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Abigail's Grille & Wine Bar
/ 4 Hartford Road, Simsbury CT
Saturday, February 6th / Cocktails 5PM (optional) Dinner 5:45 PM
COST: $68
The 200 year old building that Abigail’s occupies has a long history and locals probably know that it was the previous site of Pettibone’s Tavern and later the Chart House. The restaurant was also renovated after a fire in January 2008. The Hartford Courant describes Abigail’s as “Elegance and history at a price we can manage.” Other on-line reviews are also good. Single Gourmet members have recommended it and their parking lot is always busy!.
The following is our menu:
APPETIZERS
Abigail’s Spinach Salad – with goat cheese, bacon, cranberries and roasted almonds with citrus vinaigrette
The “BLT” Salad – iceberg lettuce, warm applewood-smoked bacon, diced hot-house tomatoes, and Great Hill Bleu cheese crumbles with an herb-infused buttermilk ranch dressing
Steak House-Style Chopped Salad – diced iceberg and romaine lettuces, tomatoes, cucumbers, garbanzo beans, apples, carrots, avocado, bell peppers, hard-boiled egg, red onions, and Feta cheese tossed with fresh lemon juice and herb-infused E.V.O.O.
Tuscan Salad – hand-gather field greens, tomatoes, Vidalia onions, artichoke hearts, buffalo Mozzarella, crisp polenta croutons and a garlic-infused balsamic vinaigrette.
Classic Caesar – crisp Romaine lettuce, shaved Parmesan, garlic croutons, a Parmesan crisp, and house-made Caesar dressing
Fours Onion Soup – topped with an herb crouton and three melted cheeses
Black Bean Soup – topped with sour cream, Haas guacamole, tortilla strips, tomatoes, and cheddar cheese
Butternut Squash Bisque – topped with native herbs and spiced pine nuts
ENTREES
Pappardelle Bolognese – topped with our classic meat sauce and fresh ricotta cheese.
Atlantic Ocean Seafood Fra Diavolo – New Bedford scallops, Port Judith clams, P.E.I. mussels, and rock shrimp sautéed in a spicy tomato pomodoro sauce and shaved Grana Padano cheese.
Rigatoni ala Vodka – with grilled chicken, sweet Italian sausage, caramelized onions, spinach and a tomato ala vodka sauce with a touch of cream
Lobster Pasta – bowtie pasta, vodka cream sauce, lobster meat, tomatoes, asparagus, caramelized onions, and Brie cheese.
Spicy Asian Pasta – with shrimp, chicken, baby bok choy, Shiitake mushrooms, and a spicy red bean and soy sauce tossed with linguini pasta and sesame seeds.
Tuscan Ravioli with Sea Scallops – house made ravioli stuffed with spinach, eggplant, roasted peppers, and three imported cheeses, sautéed and served in a tomato and basil cream sauce with diver sea scallops
Rigatoni Verdura – tossed with roasted eggplant, zucchini, asparagus spears, wild mushrooms, oven-roasted tomatoes, Grana Padano and fresh basil pesto sauce with a touch of white wine. .
Redfish Nouvelle – lightly blackened and topped with shrimp, scallops, leaf spinach and a Mornay sauce served with rice pilaf and zesty coleslaw.
Wild North Atlantic Salmon – cedar plank seared and served a top a bed of roasted fingerling potatoes, Roma tomatoes, Meyer lemon zest, escarole, and garlic and herb-infused E.V.O.O.
Sesame Crusted Yellow Fin Tuna – atop a bed of basmati rice pilaf with snow peas and tri-colored bell peppers and topped with an aromatic herb soy sauce, wasabi and pickled ginger.
Prosciutto-Wrapped North Atlantic Cod – with a warm native tomato concasse, roasted eggplant and harvest squashes, garlic whipped Yukon Gold potatoes, aged balsamic reduction, and black olives.
Pan-Seared New Bedford Scallops – native herb crusted, wild mushrooms risotto, and sautéed spinach and escarole.
Long Island Crescent Duck – slow roasted and served with an aged balsamic reduction, braised red cabbage, garlic whipped Yukon Gold potatoes, and acorn squash.
Berkshire Pork Medallions – wrapped in smoked bacon and served in a Calvados-infused demi-glace with grilled Macintosh apples, mashed turnips and roasted cipollini onions.
Beer-Basted Rotisserie Chicken – stuffed and seasoned with lemon and garlic and served with garlic whipped potatoes, creamed spinach and a natural au jus.
Grilled Rack of Australian Lamb – served in a tarragon demi-glace with garlic whipped Yukon Gold potatoes and ratatouille.
Free-Rang Chicken “Marsala” – Luigi’s signature version, topped with sliced wild mushrooms and Marsala reduction with a touch of cream, crisp polenta, and oven-roasted squashes.
DESSERTS
Chef’s Daily Selections
Tea & coffee are included. (Sorry no espresso or cappuccino) .
Alcoholic drinks & other beverages are not included.
