Taste of Hartford Restaurant Week runs from 1/25 to 2/7, which gives you two weeks to enjoy multi-course fixed price menus at the restaurants listed below. Scrolling all the way down to the bottom of this very long and delicious post will burn approximately 15 calories, so you’re already burning off the Taste of Hartford fried chicken-pasta-ribs-food of your choice. Scrolling while walking will burn more, but may also cause you to walk into something, become injured and unable to get to the restaurant of your choice. (It’s also annoying to people walking behind you.) Learn more about the Taste of Hartford Restaurant Week from CTNow.

Agave, $20.16 | (860) 882-1557

Appetizer (Select 1)
Mejillones con Chroizo- Mussels, steamed in Negra Modelo, with potato, peppers, garlic, and chorizo.
Sopa- Mexican Black Bean soup with avocado leaves, cheese, sour cream, and tortilla strips.

Entrée (Select 1)
Tacos Barbacoa- Beef Barbacoa taco on a soft corn tortilla with radish, red onion, and Cabbage slaw. Served with Mexican rice and Charros beans.

Plato Vegetarino- Fajitas A blend of grilled poblano peppers, zucchini, onions, mushrooms, and a delicate blend of seasonings, topped with queso fresco and served with Mexican rice and black beans.

Pescado- Pan seared Blackened Salmon served over fire roasted fingerling potatoes with sautéed broccoli and garlic.

Tres Leches- Topped with our house made honey whipped cream and an Amerena cherry.


bin228, $30.16 | (860) 244-9643

Glass of Nino Franco Prosecco, featured Red or White wine, or featured draft selection

Appetizer (Select 1)
Soup of the moment
Lamb meatballs, tzatziki
Eggplant rollatini, lightly spiced tomato sauce ~Mixed field greens, plum tomato, shallot vinaigrette

Entrée (Select 1)
Risotto of the moment
Oven roasted swordfish, black forbidden rice, sugar snap peas, red pepper coulis ~Panini of the moment
Pork tenderloin, garlic mashed potato, haricot vert, dijon marsalla sauce

Nutella chocolate mousse
Warm bread pudding, bourbon custard
Biscotti plate


Black-eyed Sally’s, $20.16 | (860) 278-7427

Appetizer (Select 1)
Louisiana Gumbo: Chicken and Andouille Sausage in a Spicy Stew
Fried Brussel Sprouts: With Creole aioli
Fried Green Tomatoes With Buttermilk Dippin’ Sauce
Deviled Eggs Topped With Bacon & Smoked Paprika

Entrée (Select 1)
Brisket Mac n Cheese baked in a crock with caramelized onions
Sally’s Slow Smoked Ribs W/ Red Beans & Rice, Slaw & Cornbread
Pan Blackened Catfish W/ Mashed Sweet Potatoes and Sautéed Green Beans
Southern Fried Chicken & Waffle W/ a Honey Drizzle

Dessert (Select 1)
Warm Apple Brown Betty Served in a Mason Jar W/ Vanilla Bean Ice Cream
Nilla Wafer Creme Brulee
The Elvis – Peanut butter & chocolate mousse, caramelized banana & salty bacon

The Capital Grille, $30.16 | (860) 244-0075

Appetizer (Select 1)
Wedge With Bleu Cheese and Applewood Smoked Bacon
Caesar Salad
Clam Chowder

Entrée (Select 1)
Filet Mignon 8 oz.
All-Natural Herb Grilled Chicken
Bone-In Dry Aged NY Strip 14 oz.
Seared Citrus Glazed Salmon With French Green Beans
Poricini Rubbed Slived Tenderloin

Dessert: Choice of Flourless Chocolate Espresso Cake or Classic Crème Brûlée

Carbone’s, $20.16 | (860) 296-9646

Appetizer (Select 1)
Carbone’s House Salad: Mixed Greens, Radish, Carrot, Red Onion, Cucumber, Tomato, Red Wine Vinaigrette, Shaved Parmigiano
Arancini: Mozzarella stuffed, Marinara Sauce
Winter Caprese: Olive Oil, Lemon Dressed Arugula, Oven Cured Tomatoes, Shaved Reggiano

