Figs

Fresh seasonal figs stuffed with creamy goat cheese, wrapped in aged prosciutto, and drizzled with a sweet balsamic glaze.

Juicy heirloom tomatoes, fresh burrata cheese, Genovese basil, and extra virgin olive oil served over toasted rustic artisan bread.

Tender calamari lightly breaded and fried, served with crispy lemon wheels and a side of house-made zesty marinara sauce.

Tender chicken breast sautéed with white wine, Sorrento lemons, capers, and butter, served over a bed of fresh linguine.

Thick-cut bone-in pork chop glazed with local Connecticut maple syrup, served alongside garlic mashed potatoes and seasonal vegetables.

Slow-cooked creamy Arborio rice tossed with an assortment of wild forest mushrooms, Marsala wine, Parmigiano-Reggiano, and white truffle oil.

Tender 8 oz grilled filet mignon topped with a rich port wine and ripe fig reduction, served alongside creamy potatoes au gratin.

Fresh Atlantic fish seared to perfection with a fine herb crust, served with roasted asparagus and a zesty lemon beurre blanc sauce.

Handmade potato gnocchi tossed in a vibrant pistachio pesto, confit cherry tomatoes, and freshly grated Pecorino Romano cheese.

Freshly squeezed house lemonade infused with organic culinary lavender syrup and sweet fig purée.

Premium bourbon stirred with Angostura bitters, dark fig syrup, and an expressed charred orange peel.

Rich and aromatic dark-roast Italian espresso with a velvety crema layer on top.