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1149 Restaurant - limited availability
/ 1149 Division St Warwick, RI 02818
Saturday, February 20th / 6:30PM Cocktails (optional) Dinner 7:30 PM
COST:
I am trying to increase our reservation. Please call 860-535-1919 if you want to attend. Single Gourmet visited "1149" last year. The food is good and the atmosphere is "urban sophisticated" but located in the suburbs. They have promised to try and seat us in one of their quieter rooms. On a Saturday night there is likely to be live music and a crowd if you want to stay after dinner.
The following will be our menu:
APPETIZERS
Caesar Salad
- Romaine, Caesar Dressing, House Made Herb Croutons, Shaved Parmesan Cheese & Julienne Sun-Dried Tomatoes
Southwestern Salad
- Baby Spinach, Citrus Dressing, Grilled Corn, Black Beans, Avocado and Pumpkin Seeds
Mediterranean Salad
- Mixed Greens, Balsamic Dressing, Olives, Artichokes, Chickpeas and Roasted Peppers
Traditional House Salad
- House Greens, Balsamic Vinaigrette, Vine Ripened Tomato, Cucumber, Red Onion and Olives
Asian Salad
– Crisp Boston Bibb, Ginger Dressing, Carrots, Scallions, Fuji Apple, Peanuts, Wonton Frizzles
Wedge Salad - Iceberg, Blue Cheese Dressing, Tomatoes and Bacon Crumbles
ENTREES
Brick Oven Baked Penne Pasta
- Pink Vodka Sauce with 4 Cheeses (Parmesan, Pecorino, Mozzarella, and Fontina). As an option, grilled Chicken Breast may be added.
Fresh Lobster Ravioli
- Pink Vodka Sauce, Overnight Roasted Tomatoes, Basil and Shave Parmesan Cheese.
Linguine and Clams
- Pan Roasted Local Claims with shaved Garlic, White Wine, and Italian Parsley. Either Red or White is available.
Linguine and Jumbo Shrimp
- Fresh Tomatoes, Tarragon, Shaved Garlic and a Dijon Mustard Cream Sauce
Atlantic Salmon Filet
- Pan Roasted with Grilled Seasonal Vegetables finished with a Creole Sauce.
Seared Yellow Fin Tuna
- Teriyaki Glaze and Extra Virgin Olive Oil on a bed of Sautéed Baby Spinach
Boston Blue Scrod
- Lump Crabmeat Crumb Topping, Tomato, Basil Confit and a Pan Sauce
Chicken Parmesan and Linguine
– 8 ounces of Chicken Breast, pan friend with Marinara and finished with Fresh Mozzarella, Basil, and Grated Parmesan Cheese.
Grilled Free-Range Statler Chicken Breast
– with Mashed Potatoes, Grilled Asparagus & Jack Daniel’s Gravy.
Grilled Chicken Paillard
– With Garlic, Sauteed Baby Spinach, Cherry Tomatoes, Extra Virgin Olive Oil and Balsamic Reduction.
*One Pound Beef Short Rib
- Braised with Roasted Vegetables served En Cocotte – Choice of one side listed below
*10 oz. Pork Tenderloin
- Seasonal Fruit Chutney. – Choice of one side listed below.
*Two 7 oz. Lamb Loin Chops
- With Barolo Wine Reduction – Choice of one side listed below
*One Pound Braised Lamb Shank
- With Orzo – Choice of one side listed below
*10oz. Flat Iron Steak
– Choice of one side listed below
* SIDES
• Red Bliss Mashed Potatoes
• Hand Cut Russet French Fries with truffle Mayo and Ketchup
• Puree of candied sweet potato and carrot mash – uniquely prepared without butter or cream.
DESSERTS
Apple Orchard
– Upside-down apple cake, green apple sorbet with vanilla tuile, pressed cider “shot”, miniature poached apple.
Vanilla Bean Crème Brule
Classic Vanilla Bean custard & Biscotti
Fruit Plate
- Offering of seasonal fruits enhanced with fruit sorbet
Eleven Forty Nine Cheese Board
- Daily selection of hand crafted cheeses
Molten Lava - Chocolate lava cake, vanilla ice cream
Chocolate Pecan Pie Cheesecake
- Vanilla cheesecake with a chocolate pecan rum crust, Chantilly cream, and cocoa fudge sauce.
Triple Chocolate Bread Pudding
- Chef Jules Mother's Recipe made with Portuguese Sweet Bread enriched with dark chocolate enhanced with rum ice cream and bourbon caramel.
Flourless Chocolate Torte
- Flourless chocolate cake, Crème Anglaise, Chantilly cream
Assortment of Sorbets and Ice Cream
– Micro ice cream and sorbet cone offerings, flavors change daily
TEA AND COFFEE INCLUDED
(Sorry no espresso or cappuccino)
ALCOHOLIC DRINKS AND OTHER BEVERAGES ARE NOT INCLUDED
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The Pita Spot - Postponed due to weather
/ 45 Williams Ave. Mystic CT
Saturday, February 27th / Dinner 8 PM BYOB
COST:
The Pita Spot is not like the typical restaurant that Single Gourmet visits. They are a small, casual restaurant serving authentic Lebanese food. The menu has been planned to be served entirely family style but please let me know if you have any dietary restrictions and we will certainly accommodate them. Also, they do not have a liquor license so feel free to BYOB. Their space is so small that they can only accommodate us after their normal dinner crowd... this may result in some belly dancing from the staff!!
