NEW HAVEN RESTAURANT WEEK OCTOBER 6-11

ANTIPASTI

Polenta – Polenta cake pan seared topped with sauteed mushrooms in a gorgonzola cream sauce.
Apple Butternut Bisque – Roasted butter squash and Granny Smith Apples blended with cinnamon and nutmeg blended until smooth with a touch of cream.
Broccoli Rabe Eggroll – Egggroll stuufed with broccoli rabe, sausage, and beans fried till golden
and served on a cannellini bean puree.
Ravioli – Fried Broccoli Rabe, Sausage ,and ricotta stuffed ravioli served with pomodoro dipping sauce.
Spedini– Mozzarella rolled with Parma Prosciutto almond encrusted and flash fried finished with an orange amaretto cream sauce.
Summer’s End Salad–Chunks of watermelon and grape tomatoes topped with burrata with a drizzle
of Hibiscus glaze.

SECONDI PIATTI

Cavatelli with Broccoli– Homemade ricotta cavatelli tossed with EVOO, garlic, broccoli, and sausage.
Shrimp Alberto – Pan seared jumbo shrimp, finished with pancetta, and sun dried tomatoes with a hint of cream tossed with papparedelle..
Vegetable Lasagna – Sauteed zucchini, yellow squash, carrots, onions, and peas layered in-between fresh pasta sheets with bechamel and mozzarella topped with pomodoro sauce .
Pork Chop– Double cut pork chop stuffed with prosciutto, spinach, pistacisios, cherry tomatoes,
and rustic bread crumbs finished in a brandy peppercorn reduction.
Pollo Reggio Calabria– Chicken breast parmesan encrusted finished with lemon, butter, white wine
and a hint of thyme.
Atlantic Cod – Atlantic Cod panko and parmesan encrusted baked served with blistered grape tomatoes
and finished with lemon, butter, and white wine served with vegetable risotto.
New York Strip – Grilled New York Strip Steak topped with Marsala Porcini mush reduction. ADD$14
DOLCE
Toasted Almond–Lady fingers soaked in an Amaretto simple syrup topped with a Marscarpone cream,
finshed with a Amaretti cookie Crumble.
Chocolate Mousse – Fluffy chcocolate mousse finished with hazelnuts and fresh whipped cream.
Cannoli Sicilian – Sweet ricotta with dark chocolate chips in a delicate pastry tube.
3 COURSE PRIX FIXE DINER $45.00