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  • L'orcio Nov 11

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    Patricia Dillon
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    N. A terra cotta urn used for storing olive oil. Fully cooking meat, fish and poultry decreases the risk of food-born illnesses. Cannellini bean puree flavored with rosemary and garlic and topped with croutons.

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    N. A terra cotta urn used for storing olive oil. Fully cooking meat, fish and poultry decreases the risk of food-born illnesses. Cannellini bean puree flavored with rosemary and garlic and topped with croutons.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    37 views2 pages

    L'orcio Nov 11

    Uploaded by

    Patricia Dillon
    N. A terra cotta urn used for storing olive oil. Fully cooking meat, fish and poultry decreases the risk of food-born illnesses. Cannellini bean puree flavored with rosemary and garlic and topped with croutons.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    (lorchó) n. A terra cotta urn used for storing olive oil.

    New Haven Restaurant Week


    Lunch | 3 courses $16.38

    CHOICE OF... CHOICE OF...


    POLLO CON FUNGHI
    ZUPPA DI FAGIOLI Chicken breast pan sautéed in a white
    Cannellini bean purée flavored with rosemary wine mushroom sauce served with
    and garlic and topped with croutons oven roasted potatoes
    INSALATA MISTA GNOCCHI SORRENTINA
    Mixed salad, balsamic vinaigrette Handmade ricotta gnocchi tossed in tomato
    basil sauce and topped with mozzarella
    CROSTONI DI SALSICCIA E FORMAGGIO
    Toasted bread topped with a creamy STUFATO DI AGNELLO
    sausage cheese spread Lamb stew prepared with peas, carrots,
    potatoes and tomato

    DESSERT
    PAN DI SPAGNA CON CREMA PASTICCIERA
    Sponge cake layered with chocolate
    and vanilla pastry cream

    Francesco d’Amuri- Chef / Owner

    Fully cooking meat, fish and poultry decreases the risk of food-born illnesses
    (lorchó) n. A terra cotta urn used for storing olive oil.

    New Haven Restaurant Week


    Dinner | 3 courses $29
    CHOICE OF... CHOICE OF...
    INSALATA MISTA RISOTTO
    Mixed salad, balsamic vinaigrette Creamy mixed mushroom risotto topped
    with braised pulled pork shank
    MELANZANE ALLA PARMIGIANA
    Wood oven fired Eggplant Parmigiana INVOLTINI DI POLLO
    De-boned chicken leg and thigh rolled
    RIBOLLITA with Prosciutto, Marsala wine sauce,
    Hearty Tuscan vegetable stew baby carrots served with oven-roasted potatoes
    thickened with bread
    ZUCCA
    INSALATA IMPERIALE Handmade butternut squash ravioli,
    Romaine hearts, Cesar dressing with anchovies, butter, sage, Pecorino Romano
    Croutons, Pecorino Romano
    LIVORNESE
    TAGLIERE Cod Fish pan sautéed in a tomato sauce
    Freshly sliced Prosciutto di Parma, prepared with garlic, shallots, capers and
    Pecorino cheese, house made Italian flatbread olives served with oven-roasted potatoes

    CHOICE OF...
    TIRAMISú
    Mascarpone custard layered with espresso
    soaked lady fingers and chocolate

    CANNOLI
    Cannoli shells with ricotta and dried fruit filling

    Francesco d’Amuri- Chef / Owner

    Fully cooking meat, fish and poultry decreases the risk of food-born illnesses

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