Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Tuscan Ribollita

4.00/7.00

V

parmesan reggiano

Avocado Croquette

8.50

V

served with a fresh julienned vegetable salad and paprika aioli

Three Cheese Cannelloni

8.75

V

mozzarella, ricotta, parmesan and herb filling served with vodka sauce

Homemade Ravioli

10/20

V

with goat cheese and spinach filling, mushrooms, garlic in a rosemary cream sauce

Sautéed Cod Mediterranean Style

25.00

with livornese and baked breaded artichoke hearts with garlic and parmesan

Pork Scaloppini Saltimbocca

25.00

served with potato and applewood smoked bacon hash and broccoli rabe