New Haven Restaurant Week - Fall 2014

Sunday, November 2 - thru - Friday, November 7

Lunch - $18.00 | Dinner - $32.00

NO SUBSTITUTIONS PLEASE / RESERVATIONS REQUIRED

ANTIPASTI E INSALATA

PEPERONI CILIEGIA RIPIENI

Cherry peppers, anchovies, black olive, caper, bread crumb stuffing, baked with mozzarella cheese.

SALSICCIA E PEPERONI

Italian sausage, sweet and hot peppers, fried potatoes, garlic, extra virgin olive oil.

ESCARGOTS E FUNGHI

Pan sautéed escargots, wild mushrooms, toasted pignoli nuts, light pomodoro sauce.

PALLE DI RISOTTI

Breaded risotto croquettes, light vodka sauce, truffle oil drizzle.

PANZANELLA INSALATA

Mesculin greens, roasted peppers, Bermuda onion, tomato, cucumber, pepper croutons, balsamic vinaigrette.

PIATTI FORTI

GNOCCHI GIOVANNA

Homemade potato dumplings, chicken, broccoli, garlic, extra virgin olive oil.

POLLO ALLA BOZZI

Breaded chicken cutlet served over sautéed escarole and beans.

POLLO FARCITO CON ASPARAGI

Boneless chicken breast, asparagus, prosciutto, fontina cheese stuffing, wild mushroom marsala sauce.

COSTATA DI MAIALE CON PEPERONI

Pan seared pork chop, red and green peppers, fried potatoes, natural reduction.

TILAPIA MATTEO

Grilled tilapia filet, sliced roma tomato, capers black olives, red wine vinegar reduction.

DOLCE

TORTA DI CAROTE

Tre Scalini's homemade carrot cake

MOUSSE AL CIOCCOLATO

Fluffy chocolate mousse, fresh whipped cream, strawberry garnish.

**Proudly serving Sterling Vintners Collection Wines – Sauvignon Blanc, Chardonnay, Merlot, Meritage & Cabernet Sauvignon
BY THE GLASS - $9
BY THE BOTTLE - $32