Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Green Vegetable Gazpacho

4.00/7.00

V

topped with yogurt

New England Clam Chowder

4.00/7.00

V

Chicken Cordon Bleu Salad

8.75

V

with an orange vinaigrette

Fried Mac ‘n Cheese Ravioli

9.50

with avocado and a sour cream dipping sauce

Caprese Salad

9.75

V

heirloom tomatoes, arugula with a balsamic reduction

Oxtail Bolognese

10/20

V

over fusilli

Sautéed Mahi Mahi

26.00

with saffron couscous, topped with lobster salad and panko fried asparagus

Roasted Brisket

26.00

with mashed potatoes and gravy, and steamed patty pans