April 3 – 7
New Haven Restaurant Week
LUNCH AND DINNER MENUS

LUNCH
Thursday & Friday, April 6 & 7
two courses $17 / three courses $23
(beverages, tax, and gratuity not included)

appetizers (choose one)

beet salad
carpaccio beets, baby arugula, goat cheese, caramelized walnuts, lemon vinaigrette

clam soup
baby shrimp, clams, celery, potato, carrots, leeks

butifarra
catalan pork sausage a la plancha, sweet potato purée, onions, beets, chimichurri sauce

entrées (choose one)

vegetable lasagna
bell peppers, zucchini, tomato, onions, ricotta, mozzarella, parmesan cheese foam

grilled atlantic salmon
white beans ragout, tomato, carrots, artichokes, leeks

braised beef short ribs
baby carrots, baby red potato, brussels sprout, grape tomato, parsnip root purée, rioja wine sauce

desserts (choose one)

chocolate brownie
chocolate mousse, hazelnuts

fresas con nata
sponge cake, strawberries, condensed milk mousse

DINNER
Monday–Friday, April 3–7
$34, three-courses (beverage, tax, and gratuity not included)
add $19 for wine pairing (wine-3oz./dessert-1.5oz.)