The Gray Goose Cafe is a Southport institution, bringing together - as co-owners and local residents Kevin McHugh, Peter Mennona, and Tommy Febbraio, so perfectly say - buttoned-up New England charm mixed with a loose tie New York attitude. The food and the atmosphere are equally sophisticated and stylish yet relaxed and uncomplicated.
Using healthful organic ingredients, the menu at Gray Goose is decidedly varied and always delicious. Whether meeting with colleagues for a working lunch, spending a romantic evening with a partner or grabbing a bite at the bar - the experience is always elevated with a skillful artisanal touch.
The staff is always knowledgable and friendly with a keen eye towards a steady attentiveness. They are a genuine added compliment to that overall easygoing, refined Gray Goose vibe.
Although keeping some chef’s secrets in the vault - Gray Goose has shared a customer- favorite entree to try. You’ll certainly miss all the distinctive details that have made The Gray Goose Cafe a mainstay, but give this delicious recipe a try at home. And then be sure to indulge in the full dine-in experience that many Fairfield residents already know and love- again and again.
Roasted Parmesan Chicken
Ingredients:
14 oz Half chicken breast and leg, bone-in, skin on
2oz Extra Virgin Olive Oil
2oz White Wine
2oz Chicken Stock
1 Teaspoon Fresh Minced Garlic
½ Cup Grated Parmesan Reggiano
1 Tablespoon Salted Butter
1 Bunch Asparagus
Balsamic Vinegar
Salt and pepper to taste
Directions:
Chicken Breast
- In a medium to large sauce pan heat olive oil and then add garlic
- Sear chicken breast skin side down first, then turn
- Slowly pour in white wine and cook down
- Add chicken stock
- Top chicken breast with grated parmesan and place into preheated oven at 425°
- Bake for 15-20 minutes and then remove chicken breast from the pan
- Incorporate butter into the pan and simmer to thicken pan sauce
Asparagus
1.Clean and wash asparagus and break off end of stem at last joint
2.Marinate asparagus in balsamic vinaigrette
3.Grill asparagus and season with salt and pepper
Russet Burbank Potatoes for Potato Au Gratin (secret recipe)
- Premake potato au gratin (or as we call it Potato Lasagna) and let rest and cool
- Cut into equal portions or squares
- Heat in oven at 425 for 20 minutes
Plate, serve and enjoy!
The Gray Goose Cafe
246 Old Post Road
Southport, CT
thegraygoosecafe.com
@graygoosect
