NEW HAVEN RESTAURANT WEEK APRIL 6-11
ANTIPASTI
Melanzane – Panko encrusted eggplant layered with sliced tomato and fresh topped with burrata finished with Pesto and Aged Balsamic drizzle.
Italian Wedding Soup – Chicken broth married with onions, carrots, celery, and baby spinach mixed
with baby meatballs and acne di pepe pasta.
Fiore Di Latte – Fresh mozzarella and Parma Prosciutto wrapped in escarole and backed finished with a touch of balsamic and roasted red peppers.
Sambuca Shrimp – Pan seared shrimp finished with blistered grape tomatoes, sambuca cream sauce.
Antipasto Insalata –Romaine tossed with tomatoes, onions, cucumbers, salami, and provolone cheese sweet red wine vinaigrette.
SECONDI PIATTI
Pollo Scarpiello– Skillet Crisped chicken breast served on a bed of garlic whipped potatoes and spinach finished with chorizo sausage, onions, and cherry peppers in a pan jus.
Clams and Prawns Fra-Diavlo – Littleneck clams and gulf prawns sautéed with garlic, olive oil, chili flake, served with homemade spaghetti.
Miale Osso Bucco – 8 hour braised pork shank served with a creamy Parmesan truffle risotto .
Pork Chop– Panko encrusted double cut pork chop topped with sun dried tomatoes and white figs in a portwine reduction.
Stuffed Pollo Marsala– Chicken breast rolled and stuffed with Prosciutto and fontina finished with a
mushroom Marsala cream sauce.
Swordfish Puttanesca – Grilled swordfish topped with plum tomatoes, onions, capers and black olives and a forkful of cappelini.
New York Strip – Peppercorn encrusted New York Strip finished in a brandy demi-glaze with a hint of cream . ADD$14
DOLCE
Amaretto Risotto Pudding – Creamy Arborio rice pudding with a hint of cinnamon and amaretto served with fresh whipped cream and a biscotti.
White Chocolate Mousse Napoleon – Flakey puff pastry sheet sandwiched in between white
chocolate mousse topped with fresh spring Berries.
Cannoli Sicilian – Sweet ricotta with dark chocolate chips in a delicate pastry tube.
3 COURSE PRIX FIXE DINER $45.00
