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285 Main Street
Derby,
Connecticut 06418
Telephone:
203-734-2462
Fax:
203-735-7121 |
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| LUNCH MENU |
| Appetizers |
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Crispy Fried Calamari
– with spicy tomato sauce $8 |
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P.E.I. Mussels
– sautéed chopped fresh tomatoes, garlic, white wine $7 |
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Spicy Orange Chicken
Tenders $7 |
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Home-made Stuffed
Clams $6 |
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Blackened Sea
Scallops –
with a Cajun cream sauce $8 |
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Home-made Maryland
Crab Cakes
– with Remoulade sauce $8 |
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Napa Valley Chicken
Quesadilla – grilled chicken, spinach, red grapes, cheddar, and
provolone with chipotle pepper aioli, pan fried in a flour tortilla
served with sour cream on the side. $8 |
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Escargot – in garlic, butter and wine sauce $7 |
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Crispy Tumbleweed
Onion –
with red pepper aioli and balsamic reduction drizzle $6 |
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SOUP
DU JOUR
– Please ask
your server for our daily soup selections. $4.00 |
| Salads |
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Caesar Salad
$5 . . . With grilled chicken $9 With grilled shrimp $10 |
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Sashimi Tuna Salad
– pepper crusted Ahi Tuna Steak, pan seared rare, served over mixed
green salad with spicy wasabi aioli and orange ginger dressing $11 |
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Cajun Chicken Salad
– mixed baby greens with cayenne pepper aioli $9 |
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Salmon Teriyaki Salad
– mixed baby greens and orange ginger dressing $10 |
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Pear and Gorgonzola
Salad –
mixed baby greens, fresh sliced pears, crumbled gorgonzola, candied
pecans and raspberry vinaigrette $7 |
Mesculin and
Gorgonzola Salad –
with balsamic vinaigrette $5
With grilled chicken $8 With grilled shrimp $10 |
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House Tossed Salad
$5 With entrée $2 |
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GRINDERS – $7
w/ French Fries $9 |
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Meatball
Chicken Parmigiana
Veal Parmigiana
Eggplant Parmigiana
Steak & Cheese |
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LUNCH ENTREES |
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Tuscan Salmon
– pan-seared Atlantic salmon, mushrooms, capers, onions, artichoke
hearts, and spinach in white wine and lemon sauce served over capellini.
$12 |
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Malibu Coconut Crusted Tilapia
– with pineapple, cucumber, tomato salsa, served over rice. $11 |
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Shrimp Scampi
– served over capellini. $12 |
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Sole, Chicken or Veal Francaise
– egg dipped and sautéed in a lemon and white wine sauce, served with
garlic mashed potatoes and vegetable. $11 |
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Asian Chicken Teriyaki Stir-Fry
– chicken, fresh vegetables over fried rice. $10 |
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Classic Parmigiana
– your choice of chicken, eggplant or veal cutlets, baked in a marinara
sauce with mozzarella and romano, served over penne. $9 |
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Grilled Marinated Chicken
– tossed with sautéed mushrooms, spinach, and roasted peppers, served
over garlic mashed potatoes. $9 |
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Home-made Ricotta Gnocchi
– served with chunky meat and tomato sauce. $9 |
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Penne Vodka
$8 With Chicken $10 With Shrimp $12 |
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Broccoli Rabe and Sausage
– in olive oil and garlic sauce over penne $9 |
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Veal Giannini
– sautéed with sausage, mushrooms, onions, roasted peppers, marsala demi-glace,
served over capellini. $12 |
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Cavatelli & Broccoli
$10 |
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Thoroughly
cooking meat, poultry, shellfish or eggs reduces the risk of food born
illness. |
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If there’s something
you would like that’s not on the menu,
ask the server and they will check with the chef. |
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DINNER MENU |
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| Starters |
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Baked Stuffed Clams 7 |
| Crispy Tumbleweed Onion – topped with red
pepper aioli and balsamic reduction drizzle. 7 |
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Seven Layer Portabella w/ fresh mozzarella, roasted
