Seating from 5:30 P.M.

40 Orange Street, New Haven, CT.

B.Y.O.B, $3.00 Corkage per Bottle

Reservations are Appreciated

203-562-6464

Special Wednesday and Thursday Three course $19.95

Week of March 1

Course one selections

Nini's House Salad

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

Tomato, Chicken and Artichoke Soup

A hearty Italian recipe full of chicken and artichokes for the chilly days of March.

Fresh Mozzarella and Fire Roasted Peppers

Artichoke Eggplant Rollatini

Eggplant lightly fried and stuffed with marinated Artichokes and Goat cheese, baked in Tomato coulis.

Curry Chicken Turnovers

Chicken cooked with Onions, Potato's, Peas and coconut milk in flakey Puff pastry with Mango Chutney.

Course two selections

Fusilli con Cozze e Finocchio

Spiral pasta sautéed with fresh PEI Mussels, fresh Fennel and a rich Tomato Cream sauce.

Chicken Penne Picatta with artichokes

Sauteed sliced boneless Chicken Breast in a sauce of lemon, wine, capers and artichoke hearts servered over our own rotini pasta.

Smothered Chicken

Lean Breast of Chicken pan-fried and smothered in home style Onion Gravy with Saffron rice pilaf.

Veal Chop Marchand de Vin

A Loin Veal chop char grilled and

served with Red wine demi glace and garlic mashed potatoes.

Course three selections

Clementine Cake, Cointreau syrup

Meyer's Rum Walnut Cake, Mango White Chocolate Frosting

Vanilla Gelato, Strawberry sauce, Whipped cream