Bailey’s Backyard in Ridgefield is a cosy American farm-to-table restaurant and caterer which has been serving culinary delights composed of fresh ingredients from local purveyors for over twenty years.
Besides a seasonal a la carte menu, New Executive Chef Zach Campion offers a well priced, four-course Market Tasting Menu each Wednesday, comprised of delicious and creative options from available produce, meats, cheeses, and seafood of the moment.
There is a vegetarian option in each course, such as roasted sweet corm with pumpkin puree, cilantro, red peppers and a lime cream; or sesame-soy carrots with smoked farrow, cauliflower rice, English peas and silken tofu. Recently, roasted pork with creamy brussel sprouts and black tomatoes; as well as stuffed sole with artichoke hearts, spinach, green olives, capers and lemon cream were among the mains.
For dessert, its hard to choose between selections such as banana bread pudding with whipped cinnamon cream cheese, white chocolate and vanilla gelato; or vegan carrot cake with caramelized pineapple compote and coconut sorbet. Wine pairings are suggested, and carefully crafted cocktails are also available.
Open Tuesday through Sunday for lunch, dinner and weekend brunch.
23 Bailey Ave, Ridgefield, CT. 203-431-0796; www.baileysbackyard.com
Photo Credit: Sandro Art & Photography