Best New Restaurant 2010~ New Haven Registerone of New Haven's most romantic spots~ Fine Design DineHOURSBrunch: Sundays 10.30am ~ 3pmDinner: Mon ~ Thur 5.30pm ~ 9.30pm Fri & Sat 5.30pm ~ 10.30pm Sunday Dinner 5pm ~ 8pmBar: Mon ~ Sat 5pm ~ midnightLive Music every Friday from 9pm ~ 1amwith George Lesiw & Co.

Purchase Gift Cards HERE

bespoke will be closing its doors on Saturday February 4th.

We would all like to thank you for having dined with us over the years.

A new establishment will be opening in our place for Valentine's Weekend.

You can visit their website here:

Gilt

Menus

Brunch
Dinner
Cocktails
Wine
Desserts

Brunch |s|w|e|e|t|………………………………………………………………………………………………………………………..YOGURT PARFAITseasonal fruit, honey, kataifi……………………………………………………………………LEMON RICOTTA PANCAKESSTUFFED FRENCH TOASTCONTINENTALassorted muffins, scones, and judies toast………………………………………………………………………………FRUIT PLATEalways fresh, hopefully localFROMAGERIE• Four Brothers feta• Old Chatham camembert• Adirondack aged cheddar• Berkshire Blue• Twin Maple Farms red|s|a|v|o|r|y|……………………………………………………………………………………………………………………….*CHILLED OYSTERSmoscatel vinegar mignonette, horseradish………………………………………………………………………………ROMAINE SALADfried lavash, radish, garlic lemon vinaigrette………………………………………………………………………*2 EGGSjudies toast (rye, whole wheat, white)choice of pork belly, sausage, or salad*OMELETE aux FINES HERBSfarmhouse cheddarchoice of judies toast, or salad *BESPOKE BENEDICTpoached egg, hanger steak, pepper biscuit*EGGS FLORENTINEpoached egg, spinach parmigiano*THE SANDWICHfried egg, grilled hanger steak, gorgonzolaCAULIFLOWER & CHEESEmacaroni shells, parmigiano, lemon crumbleSTEAMED MUSSELSwhite ale, grilled onions, za’atar

Dinner |a|m|u|s|e|………………………………………………………………………………………………………………………..*BLUEPOINT OYSTERSmoscatel vinegar mignonette, horseradish*TUNA & SALMON TARTAREsmyth trinity farm yogurt, chives, virgin olive oil………………………………………………MY LIFE IN FRANCEmaple lane farms bibb lettuce, quail egg, scallions………………………………………………ROMAINE SALADfried lavash, radishes, garlic lemon vinaigrette………………………………………………STEAMED MUSSELSwhite ale, grilled onion, za’atar………………………………………………COUNTRY PATEcornichons, saffron onions, dijon mustardTHE DAILY DIPgarbanzo bean puree, garlic………………………………………………FARMSTEAD FONDUcheddar, black pepper, rye……………………………………………… *DUCK FRIED EGGtruffle french fries, parmigiano………………………………………………STUFFED CREPESduck confit, pumpkin puree, caramelized tomato………………………………………………HERB CHARRED OCTOPUSwhite bean mash, lemon oil………………………………………………SPICED LAMB MEATBALLScharred tomato, cashew candy|s|a|v|o|r|……………………………………………………………………………………………………………………….TRUFFLED RISOTTOseasonal vegetables, parmigianoBUTTERNUT GNOCCHIlocal honey, brown butter, cardamom, fried sage…………………………………………CAULIFLOWER & CHEESEmacaroni shells, pomegranate molasses, citrus crumble…………………………………………………………………………………|s|a|t|i|s|f|y|……………………………………………………………………………………………………………………….GARLIC CLAMScapers, white wine, parsley, soba noodles, extra virgin……………………………………………………………………………BRAISED LAMB SHANKgarlic white bean puree, homemade pappardelle…………………………………………………………………………………MOROCCAN COUSCOUSharissa kissed vegetables, bitter greens, dried fruit……………………………………………………………………………….LA BELLE FARMS NATURAL CHICKENcatalan mustard greens, whipped potatoes, maple glaze*HORSERADISH CRUSTED SALMONbrussel sprouts, cauliflower fans, crisp bacon……………………………………………………………………………….BISON WELLINGTONpomegranate jus, mushroom cream, foie gras mousse…………………………………………………………………………………*LA BELLE FARMS DUCK BREASTkale chips, sugar pumpkin puree, spiced yogurt sauce……………………………………………

Cocktails ………………………………………………………….MORRISON HOTELplymouth, cointreau, lillet blanc, lemon, pernodABBEY ROADLIV vodka, st germain, white wine, lemonDÉJÀ VUold raj gin, vya dry vermouth, homemade onionsAPIARYold overholt, honey, st elizabeth dram, ginger beerTHE GENERAL LEErowan's creek, rinquinquin, grapefruit bittersELIOT NESSwoodford reserve, ginger syrup, fee brothers………………………………………………DEEP PURPLEold tom gin, luxardo maraschino, violette*IMPERIALcynar, cointreau, lime juice, egg whiteFIRENZEaperol, luxardo maraschino, lime juice……………………………………………LUCY IN THE SKYplymouth gin, st germain, fresh house sourHOT TODDYblack tea, spicebox whiskey, honey, lemonLANDSLIDEamarula, espresso syrup, house-infused vanilla vodka

