Soups and Such

Butternut squash Lobster bisque 5/6.5

Chowder 5/6.5

Soup de Jour 5/6.5



Quiche of the day

Served with orzo salad or house mixed field greens with cucumber, tomato, carrots and dill, tossed with red wine vinaigrette or bleu cheese dressing 11

Salads

Baby Arugula
Broiled calamari, fresh herbs, carrot, chopped tomatoes, red onion, cucumber, avocado, pine nuts, honey goat cheese, red wine vinaigrette 15 salad only 8.5

Traditional Sesame Seed Crusted Ahi Tuna
Lo mein, baby bok choy, asparagus, broccolini, shi’itake mushroom, bean sprouts, sesame ginger vinaigrette, onion grass drizzle, orange wasabi aioli & soy lime glaze 16 or chicken 14

Broiled Salmon or Blackened Shrimp or Sea Scallops
Mixed greens, cucumber, tomatoes, red onion, roasted red pepper, grilled zucchini and carrots, Kalamata olives, lemon olive oil vinaigrette, crumble feta cheese 16 salad only 9

Crispy Duck Bread
Over spinach with pear, apple, pineapple chutney, roasted beets with honey ginger pecans with crispy round goat cheese with apple cider vinaigrette 16.75 only salad 8.5

Romaine Lettuce
Romaine, tomatoes, garlic herbs, bread croutons, white beans, crispy round pecorino cheese 8.5

Mixed Field Greens
Dried cranberries, orange, peach, candied almonds, pomegranate & papaya pureed vinaigrette, goat cheese 8.5

Traditional House Salad
Mixed field greens, cucumber, carrots, tomatoes, dill, red wine vinaigrette, shaved pecorino 5.75

Add the following to House, Mixed Field Green, Romaine or Arugula
grilled chicken 13 grilled salmon 16 tenderloin of beef, ahi tuna, shrimp or sea scallops 16.5, maple leaf duck breast 17

Bleu cheese dressing available



Sandwiches

Black Angus Burger
Caramelized sweet onion, bacon, melted pepper jack cheese with lettuce, tomatoes, avocado and spread chipotle mayonnaise 12

Maine Lobster
Tomato, red onion, bacon, avocado, melted Gouda cheese with citrus chipotle aioli 17.5

Grilled Chicken
Sweet peppers, red onion, spinach, melted provolone cheese with roasted tomatoes, basil and a mayonnaise pesto 10.5

Smoked Turkey Rueben
Roasted sweet pepper, caramelized onions, sauerkraut, sliced avocado, Swiss cheese, spread chipotle tartar sauce 14

Cornmeal Dusted Oyster and Shrimp
With smoked salmon, tomatoes, red onion, melted smoked Gouda and spread chipotle tartar sauce 14

Pan Fried Eggs
Bacon, melted American cheese, tomatoes, baby arugula 8.5

Paninis

Meatloaf
House made meatloaf open faced, melted jack pepper cheese with smoked chipotle mushroom demi glaze 12

Beef Tenderloin
Philly-style beef tenderloin with sautéed sweet onion, red peppers, green peppers, melted provolone with horseradish dressing 12

Vegetable
Grilled vegetables, eggplant, zucchini, carrot, red peppers, portabella mushroom, melted smoked mozzarella with tomato chutney spread and drizzle, balsamic garlic olive oil 10.5

Ham
Spinach, Swiss cheese, shaved apple salad with honey mustard vinaigrette 10.5

Grilled Corn Beef Brisket
Sliced tomatoes, sauerkraut, melted Swiss cheese with spread Russian dressing on grilled rye bread 11

Wraps

Scrambled Eggs
Chopped tomatoes, sliced jalapenos, green onion, melted cheddar cheese 8.5

Breaded Chicken
Jasmine rice, bacon, tomato, pepper jack cheese, lettuce and avocado with spread pesto mayonnaise 10.5