Entrée (Select 1)
Eggplant Rollatini: Hose made ricotta, eggplant, tomato sauce, mozzarella, with pasta
Slow Cooked Pork ‘Amatriciana:’ Fresh rigatoni, house made ricotta
Shrimp Fra Diavolo: Spicy tomato sauce, fresh linguini
Chicken Marsala: Chicken breast, roasted mushrooms, fresh thyme, whipped potatoes, green beans
Salmon Picatta: Capers, sun-dried tomatoes, lemon, white wine sauce, spinach, polenta

Dessert (Select 1)
Torta Di Angelo: Chocolate Hazelnut Ganache, Chocolate Mousse, Raspberry and Chocolate Sauce
Chocolate Panatone Bread Pudding With Creme Angelese


City Steam, $20.16 | (860)525-1600

Entrée (Select 1)
Chicken Chili: With cheddar and Monterey Jack cheeses
Crispy Shrimp: Topped with a sweet and spicy apricot chili glaze over creamy coleslaw
Orchard Salad: Spinach, cinnamon, roasted apples, crumbled bleu cheese, dried cranberries, roasted walnuts, and pickled red onion with an apple cider vinaigrette
Beer Braised Pot Roast: Made with naughty Nurse amber ale, celery, carrots, and Spanish onions

Costa Del Sol, $30.16 | (860) 296-1714

Appetizer (Select 1)
Sopa Castellana – Classic Castilian style bread soup made with beef and chicken broth, diced Serrano ham, and chorizo
Berenjena rellena – Roasted eggplant stuffed with Spanish conserved tuna, onions, leeks, and mushrooms
Atúnalaguindilla–Tuna cubes sautéed in virgin olive oil, garlic, Spanish guindilla pepper, and white wine
Empanadillas – Spanish savory turnovers filled with beef, pork, onions, peppers, and mushrooms Ensalada de queso azul y arándanos – Salad of mixed greens with Gorgonzola cheese, walnuts, dried cranberries, cherry tomatoes and cabernet vinaigrette

Entrée (Select 1)
Mahi-mahi a la plancha – Grilled Mahi-mahi over Cuban style rice with black beans topped with mango salsa and citrus vinaigrette
Entrecote a la Vasca – Grilled ribeye with sautéed roasted red peppers and garlic filets
Codillo de cerdo – Pork shank osso buco over wild mushroom risotto
Linguini con camarones y vieiras – Shrimp and scallops sautéed with garlic, shallots, and parsleytossed with linguini
Paella de la casa – House paella with mussels, clams, shrimp, chorizo and chicken cooked in saffron rice

Dessert: Choice of Flan or Arroz Con Leche


Coyote Flaco, $20.16 | (860) 953-1299

Appetizers (Select 1)
Gambas Al Ajillo: Sauteed shrimp in salsa de ajo (Garlic Sauce). Served with flour tortillas
Tostadas: Two corn tortillas topped with refried beans, lettuce, pico de gallo, and your choice of meats or vegetables

Entrée (Select 1)
Quesadilla Linda: One flour tortilla stuffed with Monterey jack cheese and your choice of meats or vegetables cut into four wedges, served with a side salad and sour cream
Combo Charro: One chimichanga and one enchilada suiza, rice, refried beans, and guacamole

Fried Ice Cream: Lightly Fried Vanilla Ice Cream Rolled in Crushed Corn Flakes, Cinnamon
Flan: Luxurious baked custard

Ficara’s Restaurant, $20.16 | (860) 296-3238

Appetizers (Select 1)
Eggplant Rollatini
Peppers and Cheese
Tossed Salad

Entrée, $20.15 (Select 1)
Veal Parmigiana
Chicken Marsala
Penne a la Vodka
Seafood Fra Diavolo over linguini

Dessert: Chocolate cake or Cannoli

Firebox, $30.16 | (860) 246-1222
firebox taste

Appetizers (Select 1)
Butternut Squash Soup: browned butter, chive, apple
Kale Salad: olive, bread crumb, red onion, feta vinaigrette
Beet Salad: dill yogurt, apple, fennel, arugula, pepita seeds

Entrée (Select 1)
Organic Chicken: creamy polenta, crimini mushrooms, rosemary-chicken jus
Black Pearl Salmon: cous cous, brussels leaves, root vegetables, tomato curry, raita
Ricotta Ravioli: pancetta, peas, smoked butter, parmesan, herbs, gremolata

