October 31 – November 4
New Haven Restaurant Week
LUNCH AND DINNER MENUS


LUNCH
Thursday and Friday, 12–2 pm
$20.16, three courses (beverage, tax, and gratuity not included)
vegetarian options available upon request

appetizers (choose one)

grilled wild shrimp salad
beets, baby arugula, croutons, lemon vinaigrette

galician soup
chicken, chorizo sausage, bacon, potato, white beans, savoy cabbage, broccoli rabe

entrées (choose one)

grilled skate fish
judiones de la granja beans, leeks, pickled baby carrots, artichokes escabeche, garlic, aged sherry vinegar-parsley sauce

duck leg confit
root vegetables, citrus-duck jus sauce

desserts (choose one)

chocolate mousse cake
chocolate pearls, feuilletine flakes

natillas
vanilla infused custard, strawberry coulis, hazelnut brittle, lime meringue


DINNER
Monday through Friday
$34, three courses (beverage, tax, and gratuity not included)
add $19 for wine pairing (wine-3oz./dessert-1.5oz.)

appetizers (choose one)

wild mushrooms & polenta
fine herbs, truffle oil, micro greens, parmesan cheese

grilled wild shrimp salad
beets, baby arugula, croutons, lemon vinaigrette

galician soup
chicken, chorizo sausage, bacon, potato, white beans, savoy cabbage, broccoli rabe

entrées (choose one)

israeli couscous & vegetables
romesco sauce, pesto

grilled skate fish
judiones de la granja beans, leeks, pickled baby carrots, artichokes escabeche, garlic, aged sherry vinegar-parsley sauce

duck leg confit
root vegetables, citrus-duck jus sauce

desserts (choose one)
 
chocolate mousse cake
chocolate pearls, feuilletine flakes

profiteroles
cream puff, pastry cream, chocolate sauce

natillas 
vanilla infused custard, strawberry coulis, hazelnut brittle, lime meringue