Gusto Trattoria Italian Restaurant - Milford, CT

Broccoli rabe and sausage, mozzarella, fennel pollen.

Pomodoro, mozzarella and fresh basil.

Pommodoro, mozzarella, grilled eggplant, zucchini.

Pomodoro and mozzarella.

Gorgonzola, fontina, mozzarella and pecorino romano cheese.

Served with fra Diavolo sauce and basil aioli.

Wrapped with prosciutto and stuffed with mozzarella and asparagus, topped with a special sauce.

With gorgonzola, roasted peppers.

Hard on the outside and creamy on the inside, prosciutto, pesto, and Belgium endive.

With chorizos sausage.

With short ribs, horseradish mash potatoes.

Seasonal baby greens tossed in a balsamic vinaigrette.

Fresh romaine lettuce tossed in our own classic caesar dressing, with roasted peppers and fresh croutons.

Arugula with sweet roasted pears and dried cranberries tossed in a raspberry vinaigrette topped with a goat cheese croquet.

Baby greens, tomatoes, onions, walnuts, dried cranberries, gorgonzola in an extra virgin olive oil and red vinegar dressing.

Sauteed with olive oil and garlic.

Spinach sauteed with olive oil and shallots.

With truffle oil and wrapped with prosciutto.

With baby new Zealand clams your choice of red or white sauce.

Cavatelli tossed with chicken, roasted red peppers, broccoli, in a garlic white wine butter sauce.

Cheese-filled ravioli tossed with crumbled sausage and tomato in a pecorino cream sauce.

Rigatoni in our house vodka sauce.

House-made meat sauce finished with fresh basil with your choice of pasta and drizzled with extra virgin olive oil.

Porcini mushroom, mascarpone cabernet demi- glaze.

Bowtie pasta, smoked salmon, asparagus, tomato, Moscato cream sauce.

Shell shaped pasta with shrimp, artichoke hearts, oven-roasted tomato, kalamata olives, garlic white wine butter sauce.

Braised shredded short ribs, mushrooms topped with ricotta cheese.

Lobster meat, roasted tomatoes, sage brown butter sauce.

House-made tomato sauce with fresh basil, drizzled with extra virgin olive oil.

Three large shrimp in a lemon butter sauce over creamy mascarpone risotto.

Mussels, clams, calamari, scallops, and shrimp served over linguine in a red, white or fra Diavolo sauce.

Breaded chicken, house tomato sauce and melted mozzarella and served over ravioli.

Medallions sauteed in a marsala wine sauce with mushrooms and served with a side of pasta.

Medallions sauteed in a lemon, white wine butter sauce and served with broccoli and a side of pasta.

Served with spinach, reduced tarragon demi red wine glaze, and roasted potato.

Pan-seared scallops served with a pumpkin seed and butternut squash risotto and drizzled with truffle oil.

Grilled and served over a Sardinia couscous with caponata and finished with truffle butter.

Topped with oyster mushroom prosecco cream sauce and garnished with arugula and served with garlic mashed potato.

Medallions sauteed in a marsala wine sauce with mushrooms and served with a side of pasta.

Medallions sauteed in a lemon, white wine butter sauce and served with broccoli and a side of pasta.

Veal scallopini breaded and finished in our brick oven with house-made sauce and melted mozzarella cheese served over ravioli.

Topped with prosciutto and mozzarella in a port wine demi-glace.

New Zealand lamb rib chops with rosemary, extra virgin olive oil, served with gorgonzola stuffed gnocchis tossed with zucchini, sun-dried tomatoes in an oil and garlic sauce.

Served with portabella mushroom and finished with lobster meat tarragon and red wine butter sauce.

Grilled double-cut pork chop, finished in the oven and topped with a pineapple raisin chutney and sweet potato puree and asparagus.