![Duck a l'Orange is made with coffee scented duck breast,...]()
MICHAEL McANDREWS / HARTFORD COURANT
Duck a l'Orange is made with coffee scented duck breast, confit, and a burnt orange Grand Marnier sauce.
![The tartare is made with hand-ground Archer Angus grass-fed beef...]()
Michael McAndrews / mmcandrews@courant.com
The tartare is made with hand-ground Archer Angus grass-fed beef with marinated mushrooms and topped with a fried egg.
![VUE 24 has commanding views of the surrounding countryside from the...]()
Michael McAndrews / mmcandrews@courant.com
VUE 24 has commanding views of the surrounding countryside from the 24th floor of the Grand Pequot Tower.
![A large globe dominates the bar at VUE 24, a...]()
MICHAEL McANDREWS / HARTFORD COURANT
A large globe dominates the bar at VUE 24, a new restaurant that opened at the Foxwoods Resort Casino.
![An interior look at a new restaurant, VUE 24, that opened at...]()
MICHAEL McANDREWS / HARTFORD COURANT
An interior look at a new restaurant, VUE 24, that opened at the Foxwoods Resort Casino.
![The Cygne Chantilly is chocolate creme brulee, chrry compote, pistachio...]()
Michael McAndrews / mmcandrews@courant.com
The Cygne Chantilly is chocolate creme brulee, chrry compote, pistachio sponge with a swan choux on top.
![The roasted salmon is served with creamed leeks and horseradish.]()
Michael McAndrews / mmcandrews@courant.com
The roasted salmon is served with creamed leeks and horseradish.
![Shannan McNair, a server at VUE 24, checks stemware at...]()
MICHAEL McANDREWS / HARTFORD COURANT
Shannan McNair, a server at VUE 24, checks stemware at the Foxwoods Resort Casino.
![The appetizer of Hudson Valley foie gras is served with...]()
MICHAEL McANDREWS / HARTFORD COURANT
The appetizer of Hudson Valley foie gras is served with a seasonal accompaniment.
![Bartender Stephen Armitage stands at VUE 24's bar.]()
MICHAEL McANDREWS / HARTFORD COURANT
Bartender Stephen Armitage stands at VUE 24's bar.
![Crispy goat cheese is served with frisee lettuce topped with toasted...]()
MICHAEL McANDREWS / HARTFORD COURANT
Crispy goat cheese is served with frisee lettuce topped with toasted walnuts and sherry vinaigrette.
![The Peche Cobler is made with Tito's vodka, lemon juice,...]()
Michael McAndrews / mmcandrews@courant.com
The Peche Cobler is made with Tito's vodka, lemon juice, Mathilde Peche, Elemakule Bitters and garnished with a grapefruit twist.
![From the bar: the Peanut Butter Cup is a decadent...]()
MICHAEL McANDREWS / HARTFORD COURANT
From the bar: the Peanut Butter Cup is a decadent treat with "too much chocolate with peanut butter" and vodka.
![VUE 24 restaurant manager Jan Sediak, left, and Chef Michael Yaffe...]()
MICHAEL McANDREWS / HARTFORD COURANT
VUE 24 restaurant manager Jan Sediak, left, and Chef Michael Yaffe at the Foxwoods Resort Casino.
A new place to get above it all at Foxwoods, with panoramic views, VUE 24. Read story here.
![Dust off your finest hats—it’s Derby day. This year marks the 150th Run for the Roses at Churchill Downs in Louisville, Kentucky. The horse race has occurred annually on a Saturday in May since it began on May 17, 1875, with the only exceptions being 1945 due to World War II and 2020 because of […]](https://www.courant.com/wp-content/uploads/2024/05/202405040611TMS_____FASTCOMP_19685_ctnfc_media.jpg?w=620 "Dust off your finest hats—it’s Derby day. This year marks the 150th Run for the Roses at Churchill Downs in Louisville, Kentucky. The horse race has occurred annually on a Saturday in May since it began on May 17, 1875, with the only exceptions being 1945 due to World War II and 2020 because of […]")