Connecticut Menu

ANTIPASTI


CA PRESE 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

CAPPESANTE DORATE 25

Diver sea scallops seasoned with cracked black pepper and rosemary, served with sliced apple And endive in a cognac sauce


CALAMARI 25

Fried calamari

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

INSALATA


INSALATA DI VALBELLA 16

Baby greens served with balsamic vinegar and extra virgin olive oil, topped with parmigiana reggiano cheese

INSALATA TRICOLORE 16

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

INSALATA CON FAGIOLI 16

Cannellini beans served with shaved seasonal vegetables in lemon mustard dressing

INSALATA DI INDIVIA BELGA 16

Belgian endives, poached pears, sundried cranberries, and goat cheese with extra virgin olive oil and balsamic vinegar

INSALATA CON FORMAGGIO BLU 16

Iceberg lettuce served with pine nuts and Applewood bacon chips in a pancetta blue cheese dressing

INSALATA DI CESARE 16

Traditional Caesar salad

PASTA

Gluten free and whole wheat option available upon request


PENNE ALLA VODKA 29

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

PAPPARDELLE BOLOGNESE 32

In a veal ragù sauce topped with diced mozzarella

GNOCCHI PIEMONTESI 40

In a creamy tomato sauce over braised filet mignon

RAVIOLI 34

Stuffed with short ribs in a wild mushroom sauce

RISOTTO AGLI SCAMPI 40

With shrimp, diced asparagus, and tomato confit Served in a saffron parmesan sauce

LINGUINE CON FRUTTA DI MARE 40

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

CAVATELLI AI BROCCOLI RAPA 32

Broccoli rabe, sliced sausage and tomatoes in garlic and oil

FETTUCINE VERDURE 30

Wild mushrooms, oven roasted tomatoes, artichokes, and fresh herbs with extra virgin olive oil

RIGATONI ALLE MELANZANE 29

With eggplant chips and ricotta salata in a tomato sauce

SECONDI


POLLO ALA VAL 33

Strips of chicken and shrimp sautéed in a citron vodka sauce served over broccoli rabe

POLLO AL DIAVOLA 33

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

INVOLTINI DI POLLO 33

Organic chicken breasts stuffed with sausage and smoked mozzarella, wrapped with pancetta served in a white wine and garlic sauce

COSTOLETTA DI MAIALE CONTADINA 45

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

AGNELLO ALLA VALBELLA 44

Grilled lamb chop seasoned with black pepper and rosemary, drizzled with roasted cherry vinaigrette, served over polenta

CERVO 45

Venison filet served in a lingonberry sauce over polenta

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

COSTOLETTA DI VITELLO CON FICHI 53

Grilled veal chop stuffed with Brie cheese, served with white California figs and grilled asparagus

COSTOLETTA ALLA CAPRICIOSA 50

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

FILETTO AI FUNGHI 50

Medallions of filet served with mashed potato and baby carrots in a porcini mushroom sauce

FILETTO E ARAGOSTA 53

Filet mignon topped with Cajun lobster tail in a lobster reduction, served with grilled asparagus

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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