Smaller Plates

Meatball Lollipops

Certified Black Angus Beef, fresh ginger, water chestnuts, scallions, and cilantro, Valencia orange glaze.


Sicilian Calamari

Flash fried or sauteed (please indicate) with cherry peppers, sauteed with garlic, caperberries, crushed red pepper; tossed with house made san marzano tomato sauce and fresh lemon.


Pan-roasted Mushrooms

Virgin olive oil, rosemary, thyme, citrus zest, pepper, maldon salt


Pork Belly

House cured, Maple-Sriracha glaze, carrot puree, brussel sprouts.


Fried Oysters

House-made fennel jam, black pepper honey, cilantro aioli


Beef Satay

Marinatd certified angus beef tenderloin tips, grilled & served atop housemade tamarind aioli, and green onion (please note: made with coconut, peanut butter & soy sauce)


Pan Roasted Brussels Sprouts

brussels, garlic, crushed chilis, Maldon sea salt


Spinach & Artichoke Dip

Grana Padano, Cream Cheese, chive, baked and served with garlic rubbed crostini



Egg Drop Soup

Free range chicken, oranic spinach, local egg



French Onion

Vidalia Onions, Marsala, crostino, Gruyere cheese, baked until bubbly



Herd Caesar

Classic salad of romaine and house-made caesar dressing with brioche croutons


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]

Herd Arugula Salad

Organic baby arugula, fresh squeezed organic lemon juice, extra virgin olive oil, Maldon Salt, Crushed Pink Peppercorn, Shaved Grana Padano Cheese


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]

Side Salad

organic greens, grape tomatoes, red onion, red wine vinaigrette


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]

Spinach Salad

local, organic spinach, strawberries, toasted pecans, goat cheese, Vidalia onion, Lemon-Poppy Dressing


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]

Herd Vegetable Salad

Marinated & grilled medley of summer vegetables set atop crisp romaine with sundried tomatoes, artichoke hearts, finished with sweet balsamic vinaigrette


add protein to pasta or salad by adding chicken [4], salmon [6], or flank steak [8]


Filet Mignon

responsibly sourced angus filet, pan seared, asparagus slaw, irish champs, cabernet emulsion

8 ounce filet  30

4 ounce petite  22


Local Honey-Thyme Roasted Salmon

Sustainably farmed or wild salmon, roasted in local honey with lemon and thyme, served with cranberry toasted almond farro


N.Y. Strip

coffee-rubbed 12 oz angus new york strip, incendio tequila drizzle, aji amarillo sauce, irish champs


Herd Flank Steak

marinated & grilled certified angus beef flank steak served with cilantro aioli, topped with house-pickled red onions and an aged balsamic reduction; chef’s choice of sides


Chicken Breast Piccata

Free Range Coleman Chicken breast, sautéed with garlic, shallots, and capers, in a white wine lemon-butter sauce served with Chef’s choice sides



Eggplant On Stage

House marinated, grilled, grana padano polenta steak, roasted heirloom grape tomatoes, basil, roasted lemon oil


Certified Angus Beef Ribeye

Grilled 12 ounce cut served with Irish Champ, topped with house made fresh herb compound butter


Pink Peppercorn Crusted Halibut

topped with marinated summer squash ribbons over Yukon Gold mashed potatoes with an aged balsamic reduction



Dayboat Scallops

Pan-seared and served in a roasted organic grape tomato sauce with a touch of Pernod liqueur, local cream; served with chef’s choice starch and vegetables.


House Smoked Duck Breast

mixed berry port wine sauce, over farro & vegetable salad



Herd Risotto of the Day

chef’s selection of our house made risotto, with connecticut cream & fresh ingredients



Tomato-Basil Shrimp

wild white shrimp sautéed in evoo with garlic, sun-dried tomatoes, fresh basil, kissed with white wine & fresh lemon, chef’s choice of sides



Seared Ahi Tuna

sumac-crusted ahi tuna with balsamic-basil macerated berries, green garbanzo bean puree



Jalapeno bacon wrapped Wild shrimp

Connecticut Maple – Lime Drizzle, Chef’s choice vegetable, saffron brown rice



Sophia’s Pasta

rigatoni pasta tossed with sautéed garlic, northern white beans, toasted pine nuts, and organic arugula, with a pinch of crushed red pepper




Infused Ice Creams

Ask your server about our daily house-made ice cream infusions; always unique and delicious


S’mores Brownie

Graham Cracker Crust, Dark Chocolate Brownie, Bruleed Marshmallow, Godiva liquore



lady finders soaked in espresso and back east porter layered with sweetened marscapone and cocoa


Poached Pear

port wine poached pear with pistachio cream & port wine reduction