Connecticut Magazine 2015

Top 10 Italian & top 10 pizza






Cream of Cauliflower

5/9

V

with a drizzle of pistachio oil

Atlantic Smoked Salmon Bruschetta

11.00

topped with hot pepper jelly and goat cheese over a bed of arugula  

Valencia Salad

9.25

V

 

with sliced oranges, green olives, banana peppers, gorgonzola over mixed greens with an orange marmalade vinaigrette

Fresh Linguine

11/22

V

with calamari and fra diavolo sauce

 

 

Grilled Filet Mignon

27

with butternut squash gratin, steamed brussels sprouts and mushroom au jus

Grilled Tuna

24

with couscous and fresh house made crab salad