15 minEnvío $7.00
Norwalk, CT
with warm shrimp salad drizzled with chive aioli
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wrapped mozzarella with bacon drizzled with apricot mustard caramel vinaigrette
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smoked andouille light spicy sausage wrapped in paper thin sliced potato served with piquillo pepper sauce
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for two
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risotto croquettes
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steam littleneck clams with white wine sauce
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home made gnocchi with shitake mushroom sauce drizzled with a 36-month old white truffle oil
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yellow fin tuna with mango, soy dressing and sesame seeds served with fried wonton chips
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poached fresh maine lobster and saffron risotto with brandy sauce
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sauteed calamari on the griddle, olive oil, garlic and light and crushed peppers
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cultivated steamed mussels in white wine and tomato sauce with a touch of red hot pepper flakes
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prosciutto di parma aged 24 months, roasted peppers and sun dried tomato spread over crostini
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two authentic venezuelan corn cakes stuffed with avocado chicken salad or refried black beans and white cheese
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pulled chicken and sofrito pastry shell turnovers
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certified angus ground beef crispy empanadas served with light spacy tomato sauce
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batter deep fried fresh artichokes with pecorino romano, lemon and basil.
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mesclun greens with roasted beets, gorgonzola cheese with candied walnuts, dijon dressing
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boston lettuce, seedless grapes, walnuts and goat cheese with lemon-soy vinaigrette.
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fresh maine lobster salad with avocado, endives and heart of palm served with grilled garlic italian bread.
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crispy romaine, radicchio, endive, campari tomatoes, olives, fresh imported buffalo mozzarella and italian vinagrette
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classic caesar salad with herb croutons and shaved parmesano reggiano
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seared filet of black sea bass over sauteed seasonal organic vegetables and shallots-lemon white wine sauce
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seared maine diver sea scallops over creamy polenta with crispy pancheta, and watercress and ruby grapefruit salad drizzled with black truffle citrus vinaigrette
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chicken, squid, shrimp, linguiza sausage, clams, mussels and saffron rice
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grilled bronzini medallions, large shrimp, scallops, clams, mussels and calamari served with grilled seasonal vegetable stack and griviche sauce
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grilled rack of lamb and roasted leg of lamb served with parmesan reggiano green pea risotto and grilled asparagus
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with rosemary essence mashed potatoes, sauteed spinach and porcini sauce
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pan roasted crispy skin duck breast roasted new potatoes and broccolini. with raspberry cabernet reduction
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seared french cut pork chop served with potatoes anna, sauteed french bean and chili- blood orange sauce
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marinated grilled half organic chicken served with lemon and rosemary sauce over light roasted garlic potatoes, sauteed baby carrots and beets
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grilled skirt steak served with black bean, fresh corn, mango salad, fried yuka with lemon-parley and oregano sauce
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served al dente linguini pasta tossed with calamari, mussels, clams, and shrimp in tomato-white wine sauce
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cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine and fresh lemon sauce.
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traditional napoletanan baked eggplant parmesan
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with lemon cream and fresh berries
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warm caramel and flambe sambuca
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topped with vanilla ice cream and served with strawberries and fresh whipped cream
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savoiardi dipped in espresso and dark rum, layered with a whipped mascarpone, and topped with bittersweet chocolate
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vanilla cake soaked in three kinds of milk drizzled with caramel
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with accompaniment. for two
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