Dessert: Choice of Gingerbread or Salted Chocolate Pudding

First & Last Tavern, $20.16 | (860) 956-6000

Appetizer: Tossed Salad or Caesar Salad

Entrée (Select 1)
Chicken Marsala: breast of chicken sautéed with mushrooms in a sweet marsala wine sauce served over linguine
Oven Roasted Scrod: lemon parsley butter with sautéed spinach and roasted potatoes
Stuffed Eggplant: Lightly seasoned eggplant stuffed with ricotta cheese, topped with marinara and mozzarella
Rigatoni Bolognese: homemade meat sauce served over rigaton

Dessert: Choice of Cannoli or NY Cheesecake

Francesco’s, $20.16 | (860) 296-3024



Hot Tomato’s, $30.16 | (860) 249-5100

Appetizer (Select 1)
Tuna Tartar: Sushi grade tuna diced with green onions, capers, avocado and sesame seeds served with warmed pita chips
Chorizo Mussels: Prince Edward Island mussels, chopped chorizo sausage, tomatoes, butter, white wine and a hint of spicy marinara sauce
Garbanzo Bean Salad: Garbanzo beans, zucchini, corn, and red onions tossed with romaine lettuce finished with a lemon zest vinaigrette garnished with Parmesan cheese
Broccoli & Cheddar Bites: Broccoli and cheddar rolled in panko breadcrumbs and served with a house-made cheddar cheese dipping sauce

Entrée (Select 1)
Surf ‘n’ Turf: Jumbo gulf shrimp with Chef Pheris’ house-made seafood stuffing and a marinated flank steak served with lemon garlic zucchini noodles over a bed of rice pilaf or an Idaho baked potato
Shrimp Franchise: Egg dipped jumbo gulf shrimp in a lemon butter white wine sauce with a dash of capers served over angel hair pasta
Duck Confit Ravioli: Chef Pheris’ house-made duck confit ravioli finished with a garlic thyme butter white wine sauce with a pinch of pesto
Vegetarian Jambalaya: Onions, celery, green bell peppers, mushrooms and tomatoes seasoned with a pinch of Cajun spices and topped with a dollop of sour cream served over jasmine rice

Dessert: Choice of Flourless Chocolate Decadence (Gluten Free), Fresh Peaches, Red Velvet Cake or NY Style Cheesecake


Infinity Hall Bistro, $30.16 | (860) 560-7757

Appetizer (Select 1)
She-Crab Bisque
Brie & Date Salad
Tomato-Mushroom En Croute

Entrée (Select 1)
Porcini Dusted Petit Filet Mignon: Seared Potato Hash, Creamed Spinach, Balsamic
Stuffed Bone-In Pork Chop: Andouille, Spinach, Onion, Bordeaux Demi Glaze, Pecan-Apple Turnover
Sesame Rice Noodles and Shrimp: Soy-Siracha, Kombu, Julienned Vegetables, Lemon Grass, Bean Sprouts
Broccoli Quinoa Casserole: Toasted Cumin Red Rice, Oven Roasted Tomatoes, Asiago Cheese, Focaccia Bread Crumbs

Dessert: Choice of Blood Orange Meringue Pie or Blackberry Apple Crumble


J. Restaurant & Bar, $20.16 | (860) 527-7764

Appetizer (Select 1)
Cream of Mushroom Soup
Zucchini Rollatini
J Signature Salad
Warm Spinach Salad

Entrée, $20.15 (Select 1)
Boneless Stuffed Chicken Breast
Tri Color Tortellini Carnonara
Spaghetti Squash
Blackened Salmon
Veal Scallopini

Dessert: Choice of Cannoli, Tiramisu, Chocolate Torte, or Creme Brulee

La Fonda, $20.16 | (860) 296-8256

Appetizer (Select 1)

Beef Empanada: corn patty filled with beef
Chicken Empanada: corn patty filled with chicken

Entrée (Select 1)
Salteado de churrasco con camarones: grilled top sirloin and grilled shrimp sautéed with onions, garlic, peppers tomato and cilantro accompanied by rice, beans and sweet plantain

Cazuela de mariscos: Sea food chowder with coconut milk accompanied by white rice, garden salad and green plantain

