NEW HAVEN RESTAURANT WEEK NOV 4-9, 2018
Polenta– Creamy 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 Melanzane – Panko 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.
Spaghetti Cacio E Pepe– Spaghetti finished with fresh cracked black pepper and grated Pecorino Romano cheese.
Miale Valdostana – Breaded pork chop stuffed with Parma Prosciutto and mozzarella finished in a wild mushroom sherry demi-glaze.
Pollo Farcito – Chicken Breast rolled with spinach, prosciutto, and mozzarella finished in a gorgonzola cream sauce with wild mushrooms and tomatoes.
Pollo Scarpiello – Semi boneless skillet crisped chicken, fried potatoes, sausage, and hot cherry peppers in a natural pan jus.
Bacala Puttanesca – Fresh Day boat cod finished with San Marzano tomatoes, capers, and olives served with a forkful of cappelini.
Bistecca Pepe – Peppercorn encrusted sirloin, finished with a cognac demi-glaze with a touch of cream.
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.
“Sterling Vineyards” : Cabernet Sauvignon, Chardonnay, Pinot Noir, & Merlot
10.- glass / 38.- bottle
NEW HAVEN RESTAURANT WEEK NOVEMBER 2018
2 COURSE MENU $17.10
Main Course with choice of Appetizer or Dessert
3 COURSE ADD $4.
3 COURSE $34.