached Georges Bank cod on polenta “Johnny cake” with asparagus and braised ramps, Panko encrusted Cod cake with chili aioli and Cod and Mussel bouillabaisse

Maine Lobster

Butter poached lobster tail on a potato puree with fiddleheads and lobster coral emulsion, lobster salad cornet on ramp chiffonade and Lobster paté with bread crisps

Yellowfin Tuna

Black sesame seed encrusted seared tuna loin on a potato puree, tuna tartare with daikon radishes and Tuna and Cucumber sushi rolls

Tasting of Mushrooms

House made porcini mushroom ravioli on roasted mushrooms with a caramelized Abalone and Hen of the Woods mushroom tart, port reduction

Trio of Duck

Pan seared duck breast on potato puree with baby carrots, ramps and fiddleheads, duck leg confit and Westford Hill’s 8 year Apple Brandy infused Duck liver mousse with rhubarb chutney

Rabbit “Olivier”

Poached saddle of Rabbit medallions with gratin potatoes and baby carrots and leek filled crepe, roasted stuffed leg and rillette of rabbit terrine

New England Pastured Raised Beef

Grilled Wolfe’s Neck Farm hanger steak with roasted purple Peruvian and sweet fingerlings, Ioka Farm’s braised short ribs on roasted root vegetables with Brigadoon Farm’s Kobe Beef “Sliders”

Manchester Farms Quail

Balsamic glazed grilled quail on Crème Fraiche Spaetzle, cranberry and apple stuffed quail on north Ashford farm spinach and frisee aux lardoons with poached quail eggs

Berkshire Pork

Grilled tenderloin with potato puree and braised baby carrots, Crispy confit of pork belly and braised pork cheeks