Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Minestrone

5/9

V

topped with shaved parmigiano-reggiano

Baked Stuffed Mission Figs

10.75

stuffed with goat cheese and wrapped in prosciutto with a drizzle of white balsamic reduction

Organic Watermelon Salad

9.25

V

over a bed of fresh arugula, toasted pepitas, feta and a pomegranate vinaigrette

Fresh Fusilli

11/22

V

roasted tomatoes, fresh mozzarella, eggplant and chopped basil in olive oil & fresh garlic  

Fried Sea Scallops

24

served with our house-made french fries and coleslaw

Pork Tenderloin Saltimbocca

22

    served with yellow polenta and seared spinach