Bin 100


Phone: (203) 882-1400


Dinner Menu

Appetizer Selections

(GF) Potato Leek Soup garnished with frizzled leaks

(GF) Figs – Black mission figs with a walnut goat cheese filling, port wine reduction

Butternut Squash Ravioli, brown butter sage sauce

Arancini – fried rice balls split and topped with tomato sauce and melted mozzarella

Fried Calamari – crispy and tender, creamy ponzu sauce

(GF) Stuffed Mushrooms – baked with chorizo sausage, spinach and cheddar cheese

Eggplant Rollatini – ricotta filling, plum tomato sauce

Certified Angus Meatballs – plum tomato sauce, fresh ricotta

Classic Caesar Salad – house-made dressing, rustic croutons, parmigiano Reggiano

Farro and Arugula Salad – roasted fennel, apples, prosciutto, parmigiano Reggiano

Mozzarella Caprese – sliced fresh mozzarella, breaded eggplant, fresh tomato, balsamic drizzle

(GF) Oysters Rockefeller -Baked on the half shell with spinach, radicchio, goat cheese, touch of pernod

Jumbo Shrimp Cocktail & Tuna Tartar  – 2 shrimp /cocktail sauce & tuna tartar with cukes, pears, sesame soy sauce, wasabi aioli

Pane Cotto – escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano

Entrée Selections

Baked Stuffed Shrimp – sea scallop stuffing, saffron lobster reduction with grape tomatoes served with spinach, cauliflower and potato mash

(GF) Seafood Risotto – Morsels of shrimp, scallop, calamari and baby clams simmered with Arborio rice, touch of tomato

(GF) Jumbo Shrimp – pan seared served over pumpkin risotto

(GF) Fresh Salmon – pan seared, served with zucchini noodles tossed with a basil walnut pesto and grape tomatoes

Lobster Ravioli – in a light pink cream sauce with chopped fresh tomato, peas, prosciutto

Butternut Squash Gnocchi sautéed with roasted butternut squash, broccoli rabe, pancetta (pork), garlic, olive oil, pumpkin seeds

Penne Vodka Supreme – penne tossed in a vodka sauce with julienned chicken breast, sun dried tomatoes and asparagus

(GF) Wellington Farms Roasted Chicken – semi-boneless half roasted chicken, lemon white wine glaze, served with roasted butternut squash, brussel sprouts, potato, cauliflower, carrots

Gorgonzola Chicken –boneless chicken breast, mushrooms, roasted peppers, onions, gorgonzola, potato puree

Chicken Valdostana – Egg-battered chicken breast layered with Parma prosciutto and Fontina cheese, demi-glaze served over spinach

Roasted Veal – thinly sliced with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, parmigiano

Beef Braciole – sirloin tip, rolled with prosciutto, pumpkin seeds, garlic, parsley, and parmigiano slow braised in a marinara sauce, served over pappardelle

(GF) Boneless Short Rib – slow roasted in a Rioja sauce served with carrots, pearl onions and parsnip puree

(GF) Pork Ossobuco – six hour braised pork shank served over risotto Milanese with a vegetable infused natural reduction

Dessert Selections

(GF) Crème Brulee – caramelized custard, vanilla bean

Warm Apple Raisin Crisp – brown sugar oat topping, vanilla ice cream

(GF) Poached Pear – port wine, whipped cream

Pumpkin Cheesecake

German Chocolate Cake – caramel, walnut and coconut filling, chocolate ganache icing

Micalizzi’s Cannoli Ice Cream

(GF) Gluten Free. Please inform your server of any allergies when placing your order.


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