Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Vegetarian Split Pea

5/9

V

with parmigiano-reggiano

Fried Panko Shrimp

11.00

with house-made tartar sauce

 

Organic Heirloom Tomato Salad

9.75

V

over a bed of arugula with fresh mozzarella and balsamic reduction 

Fresh Lobster Ravioli

12/24

V

With fresh lobster meat, roasted tomatoes and lobster cream sauce

Pork Saltimbocca

26

 

with yellow polenta, steamed brussels sprouts, lemon white wine sauce  

Pan-Seared Scallops

26

with mashed potatoes, seared spinach and lobster cream sauce