Strada Gastrobar


Phone: (203) 283-3720

Dinner Menu

A Menu inspired to the flavors of the Tyrrhenian Sea in symbiosis with some classic dishes of the entire Italian Peninsula, smoothly flows into a revised vision of the American-Italian Cuisine.

Per Iniziare

Vellutata di Gamberi & Capesante – Seafood Bisque, Rock Shrimp and Bay Scallops

Carpaccio di Barbabietola con Caprino – Red Beets Carpaccio, Arugola, Grapes, Sunflower Seeds, Goat Cheese, Balsamic Fig Glaze

Melanzana al Forno in Tiella – Two Oven Roasted Eggplant Rolls, filled with Ricotta, San Marzano-Basil Pomodoro, Melted Mozzarella served in a Hot Iron Pan

Porchetta con Polenta – Slowly Cooked Pork Shoulder over Polenta, Au Jus

Guazzetto “Hotel San Pietro” in Acqua Pazza – Maine Mussels, White Shrimp, Baby Clams & Calamari in a Seafood Herbed Tomato Broth

Le Portate Principali

Cannelloni di Ricotta e Spinaci in Besciamella – Fresh House-Made Baked Cannelloni, filled with Ricotta & Spinach, Pink Bechamel Sauce

Ravioli ai Funghi in Salsa di Brasato Tartufato – Wild Mix Mushrooms Ravioli, tossed in a Braised Beef Truffle Sauce, touch of Cream.

Parmigiana di Pollo con Pennone di Gragnano – Fresh, Pounded, Breaded Young Chicken Breast, side Durum Semolina Large Penne Pasta from Gragnano, Napoli.

Salmone ai Ferri con Scarola e Fagioloni – Grilled Norwegian Salmon Filet, over Sauteed Escarole & Large Butter Beans, Vin Blanc, Capers & Cherry Tomatoes

Spezzatino di Manzo Autunnale – Slowly Cooked with Love and Passion, Black Angus Beef, Trinity Soffritto, Potatoes and Veggies

I Dolci Fatti in Casa

Tiramisu’ “Patricia Brooks” – The other memorable dish that evening was a tiramisù that astonished me. I thought I’d seen all the permutations that a chef could bring to this by-now clichéd dessert. But Quartina’s version was a light, cake-shaped creation that melted in the mouth, sending delicate spasms of mascarpone cheese, amaretto and espresso to the palate. (NY Times 11/14/2014)

Torta di Ricotta Innaffiata Al Cointreau – 100% Ricotta Cheesecake, Orange Zest, Cointreau Liquor




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