Clocktower Square
477 Main Street
Monroe, CT
Reservations
203.268.8486
203.452.8452 - fax
Gift Certificates Available
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See Past Newsletters
Here
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Chef Sam
Recommends... |
Cooking
Tips of the Month... |
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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!
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 Believe
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! |
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Help us to better
serve you!
Get entered
in a monthly drawing to
for
our fine restaurant
here!
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Winner of the
$50 dining certificate!!
Congratulations to
Richard Robinson |
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Chef Organic Joe
Natural and Organic choices and recipes that are delicious and
good for you!
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Now Offering
All Natural
Veal and Pork Tenderloin
Dishes |
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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 |
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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)
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2 lb Blackfish |
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4 c Baby Arugula, sauteed in
oil |
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1 c wonder Flour |
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1/2 lb Rock Shrimp |
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Zuppetta |
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Zest and juice of
6 lemons |
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1/2 c White Wine |
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1 small pinch
saffron |
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4T caperberries(12) |
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2c fish stock |
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1T Sugar |
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2
Shallots finely diced |
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1t Oil |
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1 t
Red Pepper flakes |
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Salt and pepper
to taste |
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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. |
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Have a cooking question for Chef Sam?
email your question
here
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What's
Happening at CA's ? |
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April 4 |
DJ Dave -
Playing all your favorites! |
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April
11 |
Check back! |
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April
18 |
DJ Dave -
Come party with us! |
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April
25 |
The Slicers - Back to
rock the house again this month! |
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We
Have Pictures to Share! |
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January, 2008 |
Hangin
Out at CA's |
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Mon. Dec. 31, 2007 |
New Years
celebration |
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Fri. Dec. 7, 2007
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Tree
Lighting Party |
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Don't
Forget!! |
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Are you
planning a party?
Take a look at
our
catering menu
for
delicious appetizers, entrees, sides and more!
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Want the best
take-out
ever for lunch or dinner?
Check out
our
take home menu. |
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Our Spring Menu
will be available soon with some of Chef Sam's
new creations! |
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Help us to better
serve you!
Get entered
in a monthly drawing to
win a $50 gift certificate for
our fine restaurant
here!
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Email
this Page
to
your friends!!
Add
this page
to your favorites |
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Till Next Month.... |
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