Grano Arso

Creamy burrata served with local farm produce, caramelized figs, balsamic reduction, and toasted rustic bread.

Tender octopus cooked to perfection with Chester potatoes, crispy capers, lemon emulsion, and extra virgin olive oil.

Thin slices of beef with wild arugula, capers, aged parmesan cheese, and a touch of white truffle oil.

Our signature house-made pasta in the shape of calamari rings, served with a ragout of fresh seasonal seafood and cherry tomatoes.

Hand-made long egg pasta tossed with black truffle butter, 24-month Parmigiano-Reggiano cheese, and aromatic herbs.

Wood-fired 24oz certified porterhouse steak, served with rosemary potatoes and sautéed local farm vegetables.

Tender lamb shank slow-braised for hours over creamy ancient-grain polenta and chianti red wine reduction.

Fresh New England coastal catch with braised fennel, blood orange, capers, and herb emulsion.

Organic greens from Connecticut farms, poached pears, toasted walnuts, pecorino cheese, and honey-lemon vinaigrette.

Artisanal gin, premium sweet vermouth, Campari, and a subtle infusion of seasonal citrus.

Italian Prosecco, house-made raspberry liqueur, fresh rosemary sprig, and sparkling mineral water.

Ask your server for our rotating selection of red and white wines carefully curated from small Italian vineyards.