Scoozzi
1104 Chapel St, New Haven, CT 06510 (203) 776-8268Dinner
IL Primo
grilled ciabatta bread topped with goat cheese and an oven roasted tomato, arugula and caramelized onion tapenade, (add prosciutto di Parma $3).
medallions of liuzzi's fresh mozzarella, beefsteak tomatoes and fresh basil drizzled with extra virgin olive oil and aged balsamic reduction.
prosciutto di Parma, cacciatorinni salami, Lombardian gorgonzola and belgioioso cacia cavallo cheese with a marinated grilled pepper salad.
warm Hudson valley smoked duck breast sliced over grilled white hominy polenta with dried cherries and butternut squash garnished with baby arugula, crumbled gorgonzola, pignolis and a port wine reduction drizzle.
Prince Edward island mussels and calamari sauteed in a black pepper, tomato and marsala glaze with escarole and Sardinian couscous.
Insalate
Romaine, focaccia croutons, anchovies and Romano fricco.
field greens, butterbeans, cucumbers, Belgioioso cacia cavallo cheese and oven roasted tomatoes with balsamic vinaigrette.
crumbled gorgonzola cheese, dried strawberries, Belgian endive, red onions, and walnuts with honey-lemon dressing.
Pasta
linguini with swordfish, jumbo wild gulf shrimp, calamari, clams and Connecticut harvested natural sea scallops with san marzano tomatoes, capers, garlic and lemon juice.
pappardelle with sauteed chicken, escarole, sundried tomatoes, button and cremini mushrooms in a vodka-tomato cream sauce with Romano cheese.
ground beef, veal and pork in a light tomato demi finished with a touch of cream and pecorino Romano cheese.
lobster Ravioli with sauteed Tuscan kale, radicchio, san marzano tomatoes and artichoke hearts in a brandy-cream glaze.
sauteed prosciutto di Parma, red peppers, peas and mushrooms in a balsamic reduction sauce finished with fresh mozzarella cheese.
sweet potato, walnut and raisin filled ravioli served with sauteed broccoli rabe, roasted butternut squash and red onions in a sage-butter sauce garnished with toasted pepitas.
Risotto
hand picked lobster, scallops, Swiss chard, oyster mushrooms, butternut squash and shallots finished with lemon mascarpone and toasted pepitas.
sauteed chicken, Tuscan kale, oven roasted tomatoes and mushrooms finished with taleggio cheese.
tender chunks of stewed lamb, golden raisins, fennel, san marzano tomatoes and garlic finished with fontina cheese.
jumbo wild gulf shrimp, scallops, mussels, clams, chicken and pork sausage with peas, red peppers and saffron.
IL Secondo
sliced Hudson valley smoked duck breast served over a dried cherry, arugula, red onion and saga risotto finished with lemon mascarpone and a port wine drizzle.
grilled 12 ounce New York angus sirloin steak served over a medley of Yukon gold potatoes, broccoli rabe, oyster mushrooms and caramelized Vidalia onions drizzled with chipotle salmoriglio.
pan roasted supreme of chicken over grilled white hominy polenta with dried cherries and butternut squash with sauteed Swiss chard and a caramelized onion-herb broth.
oven roasted lump crab and horseradish encrusted tilapia served over a ragout of artichokes, escarole, oyster mushrooms and Sardinian couscous in a brandy and tomato glaze.
sauteed butterbeans, Swiss chard, oven roasted tomatoes and caramelized onions over grilled white hominy polenta with fontina cheese, dried cherries and butternut squash drizzled with chipotle salmoriglio.
jumbo gulf shrimp, scallops, tilapia, calamari. mussels and clams poached in 'crazy water' with Sardinian couscous, tomatoes, garlic, parsley and white wine.
