LUNCH MENU | DINNER MENU | DESSERT MENU

Dinner
Menu and price are subject to change

STARTERS

 crab cake | lump crab meat over jicama slaw, served with a roasted                             9
                   jalapeño tartar sauce                                                                                              

gnocchi | house made ricotta dumplings tossed with garlic,                                            7
swiss chard, parsley, basil and parmesan cheese

beef momos | a Tibetan steamed dumpling with beef, cilantro, cabbage, garlic              6
           and ginger  served with a tomato-cilantro soy dipping sauce

goat cheese |cherry peppers stuffed with goat cheese and tempura fried                    6
with an avocado crema

*tuna | diced tuna tossed with shallots, jalapeños, soy sauce, ginger                             10
   and miso served on crispy wonton “chips”

bacon & onion tart | our take on the  traditional Alsatian dish “tart flambee”                6
               or Elsässer Flamkuchen , garnished with crème fraiche

buffalo shrimp |crispy baby shrimp tossed in buffalo sauce served in a                         7
                     radicchio cup with jicama slaw and gorgonzola cheese             
                                                    
pork potstickers | pan seared and served with ponzu dipping sauce                                7

SALADS

house salad  │  arugula, radicchio, tomatoes, shaved fennel,                                              6
      and white balsamic vinaigrette

*caesar salad │ romaine hearts, garlic croutons, with traditional                                     6
                   caesar dressing

boston bibb and blue  │ stilton blue cheese, candied pecans, navel orange                     7
            segments, citrus vinaigrette, and pomegranate molasses

*“chop/chop” salad | crispy shrimp tossed with napa cabbage, radicchio,                      8
  watercress, pickled ginger and sesame vinaigrette

beet and apple | roasted beets , shaved apple , Belgian endive tossed with a                    6
          sherry vinaigrette and gorgonzola cheese

*sandwiches available on request

*Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of food borne illness.
Connecticut Public Health Code Section 19-13-B42(m) (1) (F)

ENTREES

 NY strip │ cast iron seared and served with cheddar creamed spinach and               25
smoked salt fries
                      
 sea scallops  │  pan seared and served over a apple, fennel and potato puree             23       
                          with a roasted rice vinegar sauce and wilted arugala                                                                                                                                     
 
 beef short ribs  │braised with plum tomatoes and red wine served over herb            22
                               whipped potato and roasted carrots
                      
 chicken │ roasted ½ chicken served over soft polenta,  escarole,                                19
                 Italian sausage and a sweet garlic broth

 pork chop│  grilled and served over a honey roasted brussel sprout, bacon                21
                     and fingerling potato hash topped with red wine cranberries

 hanger steak │ grilled and sliced over fresh horseradish whipped potato,                 23
                           topped with stilton butter and a red wine shallot reduction       
 
 bucatini |tossed with tomato braised lamb,  kalamata olives, garlic, basil                   17
                  and grana padano parmesan cheese                                                                           

 mac n cheese │elbow macaroni tossed with white cheddar, gouda and                        16               
parmesan cheese baked off with smoked ham, sweet peas
and herb panko bread crumbs

“three meatloaf” │topped with garlic roasted tomatoes and served                            16
               with whipped potatoes and chipotle bbq sauce
                                                                                                                                          
 tilapia “2-ways” │  pan seared with a citrus soy glaze over fingerling potatoes,    17
                                 tempura fried over spinach with a cucumber-mirin relish and
                                 plum tomato jam

 miso salmon  │ grilled with a red miso glaze over garlic spinach , a roasted                21
                          eggplant puree and a Japanese mustard vinaigrette
                                                                                                                                                                                cous-cous    | grilled zucchini, yellow squash, tomato, eggplant and garlic                  15
                        spinach, parsley and basil tossed with Israeli couscous                            
                        and parmesan cheese                    

SIDES
                mac and cheese │  5                             parmesan fries │ 5                  
                       cheddar cream spinach  | 5                 tempura haricot vert │5

20% gratuity will be added to parties of 6 or more

Menu and price are subject to change