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| Atop Stamford Marriott Hotel |
| 2 Stamford Forum |
| Stamford, CT 06901 |
| Telephone: 203-323-5300 |
| Fax: 203-353-9801 |
| The Menus at Vuli |
| Lunch Menu | Dinner Menu |
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| Vuli | Home |
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Wine List
available on our Website |
Specials
Changing Daily
Soups, Appetizers, Pastas &
Entrees |
| Happy Hour Hors D'oeuvres 5:00 pm -
7:00 pm. |
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Lunch Menu |
| Starters |
Smoked Salmon
Sliced Scottish Salmon with Parsley, Onion, Eggs
Served with Belgian Endive and Mesclun Greens
$9.95 |
New England Crab Cake
With a Sweet Harvest Corn Salsa
$8.95 |
Antipasto Mediterraneo for Two
Baked Scampi, New England Crab Cake
Portabella Mushroom and Eggplant
$14.95 |
Shrimp Cocktail
Classic Made with Jumbo Panama Shrimp
$12.95 |
Tuna Wasabi
Mahi Tuna Wrapped in Wasabi Mustard and Cajun Spices
Served with Pickled Ginger and Honey Mustard Soy Sauce
$11.95 |
| Salads |
Caesar Salad
$5.95 |
Campagnola
$5.95 |
Vuli Salad
$5.95 |
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Pastas |
Shrimp and Lobster
Dumplings
Served with a Chive Crab Sauce
$16.95 |
Angel Hair Pasta
With Tomato and Basil
$14.95 |
Spaghetti Carbonara
With Tomato and Basil
$14.95 |
Duck Agnolotti
Hand Made Half Moon Shaped Pasta Stuffed with
Roasted Duck, Braised Julienne Vegetables, Herbs And Served
in a Duck Stock and Port Wine Reduction
$16.95 |
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Entrees |
Chicken Caesar
$12.95 |
Shrimp Caesar
$14.95 |
Triple
Decker Sandwich
Grilled Chicken with Bacon, Lettuce and Tomatoes
$12.95 |
Sirloin Blue Burger
With Lettuce, Tomato
Melted Gorgonzola Cheese
$10.95 |
Sirloin Soundview Burger
Served with Bacon, Cheddar Cheese,
Horseradish, Mushrooms, Onions,
Lettuce and Tomato
$10.95 |
Cobb
Salad
With Chicken, Avocado, Bacon, Tomatoes, Onions,
Blue Cheese and Eggs Over Mixed Greens with Your Choice of
Dressing
$12.95 |
Tuna
Americana
Medallion of Bluefin Tuna, Lightly Peppered, Seared
in a Cast Iron Skillet
Served on a Bed of Wilted Baby Greens in a Golden Lemon
Caper Sauce
$17.95 |
Steak
Sandwich
Served Open Faced with French Fries
$16.95 |
Chicken
Martini
Breast of Chicken in a Parmigiano Batter
With White Wine and Lemon Sauce
$17.95 |
Cornish
Game Hen
In a Port Wine Reduction with Fresh Herbs
Served with Garlic Mashed Potatoes
$18.95 |
Grilled Salmon
With Herbed Potatoes in a Chive Buerre Blanc Sauce
$20.95 |
Chilean Sea Bass
With a Saffron Scented Broth, Wasabi Caviar,
and Sautéed Fava Beans
$22.95 |
Roasted Mascovy Duck
Breast
Served on a Bed of Wild Rice and Vin Santo Sauce
$23.95 |
Rack of Lamb
With Bordelaise Sauce
$24.95 |
Filet of Beef Au Poivre
Served with Pommes Anna
$25.95 |
Prime Aged NY Strip-Bone In
Cooked to Your Specifications
$26.95 |
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| Dinner Menu |
| APPETIZERS |
Cappesante 12
Pan Seared sea scallops deglazed with dry
vermouth in a crab stock & Saffron reduction |
Eggplant
Rollatini 9
An
Old World delicacy.
