Chef Tyler Anderson of Pip's at The Copper Beach Inn - Ivoryton, CT

Roasted Beets, Turnips, Sunchokes, Celery Root, Hazelnut Puree, and Sesame

Roasted Beets, Turnips, Sunchokes, Celery Root, Hazelnut Puree, and Sesame

Duck Breast, Duck Confit, Ricotta Gnudi, Spinach, Sauce Soubise, and Red Cabbage Puree

Duck Breast, Duck Confit, Ricotta Gnudi, Spinach, Sauce Soubise, and Red Cabbage Puree

Raw Hamachi, Blood Orange Puree, Soy, and Jalapeno

Raw Hamachi, Blood Orange Puree, Soy, and Jalapeno

Swordfish, White Bean Puree, Celery and Fennel Salad, and Green Olive Vinaigrette

Swordfish, White Bean Puree, Celery and Fennel Salad, and Green Olive Vinaigrette

Swordfish, White Bean Puree, Celery and Fennel Salad, and Green Olive Vinaigrette

Seared Foie Gras, Cabbage, Apple, Caraway Croutons, and Duck Consomme

Seared Foie Gras, Cabbage, Apple, Caraway Croutons, and Duck Consomme

Seared Foie Gras, Cabbage, Apple, Caraway Croutons, and Duck Consomme

Chef Tyler Anderson of Pip's at The Copper Beech Inn - Ivoryton, CT

Chef Tyler Anderson and team of Pip's at The Copper Beech Inn - Ivoryton, CT

The Copper Beech Inn - Ivoryton, CT

Pip's at The Copper Beech Inn - Ivoryton, CT

The Copper Beech Inn - Ivoryton, CT

Pip's at The Copper Beech Inn - Ivoryton, CT