Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis
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Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis

 
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Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis

 

Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis



  Clocktower Square
  477 Main Street
  Monroe, CT

  Reservations
  203.268.8486
  203.452.8452 - fax

  Gift Certificates Available

  Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis 
Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis

 

    "What's Happening" April 2008...

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See Past Newsletters Here  
 

 

Chef Sam Recommends...

Cooking Tips of the Month...

 
  Connecticut restaurant, Trattoria Carl Anthony, Chef Sam DeVellis, catering, take out, Italian restaurant, Monroe, Connecticut, pizza, fairfield county restaurant,  restaurants, ct, conn, balsalmic calamari

 

 

 

 

 

 

Connecticut restaurant, Trattoria Carl Anthony, Chef Sam DeVellis, catering, take out, Italian restaurant, Monroe, Connecticut, pizza, fairfield county restaurant,  restaurants, ct, conn, balsalmic calamari

 

 

 

Great Spring Wine!

Montes Sauvignon Blanc

Chef Sam  Says...

A clear, crispy and fruity wine with light yellow-green color, bright and transparent. Selected grapes picked to show the best varietal aromas and fruit. Extremely attractive tropical fruits and grassy due to the cool Casablanca climate. A fresh, crispy light, happy wine to the palate!

 

  Connecticut restaurant, Trattoria Carl Anthony, Chef Sam DeVellis, catering, take out, Italian restaurant, Monroe, Connecticut, pizza, fairfield county restaurant,  restaurants, ct, conn, balsalmic calamariBelieve it or not...

It is best to use grape seed oil or vegetable oil to sauté.


Olive Oil is always a favorite but it loses it's flavor when using it to sauté.

 Grape seed oil or vegetable oil have a higher "flash point" (oil can stand a higher temp. without burning), peanut being the highest.

Use extra virgin olive oil for finishing your favorite dishes and enjoy the flavor!

 
 
 

Help us to better serve you!
Get entered in a monthly drawing to
for our fine restaurant here!


Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis

Winner of the
$50 dining certificate!!
Congratulations to
Richard Robinson


Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis

Connecticut restaurant, Trattoria Carl Anthony, Chef Sam DeVellis, catering, take out, Italian restaurant, Monroe, Connecticut, pizza, fairfield county restaurant,  restaurants, ct, conn, balsalmic calamari

 

Chef Organic Joe
Natural and Organic choices and recipes that are delicious and good for you!
 

Now Offering All Natural  Veal and Pork Tenderloin Dishes

Veal chops and pork tenderloin at Trattoria Carl Anthony are always all natural and prepared to perfection! Be sure to try one of these signature dishes!



Pork Tenderloin ' Al Pepe'

with a light dusting of peppercorn – crispy sweet potato ravioli – garlic braised winter greens –
roasted garlic applesauce & chianti caramel

Veal Saltimboca
veal scaloppini with prosciuttio – fontina – spinach & sage demi-glace

Veal Marsala
veal scaloppini with mushrooms – roasted peppers & marsala wine

Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis

Chef Sam's Recipe of the Month

Chef Sam  is not only self taught, but creates signature dishes with a “new-school” Italian flavor that are beautifully displayed and memorably delicious! Here's a great dish that you can cook at your house!
 
Crispy Blackfish with Rock Shrimp, Baby Arugula and Spicy Sicilian Lemon Zuppetta
(Serves 4)

  2 lb Blackfish   4 c Baby Arugula, sauteed in oil  
  1 c wonder Flour   1/2 lb Rock Shrimp  
         
  Zuppetta      
  Zest and juice of 6 lemons   1/2 c White Wine  
  1 small pinch saffron   4T caperberries(12)  
  2c fish stock   1T Sugar  
  2 Shallots finely diced   1t Oil  
  1 t Red Pepper flakes   Salt and pepper to taste  
  In a sauce pan, sweat shallots in a teaspoon of oil until translucent-do not brown. Add white wine. Reduce by half. Add lemon juice, saffron, and fish stock. Bring to a boil and simmer (reduce heat) for 5 minutes. Add sugar. red pepper flakes and caperberries. Salt and pepper to taste. Simmer another 5 minutes and set aside.

In a 10" pan, heat olive oil until smoking. Salt and pepper blackfish. Dredge in flour and add to smoking pan. Brown each side approximately 3-4 minutes. Add rock shrimp to pan. Cook another 2 minutes or until fish is cooked through.

To serve: In 4 large bowls, place baby arugula in center. Ladle warm zuppetta over arugula. Top with blackfish (one serving is approximately 8 oz). Add rock shrimp evenly distributed. Garnish with lemon zest, chopped chives and micro greens.

 

Have a cooking question for Chef Sam?
email your question here

 

 

What's Happening at CA's ?

 
 
April 4 DJ Dave - Playing  all your favorites!  
April 11 Check back!  
April 18 DJ Dave - Come party with us!  
April 25 The Slicers - Back to rock the house again this month!  

We Have Pictures to Share!

January, 2008 Hangin Out at CA's      
Mon. Dec. 31, 2007 New Years celebration      
Fri. Dec. 7, 2007 Tree Lighting Party      
 
 

 Don't Forget!!

 
 
 

Are you planning a party?
Take a look at our catering menu  for delicious appetizers, entrees, sides and more!

Connecticut restaurant, Carl Anthony Trattoria, Sam DeVellis

      Want the best take-out ever for lunch or dinner?
Check out our take home menu.
    Our Spring Menu will be available soon with some of Chef Sam's new creations!    
      Help us to better serve you!
Get entered in a monthly drawing to win a $50 gift certificate for our fine restaurant here!
    Email this Page to your friends!!

                           Add this page to your favorites

   
     

                               Till Next Month....

 
   


 

 

                      
                      Open For Lunch and Dinner Tuesday - Saturday. Dinner only on Sunday and Monday

                                                          Gift Certificates Available - Call 203.268.8486
                  
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