Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






White Bean & Escarole

5/9

V

 

 

Crab Macaroni & Cheese

10.75

baked and topped with parmigiano-reggiano

Fresh Fig Salad

9.25

V

over arugula with watermelon radish, candied pecans, gorgonzola with a pomegranate vinaigrette

Gorgonzola & Walnut Ravioli

11/22

V

tossed with fresh arugula in alfredo sauce

 

Pan-Seared Mahi Mahi

25

with rice pilaf, mussels and topped with fresh house-made avocado salsa

                                             

Grilled Flank Steak

24

with roasted fingerling potatoes, spicy julienne salad with balsamic reduction drizzle