15 minEnvío $7.00
Riverside, CT
Thinly sliced filet mignon over arugula, topped with shaved parmigiano cheese.
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Roasted tri colored tomatoes, holland peppers, and buffalo mozzarella with whipped mint sheep ricotta.
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Seared hudson valley foie gras and figs with a port wine reduction, served over toasted brioche.
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Baked little neck clams.
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Fried calamari and zucchini.
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Diver sea scallops wrapped in nueske's bacon, served over cannellini bean puree.
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Crab and shrimp cake over braised leeks and roasted pumpkin.
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Almond crusted langoustine with a white wine butter sauce.
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Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese.
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Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar.
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Tuscan kale salad, grilled portobello mushrooms, pecorino toscano, and pumpkin croutons with lemon black truffle olive oil.
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Traditional caesar salad.
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Red and golden beets, vine tomatoes, arugula, and red onions in a green apple horseradish dressing, topped with crumbled goat cheese.
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Heirloom tomatoes, avocadoes, hearts of palm, roasted peppers, artichokes, and asparagus, served over a bed of frisee salad in a mustard tarragon dressing.
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Tomato vodka sauce with fresh basil, scallions, and a splash of cream.
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Ricotta cheese gnocchi with a filet mignon ragout.
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Homemade parpardelle with sweet peas, porcini mushrooms, and burrata cheese in a veal bolognese.
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Homemade black trenette with fresh tomatoes, capers, arugula, lobster chunks and jumbo scallops in a brandy garlic oil sauce.
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Lobster bisque risotto with leeks and asparagus, topped with langoustine and sea bass.
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Sautéed lobster, crabmeat, shrimp, and fresh herbs in a plum tomato fra diavolo sauce.
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Broccoli rabe, sausage, sun dried tomatoes and cannellini beans tossed in garlic and oil.
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Artichoke hearts, roasted cherry tomatoes, asparagus, and wild mushrooms with roasted garlic and extra virgin olive oil.
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Chicken breast stuffed with prosciutto, fontina cheese, and spinach in a morel mushroom sauce.
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Oven roasted chicken breast with cherry peppers, spicy smoked sausage, and roasted cipollini onions in a cognac garlic sauce.
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Grilled double cut berkshire pork chop topped with sautéed vinegar peppers, served with broccoli rabe and roasted potatoes.
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Breaded lamb chops, seared and topped with eggplant, tomatoes, and melted mozzarella in a balsamic reduction, served with braised lentils.
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Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.
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Medallions of filet mignon with foie gras and caramelized shallots in a barolo demi glaze, served with truffle mashed potatoes.
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Filet mignon topped with cajun lobster tail in a lobster bisque reduction, served with grilled asparagus.
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Medallions of veal tenderloin with french brie in a black truffle port wine sauce, served with sautéed spinach.
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Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions.
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Venison filet in a pomegranate sauce, served with soft polenta and brussels sprouts.
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Charbroiled to your desire and served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
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Generous filet of beef grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
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Baby rack of lamb, roasted to perfection, served with seasonal vegetables and mashed potatoes.
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Double cut veal chop grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
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Domestic and imported, only the best the market has to offer.
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Our pastry chef will be delighted to serve you his famous european desserts.
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