When we saw that this restaurant had opened up, we were excited to try them because we craved good middle eastern food. The Pita Spot had a sign that they also served breakfast which was very clever because they moved into a location that had previously housed a local breakfast restaurant. We did not like the old breakfast restaurant but ironically we visited The Pita Spot first for breakfast! The breakfast was very good and after seeing their dinner menu we soon returned for dinner.
I am familiar with Greek cuisine and many Lebanese dishes are similar but when you taste them you will be surprised by the differences. For example the Moussaka is different; it is more like an eggplant stew. The shawarma is similar to meat wrapped in a pita but the marinade is different. The food is delicious. The restaurant has become so popular that their small size means that they are packed.
The Pita Spot open in late summer. The critic from The Day had already visited twice and published his review October 1st. This meant that their business exploded beyond those who simply passed by their place on Route 1. We assumed that the tourist trade would not find them. This turned out to not be true. The Pita Spot is the most recommended restaurant in Mystic on the Trip Advisor website. The individual reviews are glowing. http://www.tripadvisor.com/ You will also find rave reviews on
http://www.yelp.com/.
The following will be our menu served family style:
APPETIZERS
Baba Ghannouj
- fired roasted eggplant, pureed with tahini, lemon juice and a hint of garlic drizzled with extra virgin olive oil, served with pita bread.
Hummus
– pureed chick peas, tahini, lemon juice with a hint of garlic and a drizzle of extra virgin olive oil served with pita bread.
Tabouli
– pure fresh chopped parsley, tomatoes, finely chopped onions, blended with crushed bulgur wheat, lemon juice and extra virgin olive oil and a harnonious mixture of spices served with hearts of romaine lettuce.
Falafel
– a delicious blend of finely group chick peas, garlic and a medley of Mediterranean spices shaped into a patty and deep fried, served with pickled turnips and tahini.
Kibbeh
– lean ground beef mixed with bulger wheat, layered and stuffed with minced meat and pine nuts. Oven baked!
Spinach Pie
– tender chopped spinach mixed with finely chopped onions, pine nuts, lemon juice, olive oil and Mediterranean spices.
Grilled Feta and Mozzarella Cheese on Flatbread
– a delicious mix of feta and mozzarella cheese baked in a homemade dough.
Meat Pie
– Lean ground beef, finely chopped onion, diced tomatoes and pine nuts are delicately mixed in Mediterranean spices and baked in homemade dough.
Stuffed Grape Leaves
– A mixture of rice, chick peas, parsley, onions, lemon juice and olive oil slowly simmered to perfection.
Fava Beans (Foole Moodammas)
– Fava beans and chick peas cooked and marinated in garlic, olive oil and lemon garnished with diced tomato, onion and chopped parsley. Served with pita bread.
Mediterranean Lamb Sausage (Makanek)
– Lebanese lamb sausage sautéed in a delicious butter and lemon flambé served with pita bread.
Moudardara
– a bed of rice and lentils garnished with caramelized onion.
Mousakaa
– roasted eggplant, chick peas, slivers of onion, slowly simmered in a homemade tomato sauce.
The Best of Thyme Mediterranean Flatbread
– a heavenly blend of zaatar (a blend of thyme, sesame seeds and Mediterranean spices) infused with extra virgin olive oil.
Fattoush
– a blend of romaine lettuce, tomatoes and cucumbers with toasted pita chips gently tossed with sumac spice, lemon juice and extra virgin olive oil
Yogurt & Cucumber (Tzatziki sauce)
– homemade yogurt, diced cucumbers, a sprinkle of mint and a hint of garlic served with pita bread.
ENTREES
Lamb Shawarma
– cubes of lamb marinated with delicate Mediterranean herbs and spices, skewered, charbroiled and served with rice pilaf, grilled vegetables with garlic spread or yogurt dressing and pita bread.
Chicken Shawarma
– cubes of chicken marinated with delicate Mediterranean herbs and spices, skewered, charbroiled and served with rice pilaf and grilled vegetables with garlic spread or yogurt dressing and pita bread.
Mixed Kabobs
– Skewered combinations of lamb, chicken and kafta kabob served with rice pilaf and grilled vegetables.
LaLa’s Whole Chicken
– chicken marinated in fresh herbs and exotic spices, charbroiled to a tend crisp. Served with a garlic spread, pickles and pita bread.
DESSERTS
Kataifi
–shredded phyllo dough layered over custard and drenched with rose water syrup
Baklava
– layers of nuts and phyllo dough drenched in honey
“a chocolate dessert”
– probably not traditionally Lebanese but it will be chocolate!
TEA AND COFFEE INCLUDED
(Sorry no espresso or cappuccino)
Soda, Juices and bottled water are available for purchase.
Bring your own wine/beer and alcoholic drinks.
There is a liquor store across the street.
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