peppers, squash, eggplant, Provolone and tomatoes w/ sun-dried tomato
aioli and balsamic reduction drizzle. 9 |
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Napa Valley Chicken Quesadillas w/ red grapes,
spinach & provolone w/ chipolte sour cream Cabernet sauce.7 |
| Fresh Mozzarella & Tomato with
basil pesto over a bed of spinach. 7 |
| Our Famous Escargot 8. |
| Blackened Scallops with a Cajun
cream sauce. 9 |
| P.E.I. Mussels with chopped fresh tomatoes,
garlic basil chardonnay sauce. 8 |
| Crispy Calamari with spicy tomato
sauce. 9 |
| Spicy Orange Ginger Chicken Tenders - 7 |
| Broccoli Rabe and Sausage - 8 |
| Crab Cakes with Remoulade Sauce - 8 |
| Shrimp with Peanut Sauce - 9 |
| West Coast Casino - 8 |
| Fried Mozzarella with a Basil Vodka
Sauce -7 |
| Eggplant Rollie
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stuffed with three
cheeses topped with marinara. 7 |
| Baked Stuffed Mushrooms with w/Crabmeat
Stuffing. 7 |
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Jumbo Shrimp Cocktail with Cocktail Sauce. 9 |
| Soup of the Day - 4 |
| Salads |
| Tossed Salad with any entrée
2 |
| Caesar Salad 5. w/Chicken
9. w/
Shrimp 11. |
| Pear & Gorgonzola Salad – mixed
greens, pears, gorgonzola, candied pecans. 7 |
| Fried Calamari Salad- mixed baby greens
with cayenne pepper aioli. 9 |
| Salmon Teriyaki Salad – mixed greens &
spinach. 9 |
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Cajun Chicken Salad - mixed baby greens with
cayenne pepper aioli. 8 |
| Mesculin Baby Greens and Gorgonzola Salad
in Balsamic Vinaigrette - 6 |
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| DINNER MENU |
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Entrees |
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Tuscan Salmon with
artichokes, spinach, assorted mushrooms, capers and onions served over Capellini in a
Chardonnay lemon reduction. 18
Sole or Chicken Francaise in lemon, white wine butter sauce w/ mash
potatoes & veggie. 16
Shrimp in a Scampi Garlic Sauce over Pasta - 18
Tuna Pan Seared Rare with fresh vegetables over rice, garnished with
wasabi aioli. 19
Malibu Coconut Crusted Tilapia with pineapple, cucumber, tomato salsa,
served w/rice. 17
Spicy Mixed Seafood – Shrimp, Clams, Scallops, Mussels, Calamari over
pasta marinara 28
Ravioli Alfredo - 13
Fresh Homemade Gnocchi & Meatballs - 14
Spaghetti, Penne, or Ravioli w/meatballs - 14 |
Penne Vodka 12. With chicken 16. Or shrimp
18.
Cavatelli w/Broccoli in Light Garlic Aioli - 14
Penne w/Fresh Spinach, Italian sausage, in oil & garlic…a house
specialty…14.
Tortellini with peas & Italian sausage in Alfredo sauce - 14
Linguine with Red or White Clam Sauce - 16
Spicy Chicken with creamy basil pesto over pasta - 16
Asian Chicken Teriyaki Stir Fry with seasonal veggies served over rice.
16
Grilled Marinated Chicken with roasted red peppers, mushroom and spinach
in a light oil garlic sauce w/mashed potatoes. 16
Classic Chicken or Eggplant Parmiagiani w/pasta - 15
Chicken Alana w/Prosciutto & Provolone in a Sherry Wine Glacé w/mash
pot & veggie. 16 |
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Veal Giannini w/sausage, mushroom, onion, roasted red
peppers with a Marsala demi glacé over Capellini pasta. 18
Veal with wild mushroom in Port wine reduction over risotto - 18
Veal Parmiagiani w/Pasta - 18
Grilled Filet Mignon w/mashed potatoes and vegetable. 25
Grilled Filet Mignon w/gorgonzola, Madeira wine sauce w/mashed potatoes
& vegetable. 27
Pepper Crusted Filet Mignon with mashed potatoes & vegetable.
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Thoroughly cooking meat, poultry, shellfish or eggs reduces the risk of
food born illness.
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Executive Chef: Elaine Agosti |
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♫ Entertainment &
Dining in
the cellar Thursday♪ Friday♪ Saturday ♫ |
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| Bar Menu |
| Crispy Tumbleweed Onion with red pepper
aioli and balsamic reduction drizzle 5. |
| Blackened Scallops with a Cajun cream
sauce 8. |
| Our Famous Escargot 8. |
| West Coast Clams Casino 6. |
| Popcorn Shrimp 8. |
| Fried Calamari with spicy tomato sauce 8. |
| Crab Cakes with Remoulade sauce 8 |
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Twisted Hot Chicken Tenders 7. |
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Shrimp with peanut sauce 6. |
Napa Valley Chicken Quesadillas w/ red
grapes, spinach & provolone w/ chipolte sour cream
Cabernet sauce 7. |
| Shrimp Bloody Mary Cocktail 8. |
| Sonoma Valley Thin Crust
Pizzas |
| Tomato and Cheese 7. |
The Veggie 9.
Zucchini, mushroom, roasted pepper, spinach, fresh tomato Mozzarella |
Shrimp & Sausage 11.
Garlic, caramelized onion, fresh tomato, mozzarella |
| Grilled Panini Sandwiches |
| 8 oz. Angus Burger BLT American, Cheddar
8. |
| Chicken Cutlet BLT with American cheese
8. |
| Grilled Chicken, roasted peppers, pesto
mayo, fresh mozzarella 8. |
| South Side Steak & Cheese Swiss,
American, Cheddar, Onions and peppers 8. |
| All served with fries |
| All sandwiches are pressed using fresh,
homemade foccacia bread |
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