New eatery welcomes customers in Milford
MILFORD – We’ve been watching the transformation of the old Souhegan National Bank building at the corner of Nashua and School streets, and on May 2 the upscale farm-to-table restaurant on the first floor opened.
Simple and elegant, Greenleaf has vaulted ceilings and huge windows that look toward the public library and the firehouse; it seems almost too stylish for downtown Milford.
At first the menu appeared ho-hum, with only seven entrees: chicken, steak, risotto, pork, pasta, burger and cod.
But the strip loin steak with asparagus and mushrooms, and the tortellini, stuffed with ricotta and mushrooms, were delicious, beautifully plated and just enough.
Dessert – a luscious chocolate espresso trifle was light and not too sweet. The other two offerings were Meyer lemon meringue pie and a ricotta fritter.
We sat at the 12-seat bar, where a full menu is offered, and watched mixologist Tiffany Austin prepare the seasonal cocktails she invented and was happy to talk about.
Owners Chris Viaud and Keith Sarasin’s farm-to-table concept is reflected on a giant blackboard over the bar where names of local providers are written, including Holland Farm, Lull Farm, Julie’s Happy Hens and the Temple-Wilton Community Farm.
Sarasin started the Farmers Dinner, hosting dinners across New England, to showcase seasonal food prepared by local chefs and help chefs become aware of farmers’ products.
For those who crave variety, Greenleaf has a chef’s table adjacent to the bar where you can watch them work and where a multi-course tasting menu is available.
Service was just right and so was the noise level. The menu is expected to change seasonally, and there are several gluten-free options.
The name of the restaurant comes from the architect of the 19th century bank building’s 1907 renovation, and Luther Greenleaf’s plans are framed and hung on the wall along with historic Milford photos.
Small plates are $3-$11 and large plates are $15-$26.
The restaurant is open 4-10 p.m., Tuesday through Sunday.
Kathy Cleveland may be reached at 673-3100 or email@example.com.