Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Cream of Cauliflower Parsnip Potato Soup

4.00/7.00

V

Stuffed Fresh Mission Figs

8.75

V

with goat cheese on a bed of arugula

Pistachio Arugula Pesto Bruschetta

8.75

with brie and grilled chorizo

Coconut Shrimp

10.75

V

with a mango salsa

Paperdelli with Roasted Tomatoes and Eggplant

10/20

V

with garlic, fresh basil, topped with feta

Sautéed Sea Scallops

24.00

with mashed potatoes and panko fried asparagus

Beef Brisket

24.00

roasted fingerling potato salad and broccoli rabe