Milford Restaurant Week Menu

sauteed in a garlic sauce served with crostini

breaded potato, mozzarella and salami croquettes, marinara dipping sauce

pulled pork, Jicama tomato and avocado salad, coffee barbecue sauce

fried rice balls split and topped with tomato sauce and melted mozzarella

crispy and tender, creamy ponzu sauce

chorizo, lemongrass, coconut basil broth, rustic crostini

ricotta filling, plum tomato sauce

3 shrimp served with our own cocktail sauce 

breaded and fried mozzarella, marinara sauce 

escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano

house-made dressing, rustic croutons, parmigiano Reggiano

golden and yellow beets, arugula, walnuts, feta cheese, maple lemon vinaigrette

polenta toast, white kidney bean salad, lemon, olive oil dressing

morsels of shrimp, scallop, calamari and baby clams simmered with Arborio rice, touch of tomato

egg- battered monkfish and grilled shrimp in a lobster reduction, served sauteed spinach, potato puree

whole littleneck clams sauteed with herbs, garlic and virgin olive oil. Choice of Red or White sauce 

pan seared, served with zucchini noodles tossed with basil walnut pesto and grape tomatoes

in a light pink cream sauce with chopped fresh tomato, peas, prosciutto

sautéed with roasted butternut squash, broccoli rabe, pancetta (pork), garlic, olive oil, pumpkin seeds

penne tossed in a vodka sauce with julienned chicken breast, sun dried tomatoes and asparagus

thinly sliced with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, parmigiano 

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

six hour braised pork shank served over risotto Milanese with a vegetable infused natural reduction

8-ounce, center-cut, certified Angus beef tenderloin, pan seared and served with a gorgonzola mushroom cream sauce, potato puree   

Orecchiette pasta, plant-based sausage sauteed with onions, mushrooms, eggplant, pomodoro sauce, vegan parmigiano cheese

plant-based beef, slow-simmered in a pomodoro sauce with mirepoix vegetables, tossed with penne pasta, vegan ricotta and vegan parmigiano cheese

brown sugar oat topping, vanilla ice cream

Layers of chocolate cake with a toasted coconut and walnut cream, warm chocolate ganache

Vanilla Bean, Chocolate,  Salted Caramel