La Estación 5

served with a sun-dried tomato dip

topped with fresh basil, goat cheese and melted mozzarella

topped with a wasabi aioli

with raspberries and almonds

topped with horseradish sauce

with a mushroom duxelle and melted gorgonzola

press grilled on Italian bread with cheddar cheese

garnished with strawberries, grapes, assorted crackers and dip

with tomatoes, parmesan and basil

topped with a wasabi cream

thinly sliced rare filet mignon served on french rounds with horseradish sauce and scallions

prepared in a gravolox fashion served on grilled flatbread with a basil aioli and scallions

with pita triangles, cucumber, tomato and red onion

zucchini, yellow squash, portabello mushrooms, bell peppers and onions

tossed with fresh ginger, carrots, cucumbers, red peppers and Chinese cabbage

in a fresh basil vinaigrette

rubbed with fresh sage and carved table-side served with a cranberry relish

with lemon, butcher's pepper and sea salt

carved tableside served with horseradish sauce

with cucumbers, olives, red peppers, scallions and tomatoes in a toasted cumin vinaigrette

lightly seasoned

julienne zucchini, yellow squash and carrots lightly seasoned in rosemary oil

sauteed with zucchini, white beans, garlic, herbs and pesto

filled with spinach, ricotta and mushrooms in a fresh basil tomato sauce

lightly cooked in extra virgin olive oil

seared with fresh ginger and cilantro

filled with cheddar cheese, sour cream, bacon & scallions

rubbed with mustard and spices

long and short grained rice

red potato shells piped with mashed potatoes

white rice with a slightly nutty flavor

with fresh herbs and manchego cheese

Romaine with toasted pecans, grilled pineapple, tomato, Bermuda onion and croutons in a grapefruit vinaigrette

with feta cheese, cherry tomatoes, red onion, olives and mixed greens in a lemon-dill dressing

tossed with red peppers, carrots, cucumbers and Chinese cabbage

with veggies in a sesame vinaigrette

cappicola, salami and pepperoni, Asiago, Pecorino Romano and Fontinella, marinated artichoke hearts, fresh mozzarella, roasted red/yellow peppers, ripened tomatoes with fresh basil, marinated green beans, specialty olives

with green beans, red onion, tomato, potatoes and roasted peppers served with a cold tuna sauce

with roasted red peppers

bow-tie pasta tossed with toasted pine nuts, spinach, yellow peppers and sun-dried tomatoes in a fresh herb wine sauce

penne pasta tossed with zucchini, yellow squash, broccoli, mushrooms, onions and carrots in a light chicken stock seasoned with fresh sage

pillows of pasta tossed with fresh asparagus, tomatoes and fresh basil

in a delicate Mornay sauce topped with toasted panko bread crumbs

rigatoni tossed with a rich blend of ground veal, pork and beef enhanced with tomato and cream

broccoli rabe, Italian sausage and white beans tossed with garlic, fresh herbs and a touch of chicken stock

sauced with artichokes, fresh herbs, chicken stock, garlic and chopped tomatoes

in a sweet and spicy island marinate

slow roasted so the meat falls off the bone

sauced with an orange ginger glaze

sauced with braised fennel, tomato and capers

served with horseradish sauce

specialty aged, well- marbled steaks

herb crusted, sauced with a dijon demi-glace

puff pastry crust, baked with sliced granny smith apples and pignoli nuts, served with caramel sauce

espresso soaked sponge cake filled with a ricotta-rum and frosted with whipped cream

a very rich, moist and dense cake served with raspberry sauce

light sponge cake with a lemon filling topped with an airy whipped cream frosting

rich chocolate cake with a liquid center served with a raspberry sauce and a mocha whipped cream

cheesecake lollipops, assorted petite fours, mini-tarts and cookies

Although we don't make wedding cakes per se, we can certainly supply you with a list of recommended bakers

crisp romaine tossed with asiago cheese and croutons in a classic caesar dressing

great simple salad to top with any protein, fresh mixed field greens tossed with baby tomatoes, cucumbers and red onion - choice of dressing - balsamic vinaigrette, bleu cheese, ranch or italian

fresh mixed field greens layered with avocado, tomatoes, red onion, roasted red peppers, croutons, mushrooms, bacon and gorgonzola - choice of dressing - balsamic vinaigrette, bleu cheese, ranch or italian

fresh maryland crabmeat lightly dressed with celery, red bell peppers and onion served with remoulade sauce

fresh seared sea scallops served on a bed of spinach in a light lemon sauce

lightly breaded chicken sauteed with mushrooms, artichokes, roasted red peppers and pancetta in fresh herb wine sauce over angel hair

lightly breaded chicken schnitzel topped with black forest ham and swiss cheese in a light lemon sauce served with fresh vegetables and risotto

lightly breaded chicken topped with spinach and mozzarella sauced with mushrooms, madeira wine and fresh sage served with fresh vegetables and risotto

fresh cod lightly fried (this is all fish - no heavy batter here!) served with tartar sauce, fresh vegetables and steak fries

shrimp, chicken and italian sausage with pancetta, bell peppers and fresh herbs over fresh pappardelle

fresh seared sea scallops sauteed with spinach, mushrooms and fresh sage in a madiera cream sauce over angel hair with a balsamic reduction

sauced with an orange ginger glaze, served with risotto and fresh vegetables

fresh cod topped with a crabmeat and panko crust in a light lemon sauce served with risotto and fresh vegetables

