Bin 100 - Milford, CT

Fried dough tossed in cinnamon sugar and hot chocolate for dipping.

Caramelized custard and vanilla bean.

Sponge cake bathed in three milks topped with caramelized bananas and coconut rum sauce.

Layers of chocolate cake with coconut caramel filling, and warm chocolate ganache icing.

Lady fingers soaked in espresso and kahlua layered with mascarpone cream and chocolate shavings.

Brown sugar oat topping and vanilla ice cream.

Ricotta chocolate chip filling.

Rolled in a flaky pastry tortilla served with strawberry sauce

Lobster filled ravioli in a light cream sauce with chopped fresh tomato, peas, and prosciutto.

Veal, pork, beef ragout tossed with penne pasta, and shaved parmigiano reggiano.

Dececco hat shaped pasta sauteed with broccoli rabe, loose sausage meat, garlic, olive oil, and parmigiano reggiano.

House made ricotta gnocchi, plum tomato sauce, fresh mozzarella, parmigiano reggiano, and basil.

Our own gnocchi sautéed with roasted butter nut squash, broccoli rabe, pancetta, garlic, olive oil and pumpkin seeds

Dececco tubular pasta, vodka, pink cream, fresh basil, and parmigiano reggiano.

Three crabmeat and scallop stuffed jumbo shrimp, saffron lobster reduction with cherry tomatoes, cauliflower spinach mash

Thinly sliced veal served with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, and parmigiano.

Semi-boneless half roasted chicken, lemon white wine glaze, served with roasted butter nut squash, carrots, potatoes, brussel sprouts, cauliflower

Stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, and potato puree.

DeCecco tubular pasta, vodka pink cream sauce, fresh basil, parmigiano Reggiano

cauliflower, spinach and potato mash

Roasted butter nut squash, carrots, potatoes, brussel sprouts, cauliflower

Three crabmeat and scallop stuffed jumbo shrimp, saffron lobster reduction with cherry tomatoes, cauliflower spinach mash

Jumbo shrimp, artichoke hearts, arugula, grape tomatoes, feta cheese, and Gaeta olives tossed with linguine.

Pan seared, fresh Mediterranean sea bass filets, lemon sauce, and served over mixed vegetable Israeli couscous.

Saffron bomba rice, chicken, chorizo, jumbo shrimp, mussels, clams, calamari, piquillo peppers, and peas.

Morsels of shrimp, scallop, calamari, baby clams simmered with arborio rice, and touch of tomato.

Fresh filet, pan seared, served with zucchini pasta tossed with basil walnut pesto, and grape tomatoes.

Egg battered monkfish medallions and pan seared shrimp in a lobster reduction, sauteed spinach, and potato puree.

Whole littleneck clams sauteed with herbs, garlic, and virgin olive oil.

Thinly sliced veal served with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, and parmigiano.

Semi-boneless half roasted chicken, lemon white wine glaze, served with roasted butter nut squash, carrots, potatoes, brussel sprouts, cauliflower

Stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, and potato puree.

14 oz of Angus beef crusted with garlic and gorgonzola served with broccoli rabe and potato puree

Slow roasted in a Rioja sauce with pearl onions and carrots, served over spinach cauliflower potato mash

Pan seared, served with sauteed mini bell peppers, onions, cherry peppers, fried potatoes, balsamic demiglaze

Six hour braised pork shank served over risotto milanese with a vegetable infused natural reduction.

Pan seared beef tenderloin medallions, gorgonzola mushroom cream sauce, and potato puree.

Boneless chicken breast, sauteed portabella mushrooms, roasted peppers, onions, gorgonzola, and potato puree.

Egg battered chicken breast layered with parma prosciutto and fontina cheese served over spinach and demi glaze.

Slow-braised sirloin tip, rolled with prosciutto, pumpkin seeds, garlic, parsley, and parmigiano served over pappardelle in a marinara sauce

Shrimp, spinach, fresh tomato, and mozzarella.

Fig jam, goat cheese, prosciutto

Ricotta, spinach, pancetta, and mozzarella.

Goat cheese, roasted red peppers, mozzarella topped with parma prosciutto, and arugula.

Mozzarella, tomato sauce, and fresh basil.

Spanish octopus dressed with olive oil, lemon accompanied with a chick pea, radicchio, fresh tomato, red onion, and arugula salad.

Four jumbo shrimp served chilled with our own cocktail sauce.

Garlic, parsley, olive oil, white wine, fresh tomato garnish

Ahi tuna, Asian pears, ginger, soy sauce, sesame oil, wasabi aioli, and English cucumber.

Breaded and fried mozzarella, marinara sauce

Baked on the half shell with spinach, radicchio, goat cheese, and touch of pernod.

Fresh blue point oysters, lightly battered, fried, and served with caper aioli.

Littleneck clams steamed with garlic, olive oil,white wine, rustic crostini

Crispy and tender and creamy ponzu sauce.

Local fresh mozzarella slices, breaded eggplant, fresh tomatoes, and balsamic glaze.

Egg battered eggplant slices rolled with ricotta and parmigiano and pomodoro sauce.

White beans simmered with escaroleand Italian sausage,

Chorizo sausage, spinach, and mahon cheese.

Pulled pork, jicama tomato and avocado salad, and coffee barbecue sauce.

Peppers, onions, bacon, and garlic butter.

Escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano.

Certified angus meatballs, plum tomato sauce, and fresh ricotta.

Fried rice balls with peas, split and topped with marinara sauce, and melted mozzarella.

Pasta and white kidney bean soup.

Chorizo, lemongrass, coconut basil broth, rustic crostini

Local burrata cheese, grilled romaine lettuce, heirloom cherry tomatoes, basil Caesar dressing balsamic glaze

Our own dressing, croutons, and parmigianno reggiano.

Poached pears, caramelized walnuts, and lemon mascarpone dressing.

Baked walnut crusted goat cheese, sliced pears, and cava vinaigrette.