New Haven restaurant week
March 17–21, 24–28, 2026 (closed Sundays and Mondays)
$55 three-courses
(one prix fixe menu per person, no substitutions, beverage, tax, and gratuity not included)
Reserve a table at 203.780.8925 or Open Table
Please note: a shorter version of our regular dinner menu is also available.
APPETIZERS (choose one)
pear salad • organic mixed lettuce, pears, tomato confit, pistachio, white balsamic vinaigrette (vegetarian)
shellfish soup • baby shrimp, clams, bacon, celery, potato, carrots, leeks, cauliflower, fresh corn, light chowder broth
lamb meatballs • white bean purée, tapenade, escalivada, yogurt, cumin, mint
ENTRÉES (choose one)
pasta and vegetables • house made pasta, crudités, sautéed vegetables, artichokes, panko, parsnip cream (vegetarian)
sea bream • bell pepper-potato confit, zucchini, carrots, tomato, garlic-sherry vinegar, paprika oil
beef cheeks • creamy polenta, organic mushrooms, carrots, snow peas, grape tomato, Rioja red wine sauce
DESSERTS (choose one)
catalan cream • white chocolate streusel, berries, lemon, orange
chocolate plus • hazelnut-cocoa sablé, orange-almond sponge cake, hazelnut crémeux, cinnamon nougatine, pastry cream profiterole
