Connecticut Lunch Menu

LUNCH  |  ALA CARTE

 

ANTIPASTI


CAPRESE 16

Fresh buffalo mozzarella, served with tomato, roasted peppers and fresh basil

TONNO 18

Seared ahi tuna served with mosh salad and honey mustard ginger sauce

TORTA DI GRANCHIO 16

Jumbo lump crab cake served with whole grain Dijon mustard & pepper oil

POLPO ALLA GRIGLIA 20

Grilled octopus served with sun-dried tomato oil and pesto over baked potatoes

INSALATA


INSALATA DI VALBELLA 12

Baby greens served with tomatoes and onions, in a balsamic vinaigrette, topped with parmigiana reggiano cheese

INSALATA DI CESARE

Traditional Caesar salad 12

Served with grilled chicken, shrimp or scallops 24

CARPACCIO DI MANZO 18

Thinly sliced filet mignon over arugula, topped with shaved parmigiano reggiano cheese

 

PASTA

Gluten free and whole wheat option available upon request


PENNE ALLA VODKA 23

Tomato vodka sauce with fresh basil, scallions and a splash of cream

PAPPARDELLE BOLOGNESE 28

In a veal ragù sauce topped with burrata cheese

GNOCCHI OSSO BUCCO 29

With braised baby osso bucco

CAVATELLI ARRABBIATA 22

Ground sausage and green peas, in a spicy tomato sauce

CAPELLINI PRIMAVERA 24

Julienne vegetables in a pink sauce

SECONDI


PAILLARDA DI POLLO 25

Pan seared breast of chicken served with fresh herbs, topped with chopped salad

POLLO AL DIAVOLO 28

Organic chicken breasts served with cherry peppers, Andouille sausage and roasted onions in a cognac garlic sauce

POLLO FINO 28

Strips of chicken and shrimp sautéed with asparagus and mushrooms

SCALOPINNE MARSALA 30

Scaloppini of veal with mushrooms in a marsala wine sauce

SCALOPPINE PICCATA 30

Scaloppini of veal with capers and artichoke hearts, served in a lemon and white wine sauce

SCALOPPINE MARTINI 30

Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce

COSTOLETTA ALLA CAPRICIOSSA 42

Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions

FILETTO MIGNON 42

Prime aged Filet Mignon grilled, served with sautéed mushrooms and roasted potatoes

COSTOLETTA DI AGNELLO 42

Two double cut lamb chops served with seasonal vegetables and mashed potatoes

 

PESCE

Domestic and imported, only the best the market has to offer


DOLCI

Our pastry chef will be delighted to serve you his famous European desserts.


“Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness”

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