Dessert: Choice of Flan or Arroz con Leche


Max Downtown, $30.16 | (860) 522-2530

Appetizer (Select 1)
Cauliflower and Apple Bisque
Warm Kale and Pancetta Salad
Classic Beef Tartare with housemade gaufrette potato chips

Entrée (Select 1)
Ginger Soy Braised Beef Short Rib with Miso whipped winter squash, baby bok choy, and tempura onions
Seared Sea Scallops with handmade cavatelli, spinach, fennel, asparagus, and lemon caper nage
Lemon Garlic Roasted Organic Chicken with parmesan polenta, broccoli rabe, charred leek, and pepper pesto


M&m Bistro, $25.15 | (860) 240-7222

Appetizer (Select 1)
Seasonal Salad: Baby greens, local apples, cranberry stilton fromage, candied walnuts, cider vinaigrette
Potato & Leek Soup: Served with Applewood smoked bacon crouton

Entrée (Select 1)
Braised Short Ribs: Crushed truffle parmesan potatoes, natural pan jus & demi reduction
Baked New England Cod: Lobster buttercrumb tapenade, English pea & leek buerre fumet, lemon asparagus risotto

Dessert: Choice of either Orchard Apple Fritter or Tres Choclat


Nixs Hartford, $30.16 | (860) 373-9400
nixs taste

*NIXS menu forthcoming…


Nutshell Cafe, $20.15 | (860) 956-2836

Appetizer (Select 1)
Fried Calamari- Hand Battered and Served With Cocktail Sauce
Traditional Portuguese Caldo Verde
Mixed Green Salad

Entrée (Select 1)
Pork & Clams: Sautéed Marinated Pork Served With Clams Over a Bed of Home Fries.
Baccalhau Abras: Traditional Portuguese Dish of Shredded Salt-Cod and Onions Sautéed in Olive Oil, With Fried Shredded Potatoes, All Held Together With Eggs and Served Over a Bed of Lettuce.
Sautéed Shrimp in Spicy Garlic Sauce: Shrimp Served in Our Chef’s Special Spicy Sauceserved With Rice and Roasted Potatoes.
Pork & Steak Mix: Grilled Chopped Pork and Steak in Our Chef’s Special Spicy Sauce Served With French Fries and Rice.
Nutshell Chicken: Chicken breast ina creamy garlic saice with vegetables, served with rice
Estroganoff: Scallops, Shrimp, Lobster Sautéed in a Sherry Cream Sauce With Raisin Rice and French Fries.
Paella: A Mixture of Clams, Squid, Shrimp, Mussels, Chicken and Chouriça Served Over a Bed of Saffron Rice.
Dessert: Choice of Home Made Flan, Drunken Pear or Tiramisu Cake


On20, $30.16 | (860) 722-5161
Appetizer (Select 1)

Chowder – japanese mountain yam, smoked guanciale, golden raisin crumbs
Savoy Cabbage Caesar – rosemary crouton, white anchovy, crispy parmesan
Truffled Vegetable Tartare – selection of salt roasted root vegetables, compressed apple and pear, black truffle aioli
Seafood “Newburg” Terrine –  chilled scallop and shrimp,agedsherrycaramel
Lamb Sausage – vadouvan curry, coconut and kaffir lime lentils, quick pickled roots
Steam Bun Salad – french five spice pork shoulder, grilled steam bun, charred broccoli slaw
Agnolotti  – salt roasted beet and blue cheese, grilled heart of romaine, candied walnut

Entrée (Select 1)

Olive Oil Poached Cod
Rainbow Trout
Pancetta Wrapped Monkfish
Hangar Steak “Pot Roast”
Chicken Two Ways
Pork Osso Bucco
Vegetable “Potager”
Farro “Parmesan”

Dessert (Select 1)
Choice of chocolate mousse, carrot cake, cucumber ice cream over grilled corn muffin, or blood orange sponge cake


Peppercorn’s Grill, $30.16 | (860) 547-1414

Appetizer (Select 1)

