The Fairfield "Prime & Coastal" Dinner Menu

Curated from local Fairfield, CT sourcing guides and personal chef offerings

Concept

A refined "Surf and Turf" experience that balances the town's access to Long Island Sound seafood with high-end butcher cuts ideal for family gatherings or entertaining.

I. Appetizer: Stonington Sea Scallops with Lemon-Caper Butter

Fresh "dry" sea scallops landed in Stonington (the state’s only commercial fleet) are pan-seared to a golden crust. They are finished with a rich emulsion of unsalted butter, capers, and fresh lemon juice to highlight their natural sweetness without overpowering them.

Sourcing Note: Look for "dry" scallops (untreated with phosphates) at local seafood markets to ensure a perfect sear.

II. Main Course: USDA Prime T-Bone Steak

A thick-cut, bone-in steak combining the tenderness of a filet mignon with the bold flavor of a New York strip. The steak is dry-seasoned with kosher salt and cracked black pepper, then seared over high heat to develop a caramelized crust.

Sourcing Note: Sourced from trusted Fairfield county butchers (such as Karl Ehmer Quality Meats or Fleisher's) to ensure prime marbling and structure.

III. Accompaniments: Farm-Market Sides

• Roasted Fingerling Potatoes: Crisp exterior and fluffy interior, tossed with fresh rosemary and sea salt.
• Charred Broccolini: Lightly blistered with olive oil and finished with a pinch of chili flakes.
• Wild Mushroom Sauté: An earthy addition featuring seasonal mushrooms found at the Fairfield Farmers’ Market.

IV. Dessert: Honey-Roasted Gold Coast Pears

Locally sourced pears (available late summer through storage season) are roasted until tender and drizzled with Connecticut wildflower honey. Served with a dollop of house-made vanilla bean mascarpone and a toasted almond crumble.

Sourcing Note: Pears can be sourced from nearby farms like Silverman’s Farm in Easton.