Broiled Cat Fish
Avocado and coleslaw with sweet chili sauce 13

Tuna Salad
Bacon, sliced jalapenos, melted Swiss cheese, lettuce, tomato 11

Egg Salad
Bacon, avocado, baby arugula 8

Entrees

Garlic Herb Marinated Beef Tenderloin
Green pepper, corn, port wine demi glaze, crumbled gorgonzola served with three cheese poblano pepper, scallop potatoes, gratin and seasonal vegetables, crispy onion grass 16.5

Pan Seared Ahi Tuna
Over shallots, cherry tomatoes, capers, orange segment, fennel relish, wasabi cream sauce, jasmine rice, sautéed garlic, spinach, asparagus, beets 16.5

Blackened Pollock and Shrimp
Herb butter sauce over chopped tomatoes, carrots, English peas, crumbled feta in orzo, grilled broccolini, asparagus 16.5

Grilled Pork Tenderloin
Sweet roasted pepper, red wine and balsamic sweet and sour sauce, mashed sweet potatoes and seasonal vegetables 15.5

Pan Seared Breast of Chicken
Sweet onion, tomatoes, sweet red pepper, mushroom, thyme lemon butter white wine sauce, garlic whipped potatoes, carrot, haricot vert and zucchini 15.5

Maine Crab Cakes
Over lobster sage béarnaise sauce, chipotle cheddar mashed potatoes, broccolini, white beans, tomato 15.5

Tri-coloré Tortellini
Pan seared ground beef and mussel over garlic, olive oil, white beans, zucchini, mushroom, baby arugula, tomato sauce 16

Appetizers

Braised Chicken Quesadilla
Onion, tomato, chipotle and cheddar cheese served with guacamole, sour cream and tomato salsa 11

Crispy Calamari
Sweet and sour cucumber relish and orange chipotle aioli 14

Thin Sliced Pan Seared Ahi Tuna
Wasabi paste and a soy lime glaze served with pickled ginger, seaweed salad, avocado 13

House Made Agnolotti
Stuffed with lobster, butternut squash and mascarpone cheese over a sage balsamic brown butter, pine nuts 13

Grilled Avocado
Stuffed with lobster, cherry tomatoes, red onion, celery, melted brie cheese with citrus chipotle aioli drizzle 18

Duck Legs Confit
Bed of beets, baby spinach, pecans, pear, oranges, gorgonzola and dried cranberry port wine vinaigrette 14

Herbs and Garlic Shrimp Skewer
Guava lime glaze and flat bread, apple, fig jam, brie cheese and baby arugula, drizzle olive oil 15

Baked Phyllo
Asparagus, brie cheese and spinach with a fig jam creamy sauce 10.5

Crispy Fried Oyster and Shrimp
Creole and corn meal over sweet chili mango sauced, romaine lettuce, onion, smoked salmon, fresh dill 14

Maine Crab Cakes
Over pear, apple, chutney with baby arugula, straw potatoes with herbs, tartar sauce and a citrus aioli $12.5

Herb Marinated Grilled Portabella Mushroom
Topped with eggplant, roasted pepper, artichoke heart hers, spinach, melted honey goat cheese over warm tomato chutney and balsamic drizzle 10

P.E.I. Black Mussels
Over garlic, ginger, sliced jalapenos, lime juice, basil, cilantro, baby bok choy, shi’itake mushrooms, white wine broth and pita bread point 12.5

Soups

Soup de Jour cup 5 bowl 6.5 Chowder cup 5 bowl 6.5 Butternut Squash Lobster Bisque cup 5 bowl 6.5 Salad

Baby Arugula
Chopped tomatoes, red onion, cucumber, avocado, pine nuts and crumble honey goat cheese tossed in red wine vinaigrette 8.5

Baby Spinach
Pear, apple, pineapple chutney, roasted beets, honey ginger pecans with crispy round goat cheese and apple cider vinaigrette 8

Romaine Lettuce
Traditional Caesar dressing with tomatoes, garlic bread croutons, white beans and red onion with crispy round pecorino cheese 7.5

Mixed Field Greens
Dried cranberries, orange, peach, candied almonds in a pomegranate and papaya purée vinaigrette with crumble goat cheese 8.5

Entrees

Pan Seared Maple Leaf Duck Breasts
Over dried fig and cherry, sweet and sour port wine reduction sauce, butternut squash, herbs, pine nuts in quinoa, roasted beets, carrot, parsnips, shallots, herb butter 28.5

