Bailey’s Backyard Introduces New Fall Menus

Bailey's Backyard has introduced new lunch and dinner menus that showcase ingredients that are autumn favorites in Connecticut. Ingredients like apple, kale, beets, squashes, pumpkin and pork.

In addition, the restaurant, located at 23 Bailey Avenue, has expanded its traditional lunch offerings. That means more salads, sandwiches and wraps, for which Bailey's was well known even before its recent makeover to a farm-to-table restaurant. Lunch also includes tomato soup and soup specials, like butternut squash with toasted pumpkin seeds and local honey.

One of the Greens standouts is a refreshing slivered apple and cider salad that incorporates Europa cheese - mild, aged cheddar from Arethusa Farms in Litchfield. Other salads bring in pear, Connecticut kale and creative uses of pecorino cheese and pecans.

Main courses at lunch and dinner include acorn squash ravioli, lamb ragout with black pepper pappardelle and plank-roasted organic salmon. Or, at dinner only, there is a hearty Berkshire pork shank and Amish free-range chicken and biscuits.

Even cocktails have gone seasonal. Drink master Bryan Walsh has created a pumpkin-spiced martini and an apple cider cocktail. "We've also added robust wines that pair well with our fall offerings," he said.

The restaurant is continuing its popular market tastings, including a special four-course tasting for just $35 on Wednesday nights. "Our grand tasting is the seven-course dinner," said Executive Chef Forrest Pasternack. "I talk with the diners, and together we make up the menu on the spot." The cost is $105 with wine pairings and $85 without.

Owner Sal Bagliavio adds: "Seasonality is 100% of what we do, and I am proud of our new fall menus."