spring wine dinner 4.24.14

Join us for Cafemantic’s inaugural Farm to Table Wine Dinner Series, beginning in April and continues through October 2014. Enjoy a six course dinner with local, farm fresh ingredients prepared by Chef Jonathan Hudak and his team.

Summer & Autumn 2014 Wine Dinners
Thursday, April 24 - Antinori (Tuscany) / central-Italian / $88
Thursday, June 12 - Sparking wines by Moët & Chandon (Champagne) / seafood / $118
Thursday, August 14 - Ramón Bilbao (Rioja region) / northern Spain / $88
Thursday, October 16 – Staggs Leap (Napa Valley) / local harvest / $118
Reservations for all four dinners $399.

Dinners begin at 6:30. Tickets can be purchased by calling 860.423.4243 or by making a reservation online.

Online Reservations

Read more: spring wine dinner 4.24.14

presenting "a moveable feast"

Full-Service Private and Corporate Catering Company Debuts in Northeast Connecticut

A Moveable Feast is the latest venture of restaurateur Andrew Gütt. Little more than a year after transforming his neighborhood coffee shop Cafémantic into a destination small plates restaurant with a farm inspired menu, Gütt will now be offering the menu creations and hospitality of his team for off-site events. 

A Moveable Feast will offer a wide range of event planning services: menu and event design, staffing, venue selection and event planning. Growing Cafémantic to include A Moveable Feast has been both a logical and natural progression. 

Read more: presenting "a moveable feast"

menu additions 4.11.14

Peekytoe Crab Risotto
asparagus / spring pea / meyer lemon / black truffle butter

Roasted Wellfleet Oysters
garlic / lemon / herb breadcrumbs

Hand-Rolled Russet Potato Gnocchi
braised lamb shank ragout / mint / goat’s milk feta

dinner menu additions 3.28.14

 Roasted Mystic Oysters
garlic / thyme / parsley breadcrumbs

Ceviche of Stonington Fluke
chili / yuzu / coconut

Green Valley Farm’s Crispy Pork Belly
maple glaze / brussels sprouts hash / quail egg

Warm Bloomsdale Spinach Salad
slow-roasted shallot / lemon / womanchego

brunch menu additions 3.23.14

Passion Fruit Bellini

Brussels Sprout Bruschetta
chili / lemon / shaved parmesan

Truffle Toast
soft egg yolk / white truffle butter / brioche / taleggio

menu additions 3.21.14

Chilled Mystic Oysters
chili / meyer lemon / passion fruit granite

Herb-Roasted Local Cod
“clam chowder”  / traditional garnishes

Tartare of Grass-Fed Beef
quail egg yolk / pickled garlic scapes / truffle toast

Wilted Bloomsdale Spinach
garlic confit / lemon / shaved parmesan

lunch menu addition 3.15.14

Tomato & Basil Grilled Cheese 
mellville / basil pesto / milk & butter bread 

Portobello Grilled Cheese 
taleggio / truffle / rosemary & olive tapenade bread

Roasted Pumpkin Grilled Cheese 
melville / hazelnut brown butter / milk & butter bread 

Bread: Dr. Gibson; CT. Gourmet, Windham Center
Melville Cheese: The Mystic Cheese Company

menu additions 3.14.14

Hand-Rolled Russet Potato Gnocchi
hen-of-the-woods mushroom / spinach / truffle butter

Herb-Roasted Stonington Skate Wing 
wilted kale sprouts / brown butter emulsion

Green Valley Farm Maple-Glazed Berkshire Pork Spare Ribs 
kohlrabi slaw / roasted shallot

featured local sources 3.14.14

lunch menu addition 3.8.14

Portobello Grilled Cheese
taleggio / truffle /rosemary & olive tapenade bread

Bread:
Dr. Gibson; CT. Gourmet, Windham Center
Topmost Herb Farm, Coventry

menu additions 3.7.14

Green Valley Farm Pork Spare Ribs
maple glaze / creamed kale / roasted shallot

Caramelized Stonington Sea Scallops
carrot / burnt onion dashi / pumpkin seeds

Hand-Rolled Russet Potato Gnocchi
Vermont cheddar / scallion / bacon / crème fraiche

menu additions 2.28.14

Crispy Braised Pork Belly
apple braised cabbage / rutabaga mostarda

Hand-Cut Tagliatelle
forest mushrooms / crème fraiche / parmesan

Warm Taleggio
portobello / herb breadcrumbs / balsamic

menu additions 2.22.14

Hand-Rolled Russet Potato Gnocchi
braised veal ragout / vivace bambino

Maine Crab Risotto
meyer lemon / mascarpone / sweet pea

Spicy French Beans
chili pepper / shallot / herb breadcrumbs

Crispy Braised Pork Belly
apple braised cabbage / rutabaga mostarda

menu additions 2.21.14

Hand-Rolled Russet Potato Gnocchi
braised veal ragout / vivace bambino

Maine Crab Risotto
meyer lemon / mascarpone / lobster emulsion

Spicy French Beans
chili pepper / shallot / herb breadcrumbs

menu additions 2.8.14

Cauliflower Gratin
emmentaler cheese / herb breadcrumbs

Sweet & Sour Pork Belly
apple braised cabbage / pickled mustard seed / roasted shallots

Hand-Cut Tartare of Grass-Fed Beef
quail egg / beet puree / toasted ciabatta

Hand–Rolled Russet Potato Gnocchi
braised veal ragout / castelmango cheese

menu additions 1.31.14

Cauliflower Gratin
Emmentaler Cheese / Herb Breadcrumbs

Sweet & Sour Pork Belly
Apple Braised Cabbage / Pickled Mustard Seed / Roasted Shallots

Stonington Sea Scallops
Butternut Squash Puree / Brussels Sprout Leaves / Pine Nut-Horseradish Gremolata

Hand-Cut Tartare of Grass-Fed Beef
Quail Egg / Beet Puree / Toasted Ciabatta

Hand-Rolled Russet Potato Gnocchi
Braised Veal Ragout / Castelmango Cheese

menu additions 1.27.14

Cauliflower Gratin
emmentaler cheese / herb breadcrumbs 

Sweet & Sour Pork Belly
apple braised cabbage / pickled mustard seed / dikon radish

Curry Roasted Kohlrabi
coconut / blistered tomato / sesame oil