Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Butternut Squash

5/9

V

topped with toasted pepitas

*GF & Vegetarian*

Spicy Pulled Pork Empanadas

10.75

served with house-made maple whiskey barbecue dipping sauce

Fresh Arugula Salad

9.25

V

with golden beets, mission figs, roasted sunflower seeds and gorgonzola with a champagne vinaigrette

Fresh Orecchiette

11/22

V

with grilled organic chicken, sundried tomatoes in vodka sauce

Pan Seared Halibut

24

with asparagus and carrot cous cous and a roasted tomato & caper butter sauce                                                

Crispy Duck

25

served with homemade potato salad, brussels sprouts and mushroom au jus sauce