Dinner

APPETIZERS
soups │  seasonal soup of the day selection          $5

crab cake │ lump crab meat over jicama slaw, served with a roasted jalapeño tartar sauce....$10

“buffalo” shrimp  │  crispy shrimp tossed in buffalo sauce served with jicama    
                                   and crumbled blue cheese over radicchio $7

pork pot stickers │ pan seared served with ponzu dipping sauce....$7

“baby buccos” │ braised veal osso bucco over a roasted garlic crostini with a red wine reduction....$10

SALADS
house salad │ arugula, radicchio, tomatoes, shaved fennel, and white balsamic vinaigrette....$5

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

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

“chop/chop” salad │ crispy rock shrimp tossed with napa cabbage, radicchio, watercress, pickled ginger and sesame vinaigrette....$8

SANDWICHES
burger │ 8oz all natural beef patty with choice of cheese, lettuce and tomato on a challah roll....$10

grilled portobello panini │ with fresh mozzarella, garlic roasted tomatoes and broccoli pesto....$8

chicken panini │ thin sliced chicken breast with crispy bacon, melted provolone and sweet pepper jam....$9

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)

TASTE ENTREES

pork chop  │  grilled and topped with a pomegranate whole grain mustard,      
                         served with honey roasted brussel sprouts, crispy bacon and
                         fingerling potatoes $21

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

chicken breast │  pan seared chicken breast with a sauté of broccoli rabe and piquillo peppers served with roasted garlic-thyme broth $20

free range chicken │ pan seared chicken breast with a hash of sweet potatoes, chicken apple sausage and haricot verts served with a pomegranate jus....$19

beef short ribs │ boneless all natural beef short ribs with herb whipped potatoes and roasted baby carrots served in a red wine braising sauce....$23

tilapia “2-ways” │ pan seared with citrus soy glaze over yukon gold potatoes, tempura fried over spinach with a cucumber-mirin relish and plum tomato jam....$19

bucatini │ with pulled braised lamb, plum tomatoes, olives, garlic and basil topped with broccoli pesto....$17

pork chop │ roasted pork served with a green apple marmalade accompanied by braised escarole with bacon and golden raisins....$20

miso salmon │ roasted eggplant puree, japanese mustard vinaigrette and garlic wilted spinach....$21

“three meatloaf” │ chipotle bbq sauce, garlic roasted tomatoes and whipped potatoes....$16

sea scallops │ pan seared and served over lobster-green pea risotto with mint and black truffle butter sauce....$24

hanger steak │ gorgonzola baked onions, tempura fried asparagus and red wine sauce....$22

capellini | tossed with ratatouille vegetables, sweet basil and ricotta salatta cheese....$15

SIDES
mac and cheese │ plain....$5
garlic spinach │ ....$5
whipped potatoes │herbed....$4
parmesan fries │ ....$6
tempura asparagus │ ....$6

Breads prepared by Bread and Chocolate