menu additions 12.7.13
Honey Roasted Local Root Vegetables
orange zest / cardamom / thyme
Hand-Rolled Potato Gnocchi
braised rabbit ragout / black truffle / manchego
Herb Roasted Squab Breast
red wine braised cabbage / bacon emulsion / pickled apple
Red Wine Braised Beef Short Ribs
yukon gold potato purée / horseradish gremolata
gift cards
Small Business Saturday is November 30. #ShopSmall with us for a complimentary $5 gift card for each $25 gift card purchased. Offer valid through December 24, 2013.
11.23.13 menu additions
Roasted Hen-of-the-Woods Mushrooms
carnaroli risotto / quail egg / bacon
Honey Roasted Local Root Vegetables (Provider Farm, Salem)
orange zest / cardamom / thyme
Crispy Braised Pork Belly
maple glazed / braised red cabbage / apple butter
Red Wine Braised Beef Short Ribs
yukon gold potato purée / caramelized Brussels sprouts / gremolata
game of "rhônes" dinner 12.5.13
Cafémantic proprietor Andrew Gutt presents an autumn game dinner on Thursday December 5, 2013 at his restaurant in Willimantic’s downtown. The dinner will feature wines by Michel Chapoutier, of the Rhône region in France. The inspiration for the dinner stems from Gutt’s experiences growing up in rural Marlborough hunting with his father. Gutt would help his father dress deer and pheasants and assist his mother who would prepare the fruits of the fall game hunts served at family dinners.
Cafémantic’s game dinner will be prepared by Chef Jonathan Hudak. Hudak, formerly chef du cuisine of Grants Restaurant in West Hartford, has designed a six course tasting menu featuring: stuffed quail with pear, forest mushroom and apple wood bacon; hand rolled potato gnocchi with rabbit ragout and black truffle butter; herb roasted squab with cabbage, apple and Syrah glaze; roasted breast of duck with cassoulet of cranberry beans, cotechino and autumn vegetables; roasted saddle venison with celery root, oats, and huckleberry venison jus. The dinner will conclude with a tasting of autumn desserts.
Each course is paired with a wine by Michel Chapoutier and includes Belleruche Rouge, La Ciboise Luberon Rouge, Gigondas, Ciboise Luberon Rouge, Croze Hermitage “Petite Ruche”, Chateauneuf Du Pape “La Bernadine” and Chapoutier Banyuls.
Service begins 6:30PM and reservations are required. The dinner is $88 per person and can booked here at or by calling 860.423.4243. Limited seating.
game dinner menu
reservations
late fall menu addition 11.6.13
Pan Roasted Long Island Duck Breast
red wine braised cabbage / herb spätzle / bacon-onion jus
Caramelized Baby Brussels Sproutslate fall menu addition 11.1.13
Twenty-Eight-Day Dry Aged New York Strip
gold potato puree / glazed baby carrots / garlic butter
menu additions 10.16.13
honey roasted local root vegetables
orange zest / cardamom / tarragon
scarlett eggplant a la plancha
sweet and spicy peppers / tomato
heirloom tomatoes (grow hartford / cato corner) womanchego / garden basil / cabernet vinegar spicy
midnight beans (provider farm, salem)
pickled thai bird chili / herb bread crumbs
caramelized baby brussels sprouts
applewood smoked bacon / pistachio / lemon
creamy herloom tomato soup
house made ricotta / garden basil / extra virgin olive oil
menu additions 9.17.13
asian eggplants a la plancha (rutabaga, simsbury)
sweet & spicy peppers / tomato / capers
curry roasted carrots (provider farm / rutabaga, simsbury)
honey / cilantro / cashew
roasted fingerling & chanterelle mushrooms (sweet acre)
russian kale / applewood bacon / fried hen egg
smoked prosciutto & cantaloupe
cape gooseberries / arugula / wildflower honey
oxen hill farm, granby / stonewall apiary, hanover
artisanal meats & cheeses
roasted peppers / marinated olives / ciabatta
coconut braised kohlrabi (provider farm, salem)
green curry paste / cilantro /tomato
butter & sugar corn soup
bacon / gold potato / celery
beer addition:
post road pumpkin ale / brooklyn brewery
5% abv
menu additions 9.16.13
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| asian eggplants a la plancha (rutabaga, simsbury) sweet & spicy peppers / tomato / capers |
menu additions 9.14.13
espresso bar: pumpkin spice is in
spiced apple cider: ct / new york / pennsylvania
cinnamon, star anise, nutmeg, cardamom, allspice, orange and cranberry
small plates:
butter & sugar corn soup
bacon / gold potato / celery
asian eggplants a la plancha (rutabaga, simsbury)
sweet & spicy peppers / tomato / capers
roasted rainbow fingerling & chanterelle mushrooms
black truffle butter / applewood bacon / fried hen egg
smoked prosciutto & cantaloupe
cape gooseberries / arugula / wildflower honey
oxen hill farm, granby
sweet acre farm, hampton
stonewall apiary, hanover
punk rock flea market; saturday 9/7
This Saturday, September 7th: Punk Rock Flea Market & Willimantic Downtown Sidewalk Sales. The market starts at 10am on the bricks outside of Cafémantic. The inaugural punk rock market features an eclectic mix of DIY products selling everything stereo equipment, shoes, info from nonprofit groups, subversive literature, furniture, jewelry, degenerate art, skateboards and whatever else we can fit into the space. Market goes until 5pm.