Wine |w|i|n|e|..........................................................................................|s|p|a|r|k|l|i|n|g|LOUIS PERDRIER, brut, n/v, franceGRUET, brut, n/v, new mexicoHESKETH “THE PROPOSITION”, n/v, Australia*LOUIS DE GRENELLE, rose corail, n/v, samur THIERRY MASSIN, brut rose, n/v, france………………………………………………………………..........................................................................................|w|h|i|t|e|URBAN, riesling, ’10, mosel *MONTINORE, pinot gris, ’09, oregon *LOUVETRIE “AMPHIBOLITE”, muscadet, ’10, loire FRENZY, sauvignon blanc, ’09, marlborough *THE GIRLS, sauvignon blanc, ’09, lake county *ECO, sauvignon blanc, ’10, casablanca *ROBERT SINSKEY, vin gris, ’09, napa *ALBET I NOYA “PETIT ALBET”, ’10, spain *Le DRUNK ROOSTER, chardonnay, ’09, france FRANK FAMILY VINEYARDS, chardonnay, ’07, napa *DOMAINE PIERRE MOREY, chardonnay, ’07, burgundy *DOMAINE DU COMTE ARMAND, ’08, burgundy ..........................................................................................|r|e|d|*WILLAMETTE WHOLE CLUSTER, pinot noir, ’09, oregon*WILLAMETTE VALLEY FOUNDERS, pinot noir, ‘07 SEASMOKE “SOUTHING”, pinot noir, ’08 SEASMOKE “SOUTHING”, pinot noir, ’09 PANTHER CREEK, ’06, freedomhill *HEDGES “CMS,” bordeaux blend, ’09, columbia valley CONDE DE JAUREGUI, crianza, ’06, rioja SEAMLESS, cabernet, ’09, lake county *CRETA, tempranillo, ’09, ribera del duero CHATEAU MUSAR, ’95, lebanon *VINIFERA, cabernet, ’06, napa *JUSTIN “ISOSCELES”, bordeaux blend, ’07, paso robles *ECO, carmenere, ’09, colchagua ARIZONA STRONGHOLD “NACHISE”, ’08, arizona MATCHBOOK, tinto rey, ’07, dunnigan hills THREE CLICKS, petite syrah, ’09 *ask about our sustainable/organic/biodynamic wines

Desserts |d|e|l|i|g|h|t|CHOCOLATE GINGERBREADstout caramel sauce, fresh cream……………………………………………………………………………….WARM BRIOCHE BREAD PUDDINGspiced rum & orange scented, orange sorbet……………………………………………………………………………….BIRTHDAY CAKEchocolate layer cake, peppermint buttercream……………………………………………………………………………….CRÈME BRULEEegg nog doused, brandy cream……………………………………………………………………………….ORANGE KISSED RICOTTANew Haven wildflower honey, kataifi, pistachio……………………………………………………………………………….COOKIE PLATEfrench macaroons, assorted bits of love……………………………………………………………………………….SELECTION OF GELATOS & SORBETSfrom J. Foster’s, CT……………………………………………………………………………….

Private Events

Packages
Wine Room
Mezzanine
Lounge

Packages Bespoke takes pride in crafting each event in a unique and special manner. Our multi-floored location allows the event planner to tailor an event from the simplest brunch to an extravagant evening. Menus are always crafted to the request of the host and reflect only the freshest and best Connecticut has to offer.LUNCH Buffet sandwiches, salad, pasta, fruit, desserts Plated 3-course Seasonal Menu items ordered restaurant-style COCKTAIL PARTY The Bar Full Open Bar  Open Wine & Beer Bar Consumption Hors D’oeuvres Passed Items – such as our spiced lamb meatballs, honey-thyme chicken skewers, Moroccan vegetable dumplings Stations – such as our fromagerie display with New England cheeses, local breads and seasonal fruitDINNER The Local Family-Style 3-course Seasonal Menu The Out-of-Towner 3-course Seasonal Menu items ordered restaurant-style All Inclusive Red and White Sommelier Selected Wine Coffee & Tea service 3-Course Seasonal Menu items ordered restaurant-style SUNDAY BRUNCH All Inclusive  2-Course Brunch Menu items orders restaurant-style Unlimited Mimosas/Homemade Bloody Marys Continental Buffet of Homemade Scones, Muffins, Biscuits, Breads, Jams & Jellies Coffee / Tea Station*tax & gratuity are additional charges on all quoted prices

Wine Room The wine room is located on the main floor and is our most formal dining area. The room seats up to 40 comfortably at smaller tables or 16 in a conference table format. Sliding pocket doors create a perfectly private chamber for your event or private discussions. The wine room is perfect for:business meetingsconferencespresentationsreceptionsdinner partiesbuffet dinners or lunchesbaby or wedding showers
Simple

Mezzanine The mezzanine is a cozy modern dining area on the second floor. The room seats up to 50 in small group format (tables of 6 or less). The fireplace creates a very warm atmosphere while the view onto downtown College street is very intriguing. The mezzanine is perfect for:dinner parties
Simple

Lounge The Moroccan lounge is located underground and offers a very unique old-world feel. Candle light and tufted booths create a comfortably formal ambiance. The room offers its own bar as well as a stage for live music or a dj. Seating in the lounge is up to 34 for dining or 50 for a cocktail event. The lounge is great for:cocktail partieswedding receptionsbachelor/bachelorette partiesbaby or wedding showersbirthday parties
Simple

Gallery

Photo Gallery

Front Door
Cheers
Bar
Semi-Private Table
Tuna and Salmon Tartare
Frisee Salad
Orange-Kissed Ricotta
chandelier
Lounge
Wine Room
Mezzanine
infuser.jpg

Reservations
Directions

Reservations

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Directions

266 College St, New Haven, CT 06510

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bespoke restaurant & lounge . 266 College St, New Haven, CT 06510 . 203.562.4644