Christopher Martins Restaurant & Pub > Christopher Martins Restaurant & Pub MenuNew Haven Main Menu
prosciutto di parma, grilled artichoke, fire roasted peppers and fresh mozzarella served with our house made foccacia
delicious dumplings seasoned with a touch ginger and cilantro with an asian dipping sauce
with candied pecans in a fresh sage cream with shaved parmesan
locally grown tomatoes flash roasted with garlic and house grown herbs, over mesclun greens with feta cheese, black olives and red onion with a balsamic vinegar reduction and extra virgin olive oil
black ledge blue cheese and poached & grilled bosc pear with a honey, cider vinaigrette
served on top of baby greens tossed with a citrus vinaigrette, dried cranberries and pine nuts
your server will let you know todays flavor
with aged sherry and connecticut made vivace bambino cheese
with a wonderfully unique combination of oyster mushrooms, avocado mousse and a pomegranate reduction sauce
served with a mustard, lemon and dill dijonnaise sauce
tossed with a spicy cherry pepper relish
a big bowl of perfectly steamed mussels or clams served with crostini
seared sea scallops finished in a chive, seafood cream sauce with wild mushrooms served with a root vegetable medley a la provencal with asparagus
sauteed baby spinach, red pepper, carrot, squash and shitakes finished with an asian fusion sauce with and seasoned jasmine rice, wasabi & pickled ginger
our "brandt beef filet mignon is grilled to order, served with horseradish cream, sauteed portobello mushrooms, garlic mashed potatoes and haricot vert.
an old favorite, back by popular demand. tossed in basil pesto and topped with fresh diced tomato and shaved parmesan cheese.
grilled to order with a spicy pepper, tomato, mushroom and onion pico de gallo served with mashed potatoes and fried plantains
a beautiful salmon filet, grilled, glazed and served over a vegetable fried rice
egg dipped boneless chicken breast sauteed with caper and lemon over sauteed spinach with mashed potatoes
ground sweet italian sausage sauteed with caper, tomato, garlic and basil and tossed with cavatelli pasta
jumbo white gulf shrimp sauteed with sundried tomato, and garlic over linguini, tossed with feta cheese and lightly wilted arugula.
with caramelized onion over sundried tomato & roasted vegetable filled pansotti pasta in a vodka cream sauce
beef short rib slow cooked till it falls off the bone in a chipotle bbq sauce and served over a butternut squash risotto
sauteed with toasted macadamia nuts with ct made black ledge blue cheese, cream sauce, over sweet potato & pecan ravioli
a large chunk of swordfish roasted with coating of macadamia nuts and served over a port wine and pear reduction sauce with sauteed vegetable medley
a generous portion of new zealand lamb roasted to your liking and served with mashed potato, todays vegetable medley and a lamb jus
served with our own shaved onion rings and our vegetable of the day.
white chocolate gelato rolled in almonds and heath bar chunks
a delicious - not too tart and not too sweet, lemony pastry
a warm moist chocolate cake with a molten chocolate center and served with a chocolate raspberry gelato
a silky white chocolate mousse topped with chocolate ganache...award winning
traditional italian style with ladyfingers, kahlua, and mascarpone
a classicvanilla infused custard topped with caramelized sugar
home made apple pie with bucks vanilla ice cream
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