Italian white eggplant filled with imported cheeses and fresh plum tomato sauce
topped with fresh mozzarella |
Scottish Smoked
Salmon 14
With baby capers,
Bermuda onions, toast points & yogurt based tartar sauce
on a bed of field greens |
Jumbo Lump
Crab Salad 17
With
roasted beet quenelles |
Shrimp Cocktail 13
Jumbo Shrimp with traditional cocktail sauce |
Cold Seafood Platter 21
Colossal
shrimp cocktail, Pacific oysters,
Rhode Island littleneck clams,
Jumbo Lump Crab Meat Salad & New Zealand mussels
served with three sauces |
| SALADS |
Campagnola
Salad 10
Chopped Boston lettuces, vine ripened tomato,
French beans, cannelini beans & roasted peppers in a
balsamic vinaigrette |
Traditional
Caesar Salad 9
With
baby romaine & house-made classic Caesar dressing |
Tuscan Salad
12
Poached
ferrel pear layered with frisee,
crisped parmesan wafers and gorgonzola,
drizzled with a pomegranate glaze |
Insalata del Pastore 10
Warm
potato salad with French Beans, goat cheese & chives
dressed with extra virgin olive oil & wine vinegar |
Tender Baby Greens 10
Wrapped
in English cucumber with a light grape seed oil
vinaigrette |
| PASTAS |
Bosco 15 / 28
Hand made fettucine with chanterelle, plurette, porcini and shitake mushrooms in a
veal stock,
mascarpone and sage sauce |
Riva 15 / 28
House
made saffron linguine with clams, mussels, shrimp and scallops in an herbed crab stock |
Ravioli
Ortolana 14 / 26
Stuffed with California flat leaf spinach
mozzarella & ricotta cheese in a fresh plum tomato &
mascarpone
sauce |
Spaghetti Carbonara 13 / 25
Done the Right Way... |
Duck
Agnollotti 13 / 25
Hand made half moon shaped pasta with fresh herbs
in a duck stock reduction |
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| SEAFOOD |
Bluefin Tuna
29
Seasoned
and dusted with horseradish & peppercorns, over crab succotash |
Chilean Sea Bass 31
Baked in
phyllo dough on
fresh asparagus in a chenin blanc sauce |
Gulf Coast Shrimp 28
In French
pastry with root vegetable & lump crabmeat stuffing,
with a vermouth ginger mustard sauce |
| POULTRY |
Roasted
Muscovy Duck Breast 32
Served
on a bed of wild rice with reduced duck stock infused with Vin Santo |
Chicken
Matini 22
Breast of free range chicken in a
parmigiano batter sautéed with white wine, lemon &
fresh peas |
Chicken
Fillibustiere 26
Boneless breast of chicken pan-roasted and tossed with
potatoes, cherry peppers & duck sausage, splashed with
Port wine & balsamic vinegar in a puff pastry rim |
MEAT
All of our beef is USDA PRIME dry-aged on premises, broiled Pittsburgh, sliced
and cooked to perfection. |
| Porterhouse
for Two 69 |
T Bone
39 |
| New York Strip
Steak (Bone In) 32 |
Chateau Briand
for Two 65
With
black truffle mashed potatoes and bearnaise sauce |
American Bison
Tenderloin 32
Wrapped
in double-smoked bacon and served with caramelized apples in Calvados sauce |
Rack of Colorado Lamb 32
Splashed
with Cointreau and served with rosemary roasted potatoes |
Medaglioni Forestiera 28
Roasted
tenderloin of veal in a veal stock & port wine reduction
infused with wild Swedish lingobeans |
Lamb Martini 28
Pounded lamb
chops in a parmigiano batter, sauteed with white wine,
lemon & fresh peas |
Veal
Contrapunto 26
Tenderloin
of veal, pounded, layered with grilled Cairo eggplant & Bel Paese cheese in a
reduction of veal stock and diced vine-ripe tomatoes |
SIDES
9
Garlic mashed potatoes *
Basket of Pommes Frites * Fricassee of Wild Mushrooms
* Delicate California Flat Leaf Spinach
with a touch of garlic and butter
* Haricot vert almondine * Vegetable of The Day |
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