Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Beef and Vegetable Soup

5.00/9.00

V

carrots, onion, celery, and potatoes

Panko Shrimp

9.00

fried jumbo shrimp served with mango salsa over micro greens

Golden Beet Salad

9.75

V

golden  and red beets, candied pecans, goat cheese, over fresh arugula with lime vinaigrette

Baked Zucchini Rollatini

8.50

V

filled with mozzarella, ricotta, parmesan, sweet peppers and topped with our pomodoro

Ricotta Potato Gnocchi

11/22

V

cherry tomatoes, kalamata olives, in a pink sherry cream sauce with parmesan reggiano

Pan-Seared Halibut

27.00

with Spanish style yucca pancake and fresh creamed corn

Lamb Chop

26

served with sweet potato mash, grilled asparagus, and rosemary au jus