Adrienne: Fine American Dining In New Milford

The 18th Century white farmhouse by the side of Kent Road (Route 7) in New Milford has been the home of Adrienne –– Fine American Dining since 1996, when owner/chef Adrienne Sussman decided the time was right to open her own restaurant.

Originally from West Chester, N.Y., Ms Sussman is a graduate of the Westin Hotel culinary apprenticeship program and honed her considerable talent in a succession of locations: New Orleans, Phoenix; Kauai, Hawaii, Santa Fe, Telluride, Colo., and Manhattan.

She and her husband, Malvin Barstow, had been looking for a good location for a restaurant that would showcase her considerable skill. After a career that focused on helping others to launch successful restaurants, she wanted a place of her own.

Adrienne –– Fine American Dining was the result.

“I’ve worked in so many places and had long recognized that the United States is a melting pot of cuisines –– Thai, Japanese, Chinese, French, Swiss, German, Spanish. I took all the influences and drew inspiration from them,” she said.

The menus at Adrienne are seasonal. The fall/winter menu features nearly a dozen regional favorites like seared Maine scallops, Cajun-grilled jumbo shrimp, and roasted Vermont farm-raised quail, along with locally raised pheasant and farm-raised venison.

“I do venison all year,” Chef Sussman said. “It is a very light meat for all kinds of diets. I can accommodate all the diets –– Atkins, diabetic, food allergies. It’s no problem. I just need to be told ahead. If there is something special that someone wants like sea bass or veal chops, I need time to place an order.”

Entrees, $21–$25, are enticing. Roasted Maine farm-raised salmon is prepared with a sun-dried tomato crust and served with white bean stew and spinach. Duck confit is drizzed with orange sauce and served with wild rice cakes with fresh green beans. Traditional favorites such as pork chops, lamb chops, and filet mignon also are offered along with a hearty Indonesian chicken stew and evening specials.  Spring and summer menus are lighter, with frequent Asian influences.

Appetizers, $7–$10, include such choices as Rhode Island crab cakes, Vermont farm-raised rabbit terrine, homemade crepes filled with smoked salmon, and polenta with gorgonzola.

Like the appetizers, the soups include vegetarian choices. Besides New England-style clam chowder the fall menu offers roasted apple and pumpkin soup ($5.75). Vegetarian entrees include Portobello mushrooms layered with grilled and roasted vegetables, tomato orange sauce, and crispy potatoes ($16.95). A half-dozen salads ($5–$8) include such choices as Belgian endive with Granny Smith apples, toasted walnuts and gorgonzola, and baby leaf spinach with ripe Connecticut pears, spicy nuts, and Vermont goat cheese.

Desserts ($6.95) range from warm apple and almost crepe cake with vanilla ice cream and caramel sauce, to a bittersweet chocolate terrine drizzled with orange sauce and toasted walnuts.

Sunday brunch, $17–$22, includes a dozen entrees, all served with a basket of homemade breakfast breads, muffins and scones, plus fresh fruit, and a choice of a Bloody Mary, Mimosa, champagne, or juice.

The restaurant at 218 Kent Road is open for dinner only Tuesday through Saturday from 5:30 pm. Sunday brunch is 11:30–3:30. There is a complete bar and fairly extensive wine list. Adrienne also provides a wide range of catering services for business and special events as well as weddings. The restaurant is handicapped accessible and accepts all major credit cards. It is closed on Mondays and for three weeks each year after Valentine’s Day. There is outdoor dining from Memorial Day to Labor Day. For more information and reservations call 860-354-6001 or visit the website, www.adriennerestaurant.com

 

Roasted Apple & Pumpkin Soup

To roast apples: Core and quarter 6 Granny Smith apples. Do not remove skin. Place in 425 degree oven and bake until soft and golden.

In a saucepan over medium heat, sauté until softened:

½ onion, diced

1 small stalk celery, diced

1 small carrot, diced

1 small leek, cleaned and chopped

2 cloves garlic, chopped

1 shallot chopped

2 Tbs olive oil

Add the following and cook to reduce until almost dry:

2 cups dry white wine

2 cups apple cider

2 bay leaves

1 cinnamon stick

3 cloves

Roasted apples

Add and simmer approximately 15 minutes with:

3 cups vegetable or chicken broth

1–1½ cup solid pack pumpkin

Remove bay leaves, cinnamon stick, and cloves. Puree in food processor or blender until smooth. Adjust seasoning with salt if necessary. Serve hot with sautéed diced apples and cinnamon-flavored sour cream.