Connecticut Magazine 2015

Top 10 Italian & top 10 pizza


(860) 350-0006



Cauliflower and Potato

4.00/7.00

Smoked Trout Endive and Radicchio Salad

9.50

tossed in a champagne vinaigrette topped with caperberries and drizzled with lemon aioli

Valencia Salad

6.75

V

mixed greens, fresh radish, dried raspberries, fresh orange, gorgonzola with a lemon oreganata dressing

Chorizo, Mussels and Fennel Bruschetta

9.50

V

House Made Ricotta Sweet Potato Gnocchi

10/20

in a Lamb Bolognese sauce

Slow Roasted Pork

22.00

with winter dried fruits, polenta and crispy brussels sprouts

Grilled Lemon Monkfish

26.00

served with a tomato, fresh ginger and garlic sauce with herbed mashed potatoes