Ondine: A Taste Of France

Ondine Restaurant has introduced, or rather, rediscovered old-fashioned dinner during Sunday afternoon hours, a good time for friends and families to come together for a leisurely meal. (Sorry sports fans, no TV screens — but that’s the point!).

Sunday afternoon dinner is from noon to 7 pm. Among ten first course choices is a salad of Belgian endive with honey-poached pear, Stilton cheese, and toasted hazelnuts; escargots in woodland mushroom ragout; frog legs sautéed in butter, garlic, and parsley; salmon prepared three ways; onion soup; or Ondine’s famous Billi Bi — mussels in cream soup with saffron.

The list of main courses always includes filet mignon, lamb chops, calf’s sweetbreads and sea scallops in puff pastry shell, joined by seasonal entrees such as Cassoulet Toulousaine, red wine braised monk fish with green lentils, quails stuffed with wild rice and prosciutto, pan roasted organic chicken with olives, mushrooms, bacon, tomatoes, pearl onions, and Brussel sprouts. A selection of six house made desserts and coffee round out the meal at a cost of $39.

Driving along Route 37 at the Danbury/Fairfield town line, across from Margerie Reservoir, Ondine Restaurant stands out, painted pink, green, and cream, reminiscent of a French country inn. The theme continues in the dining room where crisp table linens, fresh flowers, candles, and walls covered with pictures and artworks collected over time create an old-fashioned, yet comfortably elegant atmosphere. The service by the longtime staff is attentive, but not stuffy. Running time to date: 25 years.

The regular dinner menu during the week consists of ten appetizers such as gnocchi Parisienne; an assortment of chilled seafood, including lobster, prawn, seafood mousse, salmon tartar, and gravlax; and fresh duck foie gras sauté with cranberry mango chutney. There are always three soups to choose from on the menu. Prices for appetizers range from $12 to $18. Soups are $9.

Main courses include whole Dover sole meuniere; organic salmon from Scotland; ebony roasted duckling; venison loin medallions; and a New York cut sirloin steak from Painted Hill farms, a 100 percent organically raised beef. Old favorites are roasted rack of lamb with onion marmalade, and veal tenderloin medallions with crab meat and asparagus. Main courses range from $22 to $38. A fixed price menu consists of five courses for $59. Ondine has a fine wine selection of more than 200 labels, predominantly French and American.

The dessert selection, priced from $9 to $12, features assorted cheeses; chocolate torte with cherries and marzipan; molten chocolate cake with passion fruit ice cream; apple tarte tatin with tea/cinnamon ice cream; or a choice of two soufflés: Grand Marnier or raspberry.

Ondine, located at 69 Pembroke Road (Route 37) in Danbury, is open for dinner Wednesday through Saturday, from 5:30 to 9 pm. Sunday hours are noon until 7 pm.

Reservations can be made by calling 203-746-4900. For more information visit OndineRestaurant.com.