Pan Seared Bronzino
Over orange segment, jicama, fennel, avocado, red onion relish, butter, wine sauce, crab meat, lentils, pecorino in risotto, tender asparagus and eggplant caponata 28.5

Sesame Seed Crusted Costa Rican Ahi Tuna
With stir fried baby bok choy, asparagus, broccolini, shi’itake mushrooms, white beans, dressed in a vinaigrette, coconut, pineapple, jasmine rice, finished with orange wasabi aioli and soy lime glaze $28
Pan Seared Rib-Eye Pork Chop
Stuffed apple, ham, pecans, and rosemary over a cider brandy sauce with mashed sweet potatoes, roasted carrots, parsnips and haricot vert 27

Garlic Herb Marinated Tenderloin of Beef
Over green pepper corn, port wine demi glaze and crumble gorgonzola with three cheese poblano pepper, scallop, potato gratin and seasonal vegetables, crispy onion grass 26

House Made Ravioli
Filled with spinach, portabella mushroom, roasted eggplant parmesan cheese and mascarpone cheese in a Pomodoro sauce 18 with grilled chicken 20 with shrimp 24.5

Braised Beef Short Ribs
In red wine with natural jus served with cheese, rosemary polenta and seasonal vegetables 26

Grilled Farm Raised Arctic Char
Over drizzled orange ginger sauce topped with apple, orange, red onion, cucumber relished served with cherry tomatoes, snow peas in quinoa and sautéed baby bok choy, shiitake mushroom, red beets 27

Pan Roasted Rack of Lamb
Rub fresh herbs, Dijon mustard topped with mushroom, mint, red wine natural jus with served potatoes, herbs and root vegetables, cheese potato gratin, vegetable potatoville and tender asparagus 32

Pan Seared French Breast of Chicken
Stuffed with ham, bacon, smoked mozzarella over onion, chop tomatoes, mushroom, thyme, lemon butter, wine sauce, garlic whipped potatoes and seasonal vegetables 23

Homemade Dessert 8.5

Warm chocolate lava cake with cappuccino gelato

Macadamia mini with pumpkin white chocolate cream cheese and mascarpone cheese topped with poached pear and cherries

Bread pudding pear, dried cherries

Apple pie mix berries tart with vanilla ice cream

Pear, dried cherry and blueberry crisp with vanilla ice cream

Chocolate pudding pie

Traditional vanilla beans with your choice of crème brûlée or Kahlua crème brûlée

Chocolate chiffon tart

Bourbon cranberry, walnut cookie filled with pumpkin seasonal ice cream

Lemon or orange sorbet tortufo

Braised Chicken Quesadilla
Onion, tomato, chipotle and cheddar cheese served with guacamole, sour cream and tomato salsa 11

Crispy Calamari
Sweet and sour cucumber relish and orange chipotle aioli 14

Thin Sliced Pan Seared Ahi Tuna
Wasabi paste and a soy lime glaze served with pickled ginger, seaweed salad, avocado 13

House Made Agnolotti
Stuffed with lobster, butternut squash and mascarpone cheese over a sage balsamic brown butter, pine nuts 13

Grilled Avocado
Stuffed with lobster, cherry tomatoes, red onion, celery, melted brie cheese with citrus chipotle aioli drizzle 18

Duck Legs Confit
Bed of beets, baby spinach, pecans, pear, oranges, gorgonzola and dried cranberry port wine vinaigrette 14

Herbs and Garlic Shrimp Skewer
Guava lime glaze and flat bread, apple, fig jam, brie cheese and baby arugula, drizzle olive oil 15

Baked Phyllo
Asparagus, brie cheese and spinach with a fig jam creamy sauce 10.5

Crispy Fried Oyster and Shrimp
Creole and corn meal over sweet chili mango sauced, romaine lettuce, onion, smoked salmon, fresh dill 14

Maine Crab Cakes
Over pear, apple, chutney with baby arugula, straw potatoes with herbs, tartar sauce and a citrus aioli $12.5

