The eighth Westport restaurant I visited was Blue Lemon,
owned by capable chef Bryan Malcarney. A Restaurant Week visit to Blue Lemon made a lot of sense, because the eatery was already known for its wonderful prix-fixe dinner specials. My companion and I were greeted by Blue Lemon’s affable manager, Angel.
We passed through the bar area
and into the attractive main dining room.
The blue and yellow color theme extends even to the artwork.
My dining companion, Monica,
and I began our dinner with a bottle of 2007 Primarius Pinot Noir.
Interestingly, the grapes for this pleasant wine are sourced in Oregon but bottled in Walla Walla, Washington. Next to arrive were nice rolls
and good hotel butter.
We also couldn’t resist this bowl of fine olives.
Four appetizers were offered on Blue Lemon’s Restaurant Week menu, of which we tried two. We didn’t try the soup of the day or a mixed field greens salad with goat cheese and balsamic vinaigrette. We opted instead for crab spring rolls with hot and sour dipping sauce
and tender grilled baby squid in a ginger and lime vinaigrette,
a lovely appetizer which is really one of Blue Lemon’s signatures.
Three entrées were offered. The one we didn’t try was Cajun-rubbed chicken breast in a Myers rum sauce served over ratatouille with corn bread. That’s because the two we tried sounded even better. One was pan-seared Hawaiian sunfish in a mango vinaigrette with roasted macadamia nuts, garlic mashed potatoes, sautéed ginger vegetables. Poking around on the internet revealed that Hawaiian sunfish may be a fancy term for tilapia, but whatever it was, you can see how well cooked it was—and practically taste it!
Grilled marinated hanger steak in a chimichurri sauce with roasted red bliss potatoes and broccoli was another winner, the flavorful meat perfectly cooked.
I couldn’t resist coffee with dessert, the cup and saucer reflecting the restaurant’s color scheme.
Blue Lemon offered four dessert options. The two we didn’t sample were chocolate almond cranberry biscotti and tiramisù. The first dessert we tried was a light yet creamy ricotta mascarpone cheesecake with strawberry sauce.
The second dessert we tried, and a perfect note upon which to end, was the eye-catching and delicious Blue Lemon tart with fresh berries and crème anglaise, the exclamation point on a terrific Restaurant Week supper.
Blue Lemon, Sconset Square, 15 Myrtle Avenue, Westport, 203-226-2647