New Haven Restaurant Week – Spring 2017

APPETIZER/SALAD – Choose One

ANONNA'S MEATBALLS
(voted Best in the state, by Connecticut Magazine)
Handmade and tender from certified Black Angus, with a touch of parmesan cheese. Served in warm San Marzano tomato sauce with caramelized onions and a dollop of locally produced hand-packed ricotta.

BASTA SALAD
Mixed baby greens, gorgonzola cheese, seasonal fruit, dried cranberries, toasted almonds, limoncello vinaigrette.

 

ENTRÉE – Choose One

PENNE CAPRESE
Penne pasta tossed in San Marzano tomato sauce and fresh basil with locally produced fresh mozzarella.

FARFALLE FUNGHI
Bow tie pasta in a light sauce of button, cremini, portobello and porcini mushrooms, prosciutto, cream and Marsala wine.

SCALLOPINI DEL POLLO 
Tender, thin slices of chicken breast, sautéed in extra virgin olive oil and garlic, then pan-braised in a sauce of lemon, white wine, capers, and butter.

BRANZINO AMALFI
Pan seared in extra virgin olive oil with lemon and roasted garlic over truffled white beans.

 

DESSERT – Choose One

TIRAMISU
A classic, Italian melange of espresso-marsala soaked ladyfingers, dusted with cocoa, then layered with Mascarpone and freshly whipped cream.

CHOCOLATE COCONUT BITES
Tender coconut layered with dark chocolate.