New Haven Restaurant Week 2019
April 7 – 12

ANTIPASTI

Verdure Griglate

Grilled and marinated Eggplant, Zucchini , yellow squash, and grape tomatoes layered with fresh mozzarella and finished with an aged balsamic.

Clams Arreganata

Fresh shucked top necks topped with an Italian style bread crumbs and baked to perfection.

Calamari Fritti

Fried Squid served with a spicy pomodoro sauce.

Portobello Napoleon

Grilled portobello mushroom layered with spinach, roasted red pepper, and gorgonzola finished with a port wine glaze.

Pasta e Piselli

Ditalini pasta simmered with sautéed onions, peas, and a hint of tomato.

Insalata di Pere

Baby field greens, grilled Bosc pear, red onion, grape tomatoes, candied pecans finished with a lemon white balsamic vinaigrette .

SECONDI PIATTI

Gnocchi Con Rago di Vitello

Pan seared homemade potato dumplings served with a braised veal ragu.

Miale Valdostana

Breaded pork chop stuffed with Parma Prosciutto and mozzarella finished in a wild mushroom sherry demi-glaze.

Pollo Madeira

Chicken Breast pan seared, topped with mozzarella and finished in a Madeira wine reduction with wild mushrooms.

Eggplant Tower

Eggplant panko encrusted topped with Fresh mozzarella and plum tomato sauce finished with a pesto drizzle.

Monk Fish Florentine

Lightly gg-battered Monk Fish finished with a lemon white wine reduction served on a bed of spinach.

Barolo Braised Short Rib

Braised beef short rib finished in a Barolo demi-glaze .

DOLCE

Sfogliatelle

Flaky pastry stuffed with a sweet ricotta filling served warm with powdered sugar.

Tiramisu

Lady fingers soaked in espresso, Kahlua, Meletti Amaro layered with mascarpone cheese, whipped cream, dark chocolate shavings.

WINE FEATURE

Sterling Vineyards
Cabernet Sauvignon, Chardonnay, Pinot Noir, & Merlot

$10 / Glass    $38 / Bottle

Lunch

2 Course Menu  $17
3 Course Menu add $4

Dinner

3 Course Menu  $31