Cannellini Bean Soup: Simmered in chicken consomme with broken pasta

Cheese Tortellini Soup: Simmered in chicken consomme with vegetables

Baby Spinach Salad: Served with pancetta, caramelized onions, pecans, gorgonzola, extra virgin olive oil, and balsamic reduction.

Romaine Hearts: Tossed with house made caesar dressing, croutons, and anchovy garnish.

House Made Gnocchi: Served with basil plum tomato sauce and topped with fresh mozzarella

Chicken Breast: Sauteed with portabella mushrooms, fire roasted peppers, laced with gorgonzola cheese with a touch of cream.

Tilapia: Tilapia in a light plum tomato sea broth with vidalia onions, kalamata olives, roma tomatoes, and caperberries, with a touch of anchovy over angel hair pasta.

Rigatoni Pasta: Loose Italian sausage, onions, and hot cherry peppers in a basil plum tomato sauce.

Creme Brulee: White chocolate in a caramelized sugar crust

Tiramisu: Espresso soaked lady finger cookies layered with mascarpone, whipped cream, and shaved chocolate.

Cheese Cake: N.Y. style cheese cake wtih a fresh strawberry remoulade garnish.

Made possible by the Town of Branford and the Branford Association of Restaurants.

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