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 +

October Dinner Menu

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

Executive Chef: Jeremy Williams Sous Chef: Cristina Meza

October Guest Chef: Carlos Perez (The Corner)

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

Appetizers & Salads

Bacon Wrapped Scallops — 17

Chef Carlos Perez

Maple pumpkin butter, pepita gremolata, rosemary

Peach Salad (V) — 15

Chef Joel Gargano

Farm peaches & tomatoes, basil, honey whipped ricotta, candied walnuts

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

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

Celery Root Steak (VG) — 29

Chef Vin Keola

Mushroom sauce, wilted spinach, frizzle onion

Lomo Saltado (GF) — 32

Chef Cristina Meza

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

Desserts

Apple Crumb Tart — 11

Chef Carlos Perez

Sea salt caramel gelato, apple crunch

EVOO Cake — 11

Chef Joel Gargano

Blueberry conserva, panna cotta

Goat Cheesecake — 11

Chef Damon Sawyer

Pistachio dust, berry compote

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

October Guest Chef: Carlos Perez (At The Corner, Litchfield, CT)

Chef Carlos Perez is the Executive Chef of @ The Corner in Litchfield. Originally studying in Manhattan under some of New York’s top chefs, Perez spent the last few years working around CT before finding a home in Litchfield. His approach to cooking can be described as sustainable farm-to-table, paired with a modern influence along with an extensive background in pastry.

Chef Perez's Menu:

Bacon-Wrapped Scallops

maple pumpkin butter | pepita gremolata | rosemary

Autumn Brick Chicken

Brussels sprouts hash | butternut squash puree | cider pan jus

Apple Crumb Tart

sea-salt caramel gelato | apple crunch