Adriana's

Name: Adriana's
Address: 771 Grand Ave., 06511, CT, 06511
Telephone: 203-865-6474

771 Grand Ave., New Haven, CT 06511, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 1:00PM-9:30PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Antipasti

Antipasto Misto

Assorted Italian cured meats, roasted peppers mozzarella, tomatoes and olives.

Carciofi Marinati Alla Griglia

Grilled artichokes, chilled and marinated in extra virgin olive oil with roasted peppers.

Carpaccio di Manzo

Thin slices of filet mignon over arugula with shaved parmigiano and lemon truffle oil.

Tartare di Tonno

Sushi grade tuna infused with black olives, fresh diced tomato and lime juice over spelt.

Insalata di Pesce

Cold seafood salad with celery, onion, fresh diced tomato and lemon vinaigrette.

Calamari Fritti

Fried calamari with zesty marinara sauce.

Panecotto

Escarole and beans, Italian bread sprinkled w/ parmigiano and baked.

Impepata di Vongole

Sauteed clams with white wine and garlic.

Lumache alla Adriana

Escargot sautéed in garlic and butter with a touch of sambuca.

Ostriche Ripiene

Fresh oysters stuffed w/ crabmeat in a brandy sauce topped w/ hollandaise

Insalate

Insalate Tricolore

Tricolor salad with balsalmic vinaigrette sauce

Insalata di Cesare

Caesar salad

Insalata di Spinaci

Baby spinach, walnuts, pancetta and shaved parmigiano w/ balsalmic vinaigrette

Insalata Caprese

Fresh mozzarella, tomatoes, basil, olive oil

Primi Piatti

Zuppa del Giorno

Soup of the day

Tagliatelle alla Bolognese

Tagliatelle in a three meat Bolognese sauce with mascarpone cheese and fresh peas.

Spaghetti ai Frutti di Mare

Spaghetti with clams, shrimp, scallops, mussels and, calamari in a light tomato sauce.

Linguine alle Vongole

Linguine with white or red clam sauce.

Spaghetti alla Putanesca

Spaghetii w/ black olives, anchovies, capers, tomatoes and touch of hot pepper with basil.

Parpadelle al’Astico

Parpadelle with lobster meat, artichoke hearts, touch of tomatoes in sherry cream sauce

Risotto del Giorno

Risotto of the day

Bucatini all’ Matriciana

Bucatini with pancetta, onions, basil, tomatoes and pecorino Romano cheese

Fettucine con Porcini

Fettucine with wild porcini mushrooms, prosciutto, peas in brandy truffle sauce.

Gnocchi di Patate

Gnocchi with fresh tomato and basil.

Orecchiette Rapa e Salsiccia

Orecchiette with broccoli rabe and sausage.

Penne alla Norma

Penne with eggplant, fresh tomatoes and shaved ricotta salata

Secondi Piatti

Pesce Spada Livornese

Swordfish steak sautéed with capers, onions, black olives and fresh tomato.

Salmone Croccante

Pan-seared crispy salmon with balsamic vinegar sauce.

Gamberi Pancetta

Sauteed jumbo shrimp wrapped w/ pancetta over spinach in garlic and lemon sauce

Pollo alla Fantasia

Breast of chicken topped with crab meat, sautéed spinach in a sherry cream sauce.

Pollo alla Romana

Breast of chicken with black olives, capers, roasted peppers in red vinaigarette sauce.

Bistecca di Manzo alla Griglia

Marinated grilled rib-eye.

Osso Bucco di Vitello

Braised center cut veal shank with saffron risotto.

Costolette di Maiale Calabrese

Pork chop w/ onions, roasted peppers, potatoes, hot cherry peppers in red wine vinaigrette sauce.

Vitello Principessa

Medallions of veal topped with prosciutto, eggplant, fresh mozzarella, sliced tomato, fresh peas in a marsala wine sauce.

Vitello Milanese

Breaded veal cutlet topped with arugula, chopped tomatoes, onions and slices of Parmigianno reggiano cheese.

Tonno all Griglia

Grilled ahi tuna steak with arugula salad.

Cape Sante al Brandy

Pan-seared scallops with oyster mushrooms with a touch of cream and brandy sauce.

Tilapia alla Limone

Tilapia filet lightly breaded, baked with fresh lemon and white wine.

Pollo Ripieno

Stuffed chicken breast with prosciutto, mozzarella, in a madiera mushroom sauce.

Pollo alla Griglia con Rapini

Thinly pounded breast of chicken, grilled and served over sautéed broccoli rabe.

Filetto di Manzo Ripieno

Filet mignon stuffed w/ gorgonzola, provolone, walnuts, wrapped w/ prosciutto over polenta.

Costolette di Agnello al Barolo

Rack of lamb panseared with Barolo red wine sauce and fresh rosemary.

Lonza di Mailale all’ Balsamico

Roasted loin of pork with aged balsamic vinegar, rosemary and garlic sauce.

Vitello Paradiso

Veal medallions topped w/ lobster meat, melted mozzarella, chopped tomatoes in sparkling wine sauce.

Vitello Adriana

Veal scallopine dipped in egg batter w/pine nuts sautéed in Grand Marnier sauce over spinach.

Contorni

Cime di Rapa Saltate

Sauteed broccoli rabe

Funghi Trifolati

Sauteed wild mushrooms

Spinaci all’aglio

Sauteed spinach with garlic and oil

Escarolla con Capperi e Olive

Sauteed escarole w/ capers and olives

DINNER MENU