P (203) 354 6566
F (203) 810 4098
We reserve the right to require a Visa or MasterCard deposit of $25 per person for reservations of six or more. This sum is non-refundable if we don't receive notification before 2:30 p.m. the same day of reservation.
Business Hours
Tuesday to Saturday Lunch 11:00 am to 2:30 pm Dinner
5:30 pm to 11:00 pm Sunday Dinner
5:00 pm to 10:00 pm Monday Closed
Gratuity of 20% will be added to parties of 6 or more.
Dinner Menu
Web site designed & hosted by Renato Donzelli © 2007 . All rights Reserved
Today's Menu
Soup Entrees
Entrees Soup of the day Fish and Shellfish
Appetizer Black Sea Bass
Pan seared black sea bass fillets with yukon gold and sweet potato hash sauted baby spinach and burre rouge sauce
Stuffed Piquillo Peppers
with lobster salad drizzled with chive aioli Sea Scallops
Seared Maine Diver Sea Scallops over creamy polenta with crispy pancheta,
Mozzarella and Bacon and watercress and ruby grapefruit salad drizzled with black truffle citrus vinaigrette.
Wrapped mozzarella with bacon drizzled with apricot mustard
caramel vinaigrette
Lobster Saffron Risotto Sicilian Style
Poached fresh Maine Lobster and saffron risotto with Brandy sauce Sauted baby spinash and garbanzo
Sauted baby spinach and chick peas with shaved garlic
extra virgin olive oil and a touch of lemon Baccala and Langostinos
Salted Cod pan fried and sauteed prawn over velvet cauliflower puree and Chive nage .
. Meat and Poultry
Chef selection of Artisanal cheese with accompaniment ( For Two )
Lamb Two Ways
Grilled rack of lamb and roasted leg of lamb served with Parmesan Reggiano Spinach and Chickpeas green pea risotto and grilled asparagus.
Sauteed with shaved garlic olive oil and lemon
Beef Short ribs
Home Made Gnocchi Braised short ribs served with light roasted mashed potatoes and sauted spinach. Home made gnocchi and creamy shitaki mushroom
sauce drizzled with a 36-month old white truffle oil Duck breast
Pan roasted crispy skin duck breast roasted new potatoes and broccolini.
Roasted olives with raspberry cabernet reduction
Oven roasted imported mix olives with laurel and E.V.O.O
Pork Loin Roasted fresh cut Berkshire pork loin served with sautéed cauliflower, French beans,
Tuna and Mango Sashimi sweet and sour pork belly and cipollini onions.
Yellow Fin tuna with mango, soy dressing and sesame seeds
served with fried wonton chips Tuscan Grilled Chicken Under a Brick Marinated grilled half organic chicken served with lemon and rosemary sauce over light Boquerones a la vinagreta roasted garlic potatoes, sauteed baby carrots and beets
roasted garlic potatoes, sauteed baby carrots and beets White anchovies served with champage-vinaigrette
Ranchero Steak
Calamares a la Plancha Grilled Skirt steak served with black bean, fresh corn, mango salad, fried yuka
Sautéed calamari on the griddle, olive oil, garlic & light with lemon-parley and oregano sauce
and crushed peppers
Mussels alla Diavola PastasCultivated Steamed Mussels in white wine and tomato
sauce with a touch of red hot pepper flakes. Seafood Linguini
Served al Dente linguini pasta tossed with calamari, mussels, clams, and shrimp in tomato-white wine sauce
Bruschetta di Parma Prosciutto di Parma aged 24 months, roasted peppers and Cavatelli Chicken Scarpariello
Cavatelli Chicken Scarpariello Sun dried tomato spread over crostini. Cavatelli pasta tossed with boneless chicken in hot cherry
peppers, white wine and fresh lemon sauce.
Arepas
Two Authentic Venezuelan corn cakes stuffed with
avocado chicken salad. Vegetarian
or
refried black beans and white cheese. Melanzane alla Parmigiana
Melanzane alla Parmigiana Traditional Napoletanan baked eggplant parmesan Chicken Empanadas
Pulled chicken and sofrito pastry shell turnovers. Vegetarian dish upon request
Beef Empanadas
Certified Angus ground beef crispy empanadas
served with light spacy tomato sauce
. .
. Fritelle di Carciofi Homemade Desserts Batter deep fried fresh artichokes with Pecorino Romano, .
lemon and basil. .
Berry Napoleon
Salads With lemon cream and fresh berries.
With lemon cream and fresh berries. Beet Salad
Mesclun Greens with roasted Beets, Gorgonzola cheese Mocha Semifreddo
Mocha Semifreddo with candied walnuts, Dijon dressing warm caramel and flambe Sambuca
warm caramel and flambe Sambuca Basso Salad Boston lettuce, seedless grapes, walnuts and goat cheese Chocolate Molten Lava Cake
Chocolate Molten Lava Cake with lemon-soy vinaigrette. Topped with vanilla ice cream and served with strawberries
Topped with vanilla ice cream and served with strawberries and fresh whipped cream.
Lobster Salad
Fresh Maine lobster salad with avocado, endives and heart
of palm served with grilled garlic Italian bread. Tiramisu
Tiramisu Savoiardi dipped in espresso and dark rum, layered with a whipped Mediterranean Salad mascarpone, and topped with bittersweet chocolate
Crispy romaine, Radicchio, endive,campari tomatoes, olives,
Fresh imported Buffalo mozzarella and Italian vinagrette. Tres Leches Cake
Vanilla cake soaked in three kinds of milk drizzled with caramel Imperatore
Classic Caesar salad with herb croutons Artisanal Cheeses
and shaved Parmesano Reggiano Chef selection of cheeses with accompaniment (For Two)
Sorbet Raspberry Mango
Lemon
Cabernet rasperry
B.Y.O.B. corking fee $10 / bottle 750ml. and 150 L $5 Extra
You are welcome to B.Y.O.B. We charge a corking fee during
our application for beer and wine permit. Gelato & Sorbet
Gelato & Sorbet Kids Menu Available Upon Request Ginger
GingerVanilla Lemon Pistachio Coffee Rum
