2020 CT Eats Week Menu
First Course Selections
Pasta e Fagioli
–
cannellini bean and pasta soup
Steamed Mussels – chorizo, lemongrass, coconut basil broth, rustic crostini
Pane Cotto – escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano
Eggplant rollatini, ricotta filling, plum tomato sauce
Arancini – fried rice balls split and topped with tomato sauce and melted mozzarella
GF Stuffed mushrooms – chorizo sausage, spinach and mahon cheese
Fried calamari – crispy and tender, spicy ponzu aioli
Angus beef meatballs, plum tomato sauce, ricotta
GFA
Local fresh mozzarella slices, breaded eggplant slices, heirloom tomatoes, balsamic glaze
Smokey Pork Egg Rolls – Jicama, tomato and avocado salad, coffee barbecue sauce
GF
Clams Casino – peppers, onions, bacon, garlic butter
GF Oysters Rockefeller - baked on the half shell with spinach, radicchio, goat cheese, touch of Pernod
Second Course
GF Bin 100 House Salad – Mesclun greens, cucumbers, tomatoes, carrot, red onion, balsamic vinaigrette
Third Course Selections
Baked Stuffed Shrimp with lump crab and sea scallop stuffing, saffron lobster reduction, spinach, cauliflower potato mash
GFA
Shrimp – sautéed with artichoke hearts, arugula, grape tomatoes, feta cheese, Kalamata olives with linguine
Linguine and Littleneck Clams – sauteed with herbs, garlic and virgin olive oil. Choice of Red or White sauce
Cod Oreganato – Dusted with bread crumbs, pan seared and served in an herbed pomodoro sauce with clams, mussels and linguine
GFA
Gorgonzola Chicken – Boneless chicken breast, portobello mushrooms, roasted peppers, onions, gorgonzola cheese, potato puree
GF
Rolled Chicken – Stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, potato puree
GFA
Chicken Valdostana – egg-battered chicken breast layered with Parma prosciutto and Fontina cheese served over spinach, demi-glaze
Penne Bolognese – veal, pork, and beef ragout tossed with penne pasta, shaved parmigiano reggiano
Rigatoni Vodka in a pink cream sauce, fresh basil, parmigiano reggiano
Gnocchi Sorrentino – plum tomato sauce, fresh mozzarella, parmigiano reggiano, basil
Pasta & Peas - mixed pasta sautéed with peas, onions, pancetta, egg yolk, parmigiano and olive oil
Ziti Genovese- pasta tossed with a slow simmered beef and onion ragout, parmigiano reggiano
GFA Orecchiette Rabe and Sausage – hat shaped pasta sautéed with broccoli rabe, loose sausage meat, garlic, olive oil, parmigiano reggiano
GF
Pork Ossobucco -Six hour braised pork shank served over risotto Milanese with a vegetable infused natural reduction
GFA
Veal Scaloppine – egg battered topped with smoked mozzarella, sautéed mushrooms, artichoke hearts, wine sauce, potato puree
GFA
Roasted Veal – thinly sliced with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, parmigiano reggiano
GF
Filet Mignon Medallions – seared beef tenderloin, gorgonzola mushroom cream sauce, potato puree
Create your own Dinner Entree
Add one of the following to one of our salads:
Meatball ~ Grilled Shrimp ~ Chicken Breast
Caesar, Arugula, Goat Cheese, Spinach, Brussels Sprouts/Kale
GF DENOTES GLUTEN-FREE ITEM •
GFA DENOTES GLUTEN-FREE ADAPTABLE
PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES WHEN PLACING YOUR ORDER