Vendor Directory
menu additions 9.3.13
Roasted Opo Squash (CT. Valley Farm, Simsbury)
ginger / coconut / green curry
Heirloom Tomatoes (Grow Hartford)
vivace bambino / garden basil / cabernet vinegar
Padron Peppers a la Plancha (Falls Creek Farm, Oneco)
extra virgin olive oil / sea salt
Roasted Heirloom Summer Beans (Crocker & Colgan Farm)
pickled thai bird chili / herb breadcrumbs
Curry Roasted Carrots (Provider Farm / Rutabaga, Simsbury)
honey / cilantro / cashew Roasted
Bone Marrow
parsley salad / pickled red onion / ciabatta toast
thursday 8/15: the studio collection opening
opening reception thursday, august 15, 6-9pm renaissance of art, live jazz piano, catering by cafemantic. come meet the artists and get some drinks.
ben keller / melica bloom
beverage addition: pink grapefruit mimosadinner & a movie: season starts thu. 7/25
This Thursday in the Backyard: GOONIES
Cafémantic hosts summer movies paired with dinner and drinks on the backyard patio. Films begin at dusk, and are projected 15' x 15' onto building facade.
7/25: GOONIES
8/1: THE BIG LEBOWSKI
8/15: WILLY WONKA (1971)
8/29: BILLY MADISON
9/12: :.AUDIENCE CHOOSES.:
9/26: A NIGHTMARE ON ELMSTREET
$4 suggested cover - to benefit local charity as chosen by audience.
sunday brunch; each week a new musical mix
soul brunch sunday- a musically delicious mix combining elements of african american gospel music and rhythm and blues. featuring stevie wonder, amy winehouse, adele, aretha franklin, marvin gaye and otis redding.
farm 6.25.13 / week 4
House-Cured Bacon (Wayne’s Organic Garden)
braised organic escarole / maple syrup glazeHerb
Roasted Shitake Mushrooms (Maggie’s Farm)
shallot / thyme / rosemary
Honey-Roasted Carrots (Provider Farm / Stonewall Apiary)
cumin / lime / cilantro
Garlic-Roasted Broccoli (Windham Gardens)
lemon / chili flake / parmesan
Caramelized Radicchio (Provider Farm)
garlic / balsamic / parmesan
Wilted Heirloom Kale Salad (Wayne’s Organic Garden)
garlic confit / lemon / parmesan
jazz sessions; 2nd and fourth wednesday
Join us in the backyard for an evening of jazz. The first session is on Wednesday, June 26 from 7 - 10pm and again on each 2nd and 4th Wednesday through the summer- rain or shine. Our hosts; Chris Beaudry Quartet.
Facebook Event Page
summer 2013 from-the-farm partnerhsip
through the summer, cafémantic is participating in the coventry regional farmers' market restaurant supported agriculture program (RSA). We feature the bounty of local farms and artisans on the menu every evening. menu additions are posted each week.
farm 6.3.13 / week 1
glazed hakurei turnips 6
wildflower honey / chives / mizuna
braised collard greens 6
"southern style" / shallot / bacon / black pepper
wilted spinach salad 7
garlic confit / lemon / parmesan
gatsby's ball; patio opening night
friday, may 24: should there be rain a tent will be setup
the champagne soiree of the season in the style of the great gatsby
celebrate the opening of cafemantic’s backyard patio
champagne toast & period inspired hors d’oeuvres
beer & wine cash bar
6:00 pm start / 6:30 pm toast
following the reception, a 1920s inspired dinner menu will be available
$5 of every ticket benefits the willimantic victorian neighborhood association
$25 in advance • $30 at the door
tickets & dinner reservations
860.423.4243 • reserve online
attire reminiscent of the roaring 20s is encouraged, but not required
all new catering menu
just in time for spring graduation parties. very excited about our new catering menu, you could be too.
view our catering menu
featuring:
INTIMATE PRIVATE CHEF DINNERS
BREAKFASTS
CASUAL LUNCHES
RECEPTIONS
BANQUETS
EVENTS UP TO 200 GUESTS
thanks for the vote
the results are in! we placed in the top three for the second straight year for best local coffeehouse. come down for a drink tonight and celebrate with us.
voting results here
'bacon & eggs'what's the deal?
the breakfast sandwich and 10z coffee
$5 tax included.
dine in / take-out
m-f: open-11am
TBS: egg, hash brown, cheese, bacon / sausage / prosciutto, grilled soft roll
wind up-wine down menu addition 3.29.13
nova scotia salmon flatbread / 6
nova scotia lox/ creme fraiche/ pickeled red onion / scallion
grilled taleggio cheese 7
menu additions 3.4.13
move over sam winter and make room for sam spring. selling off the last of the winter lager and introducing the crisp & citrus alpine spring. $3 bottles for wind up - wind down happy hour, 4-6 monday
menu additions 3.16.13
hand–rolled russet potato gnocchi 9
red wine braised veal / parmesan
suggested pairing: cabernet sauvignon
menu additions 3.2.13
hand–rolled russet potato gnocchi 8
vermont cheddar / scallions/ creme fraiche / applewood smoked bacon
group dining
get a big group of people together in a stuffy private dining room and you have the potential of more than a few awkward situations.
put that same disparate group around a long table with a few bottles and umpteen plates of coconut curry mussels, brussels sprout bruschetta and honey mustard chicken wings in your own nook of cafemantic and you'll be pleasantly surprised to hear all the friendly food-inspired banter.
the cafe offers a comfortable environment and flexibility for parties of up to twenty for breakfast, lunch, dinner or drinks. call or email in advance to secure a space.
menu additions week of 2.24.13
transitioning into our spring small plates dinner menu a dish at a time. tonight; jamaican jerk chicken w/ warm potato salad
10.13: interview with andrew gutt, proprietor
Video interview with proprietor, Andrew Gutt; October, 2013. Andrew Gutt and Cafemantic are part of Create Here Now, a Creative Alliance of entrepreneurs, artists, and community organizations pushing the threshold of placemaking in Connecticut.