Arethusa al tavolo
Connecticut
Arethusa al tavolo builds its American cooking around the dairy products of Arethusa Farm in Bantam. Chef Dan Magill's menu uses the farm's milk, butter and artisan cheeses alongside seafood, meat and seasonal vegetables. The neighbouring dairy gives this relationship a physical presence beyond the plate. Recent dishes include heirloom tomato soup with whole-milk ricotta, butter-poached Atlantic halibut, and sweetcorn ricotta agnolotti. Cheese also appears in savoury preparations such as an onion tart with Arethusa Camembert. The meal can finish with a selection of the dairy's cheeses or ice creams. The menu changes daily.