Herb Marinated Grilled Portabella Mushroom
Topped with eggplant, roasted pepper, artichoke heart hers, spinach, melted honey goat cheese over warm tomato chutney and balsamic drizzle 10

P.E.I. Black Mussels
Over garlic, ginger, sliced jalapenos, lime juice, basil, cilantro, baby bok choy, shi’itake mushrooms, white wine broth and pita bread point 12.5

Wines by the Glass

Available by the bottle - 25.00

Shadow Brook Chardonnay - 7.50

Ripe pear, peach and pineapple

Glass Mountain Chardonnay - 8.00

Ripe fruit with a long finish

Shadow Brook Pinot Grigio - 7.50

Fresh lemon and orange notes

Jeffrey’s Pinot Grigio - 7.50

Bright fruit with a crisp finish

Gato Negro Sauvignon Blanc - 7.50

Stone-fruit flavors, grassy and herbal notes

Lauquita Sauvignon Blanc - 8.00

Bright acidity with a fruit filled finish

Fünf Riesling - 8.00

Ripe Fruit flavors of peach and green apple

Charming Life Prosecco - 7.50

Vibrant, crisp and fun

Shadow Brook White Zinfandel - 7.50

Sweet flavors of apricots and berries

Jeffrey’s Pinot Noir - 7.50

Bright fruit with a lingering finish

Mount Pellier Pinot Noir - 8.00

Cherry fruit flavors with oaky finish

Gato Negro Malbec - 7.50

Ripe rich blackberry flavors

Shadow Brook Merlot - 7.50

Flavors of plums and cherries

Robert Mondavi Private Selection Merlot - 9.00

Bright plum fruit with a deep finish

Shadow Brook Cabernet Sauvignon - 7.50

Flavors of black currant and oak

Grayson Cabernet Sauvignon - 9.00

Flavors of black currant and chocolate

Twisted Vine Zinfandel - 7.50

Ripe, sweet cherry and berry flavors

Porta Sole Montepulciano - 7.50

Black cherry notes with a long finish

- Reserve Wine List -

Sparkling & White Wine

Veuve Clicquot Yellow Label N/V - Champagne (France)

Beautiful golden yellow color with a nose of white fruit and raisins. This wine is well structured with a round finish.
Seventy-nine dollars

Mionetto Sergio N/V Brut - Valdobbiadene (Italy)

This fully-sparkling wine is pale gold with greenish tints and a full and consistent perlage. Refined, light and delicate, it has a long-lasting aroma and fruity, crisp taste that recalls green apples.
Thirty-five dollars

Mionetto Prosecco Rose Frizzante - Valdobbiadene (Italy)

This sparklers aromatic nose provides floral scents and a touch of anise. The rich, creamy mouthfeel ends slightly sweet, making this an enjoyable beverage.
Forty-five dollars

2007 Conundrum By Caymus - Napa (California)

Powerful aromas of green apples, tangerines and honeysuckles in the nose. Core flavors of apricots, melons, pears and vanilla are beautifully balanced with bright acidity and citrus fruit.
Fifty dollars

2007 Robert Mondavi Fume Blanc - Napa (California)

Rich aromas of lemon, verbena, delicate orange blossoms and a touch of minerality. This wine is vibrant and expressive with a perfect balance of weight and acidity.
Thirty-six dollars

2008 Nobilo “Icon” Sauvignon Blanc - Marlborough (New Zealand)

A brilliant burst of lime, grapefruit and green apple rides easily on a racy, acidity-fueled texture, persisting into the long, vibrant finish with hints of wet stone and citrus peel.
Thirty-two dollars

2007 Louis Latour Pouilly Fuisse - Burgundy (France)

The color is a sparkling pale gold. The nose is seduced by its aromas of white fruits, notably peaches, to which Chlorophyll notes add themselves. The fruitful aromas are rounded out by specific mineral notes.
Forty-five dollars

2008 Domaine Talmard Macon Chardonnay - Burgundy (France)

This is a luscious, deep straw-colored wine showing scents and flavors of butterscotch, honey and lemon with a distinct mineral taste on the finish that identifies it as French.
Thirty-two dollars

