Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Minestrone Soup

4.00/7.00

V

topped with parmesan reggiano

Mushroom Goat Cheese Flan

9.75

V

with slivered almonds on a bed of arugula and topped with prosciutto

Local Red and Golden Beet Salad

9.75

V

goat cheese, mission figs, with arugula greens and a homemade lemongrass lemon curd dressing

Lobster Mac ‘n Cheese

8.75

V

a blend of cheddar and parmesan cheese with fresh elbow pasta

Ravioli Florentine

10/20

V

with cherry tomatoes and porcini mushrooms in a sherry cream sauce

Sautéed Mahi Mahi

25.00

served over red quinoa with peas, cherry tomatoes, and a livornese sauce

Roasted Pork

22.00

with dried apricots, prunes, and a side of mashed sweet potatoes