Bin 100


Phone: (203) 882-1400


– – Dinner Menu – –

Choice of Appetizer

(GF)  Carrot Ginger Coconut Soup – lemongrass, mascarpone, sour cream garnish.

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

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.

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

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

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

Choice of Entree

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

(GF)   Lemon Scallops– pan seared sea scallops, Dijon lemon cream sauce, parmesan crisp, sautéed leeks, potato puree.

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

Shrimp & Gnocchi – pan seared shrimp and house-made butternut squash gnocchi in an almond basil pesto with roasted peppers and tricolored grape tomatoes.

(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.

Orrechiette Pasta – sautéed with roasted pumpkin, broccoli rabe, pancetta, pumpkin seeds, garlic, olive oil.

(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.

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 baby carrots, pearl onions and parsnip puree.

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


(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 Cognac Cheesecake

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




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