Bin 100

Website: http://www.bin100.com/

Phone: (203) 882-1400

 

Monday, October 9 – Sunday, October 15

FIRST COURSE SELECTIONS

GF Carrot Ginger Coconut Soup, lemongrass, mascarpone, sour cream garnish
GF Potato Leek Soup garnished with frizzled leaks
Butternut Squash Ravioli, brown butter sage sauce
GF White Bean Stew, Italian sausage and kale
Fried calamari, crispy and tender, spicy ponzu aioli
Baked Brie en Croute, sliced apples, blueberry compote, candied walnuts
GF Stuffed Mushrooms, Italian sausage, herbed goat cheese
Pane Cotto, escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano
Goat Cheese Salad, panko crusted goat cheese, arugula, pears, candied walnuts, local honey vinaigrette
GF Brussel Sprout Salad , shaved brussel sprouts, bacon, gorgonzola cheese, walnuts, pears, citrus dressing
Farro and Arugula Salad, roasted fennel, apples, prosciutto, parmigiano reggiano

SECOND COURSE SELECTIONS

GF Jumbo Shrimp, pan seared served over pumpkin risotto
GF Faroe Island Salmon, served with a warm quinoa salad of butternut squash, dried cranberries, feta cheese
GF Seafood Cioppino, shrimp, calamari, codfish, clams and mussels stewed in a tomato vegetable broth, crostini
GF Rolled Chicken, stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn
cognac sauce, potato puree
GF Wellington Farms Roasted Chicken – semi-boneless half roasted chicken, roasted vegetable medley: butternut squash, carrots, brussel sprouts, potatoes, bacon
Orrechiette Pasta sautéed with roasted pumpkin, broccoli rabe, pancetta, pumpkin seeds, garlic, olive oil
Butternut Squash Gnocchi sautéed with shitake mushrooms, roasted butternut squash and roasted peppers
Veal Saltimboca, layered with prosciutto, fontina cheese and sage, demi glaze sauce served with pumpkin polenta with roasted butternut squash and brussel sprouts
Pork Milanese, breaded pork cutlet served with cinnamon baked apple and spinach cauliflower puree
GF Pork Ossobucco , braised pork shank served over risotto Milanese with a vegetable infused natural reduction
GF Boneless Short Rib ,slow roasted in a Rioja sauce served with baby carrots and parsnip puree

THIRD COURSE SELECTIONS

Warm Apple Raisin Crisp, brown sugar oat topping, vanilla ice cream
GF Poached Pear, port wine, whipped cream
Carrot Cake, cream cheese frosting
Chocolate Mousse Pie in a mason jar, graham cracker crust, cheesecake whipped cream topping
Apple Cider Donuts, apple cider glaze dipping sauce
GF Bucks Ice Creams: Vanilla Bean, Chocolate or Strawberry, Salted Caramel
GF Sorbet: Raspberry or Lemon

GF = GLUTEN FREE ADAPTABLE PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES

 

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