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Greetings!
We are pleased to introduce our new menu just in
time for the warm winter season. Whether a brunch
for two or party of twelve our new ala carte Brunch
Menu is designed with your special occasions in mind
and is perfect for that relaxing getaway meal.
Our dining room has picturesque surroundings and
makes you feel as if you were on vacation. We hope
to see you soon.
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Appetizers
Lobster Raviolis, Coconut Prawns, Maine Crab Cake,
Portobello Mushrooms
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Entrees
Grilled Filet Mignon Tornados, Braised Rack Of Lamb,
Grilled Veal Chop, Red Snapper, Chef's Omelet Of The
Day, Eggs Benedict Oscar, Mascarpone and Berry
Crepes, Seafood Crepes Mornay, Cinnamon Croissant
French Toast
Every Brunch Includes Basket Of Breads, Muffins, And
Scones. Antipasto Platter, and a Complementary
Mimosa, Or Bloody Mary Or Bellini. Sunday Brunch priceing
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Our regular lunch menu is also available. Please take
advantage of our seasonal brunch menu. Look
forward to seeing you.
Sincerely,
Tracey Kydes
Cafe on the Green Restaurant
voice: 203-791-0369
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Alex Hernandez
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Alex Hernandez has been Executive Chef at Cafe on
the Green for ten years. Alex's innovative cooking
style has made him recognized in Zagats, Bon Appite,
an one of his recipes was recently published in a
cookbook called Deliciously Italian.
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Pasta Fagioli Soup
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4- Servings
One cup cooked tubetti pasta al dente
2 tbsp virgin olive oil
One clove sliced garlic
1 leaf chopped basil
Nine ounces canned cannelli beans
4 cups chicken broth
1/2 -cup marinara sauce
1 tbsp butter
Two pinches of salt and pepper to taste
Cook tubetti past for about 15-20 minutes until al
dente, strain out water and put aside.
In heavy pot on medium to high heat
Add oil, garlic, and basil cook for 2-4 minutes until
sliced garlic is translucent.
Add cannelli bean and cook for 1 minute
Add chicken broth, marinara, butter, salt, and pepper.
Cook for 5-8 minutes until soup is boiling.
Add tubetti pasta in and stir for 1 minute.
Serve immediately in bowls
Serve with hot hearty Italian bread
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Cafe On The Green
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Every Sunday 11AM to 3PM
Starts January 7th To April 1st 2007
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Luncheon 
