celebrate valentine's at cafémantic

Looking forward to welcoming you and yours this Valentine's Day eve. We've designed a three course menu-for-two in addition to our daily a la carte menu. Contact us at 860.423.4243 for reservations.

$49 per person / suggested wine pairings by the glass

First Course
Tartare Of Yellowfin Tuna
soy-ginger marinade / winter citrus / kaffir lime / radish
Epilogo Sauvignon Blanc, Spain 2012

Hand-Rolled Russet Potato Gnocchi
braised veal ragout /castelvetrano olives / shaved parmesan
Chapoutier La Ciboise Luberon, France 2012

Second Course
Whole-Roasted Gourmavian Chicken For Two
sausage stuffing / potato gratin / roasted winter vegetables
Stone Wolf Pinot Noir, Oregon 2012 / Josephine Dubois Chablis, Burgundy 2011

Third Course
Tasting Of Winter Citrus
almond citrus cake / margarita semifreddo / kumquat jam
Chateau Bellevue Monbazillac, France / Codorniu Cava, Spain 2011

Fallen Chocolate Souffle Cake
chocolate ganache / creme anglaise / pistachio ice cream
Fonseca Late Bottled Vintage Porto, Portugal 2008

christmas hours

'Twas the night before Christmas, and we wanted to say our hours will change in a small way:

Christmas Eve: Open until 3pm
Christmas Day: Closed
The Day after Christmas: Open for dinner at 5pm

nye dinner

First Course

Ceviche of Nantucket Bay Scallops
winter citrus / radish / avocado / yuzu-tangerine marinade

Slow-Roasted Heirloom Beets
fennel-citrus vinaigrette / Satsuma mandarin / oak leaf dairy chevre / hazelnut

Hand-Rolled Russet Potato Gnocchi
braised lamb ragout / local feta / casteltravano olive

Pan-Roasted Hudson Valley Foie Gras (supplement $4) 
roasted pear panna cotta /  pickled asian pear/  pistachio / brioche crouton

Second Course
Red-Wine Braised Beef Shortrib
yukon gold potato puree / roasted brussels sprouts / horseradish gremolata

Herb-Roasted Fillet of Black Cod
citrus spinach / vanilla-parsnip puree / black trumpet mushrooms

Forest Mushroom Risotto
roasted winter squash / black truffle butter /  fines herbes

Crispy Breast of Rohan Duck
braised winter greens / roasted carrots / cherry-duck jus

28 Day Dry-Aged Cote de Boeuf
(serves two / supplement $6 per guest)
black truffle fingerlings / roasted winter vegetables / sauce bordelaise

Third Course
Sticky Bun Bread Pudding
vanilla-bourbon crème anglaise

Tasting of Winter Desserts
chef's selection

Advance tickets are a must.
Purchase tickets here

8.1.14 the new york times

read full article8.1.14 the new york times

menu additions 12.5.14

Handmade Tagliatelle / Alba White truffle, castlemagno cheese, Vermont sweet cream butter

thanksgiving hours

Taking the day off. We'll be back Friday 10am - 10pm.

menu additions 11.22.14

Shaved Sunchoke Salad / lemon, mint, maldon sea salt
Chilled Wianno Oysters / yuzu, chili, shallot
Maple Roasted Carrots / cumin, pistashio, pea tendrils
Coriander-Fennel Spiced Lamb Ribs / pomegranate molasses, roasted shallots

menu additions 3.15.14

Cider-Glazed Rohan Duck Breast / braised cranberry beans, melted leeks, soft herbs
Roasted Stonington Sea Scallops / heirloom pumpkin puree, honeycrisp apple, curried pumpkin seeds
Maple Roasted Carrots / cumin, pistashio, pea tendrils
Suncrisp Apple Salad / celery, Ransom blue cheese, curried pumpkin seeds, cider vinaigrette

thanksgiving catering

This Thanksgiving, let us give you a hand.

Add something extra to your Thanksgiving dinner with the addition of our butternut squash soup, Brussels sprouts with applewood smoked bacon, Farm to Hearth's Country Bread with our housemade ricotta and Zest's apple-fig tart. Orders will be available for pick up the day before Thanksgiving and through the weekend.

Start your order here

menu additions 11.1.14

Cauliflower Gratin / gruyere, herb breadcrumbs
Herb Roasted Rohan Duck Breast /  braised cranberry beans, melted leeks, soft herbs
Hand-Rolled Russet Potato Gnocchi / veal ragout, parmesan, castlevatrano olives

menu additions 10.4.14

Apple Cider Glazed Pork Belly / braised cranberry beans, melted leeks, soft herbs
Oysters “Casino” / red pepper butter, bacon, garlic breadcrumbs
Coriander-Fennel Spiced Lamb Ribs / pomegranate molasses, roasted cipollini onions
Roasted Bone Marrow / pickled vegetables, Farm to Hearth Country Bread

menu additions 9.19.14

Roasted Bone Marrow / pickled vegetables, Farm to Hearth Country Bread
Stonington Sea Scallops / heirloom pumpkin puree, honeycrisp apple, curried pumpkin seeds
Coriander Fennel Spiced Lamb Ribs / pomegranate molasses, roasted cipollini onions

menu additions 8.8.14

Hand-Rolled Russet Potato Gnocchi / chanterelle, heirloom squash, sungold tomato, parmesan
Chicken Liver Pate /  pork rillette, pickled vegetables, country bread
Tiger-Striped Figs / speck, warm goat cheese, almond, fennel-citrus vinaigrette
Chilled Mystic Oysters / yuzu, chili, lemongrass mignonette
Tartare of Columbia River King Salmon /  white soy, lemon, avocado, spiced brioche
Napa Cabbage Kimchi / Korean chili powder, scallion, carrot

menu additions 7.26.14

GourmAvian Farms Fried Chicken Drumsticks / all-day-braised collard greens & habenero honey. Jeanine Rose, photo.

market-to-table supper @ 750 Main

menu additions 7.18.14

Heirloom Squash “Alla Parmigiana” /  tomato confit, basil, herb breadcrumbs & parmesan
"Shrimp & Grits" / Stonington red shrimp, summer corn "grits" & bacon-onion jus
Roasted Hen-of-the-Woods Mushrooms / braised pistachios, black truffle butter & pickled shallot

jazz on the patio 7.9 & 7.23.14

Read more: jazz on the patio 7.9 & 7.23.14

market-to-table supper 7.25.14

Cafémantic will present market-to-table supper in conjunction with Coventry Regional Farmers Market’s Happy Hour Market series in Willimantic’s downtown on Friday, July 25, 2014. 

The evening’s menu will feature three courses of ingredients sourced from the market’s farmers. Courses include heirloom tomatoes, with goat’s milk feta, basil and cabernet vinegar; herb-roasted Gourmavian Farm chicken; and blueberry cobbler with vanilla bean whipped cream. 

The supper will be hosted at Cafemantic’s new event space, 750 Main Street with seatings at 6pm and 8pm. Tickets are $45.00 per person and are available by calling 860-576-9474 or online. Service fees apply for online ticket sales only.

Guests are welcome to bring their own beer and wine to complement.

Read more: market-to-table supper 7.25.14

menu additions 6.27.14

Maine Lobster Risotto / black truffle butter, spring peas, carrot broth
Garlic-Braised Collard Greens / applewood bacon, shallot, cracked pepper

50% off wine on sundays

On Sunday evenings from 4pm, all wine bottles will be 50% off. Swirl, sip, and savor notable wines from countries and regions including Argentina, Spain, Germany, Italy, New Zealand and South Africa. View our wine list.