Entrees

 
 
 


Salmon

pan seared salmon, horseradish lemon creme,

lemon scented cous cous, sauteed spinach

28


Sea Scallops

wasabi ginger lime cream sauce over pasta

Starter:17

Entree:31



Rack of Lamb

whipped potatoes, demi- reduction, vegetable

38


Stuffed Pork Loin

stuffed with prosciutto, provolone, broccoli rabe, lemon scented cous cous

29


House Made Ravioli

pumpkin sage filling, frangelico nutmeg cream sauce

Starter:11

Entree: 20



This weeks additions:


Sweet Onion Soup

6


Leek and Gruyere Tart

8


House made Gnocchi

sage brown butter sauce with roasted butternut squash

Starter: 11

Entree: 20



Shrimp and Scallops

artichoke hearts, calamata olives, tomatoes, hot cherry peppers

white wine sauce over pasta

31





We are more than happy to accommodate all dietary restrictions.


for reservations please call or e-mail

203-266-6902

adele@thewoodwardhouse.com

or

reservations@thewoodwardhouse.com

 

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