Restaurant Week runs from September 28th - October 12th, 2025

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Menu - Finalmente

165 Post Rd E

(203) 226-8500

 

Lunch $30

Dinner $50

PRIX FIXE MENU
A Menu inspired by the flavors of the Tyrrhenian Sea in symbiosis with some classic dishes of the entire Italian Peninsula

Per INIZIARE:
VELLUTATA di CROSTACEI
Classic Seafood Bisque, Lobster,Shrimp, Hint of Cognac Cream
CARPACCIO di BARBABIETOLA con CAPRINO
Red Beets Carpaccio, Arugula, Grapes, Walnuts, Goat Cheese, Balsamic Fig Glaze
NAPOLEONE di MELANAZANA
Golden Eggplant , Ricotta, San MarzanoPomodoro, Melted Mozzarella, Basil Pesto
CARCIOFINO FRITTO
Fried Baby Artichoke Hearts, Arugula,Truffl e-Lemon Sauce
FRITTO MISTO “ Le Syrenuse di Positano “
Flash Fried Calamari, White Shrimp , Cherry Peppers, side of a Spicy-Mild Marinara

LE PORTATE PRINCIPALI :
PACCHERI al RAGU’ SCIUE’ SCIUE’
Fresh Large Neapolitan Rigatoni, Campania Region Meat Ragu’ Style, Shaves Pecorino Cheese.
RAVIOLONI di MANZO “ MONTI LATTARI “
Large Square Shape Ravioli, fi lled with Shredded Beef , Truffl e Parmesan Cream sauce
ORECCHIETTE VESUVIANE
Fresh Little Ear Shape Pasta, Broccoli Rabe,Sweet Italian Sausage Garlic,Extra Virgin Olive Oil, Peperoncino
PARMIGIANA di POLLO con PENNONE di GRAGNANO
Fresh, Pounded, Breaded Young Chicken Breast, side Durum Semolina Large Penne Pasta from Gragnano, Napoli.
RANA PESCATRICE “ MARINA di STABIA “
Fresh Monkfi sh Filet, Gaeta Olives, Sicilian Capers, Cherry Tomatoes, Spicy Seafood Tomato Broth
ld
SALMONE ai FERRI agli AGRUMI di SORRENTO
Grilled Norwegian Salmon Filet, over Escarole & Butter Beans, in a Citrus-Lemon-Vin BlancSauce & Caperberries
BRASATO di MANZO AUTUNNALE
Slowly Cooked Boneless Short Ribs , Au Jus, served over Mashed Potatoes and Veggies

I DOLCI FATTI IN CASA
TIRAMISU’ de La Maison
TORTA di RICOTTA al Grand Marnier
PANNA COTTA ai Frutti di Bosco