Zuppa del Momento ~ Rustic Lentil Soup from “Castelluccio” with soffritto vegetables in a natural broth with evoo, parmigiano reggiano, and garnished with cotechino (a sausage from Emilia Romagna)
Organic Beet Salad ~ with radicchio castelfranco, radicchio tardivo, Boston Bibb lettuce, honey crisp apples, toasted pistachios, pomegranates, and cheddar cheese curds tossed in a toasted pistachio vinaigrette
Polpette di Vitello ~ our signature tender veal meatballs with ricotta, fresh herbs, and parmigiano slow cooked in fresh tomato sauce
Field Greens ~ with cactus fruit, berries, sun dried cherries, and caramelized walnuts tossed in a Tahitian vanilla bean vinaigrette with goat cheese
Antipasto Misto ~ slices of imported prosciutto, Italian salame, mortadella, buffalo mozzarella, peppers, gardiniera vege tables, and house marinated olives
Shrimp Cocktail ~ poached shrimp with spicy cocktail sauce $6 suppl

Entrée (Select 1)

Housemade Lobster and Scallop filled Ravioli ~ with a lobster cream sauce and lemon crème fraiche garnish
Stuffed Pillows of Chicken ~ Roman style sauteed free range chicken with an artichoke filling in a natural sauce served with Idaho potato puree and sauteed mixed vegetables
Pan Seared Diver Sea Scallops ~ accompanied by calamari served with a crispy potato pancake, roasted baby vegetables, haricots verts, and “acqua pazza” a crazy broth of fresh herbs, lemon, tomato filets, and seafood broth finished with evoo
Gnocchi di Ricotta ~ housemade ricotta gnocchi tossed with wild mushrooms, truffled porcini crema, and parmigiano reggiano
Fork Tender Short Ribs of Beef ~ slow roasted “drunken short ribs with soffritto vegetables in a port scented red wine sauce finished with a gremolata served with butternut and glazed baby vegetables
Grilled Black Angus Ribeye of Beef ~ with truffled potatoes, sauteed greens, and our version of bordelaise sauce $10 suppl

Salute, $20.16 | (860) 899 -1350

Appetizer (Select 1)
Field Greens – Hand Picked Greens, Candied Walnuts and Oven Roasted Shallot Vinaigrette
Butternut Squash Salad – Greens, Roasted Butternut Squash, Tart Apples, Pistachios, Goat Cheese, Dried Cranberries, With an Apple Cider Vinaigrette

Entrée (Select 1)
Rose Pasta- Sweet Sausage, Mushrooms and Spinach in a Light Tomato Cream Sauce With Four-Cheese Tortellini
Chicken Gnocchi – Chicken, sun-dried tomatoes, and house made ricotta gnocchi with home made pesto cream sauce
Pasta Ala Vodka- Broccoli, Garlic, Sun Dried Tomatoes and Feta Cheese in a Light Tomato Cream Sauce and Tossed With Rigatoni
Shrimp Fra Diablo- Shrimp, Hot Italian and Chorizo Sausage Sicilian Olives and Spinach in a Fiery Tomato Sauce Over Linguine
Pomodoro- a Light Sauce of Fresh Tomato, Slivered Light Garlic, Fresh Basil and Fresh Mozzarella Tossed With Rigatoni Pasta

Dessert (Select 1)
Tiramisu – Home Made, the Traditional Style
Sorbet – Changes Daily
Gelato – Changes Daily
White Chocolate Mousse – Topped With Whipped Cream

Siam, $20.16 | (860) 727-1088


Ted’s Montana Grill, $20.16 | (860) 692-1167

Appetizer (Select 1)
House Salad
Caesar Salad
Karen’s “Flying-D” Bison Chili
Soup of the Day

Entrée (Select 1)
Bison Short Ribs: Slow-braised, BBQ sauce, garlic mashed potatoes, carrots
Ted’s Beef Fillet: Hand-cut, seasoned and evenly seared, finished with lemon butter, broccoli, garlic mashed potatoes
Cedar Plank Salmon: Garlic Mashed Potatoes, Asparagus, Horseradish Sauce

Dessert: Choice of Wildberry Cheesecake or Cookie & Ice Cream


Trumbull Kitchen, $30.16 | (860) 493-7412

Appetizer (Select 1)
Salad of Baby Greens – zinfandel dressing, shaved celery, radishes, pecorino croutons
Spicy Carrot Soup – goat cheese, parsnip chips
Citrus Salad – burrata cheese, red onion, arugula, grapefruit vinaigrette
Furikake Spiced Yellow Fin Tuna  – sticky rice crisp, yuzu wasabi emulsion

