Jeffrey’s Restaurant in Milford
offers fine dining for all occasions. In our case, the occasion was a sold-out Saturday afternoon performance
of the play Stones in his Pockets at the Yale Repertory Theatre (see prior review), the opening set shown here,
in a New Haven still buried under the residue of a winter blizzard.
On to an early dinner at Jeffrey’s, which apparently changed hands about five years ago. Even dining at five o’clock, we were joined by a pretty good crowd.
Bread and butter were whisked out to our table,
red and white wine ordered,
and the specials board studied.
For our appetizers, we tried a duck confit salad with Anjou pear, almond and dried cherries over a bed of baby greens with red onion, cranberry and a sherry vinaigrette
as well as half a grilled avocado stuffed with lobster, tomato, fennel, red onion and melted Brie, topped with a lemon basil cream sauce and garnished with baby arugula and citrus fruit.
For our entrées, we enjoyed rack of lamb (which we asked for unbreaded) marinated with garlic, herbs and Dijon mustard over natural jus and cucumber mint raita served with sautéed asparagus, ratatouille, and a half twice-baked potato stuffed with goat cheese, sweet onion and poblano pepper
as well as slow-roasted half duckling with an orange-ginger-Grand Marnier sauce
served with almond-infused jasmine rice, glazed carrot and red and yellow beet, sautéed spinach and asparagus.
We accompanied our desserts with decaffeinated coffee
and espresso.
Those desserts were a lemon and coconut chiffon pie
and a pumpkin cookie ice cream sandwich.
Jeffrey’s seems a good destination for any occasion.
Jeffrey’s Restaurant, 501 New Haven Avenue, Milford, 203-878-1910, www.jeffreysofmilford.com