Vuli - Stamford, CT

pan seared sea scallops deglazed with dry vermouth in a crab stock & saffron reduction

with roasted beet quenelles

jumbo shrimp with traditional cocktail sauce

an old world delicacy. italian white eggplant filled with imported cheeses and fresh plum tomato sauce topped with fresh mozzarella

jumbo shrimp with traditional cocktail sauce

colossal shrimp cocktail, pacific oysters, rhode island littleneck clams, jumbo lump crab meat salad & new zealand mussels served with three sauces

with baby capers, bermuda onions, toast points & yogurt based tartar sauce on a bed of field greens

chopped boston lettuces, vine ripened tomato, french beans, cannelini beans & roasted peppers in a balsamic vinaigrette

warm potato salad with french beans, goat cheese & chives dressed with extra virgin olive oil & wine vinegar

wrapped in english cucumber with a light grape seed oil vinaigrette

with baby romaine & house-made classic caesar dressing

poached ferrel pear layered with frisee, crisped parmesan wafers and gorgonzola, drizzled with a pomegranate glaze

hand made fettucine with chanterelle, plurette, porcini and shitake mushrooms in a veal stock, mascarpone and sage sauce

house made saffron linguine with clams, mussels, shrimp and scallops in an herbed crab stock

stuffed with california flat leaf spinach mozzarella & ricotta cheese in a fresh plum tomato & mascarpone sauce

done the right way

hand made half moon shaped pasta with fresh herbs in a duck stock reduction

seasoned and dusted with horseradish & peppercorns, over crab succotash

in french pastry with root vegetable & lump crabmeat stuffing, with a vermouth ginger mustard sauce

baked in phyllo dough on fresh asparagus in a chenin blanc sauce

served on a bed of wild rice with reduced duck stock infused with vin santo

boneless breast of chicken pan-roasted and tossed with potatoes, cherry peppers & duck sausage, splashed with port wine & balsamic vinegar in a puff pastry rim

breast of free range chicken in a parmigiano batter sauteed with white wine, lemon & fresh peas

wrapped in double-smoked bacon and served with caramelized apples in calvados sauce

with black truffle mashed potatoes and bearnaise sauce

splashed with cointreau and served with rosemary roasted potatoes

roasted tenderloin of veal in a veal stock & port wine reduction infused with wild swedish lingobeans

tenderloin of veal, pounded, layered with grilled cairo eggplant & bel paese cheese in a reduction of veal stock and diced vine-ripe tomatoes

with a touch of garlic and butter

vegetable of the day