Dining Out

Thanksgiving Dinner at the Barn Door

This Thanksgiving, give mom a break and let The Barn Door do the cooking for you.
Join us for a turkey dinner with all the trimmings, other amazing specials plus our regular menu.

Reserve your spot now.

 

Brew Lab Fundraiser for Land Trust

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Come on by and say hi to and have a great local brew while supporting your local environment! Aspetuck Brew Lab will be donating $1 for every pint and $2 for every 64-oz growler to Aspetuck Land Trust. As a special “Earth Day” bonus, those who sign up to become new or renewing members of Aspetuck Land Trust at the $100 Naturalist level will receive a free pint and an Aspetuck Land Trust t-shirt.  If you like you can make a donation on our secure website before the event (click yellow donate button), and bring your receipt and we’ll get your free pint and land trust t-shirt post haste when you arrive.

The 7-barrel brewery, owned and operated by husband/wife team Peter and Tara Cowles from Fairfield, features a 50-person taproom serving beers for on-premise consumption and filling growlers to go. Having worked for the Land Trust for almost 10 years before starting the Brew Lab, Tara is thrilled to support the Aspetuck Land Trust on Earth Day. “We’ve been so warmly welcomed by the community that we feel it’s important to give back, and Asptuck Land Trust is a great partner for Earth Day.”

The brewery takes its name from its water source, the Aspetuck watershed. “Aspetuck literally means ‘river from a high place’ in an Algonquin language,” said Peter. “We strive to take beer to a higher place and are proud to be the first brewery in Connecticut’s largest city since the 1930s.” Similarly Aspetuck Land Trust takes its name from the Aspetuck River that flows through the 4 towns the Land Trust serves: Westport, Weston, Easton and Fairfield.

Aspetuck Brew Lab is located at 3389 Fairfield Avenue in the Black Rock neighborhood of Bridgeport.

New Menu at WP

Washnigton Prime announces the launch of their new Fall/Winter menu. Come try out some of their new items!

Soups & Salads:
Butternut Squash Soup
Mascarpone, amoretti cookies


Autumn Fig Salad
Mixed greens, toasted figs, Bartlett pear, gorgonzola, red onion, champagne vinaigrette (GF)

Caprese Salad
Mozzarella di bufala, heirloom tomatoes, basil pesto, aged fig-balsamic vinegar (GF)

Roots + Honey Salad
Parsnips, turnips, baby carrot, golden beets, honey, goat cheese (GF)

Appetizers:
Colorado Lamb Tacos
Braised lamb leg, tzatziki, cucumber, red onion, feta cheese


Cape Cod Bay Mussels
White bean, chorizo, tomato, white wine, garlic, chili flake, served with garlic bread


Entrees:
Halibut
Truffled parsnip + cauliflower puree, mushrooms, brussel sprouts (GF)

Pork Tenderloin
Dijon + herb crusted, roasted fennel, pears, + baby carrot hash, in a shallot beurre blanc (GF)

Rabbit Bolognese
Braised ragu over tagliatelle, fresh ricotta, basil

Shrimp Scampi
Pan seared shrimp, roasted garlic, tomato, diced asparagus, parmesan, white wine, butter sauce over angel hair pasta

Sole Meuniere
White wine, lemon, thyme, butter, mashed potato, asparagus


Veal Osso Bucco
Sage infused risotto, braising liquid, cognac demi-glace