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PROJECT 120

The mission: "To provide our guests the freshest, cleanest foods available while sustaining our local ecosystem and those who live within it". More

  • Steel Cut Irish Oats
  • Mango, Peach, and Orange smoothie with Ronny Brook Farm's Yogurt
  • Assorted Breakfast Parfaits
  • Baked Croissant with Berries
  • Scrambled Eggs with Organic Herbs
  • Asparagus and Bell Pepper Frittata
  • Sheared Eggs with Basil Hollandaise
  • Thick Cut Nodine's Smokehouse Bacon
  • Vegetarian Sausage with Sage and Juniper
  • Sweet Potato and Vidalia Onion Hash
  • Freshly Squeezed Orange Juice
  • Fennel and Celeriac Soup
  • Salad of Fig Glazed Duck Breast, Field Greens, Blood Orange Segments, Cucumber, Smoked Almonds, Brie Cheese, Fizzled Onions
  • Fall Cup Cakes with Caramel Frosting
  • Build your Own Noodle Bowl: Egg Drop Soup, Spring or Summer Rolls, Miso Broth, Sweet and Sour Broth, Soy Ginger Chicken Broth, Udon, Soba, Rice Noodles, Baby Bok Choy, Daikon Radish, Carrot, Peppers, Bean Sprouts, Snow Peas, Crispy Wonton Skins, Orange Tofu and Lacquered Chicken, SoCo Creamery & Harney & Sons' Green Tea Ice Cream
  • Pumpkin Bisque
  • Fall Harvest Salad
  • Roasted Corn and Fava Bean Salad
  • All Spice Laced Butternut Squash
  • Lightly Pickled Stonewall Farm Vegetables
  • Slow Roasted Site Grown Heirloom Tomato with Herb Topping
  • Toasted Pumpkin Seeds
  • Cranberry Vinaigrette
  • Molasses Glazed Stewart Farm Short Ribs
  • Cinnamon Vanilla Crème Brule
  • Sky Farms Mixed Greens / Balsamic & Maple Rosemary Vinaigrettes (Maple purchased from New Milford CT Youth Agency)
  • Assorted Hearth Baked Breads
  • Confit of Local Duck tossed with roasted Grapes, candied Chestnuts, Fennel, Haricot Verte, Black Truffles and house made Spinach Parpadelle
  • Whole Yellow Tail Snapper marinated in Kaffir Lime, Lemon Grass, & Asta Fatida, wrapped in Banana Leaves and slowly braised in Coconut Milk, Saffron infused Baby Basmati Rice with Fiddlehead Ferns and Spring Peas
  • Traditional Variety of Sushi served on brick of Himalayan Mountain Salt
  • Corn Flan (local) with our own garden Chives, served over wilted Sky Farms Arugula
  • Steamed Green and White Asparagus with Lemon Zest and Crimini Mushrooms
  • Miso marinated Local Vegetables wrapped in Bean Curd and glazed with Yuzu.
  • Trinity's Signature—White Chocolate Mint Milkshake with baked Meringue and Rock Candy
  • Build Your Own Crepes with Orange-Scented Cream, Hazelnut Spread, Fig Jam and local Berries
  • Maple Bavarian in a Tuile Leaf with local Cider Crème Anglaise
  • Angel Food Cup Cakes with Cream Cheese Frosting and Lavender Syrup
  • Assorted hand rolled Truffles and Barks made in our own kitchen
  • Traditional Napoleons
  • Warm Chocolate Chip Cookies with Thirty-Four Degree Milk Shots
  • Mini Pate Choux Swans with Three Sorbets and Dragon Pearl Pastry Cream




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