NEW HAVEN RESTAURANT WEEK
April 8-13
ANTIPASTI
Broccoli Rabe Dumplings– Dumplings stuffed with broccoli rabe, white cannellini beans, and ground sausage served with a side of pomodoro.
Mela cottai – Grilled and baked apple stuffed with marscarpone and rock shrimp topped with a port wine drizzle.
Risotto – Creamy Parmesan risotto served with sautéed Shitake mushroom caps and topped with frizzled leeks.
Melanzane Sciue Sciue – Sautéed baby eggplant finished with a rich plum tomato sauce.
Zuppa di Patate Porro –Cream Based soup of Potato and leek.
Insalata di Tre Scalini –Baby field greens toasted pine nuts, orange segments, and goat cheese, citrus vinaigrette.
SECONDI PIATTI
Pappardelle Con Mascarpone E Funghi– Wide egg noodles, marscarpone cheese, cream, wild mushrooms, and truffle oil drizzle.
Moyale Guiseppe – Breaded pork chop served with a port wine reduction with fresh blackberries.
Pollo Farcito – Chicken Breast rolled with spinach, prosciutto, and mozzarella finished in a gorgonzola cream sauce with wild mushrooms and tomatoes.
Pollo alla Olivia – Semi boneless skillet crisped chicken, potatoes, string beans, lemon herb pan jus.
John Dori Arreganato – Flakey white fish topped with Italian style bread crumbs lemon white wine reduction.
Bistecca con Porchini – Sliced sirloin, Marsala porcini demi-glaze.
MOUSSE AL CIOCCOLATO CREPE
Chocolate & strawberry stuffed crepe, dollop of fresh whipped cream.
Torta di Ricotta E Limoncello – Ricotta sponge cake infused with lemon served with white chocolate mousse and fresh berries.
Parfait di Cannoli – Layers of chocolate, vanilla, and ricotta cream with pieces of cannoli shell topped with fresh whipped cream.
WINE FEATURE
Josh Cellars Cabernet Sauvignon 10. – glass / 40. – bottle
Josh Cellars Chardonnay 10. – glass / 40. – bottle
NEW HAVEN RESTAURANT WEEK APRIL 2018
LUNCH
2 COURSE MENU $18.
Main Course with choice of Appetizer or Dessert
3 COURSE ADD $4.
DINNER
3 COURSE $34.
