Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






White Bean and Escarole Soup

4.00/7.00

V

Bacon Wrapped Shrimp

9.75

V

with a local cream corn dipping sauce

Stuffed Mushrooms Florentine

8.75

with a tarragon white vinegar cream sauce served on a bed of micro greens

Local Beet Salad

9.75

V

local red and golden beets with roasted pecans and goat cheese over arugula in a honey sherry vinaigrette

Roasted Garlic Ravioli

10/20

V

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

Zuppa di Pesce Fra Diavolo

26.00

swordfish, mussels, and shrimp in a spicy red sauce

Flank Steak

26.00

served with house fries and topped with crispy fried red onion rings