Beloved Westport Restaurant Celebrates 10th Anniversary

WESTPORT, CT — The Cottage Westport is commemorating its 10th anniversary with a limited-time tasting menu designed by chef and owner Brian Lewis, a 2025 James Beard Award nominee for Best Chef: Northeast.

The "Ten Year Tasting Menu" offers a rotating selection of seasonal dishes, highlighting ingredients sourced from local farms, fisheries and foragers across New England. The multi-course experience is intended to reflect the restaurant’s culinary evolution and its relationships with regional producers.

"This menu is a tribute to the ingredients, people, and moments that have shaped our story over the past ten years," Lewis said in a statement. "We pushed ourselves to dig deeper—reconnecting with our local purveyors, reimagining time-honored techniques, and creating dishes that carry real meaning. Each course reflects a memory, a partnership, or a turning point."

The menu changes nightly, depending on the availability of ingredients. Dishes previously featured include yellowfin tuna marinated in brown butter ponzu, grilled Saugatuck River eel with a cherry blossom glaze, and veal sweetbreads cooked in hay-infused milk. Desserts include a salted yellow plum granita and a New England apple tarte Tatin prepared tableside. See more information about the special menu below.

The menu is available Tuesday through Saturday for $175 per person, with an optional $75 wine pairing. Reservations are limited to 10 guests per night and require 48 hours’ notice and a $50 deposit per person, which can be redeemed as a gift card.

More details are available at www.thecottage.kitchen/ten-year-tasting; to book, call 203-557-3701 or email chefbrianlewis@fullhousehg.com.

The "Ten Year Tasting Menu":

• “Bread & Butter” de la Mer – Three decadent, house-made butters (goat, uni-yuzu, and lobster-koji) paired with caviar, Westport-harvested sea salt, and a vibrant sugar kelp vichyssoise
• Aged Montauk Yellowfin Akami Tzuke – Aged and marinated yellowfin tuna with brown butter ponzu, chili crisp, and hearts of palm
• Millstone Farm Bacon & Eggs – A reimagined classic with robiola fonduta, soft egg brillade, and brioche soldiers
• Saugatuck River Eel – Grilled over binchotan with cherry blossom kabayaki glaze, ember aioli, and an Okinawan buckwheat crêpe
• White Asparagus & Red Crab Béarnaise – An elegant nod to tradition with miso sabayon, pickled ramps, and flowering herbs
• Four Story Hill Farm Veal Sweetbreads “Hay & Ash” – Slow-cooked in toasted hay milk with yuba, hazelnut crisp, and ash-cured egg yolk
• Pekin Duck Breast – Cured and grilled over vanilla and pine needles, served with foie gras crumble and rhubarb
• Salted Yellow Plum Granita – A refreshing umeboshi-inspired palate cleanser with shiso, galangal, and sake
• New England Apple Tarte Tatin – Finished tableside with Bloomsday cheddar, flowering thyme caramel, and clabber cream