The Cottage Westport has announced the launch of its weekday Farmers Market Menu, created by chef Brian Lewis and chef de cuisine Christian Wilki.
Priced at $65 per person, the menu celebrates the restaurant’s collaboration with the Westport Farmers Market and showcases fresh, local ingredients from some of the region’s favorite farmers and purveyors. Highlights include:
Fort Hill Farm Heirloom Carrot Salad, with roasted carrot hummus, pepita crunch and carrot top chimichurri;
Hoadley Farm Pork Shoulder Confit, accompanied by hand-rolled garganelli, spiced yogurt and fennel crumbs;
Ideal Fish Farm Rainbow Trout, served with Fort Hill Farm turnips, garlic scapes and sweet pepper romesco; and
Calf Clover Creamery Buttermilk Panna Cotta, complemented by lemon verbena and the first of the season berry confiture.
The four-course dinner menu will be available throughout the summer – beginning Tuesday, May 28 – from 5 to 9:30 p.m. Tuesdays, Wednesdays and Thursdays.
You can make reservations via OpenTable here.
