Trio of Island Creek Oysters
Cucumber Relish,Tequila Lime Foam,Verjus, Jalapeño Mignonette
2011 Sauvignon Blanc, (Leyda Valley, Chile)- Terroir Hunter

Tempura Fried Ricotta Cheese Stuffed Squash Blossom
Roasted Baby Zucchini, Key West Pink Shrimp, Basil Pesto
2011 Falanghina, (Campania, Italy)- Donnachiara

Soft Shell Crab
Broccoli Rabe, New Potatoes, Roasted Cherry Tomato
& Thyme Vinaigrette
2012 Pinot Noir Rose, (Oregon) – Acrobat

Pekin Duck Breast “Pho”
Vietnamese Noodles, Baby Turnips, Honshimeji Mushrooms

Asparagus Tips, Duck Broth, Foie Gras
2010 Cotes de Nuits Villages, (Burgundy, France) – Domaine Ambroise

Goat Cheesecake
Gingersnap Crust, Strawberries, Basil
N/V Rose Zibibbo, (South Australia, Australia)- Angoves 

 Kindly No Substitutions

*Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne illness.

$65 ~ Four Courses per person (tax and tip not included)
$90 ~ Four Courses & Wine Pairing per person (tax and tip not included)

Call Liv’s at 860-395-5577 to book a table or click the button below.

Ready to get cooking? Liv’s Oyster Bar is hiring for immediate openings!

Line Chefs:  http://jobs.schedulefly.com/post-1420.aspx

Experienced Waitstaff: http://jobs.schedulefly.com/post-1421.aspx

Experienced Busser: http://jobs.schedulefly.com/post-1422.aspx

We’re looking forward to meeting you!

AMUSE BOUCHE
Sweet Pea Soup
Morel Mushrooms, Bacon

House Smoked Wild King Salmon
Whipped Goat Cheese, Capers, Red Onion, Everything
Bagel Flatbread

Fried Artichokes
Ruby Red Shrimp Salad, Saffron Aioli

Pan Seared Alaskan Halibut
Sweet Peas, Fava Beans, Spring Onions, Baby Carrots,
Bacon Emulsion

Akaushi Beef Rib Eye
Asparagus, Morel Mushrooms, Parmesan Tater Tots,
Béarnaise Sauce

Rhubarb Crumble
Ginger Creme Anglaise, Rose Foam, Hibiscus Sorbet

 Kindly No Substitutions

*Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne illness.

$65 ~ Four Courses per person (tax and tip not included)
$90 ~ Four Courses & Wine Pairing per person (tax and tip not included)

Call Liv’s at 860-395-5577 to book a table or click the button below.

AMUSE BOUCHE
Dungeness Crab Cake
Shell Bean & Avocado Salad, Smoked Tomato Aioli

Spring Vegetable Salad
Fava Beans, Artichokes, Pickled Spring Onions, Breakfast Radish
Prosciutto Di Parma, Meyer Lemon, Shaved Piave

Butter Braised Lobster
Sweet Pea Agnolotti, Miatake Mushrooms,
Creamy Lobster Sauce, Pea Shoots

“SURF & TURF”
Seared Sea Scallop
Edamame, Red Bell Pepper, Spring Onion Puree

Five Spice Pork Belly
Baby Bok Choy, Shiitake Mushrooms, Baby Eggplant
Soy, Yuzu Glaze

Sampling of Citrus
Blood Orange Creme Brulee, Tangerine Prosecco Sorbet,
Meyer Lemon Lavender Pound Cake

 Kindly No Substitutions

*Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne illness.

$65 ~ Four Courses per person (tax and tip not included)
$90 ~ Four Courses & Wine Pairing per person (tax and tip not included)

Call Liv’s at 860-395-5577 to book a table or click the button below.

AMUSE BOUCHE
Nantucket Bay Scallops,
Cauliflower Puree, Curry Emulsion,
Smoked Paprika, Pea Greens

 Wild Mushroom Consommé
Roasted Mushrooms, Garlic Chives,
Crispy Shrimp Toast
2011 Albarino, (Rias Biaxas, Spain) – Paco and Lola

Pan Seared Skate
Braised Baby Fennel, Ruby Crescent Potatoes,
Baby Spinach, Saffron Mussel Sauce
2011 Chardonnay, (Russian River Valley, California) – Davis Bynum “River West Vineyard”

“LAMB TWO WAYS”
Braised Lamb Shank Tortellini
Roasted Tomato Sauce, House Made Ricotta 

Lamb Chop
House Made Lamb Sausage, Creamy White Beans, Tuscan Kale
Rosemary Bordelaise Sauce
2010 Barbera d’ Alba, (Piedmont, Italy) – Conterno – Fantino “Vignota”

Parsnip Cake with Milk Chocolate Buttercream
Coconut Crème Anglaise, Pecan Crumble,
Cream Cheese Ice Cream
2011 Moscato Bianco, (Piedmont, Italy) – Franco Amoroso “Moscato D’Asti”  

 Kindly No Substitutions

*Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne illness.

$65 ~ Four Courses per person (tax and tip not included)
$90 ~ Four Courses & Wine Pairing per person (tax and tip not included)

Call Liv’s at 860-395-5577 to book a table or click the button below.

Citrus Cured Quinault River Steelhead Trout
Golden Beets, Blood Orange, White Soy Vinaigrette
2011 Sauvignon Blanc, (Collio, Italy) – Villa Russiz

Pan Seared Atlantic Halibut
Spot Prawns, Braised Leeks, Fingerling Potatoes
Meyer Lemon, Black Truffle Butter Sauce
2010 Chardonnay, (Casablanca Valley, Chile)- Montes “Alpha”

Braised Short Ribs
Housemade Pappardelle, Parmesan Cream,
Black Truffles, Horseradish Gremolata
2007 Super Tuscan, (Tuscany, Italy) – Arcanum “Il Fauno”

TASTING SAMPLING OF PEAR
Spiced Pear Fried Pie
Housemade Ricotta, Roasted Pear, Rosemary Infused Honey
Pear Cardamom Sorbet
NV Hou Hou Shu “Bubble Bubble Sparkle” Sake (Japan)

Housemade Chocolate Truffles
(Presented with Checks)

Kindly No Substitutions

*Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne illness.

SPECIAL WINE GLASSES FOR THE EVENING
2010 Chardonnay, (Casablanca Valley, Chile) – Montes “Alpha” $8.00
2007 Super Tuscan, (Tuscany, Italy) – Arcanum “Il Fauno” $12.00

$65 ~ Four Courses per person (tax and tip not included)
$90 ~ Four Courses & Wine Pairing per person (tax and tip not included)

Call Liv’s at 860-395-5577 to book a table or click the button below.

Beginning January 27th, the last Sunday of each month will be a Liv’s family affair. Chef John Brescio will create an exclusive seasonal four course tasting menu for each meal, including the option of perfect wine pairings. This is your chance to experience an intimate and lavish dinner with our Chef as the creative director. You’ll be treated to an unforgettable meal created to showcase the talents of our entire team. Book early! The number of diners will be extremely limited.

$65 ~ Four Courses per person (tax and tip not included)
$90 ~ Four Courses & Wine Pairing per person (tax and tip not included)

Call Liv’s at 860-395-5577 or click here to reserve your seat.

Photo by Emanuelson Photography

Pan Seared Opah –  over Bok Choy, Roasted Shiitake Mushrooms, & Rice Noodles.  With a Ginger Lemongrass broth.

Photos by Emanuelson Photography

Photo by Emanuelson Photography