The Roger Sherman Inn in New Canaan

Written by Fran Sikorski
Thursday, 18 December 2008 14:32

Old world charm, elegance and hospitality continue at the Roger Sherman Inn in New Canaan, now owned by Joseph Jaffre and his wife, Nesreen Jaffre, of Ridgefield.

Mr. Jaffre was co-owner of Le Chateau in South Salem, N.Y., for 27 years and previously was with La Grenouille in Manhattan. Nesreen Jaffre, an interior designer, has selected new colors, fabrics and textiles that have been woven into the existing décor.

The cuisine at Roger Sherman Inn has taken a giant step forward with the selection of Christophe Cadou as executive chef. Ramon Piron remains as sous chef and inspired desserts are created by pastry chef Chelsea Spielmann, formerly of Osetra in South Norwalk and Xavier’s on the Hudson in Westchester. The extensive wine list contains some very special vintages selected from all over the world.

Chef Cadou was previously with La Cote Basque, The Carlyle Hotel and Le Chateau and Chef Piron was with the Stonehenge Inn.

The seasonal menu pairs classic French techniques with traditional New England favorites, such as the consommé of smoked duck with scallions served during our visit. New England crab cakes are served with sweet and sour fennel and complemented by a spicy carrot coulis. Other signature appetizers are sautéed foie gras and seared diver sea scallops with cranberry chutney and white balsamic glaze; Maine lobster ravioli served on leek fondant in a saffron broth; slow-roasted tomato tart with herbed goat cheese and basil oil; and fricassee of wild mushroom in a puff pastry with port wine cream sauce. You will find as you order and taste, everything on the menu deserves to be complimented.

Signature luncheon dishes are pan-seared arctic char with a ragout of white beans and roasted tomato coulis; minute steak au poivre with pommes frites; ravioli trio, pumpkin, mushroom and duck, with a light hunter sauce; seafood crepe served on a bed of leek fondant in a saffron sauce; and escallopine of veal in a lemon, butter and caper sauce with whipped potato.

Signature dinner entrees are grilled prawns and diver sea scallops with balsamic-hoisin reduction, baby bok choy and green curry basmati rice; and pan-roasted Berkshire pork chop with garden vegetable sauté and whipped potato.

Our dinner menu also included toasted almond-crusted wild striped bass served with shiitake mushroom risotto with a champagne truffle sauce and roasted loin of lamb with herb mustard crust with bouquet of baby vegetables and crispy potato basket. Desserts were chocolate parfait and soufflé arlequin of Grand Marner and chocolate.

Other tempting dessert choices include warm apple-cheddar bread pudding with cranberry sorbet and chocolate soufflé cake with salted caramel ice cream.

A lounge menu is offered in the spacious bar.

Among the Sunday brunch menu items are roasted loin of pork with red cabbage, mashed potatoes, caramelized apples and Madeira sauce; coq au vin; and sautéed tilapia. Eggs Benedict with smoked salmon or ham on toasted brioche; French toast with caramelized pineapple and smoked ham; and quiche Lorraine with a Waldorf salad are also offered.

There is a lovely assemblage of delicious, intense flavors in the new and ever-changing menu at the Roger Sherman Inn, served by an attentive and knowledgeable staff.

Roger Sherman Inn

Serving lunch Monday to Saturday noon to 2:30; dinner 6 to 10 Sunday to Saturday; prix fixe Sunday brunch noon to 2:30.

Reservations recommended; handicap accessible; major credit cards; full bar with light menu; French-American seasonal inspired menu; vegetarian selection; guest room food service; upscale casual dress; wine tastings and dinners; private parties up to 180; parking adjacent to the inn.

Soup: $9 to $12

Salads: $9 to $13

Appetizers: $11 to $23

Lunch entrees: $12 to $24

Dinner entrees: $24 to $39

Brunch: $35

Wine, glass: $8 to $12

Wine, bottle: Starting at $40

Bar menu: $9 to $15

Dessert: $5 to $11

Dessert: $5 to $11

Side dishes

An a la carte Sunday brunch will begin Dec. 21 at Fraiche, 75 Hillside Road in Fairfield. There will be prix fixe menus on Christmas and New Year’s Eve, and the restaurant will be closed Christmas and New Year’s Days. Chef/owner is Marc Lippman of Redding. Lunch is served Tuesday to Friday; dinner Tuesday through Saturday. For more information, call 203-256-5744...There will be Christmas caroling at the Georgetown Saloon during brunch on Dec. 21 from 11:30 to 2. Reservations, 203-544-8003.