NEW HAVEN RESTAURANT WEEK NOV 4-9, 2018

ANTIPASTI

PolentaCreamy polenta cake infused with Maytag gorgonzola finished with a mushroom cream sauce.

Ricotta al Forno– Ricotta topped with fire roasted tomatoes, red peppers, frizzled onions, and a truffle oil drizzle served with toast points.

Risotto di Palle – Creamy Parmesan risotto balls served with vodka sauce.

Torre delle MelanzanePanko encrusted eggplant layered with fresh mozzarella finished with a rich plum tomato sauce.

Zuppa Toscana – Kale, potatoes, onions, sausage, soup finished with a hint of cream.

Zeppe dell’Iceberg –Iceberg wedge finished with gorgonzola, shaved red onion, crispy pancetta, dressed with bleu cheese dressing and an aged balsamic drizzle.

SECONDI PIATTI

Spaghetti Cacio E PepeSpaghetti finished with fresh cracked black pepper and grated Pecorino Romano cheese.

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

Pollo FarcitoChicken Breast rolled with spinach, prosciutto, and mozzarella finished in a gorgonzola cream sauce with wild mushrooms and tomatoes.

Pollo ScarpielloSemi boneless skillet crisped chicken, fried potatoes, sausage, and hot cherry peppers in a natural pan jus.

Bacala PuttanescaFresh Day boat cod finished with San Marzano tomatoes, capers, and olives served with a forkful of cappelini.

Bistecca PepePeppercorn encrusted sirloin, finished with a cognac demi-glaze with a touch of cream.

DOLCE

Napoleone al Cioccolato  – White and dark chocolate mousse layered in-between flaky puff pastry sheets.

Zucca Torta di foraggio  – Pumpkin New York style cheesecake atop an Oreo crust finished with a dollop of fresh whipped cream.  

WINE FEATURE

“Sterling Vineyards” : Cabernet Sauvignon, Chardonnay, Pinot Noir, & Merlot
10.- glass / 38.- bottle

NEW HAVEN RESTAURANT WEEK NOVEMBER 2018

 

LUNCH

 2 COURSE MENU $17.10

 Main Course with choice of Appetizer or Dessert

3 COURSE ADD $4.

 

DINNER

3 COURSE $34.