New Haven Restaurant Week

$45 | 11/1-15

First Course - Choice of:

INSALATA DI FARRO – Chilled Farro, butternut squash, ricotta salata, dried cranberries, pumpkin seeds, organic baby Arugula tossed in vinaigrette


CARPACCIO DI TONNO – Yellow Fin Tuna topped with organic baby arugula, and lemon thyme vinaigrette


TAGLIERE – Freshly sliced Prosciutto di Parma, Soppressata, Capicollo


MELANZANE ALLA PARMIGIANA – Fried eggplant baked Parmigiano style with tomato and cheese


RIBOLLITA – Hearty Tuscan vegetable stew prepared with carrots, celery, onion, Black Kale, white beans and tomato, thickened with bread and topped with EVOO. GF available


INSALATA DI CESARE – Romaine OR Kale Cesar salad prepared with white anchovies, croutons and Parmigiano


BURRATA – Burrata served with in-house roasted tomatoes, olive caper tapenade and organic baby Arugula

Second Course - Choice of:

*PAPPARDELLE CON OSSOBUCO – Handmade noodles tossed with braised pulled pork Ossobuco with red wine and mixed mushrooms


*BRANZINO CON VERDURE – Fillet of Mediterranean Sea Bass pan sautéed with white wine, shredded zucchini, cauliflower, grape tomatoes and capers, served with oven-roasted potatoes


*TORTELLI TARTUFATI – Handmade ravioli filled with mashed potatoes flavored with Black truffle Pecorino cheese, tossed in a mixed mushroom sauce


*PAPPARDELLE AL RAGU – Handmade Pappardelle noodles tossed in a meat sauce prepared with pork, beef and veal, topped with Parmigiano


VITELLO MILANESE – Breaded fried Veal cutlet served with chef's aioli and a mixed salad with grape tomatoes and pickled onion vinaigrette


TORTELLI DI ZUCCA – Handmade butternut squash mousse filled ravioli tossed in butter and sage, topped with Parmigiano


*POLLO FARCITO – Chicken breast stuffed with spinach and ricotta, pan sautéed in a Marsala wine sauce with cipollini and carrots, served with oven-roasted potatoes


*SALMONE AL PEPE VERDE – Scottish Salmon pan sautéed in a creamy green pepper corn sauce with handmade ricotta gnocchi


GNOCCHI DELLA CASA – Handmade ricotta gnocchi

  • alla Vodka – in a creamy tomato sauce prepared with Vodka, topped with Parmigiano
  • alla Sorrentina – in a tomato basil sauce topped with mozzarella
  • alla Boscaiola – in a creamy tomato sauce prepared with sausage and mixed mushrooms, topped with Parmigiano

Dessert -

Choice of:

FERRERO ROCHER – Cheesecake prepared with Nutella and hazelnuts


TORTA AL LIMONE – Lemon Tart topped with mixed berry sauce


TIRAMISU – Espresso soaked lady fingers layered with mascarpone custard and Belgian chocolate


SORBET