Entrée (Select 1)
Teriyaki Glazed Mahi Mahi  – apple scallion kimchi, udon noodle, asian slaw
Tagliatelle Bolognese  – veal, pork and porcini mushroom sugo, rosemary, parmesan cheese
Pastrami Cured Duck Breast  – yukon potato puree, dijon poached anjou pear, burnt miso butterscotch

Dessert (Select 1):
Bourbon Brown Butter Pecan Pie  – spice whipped cream
Harvest Pumpkin Torte  – candied pumpkin seeds, eggnog anglaise sauce, pumpkin ganache
Frozen Yogurt  – blood orange sorbet, lime meringue

U.S.S. Chowder Pot IV, $20.16 | (860) 244-3311

First Course:
Choose a cup of New England Clam Chowder, Rhode Island Clam Chowder, or Lobster Bisque

Second Course:
House Salad with your choice of dressing or Caesar Salad

Third Course (Select One)
Fried Clam Strip Platter – Fresh sweet strip clams breaded to order & fried golden brown

“Fish n’ Chips” – Fresh Haddock breaded & deep-fried golden brown served with French fries (or substitute the fries for one of our other side dishes)

 Fried Jumbo Shrimp Platter – Tender gulf shrimp lightly breaded & fried golden brown

 Baked Stuffed Shrimp en Casserole – A house favorite! Jumbo fantail shrimp covered with our famous seafood stuffing

 Baked Haddock with Lobster Stuffing – A ritz cracker & lobster stuffing with butter & lemon

Slow Roasted Prime Rib ofBeef additional $5 .00 ($25 .16) – 10 oz. English cut served with au jus & creamy horseradish sauce

Chick Lobster steamed or stuffed additional $10.00 ($30.16) Served with drawn butter & lemon

Each entree comes with your choice of  one side: Baked Potato, French Fries, Rice, Vegetable, or Cole Slaw

Dessert: New York Style Cheesecake with strawberry, chocolate or caramel topping

Vito’s By The Park, $30.16 | 860) 244-2200

Appetizer (Select 1)
PROCUITTO WRAPPED SHRIMP – Dressed With An Apricot Cream Sauce.
VITOS CHOP SALAD – Tomato, Cucumber, Onion, Mixed Greens, Gorgonzola, Cranberries, Champagne Vinaigrette
GOAT SHEESE & MUSHROOM TART  – Drizzled With An Aged Balsamic Glaze

Entrée (Select 1)
RICOTTA GNOCCHI – Riesling Poached Pear, Chicken ,Peas, & Sundried tomato In a Sweet Chile Cream Sauce
ROSEMARY LEMON CHIKEN – EggDipped Chicken Sauteed In a Lemoncello & Rosemary Burr Blanc Sauce Served With Haricot Vert & Roasted Garlic & Herb Mashed Potato.
BAKED TROUT – Baked With Fresh Lemon, Rosemary Thyme, Scalloped Potatoes & White Wine. Willed Spinach
SHORT RIBS & ROASTED ROOT VEGETABLES – Maderia Wine Demi Glace With Sundried Tomato, Spinach, Mushrooms,& Gorgonzola Cheese. Garlic Mashed Potatoes & Haricot Vert

Vivo, $20.16 & $26.16 | (860) 760-2333

Appetizer (Select 1)
Crab & Cauliflower Bisque, Gremolata
Parmesan souffle, Tomato olive ragu
Pei Mussels, Pernod Cream Reduction, Grilled Ciabatta
Arugula, Strawberries, Goat Cheese, Candied Pecans, Honey Balsamic

Entrée, $20.16 (Select 1)
Porcini Ravioli – Truffle Parmesan Cream, Caponata Siciliana
Pappardelle Bolognese – Veal & Beef, Mascarpone, Grana Padano
Veal Ricotta Meatballs – Creamy Polenta, Red and White Sauce Duet

Entrée, $26.16 (Select 1)
Veal Scallopini. Lemon Pepper Fettucini. Caper Berries. White Wine Butter Sauce
Pork Osso Bucco. Risotto Milanese. Grana Padano. Madeira Glace
House Made Ricotta Gnocchi. Oyster Mushrooms. Black Truffle Parmesan Cream

Dessert: Choice of Ice Cream Sandwich, NY Stle Cheesecake, or Sweetened Ricotta


Wood-n-Tap, $20.16 | (860) 232-8277