NEW HAVEN RESTAURANT WEEK
NOV 3 – 8 2019
Zucca di Stringa – Seasoned shoestring zucchini fried until golden brown and served with lemon and a side of pomodoro.
Burrata Fritti– Breaded Creamy burrata mozzarella, Pomodoro, and shaved Parmigiano.
Cannelloni – Homemade crepe stuffed with veal, spinach, gruyere, topped with a light béchamel with a touch of pomodoro.
Torre delle Melanzane – Panko encrusted eggplant layered with fresh mozzarella finished with a rich plum tomato sauce.
Zuppa Toscana –Kale, potatoes, onions, sausage, soup finished with a hint of cream.
Zeppe dell’Iceberg –Iceberg wedge finished with gorgonzola, shaved red onion, crispy pancetta, dressed with bleu cheese dressing and an aged balsamic drizzle.
Pappardelle Con Mascarpone E Funghi– Wide egg noodles, mascarpone cheese cream sauce, wild mushrooms, truffle oil drizzle.
MialeCaserta –Panko encrustedpork chop finished in a port wine demi-glaze with white figs and sundried tomatoes.
PolloSan Paulo – Egg battered chicken breast topped with prosciutto and Fontina cheese served on a bed of spinach, sherry demi-glaze.
Pollo Lucia – Semi boneless skillet crisped chicken, sweet English peas,potatoes,and onions, natural pan jus.
Bacala Portofino – Fresh Day boat cod pan seared finished in a citrus reduction.
Bistecca Porcini – CAB New York Strip, finished with a porcini mushroom marsala demi-glaze. ADD $5 L /$10 D
Mousse al Cioccolato Bianco– White Chocolate mousse served with fresh berries.
Crème Brulee–Almond infused custard topped with a chocolate dipped coconut macaroon finished with a layer of caramelized sugar.
Cabernet Sauvignon Chardonnay Pinot Noir Merlot
10.- glass / 38.- bottle
2 COURSE MENU $17.
Main Course with choice of Appetizer or Dessert
3 COURSE ADD $2.
3 COURSE $34.00