Seating from 5:00 to 9:00 P.M.

Wednesday, Thursdays, Fridays

Two Course $28.95 Three course $33.95. or Four course $38.95

Saturday 3 or 4 course prix fixe only.

40 Orange Street, New Haven, CT.

B.Y.O.B, $2.00 Corkage per Bottle

Reservations are Appreciated

203-562-6464

Course one selections

Artichokes with Salmon Mousse

Tender and tasty Artichoke bottoms topped with a mousse of Smoked Salmon, Goat cheese, Cream and Dill.

Foie Gras Profiteroles ($2.00 additional charge)

Savory cream puff pastry filled with Bella Bella Farm Foie Gras flavored by Pear and Sauterne,

Finished with a Sauterne and Duck Glace.

Grilled Veal with Gremolata

All natural, tender Veal char grilled and served with lemony Italian Gremolata sauce.

Portobello con Gorgonzola

Fresh Portobello mushrooms, grilled and stuffed with imported Gorgonzola Dolce and served with Balsamic syrup.

Spicy Thai Shrimp

Chilled Shrimp cooked in Spicy Thai curry and ginger and served with cooling Mint Raita.

Chili Verde con Cerdo

Spicy Green Chili Pork Stew with Tomatillos and Tomato, served with a fresh corn tortilla.

Course two selections

Nini's House Salad

Baby Mesclun greens tossed with Raspberry Dill vinaigrette, tomato, cucumber and Goat cheese croustade.

Fresh Beet Salad

A simple, earthy fall salad with roasted sliced Beets, sliced Sweet Onion, Sea Salt, Sherry Vinegar and Roasted Pumpkin Seed oil.

Butternut Bisque with Apples

Fresh Butternut squash sautéed with onions and apples and flavored by fresh Sage.

Course three selections

Pork with Sweet Vinegar Peppers

An Italian classic and one of my favorite dishes we sauté a perfect center cut Loin Pork Chop with

Sweet Vinegar Peppers, butter and broth, then served with toasted Orzo.

Ancho Maple Duck Breast ($5.00 additional charge)

Grilled Medium Rare Moullard Duck Breast from Bella Bella in Upstate N.Y. rubbed with my mild

Ancho Spice Blend and finished with Maple Ancho Sauce and Mashed Yams.

Porcini Ravioli's

Pasta pillows filled with Italian Porcini mushrooms and ricotta, cooked to order and served with a

Wild Mushroom Cream sauce topped by Duck Confit.

Boneless Shortribs of Beef

A wonderful "stick to your ribs" fall dinner, rich boneless Short Ribs are slowly cooked with

Red wine, broth and vegetables then served over country mashed.

Monkfish con Fagioli

A Grand Banks by catch is Monkfish, so its plentiful, fresh and flavorful braised in the style of San Marzano with

Tomatoes, onions, carrots, celery and Borlotti beans. Served with rice pilaf.

Mojo Mahi Mahi

Fresh Mahi Mahi from Costa Rica marinated and grilled with Mango Mojo marinade and served with

Fresh Mango Salsa and 3 Grain Salad.

Poulet en Papillote

Seared Breast of Chicken sealed and roasted in special baking film with leeks, carrots, onions

Fingerling potatoes and Morel mushrooms.

Platinum Strip Steak ($5.00 additional charge)

High Choice (top 20%) 1-pound loin steak, char grilled with a Gorgonzola crust, Country Mashed Potato's.

Course four selections

Warm Apple Dumpling, Caramel Syrup and Vanilla Gelato

Flourless Chocolate Tart, Raspberry Coulis

Strawberry Dulche de Leche Torte

Panna Cotta with Italian Walnut Syrup

Almond Pear Tart, Vanilla sauce

Thoroughly cooking meats, poultry, seafood, eggs and shellfish greatly reduces the risk of food borne illness.