Dinner at Gather55 | Hartford Guest Chef Fine Dining

Dine With Purpose

Dinner at Gather55 is more than a meal: it's an evening that blends good food and community, all while supporting Hands On Hartford.

Dinner is served Wednesday - Saturday 5:00 PM - 8:30 PM

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Dinner Menu +

November Dinner Menu

Hours: 5 PM - 8:30 PM Wednesday - Saturday

Executive Chef: Jeremy Williams Sous Chef: Cristina Meza

Guest Chef: Terry Walters

3-Course Prix Fixe — $55: Includes your choice of salad or appetizer, entrée, and dessert.

Appetizers & Salads

Sweet Potato Flatbread — 16 (VG, GF)

Chef Terry Walters

mushroom, pesto, aged balsamic

Bacon Wrapped Scallops — 17

Chef Carlos Perez

Maple pumpkin butter, pepita gremolata, rosemary

Tom Yum Noodles (VG) — 15

Chef Lapat

Chili paste, coconut milk, bok choy, bean sprout, Chinese cabbage, peanut, scallion, lime

Classic Pasta Bolognese — 18

Chef Billy Grant

Rigatoni, beef, pork, ricotta cheese

Kale Caesar Salad (V, GF) — 14

Chef Tyler Anderson

Parmesan, lemon, crispy garbanzos

Entrées

Collard Greens Sukiyaki — 29 (VG, GF)

Chef Terry Walters

Seacoast mushrooms, kombu, broth

Autumn Brick Chicken — 30

Chef Carlos Perez

Brussels sprouts hash, butternut squash purée, cider pan jus

Toasted Rye Tagliatelle (V) — 28

Chef Joel Gargano

Seacoast mushroom & porcini ragu, mascarpone, spinach, pecorino romano

Pork Milanese — 29

Chef Billy Grant

Arugula, beurre blanc, lemon

Lomo Saltado (GF) — 32

Chef Cristina Meza

Stir fried beef, crispy potatoes, tomato, red onion, white rice

Desserts

Almond Pear Cake — 11 (VG, GF)

Chef Terry Walters

dark chocolate drizzle

Apple Crumb Tart — 11

Chef Carlos Perez

Sea salt caramel gelato, apple crunch

EVOO Cake — 11

Chef Joel Gargano

Blueberry conserva, panna cotta

Flourless Chocolate Torte (GF) — 11

Chef Kristin Eddy

Bourbon, orange, crème fraiche, black pepper

Consuming raw or undercooked meat, poultry, shellfish, seafood, or eggs may increase risk of foodborne illness. Please advise your server of any dietary restrictions before ordering. We include a 20% service charge on all orders to ensure our staff receives a living wage and benefits. Any amounts beyond this on your dinner tab are considered donations, which support Hands On Hartford’s mission work.

What to Expect

Seasonal menus featuring fresh ingredients and bold flavors crafted by rotating local chefs
Relaxed but elevated atmosphere, perfect for a night out or a special occasion
A place to gather with friends, family, and neighbors around the table

November Guest Chef: Terry Walters

Terry is a James Beard Foundation Award finalist, bestselling author, and longtime advocate for healthy, sustainable cooking. Her work has inspired home cooks and food lovers around the world and now, she’s bringing that inspiration to Gather55.

Join us during the month of November to experience vibrant, plant-based dishes inspired by Terry's newest cookbook, NOURISH: Plant-Based Recipes to Feed Body, Mind and Soul.

Chef Walters's Menu:

Sweet Potato Flatbread (VG |GF)

mushroom, pesto, aged balsamic

Collard Greens Sukiyaki (VG|GF)

Seacoast mushrooms, kombu, broth

Almond Pear Cake (VG|GF)

dark chocolate drizzle