Connecticut Menu

ALA CARTE  |  LUNCH

 

ANTIPASTI


CAPRESE 21

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

POLPO ALLA GRIGLIA 25

Grilled octopus served with sundried tomato oil and pesto over baked potatoes

TONNO 22

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

CALAMARI 22

Fried calamari

TORTA DI GRANCHIO 22

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

VONGOLE OREGANATA 
21

Baked little neck clams

ARAGOSTA CON BRIE 25

Danish lobster tail sautéed with Grand Marnier served over baked Brie crusted with almonds

CARPACCIO DI MANZO 21

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

CAPESANTE D’ ORO 25

Sea scallops served with a grape relish, extra virgin olive oil and lemon

INSALATA


INSALATA DI VALBELLA 16

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

INSALATA TRICOLORE 16

Baby arugula, radicchio, and endives served in a lemon vinaigrette dressing

INSALATA DI CESARE 16

Traditional Caesar salad

INSALATA DI POMODORO 16

Heirloom tomatoes, Feta cheese, lettuce, cucumber, red onion, black olives and capers

INSALATA DI BARBABIETOLA 16

Beet salad served with pear, tomatoes, onions, arugula, feta cheese, extra virgin olive oil and balsamic

PASTA

Gluten free and whole wheat option available upon request


PENNE ALLA VODKA 28

Tomato vodka sauce served with scallions and a splash of cream

PAPPARDELLE BOLOGNESE 32

In a veal ragù sauce topped with diced mozzarella

GNOCCHI OSSO BUCCO 35

With braised baby osso bucco

RAVIOLI 32

Stuffed with salmon, served in a roasted pepper sauce with a touch of cream

LINGUINE CON FRUTTA DI MARE 45

Sautéed lobster, crabmeat, shrimp and fresh herbs in a plum tomato fra diavolo sauce

CAVATELLI ARRABBIATA 30

Ground sausage in a spicy tomato sauce

CAPELLINI PRIMAVERA 28

Julienne vegetables, in a garlic and oil sauce

RISOTTO ALLA GRAZIANO 36

With shrimp, asparagus, and truffle oil

SECONDI


POLLO FINO 33

Strips of chicken and shrimp sautéed with a splash of lemon and white wine, served with asparagus and mushrooms

POLLO AL DIAVOLO 33

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

PAILLARDA DI POLLO 33

Pounded chicken breast topped with arugula, diced tomatoes and onions

COSTOLETTA DI MAIALE CONTADINA 45

Grilled pork chop served with hot and sweet cherry peppers and sliced potatoes in a brown sauce

AGNELLO RINIERI 44

Lamb chops almond crusted, served in a champagne and lemon sauce

ANATRA ARANCIA 45

Duck breast served in an orange glaze

SCALOPPINE MARTINI 36

Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and roasted potatoes

VITELLO SORRENTINO 42

Veal scaloppini topped with prosciutto, eggplant and fontina cheese, served in a brown sauce

COSTOLETTA ALLA CAPRICIOSA 50

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

ROULADE DI MANZO 45

Filet mignon stuffed with prosciutto, roasted peppers and parmigiana cheese in a port wine sauce

ARAGOSTA 52

Lobster tails

DALLA GRIGLIA


BISTECCA 55

Dry aged Shell steak served with sautéed mushrooms, roasted potatoes and seasonal vegetables

FILETTO DI MANZO 50

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

COSTOLETTA DI AGNELLO 53

Roasted baby rack of lamb served with seasonal vegetables and mashed potatoes

COSTOLETTA DI VITELLO 55

Double cut veal chop grilled, served with sautéed mushrooms, roasted potatoes and seasonal vegetables

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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