Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Cannellini Bean and Escarole Soup

4.00/8.00

with shaved parmesan reggiano

Pecorino Porcini Mushroom Flan

8.50

V

with a homemade sundried tomato – marcona almond pesto and fresh arugula

Fresh Mission Fig Salad

8.75

toasted candied pecans, friggitelli peppers, feta, over fresh arugula with homemade

honey sherry vinaigrette

Spicy Italian Sausage Fusilli

10/20

V

with broccoli rabe, sundried tomatoes, garlic and extra virgin olive oil

Grilled Tuna

26.00

served with couscous, baby rainbow carrots roasted with shallots and pine nuts with a butter caper sauce

Grilled Flank Steak

24.00

with roasted fingerling potatoes, fried crisp red onion rings, and wild mushrooms in au jus