2008 Raymond Chardonnay Reserve - Napa (California)

This wine opens with delicate floral aromas of honeysuckle and orange blossom followed by lemon, lime and pear notes amid toasted almond, orange zest and vanilla. A rich, full mouth feel with balanced acidity and bright pear, peach, honey, lemon and passion fruit flavors followed by a smooth vanilla finish.
Thirty-five dollars

2006 Landmark “Overlook” Chardonnay - Sonoma (California)

The balanced acidity and creamy fleshy texture suggest a wine that will continue to age beautifully. Green apple, floral, lime and citrus blossom scents give this full-bodied Chardonnay a distinctive edge.
Fifty-five dollars

2008 Danzante Pinot Grigio - Veneto (Italy)

The bouquet is intense with enticing fragrances of fresh citrus fruit and flowers. On the palate, its silky, well-balanced body is enhanced with hints of pineapple, grapefruit and spices that carry through to a crisp, dry finish.
Twenty-seven dollars

2007 Alois Lageder Pinot Grigio - Alto Adige (Italy)

Traditional aromas of flowers with somewhat spicy notes. Rich flavored in the mouth, with a slight smokiness at the back and a great minerality throughout.
Thirty-five dollars

2008 Terredora Di Paolo Falanghina - Campania (Italy)

This wine offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.
Thirty-five dollars

Red Wine

2007 Acacia Pinot Noir - Carneros (California)

Plum, blackberry, red rose and violet notes weave through the enticing aromas, mingled with warm nuances of vanilla and toasted oak from barrel aging. Silky, elegant flavors echo the aromas, adding blueberry and plum to the rich fruit complexity.
Forty-five dollars

2006 Martin Ray Pinot Noir - Santa Barbara (California)

This wine has a brilliant garnet color and aromas of berries and vanilla. The palate is full and sensual with ripe raspberry and strawberry, elegantly balanced with vanilla. The mouth boasts creamy, supple texture and opulent fruit, fused with smooth but bright flavors on the finish.
Forty-five dollars

2006 David Bruce Pinot Noir - Sonoma (California)

Cherries, cranberries, rose petals, cinnamon and vanilla fill the nose. Red cherry, plum, vanilla, citrus, toasted pecan can be detected on the palate. This Pinot Noir possesses fine tannin structure and a long finish.
Fifty dollars

2005 Milbrandt Legacy Merlot - Columbia Valley (Washington State)

A smorgasbord of ripe blackberry, spice, tobacco, plum, cherry and coffee. It is dense, lush and voluptuous. Small amounts of Cabernet Sauvignon and Petit Verdot are blended for additional structure, color and weight. The wine finishes with a dash of oak, a hint of cassis and a dollop of cedar.
Thirty-nine dollars

2005 Whitehall Lane Merlot - Napa (California)

Aromas of blackberry, violet and oak. It gains its depth from a combination of plum, wild berries and cola flavors that are beautifully balanced and lingering.
Forty-five dollars

2007 Duckhorn Merlot - Napa (California)

Aromas are dominated by ripe fruit-blackberries, plums and cherries accented by notes of toasted oak, vanilla, cedar and tobacco. The flavors are rich with chocolate, blackberry, blueberry, plum, cassis, white pepper and dried herbs.
Eighty dollars

2003 E. Guigal, Chateauneuf Du Pape - Rhone (France)

Dark pungent flavors of black cherry and spiced plum are richly prominent, constantly referring back to a deeply gripping minerality that tethers the complex aromas of fruit, spice, fresh meat and black tea. It feels like a sphere, seamless and harmonious, staining the palate with its long, fragrant length.
Sixty dollars

2006 Chateau Tourelles Longueville - Pauillac (France)

This lovely, supple, seductive, Merlot-dominated wine has fresh, crunchy, ripe fruit, very gentle tannin, and excellent length.
Seventy dollars

2007 Justin Cabernet Sauvignon - Paso Robles (California)

Aromas of cherry, plumb, cinnamon, leather and a touch of forest floor fill the glass. A soft, fruit forward entry combines with balanced acidity and low alcohols to coat your mouth with a multitude of flavors. Layers of red and black fruit segue into a finish accented by vanilla, caramel and a hint of butterscotch from the new American Oak.
Forty-five dollars

