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EAT, DRINK & PLAY   -   THE DISH
The Dish!
Marston's New Lighter Flavors Pair Perfectly with Warmer Days
April, 2016 - Issue #138


The patio at Marston's Restaurant in the Bridgeport Marketplace is my happy place. This is where I meet with friends, sip wine with my hubby and even down an iced tea solo in between client meetings. I always love it there - but spring afternoons and summer nights are my favorite times to enjoy Chef Jim's culinary creations.

The beloved restaurant has always been known for using fresh, seasonal ingredients and preparing them simply so that their wholesome goodness shines through. This is evident in every plate that leaves the kitchen, but especially so in the new menu items that take full advantage of spring's bounty.

What to Order Now
Pistachio-crusted Salmon with Baby Veggies, Kale & Mustard Vinaigrette

This exquisitely-tender, perfectly-prepared salmon is generously cut and oven roasted. The texture is divine, thanks to the panko bread crumbs, nuts and fine parsley, and the vegetables are bright and crisp after a brief sautee in olive oil and veggie stock. You think it can't get better - and then you ponder the homemade whole-grain mustard vinaigrette, which we decided we now want served with... everything.

Seared Scallops
Want "rich?" You'll feel like a billionaire after dining on Marston's pan-seared beauties with wild mushroom truffle risotto cakes, lemon thyme butter sauce and asparagus.

New Zealand Sea Bass & Shrimp Salad
This heavenly salad is a fusion of everything we love about Marston's: exceptional selections of seafood prepared with experience and care, plus top-quality farm-fresh ingredients. In this dish, the crispy shrimp and panko-crusted sea bass pair with beautiful bold heirloom tomatoes, avocado and a light, spring-inspired lemon vinaigrette.

Ahi Tuna Appetizer
Ultra-fresh cuts of premium ahi tuna are pepper crusted and served with soba noodles, vegetables and a bold soy-ginger vinaigrette that have made this a menu favorite for years.

Creamy Burrata Cheese with Heirloom Tomatoes & Micro-arugula
I swooned over the fresh Italian cheese, a blend of mozzarella and cream, as the flavors lingered together with Marston's homemade balsamic glaze. I'll be back to order this one during the SCV's summer heat, which should land... oh... any day now.


Upcoming Special Events
Mother's Day

Reservations are available all day so that you can treat Mom to her favorite regular menu selection or one of 10 exciting specials made just for this happy holiday.

Barbecue Cooking Class with Chef Jim
On Monday, May 23 at 7pm, this outdoor cooking class is where you'll discover pro tips on how to master flame cooking.
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