*Hartford* Events

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Confrérie de la Chaîne des Rôtisseurs Bailliage de Hartford


Please join us on Friday evening, March 12, for a grand, black-tie affair at The Hartford Club. Established in 1873, The Hartford Club has been providing a first-class experience as Hartford’s only city club. The exquisite quality and service provided by the Club continue to exceed the expectations and members and guests alike. General Manager and Executive Chef David Gilmore has developed an exciting menu for this event, and Bailli Honoraire Gary Dunn has presented a series of knockout wines as pairings!

I’m sure I don’t need to tell you that COVID has made holding events challenging. I’ve heard from many of you, asking when we might host an event, and the feedback has been that if we hosted an event, people would attend. We are taking every available precaution as safety must be the top priority:

  • Masks must be worn while not seated at your table
  • Guests are asked to keep mingling to a minimum (stay with your table)
  • Tables will be seated according to family group and remain socially distanced
  • We will not be holding the normal champagne reception, dinner will start promptly

When: Friday, March 12, 2021. 6:30pm
Where: The Hartford Club, 46 Prospect Street, Hartford, CT Attire: Black Tie with ribbons. We will be seated indoors. Cost: $160 per person, all inclusive. *

*This event has a static price for all attendees. The new price model for guests went into effect in 2021: Guests pay the member rate for their first event, and then the non-member rate for any future events. As this is the first event in 2021, all guests start with a clean slate.

Please email your RSVP to hartford.chaine@gmail.com, prior to March 06.
Pay via Paypal: Send to hartford.chaine@gmail.com, or click here ($165 per person due to Paypal fees) Pay via Check: Made out to 'Chaine des Rotisseurs' and mailed to:

Gary Dunn, 161 Colton Rd, Glastonbury, CT 06033

Belgian Endive

mustard piquant drizzle, apples, walnuts, asiago.

2014 Pierre Gimonnet 'Fleuron' Blanc de Blancs

Sous Vide Crab & Lobster Mousse

avocado, rose water vignette, crème fraiche

2018 Cavallotto Langhe 'Bricco Boschis' Chardonnay

Peppercorn Beef Carpaccio

preserved lemon curd, Himalayan salt-cured quail egg yolk, Dijon mustard

2017 Ferzo Montepulciano d'Abruzzo

Intermezzo: Strawberry lemon tequila granita

Papadum Crusted Scallops

figs, sweet potato, poached pear, farro

2018 Remi Jobard Meursault 'Sous la Velle'

New York Strip

reversed seared, braised mustard greens, roasted cauliflower, red wine gastrique

2005 Chateau Gloria Saint Julien

Cappuccino Whipped Cheesecake

Espresso Coulis

Toschi Nocello Walnut Liqueur 

© Bailliage du Nord-Est 2023