2006 Robert Mondavi Cabernet Sauvignon - Napa (California)

Tannins are chewy and mouth-coating, merging with engaging flavors of blackberry, black plum, cassis and just a hint of black olive. All this power is knit together into a harmonious whole to create a well-structured wine that makes a bold statement and culminates in a very long, satisfying finish.
Fifty-two dollars

2006 Hess Collection Block 19 Cuvee - Mt Veeder (California)

(Bordeaux Blend) Flavors of bright red fruit, spice and a fleshy round palate, integrated with French oak and a satin finish.
Fifty-five dollars

2006 Opus One - Napa (California)

(Cabernet Blend) Opus one offers concentrated aromas of blackberries, rose petals, white truffles, licorice and nutmeg. The wine offers flavors of cassis, black olives, raspberries and dark chocolate with a long lingering finish.
Three hundred dollars

2005 Monsanto Chianti Classico Reserva - Tuscany (Italy)

Sweet scent with ripe, warm cherries and notes of dry earth and tobacco, and an elegant palate full of bright cherry and berry fruit, dry, ripe tannins and great acidity.
Forty-seven dollars

2003 Castero Brunello De Montalcino - Tuscany (Italy)

Great structure with intense ruby red color and garnet reflections. It offers the palate an elegant, dry and velvety taste.
Sixty dollars

2004 Damilano, Barolo Lecinquevigne - Piedmont (Italy)

This wine has deep red-ruby color with slight orange hues. The nose has intense aroma of vanilla and licorice. On the palate, the wine is dry and full-bodied with a warm and elegant texture with a fresh and persistent finish.
Sixty-five dollars

2003 Masi Costasera Amarone - Valpolicella (Italy)

Strong bouquet of baked fruit, plums and cherries,which provide the fruit flavors on the palate are accompanied with attractive hints of coffee and cocoa. Excellent balance between supporting acidity and soft tannins that melt into an intriguing softness.
Ninety-five dollars

2006 Rosenblum Zinfandel - Paso Robles (California)

Dark in color, the wine displays notes of black cherry, raspberry, rhubarb, violets and cracked white pepper spice in the bouquet. Full-bodied, the wine reveals dense and juicy dark fruits in the mouth, as supple tannins melt into a lingering finish.
Forty dollars

2006 Condado de Haza Tempranillo - Ribera Del Duero (Spain)

Bright ruby color with hints of raspberry, blackberry, anise and flowers. The juicy dark berry flavors are complemented by succulent herbs and dark chocolate, becoming sweeter with air. The finish leaves strong floral and berry notes.
Fifty-five dollars

2004 Muga Reserva Tempranillo - Rioja (Spain)

The nose combines vanilla, smokiness with cranberries and just the right amount of horse blanket and leather. In the mouth, the tannins make a ripe blanket on top of tart cherry fruit.
Fifty-nine dollars

$35 per person - Monday through Friday - updated weekly
Includes your dish of choice from our offer of appetizers, salads, main course and
desserts with complimentary coffee or tea;

Appetizer:

Pan seared Ahi Tuna
wasabi paste, ginger & seaweed salad

~

Chicken Quesadilla
with sweet onion, red pepper, green pepper, tomato spread, black beans, melted three cheeses served with guacamole, creme fraiche and tomato sauce

~

Mini Crabcakes

Salad:

Traditional House Salad
cucumber, tomatoes carrots, and dill tossed in red wine vinaigrette and crumbled gorgonzola

Main Courses:

Pan seared Branzino
with orange fennel sauce, served with pecorino Risotto and asparagus

~

Pan Seared French Breast of Chicken
stuffed with ham bacon in a lemon & mushroom sauce served with garlic whipped potatoes

~

Braised Short Ribs
in a red wine sauce served with polenta & vegetables

Dessert of the day and coffee

© 2009 Jeffrey's Restaurant By Claudio
501 New Haven Ave
Milford, CT 06460
(203) 878-1910