New York strip steak seared with mushrooms, garlic and butcher's pepper served with fresh vegetables and risotto

pesto, spinach, roasted peppers, goat cheese and cheddar cheese press grilled in a flour tortilla

grilled jerk chicken and cheddar cheese press grilled in a flour tortilla

bowtie pasta in the cheesiest of cheese sauces topped with a toasted panko crust

quite a few hockey teams have come and gone here in Danbury, but the one constant has been the die-hard fans of Section 102. This burger is named in honor of them. - served on a ciabatta roll with lettuce, tomato, red onion Available toppings: cheddar, swiss, american cheese, gorgonzola, avocado, bacon, mushrooms

grilled chicken, avocado and cheddar served on a ciabatta roll with lettuce, tomato and a jalapeño aioli

shaved steak, sautéed peppers, onions, mushrooms, cheddar and american cheese served on a french baguette

fresh blackened cod served on a ciabatta roll with lettuce, tomato and tartar sauce

bratwurst steamed in Danbury's own Charter Oak Brewery Royal Pale Ale with sautéed onions, cheddar and mustard served on a french baguette

buffalo chicken wrapped in a flour tortilla with habanero, lettuce, tomato, cheddar and bleu cheese

blackened chicken wrapped in a flour tortilla with bacon, lettuce, tomato, cheddar and remoulade sauce

served with fresh vegetables and steak fries

served warm with vanilla ice cream

rich and dense gluten free chocolate cake served with whipped cream and chocolate sauce

new york style cheesecake with swirled caramel and sea salt

ask your server for today's flavors

served with a sun-dried tomato dip

topped with fresh basil, goat cheese and melted mozzarella

topped with a wasabi aioli

with raspberries and almonds

topped with horseradish sauce

with a mushroom duxelle and melted gorgonzola

press grilled on Italian bread with cheddar cheese

garnished with strawberries, grapes, assorted crackers and dip

with tomatoes, parmesan and basil

topped with a wasabi cream

thinly sliced rare filet mignon served on french rounds with horseradish sauce and scallions

prepared in a gravolox fashion served on grilled flatbread with a basil aioli and scallions

with pita triangles, cucumber, tomato and red onion

zucchini, yellow squash, portabello mushrooms, bell peppers and onions

tossed with fresh ginger, carrots, cucumbers, red peppers and Chinese cabbage

in a fresh basil vinaigrette

rubbed with fresh sage and carved table-side served with a cranberry relish

with lemon, butcher's pepper and sea salt

carved tableside served with horseradish sauce

with cucumbers, olives, red peppers, scallions and tomatoes in a toasted cumin vinaigrette

lightly seasoned

julienne zucchini, yellow squash and carrots lightly seasoned in rosemary oil

sauteed with zucchini, white beans, garlic, herbs and pesto

filled with spinach, ricotta and mushrooms in a fresh basil tomato sauce

lightly cooked in extra virgin olive oil

seared with fresh ginger and cilantro

filled with cheddar cheese, sour cream, bacon & scallions

rubbed with mustard and spices

long and short grained rice

red potato shells piped with mashed potatoes

white rice with a slightly nutty flavor

with fresh herbs and manchego cheese

Romaine with toasted pecans, grilled pineapple, tomato, Bermuda onion and croutons in a grapefruit vinaigrette

with feta cheese, cherry tomatoes, red onion, olives and mixed greens in a lemon-dill dressing

tossed with red peppers, carrots, cucumbers and Chinese cabbage

with veggies in a sesame vinaigrette

cappicola, salami and pepperoni, Asiago, Pecorino Romano and Fontinella, marinated artichoke hearts, fresh mozzarella, roasted red/yellow peppers, ripened tomatoes with fresh basil, marinated green beans, specialty olives

with green beans, red onion, tomato, potatoes and roasted peppers served with a cold tuna sauce

with roasted red peppers

bow-tie pasta tossed with toasted pine nuts, spinach, yellow peppers and sun-dried tomatoes in a fresh herb wine sauce

penne pasta tossed with zucchini, yellow squash, broccoli, mushrooms, onions and carrots in a light chicken stock seasoned with fresh sage

pillows of pasta tossed with fresh asparagus, tomatoes and fresh basil

in a delicate Mornay sauce topped with toasted panko bread crumbs

rigatoni tossed with a rich blend of ground veal, pork and beef enhanced with tomato and cream

broccoli rabe, Italian sausage and white beans tossed with garlic, fresh herbs and a touch of chicken stock

sauced with artichokes, fresh herbs, chicken stock, garlic and chopped tomatoes

in a sweet and spicy island marinate

slow roasted so the meat falls off the bone

sauced with an orange ginger glaze

sauced with braised fennel, tomato and capers

served with horseradish sauce

specialty aged, well- marbled steaks

herb crusted, sauced with a dijon demi-glace

puff pastry crust, baked with sliced granny smith apples and pignoli nuts, served with caramel sauce

espresso soaked sponge cake filled with a ricotta-rum and frosted with whipped cream

a very rich, moist and dense cake served with raspberry sauce

light sponge cake with a lemon filling topped with an airy whipped cream frosting

rich chocolate cake with a liquid center served with a raspberry sauce and a mocha whipped cream

cheesecake lollipops, assorted petite fours, mini-tarts and cookies

Although we don't make wedding cakes per se, we can certainly supply you with a list of recommended bakers

served with a sun-dried tomato dip

topped with fresh basil, goat cheese and melted mozzarella

topped with a wasabi aioli

with raspberries and almonds

topped with horseradish sauce

with a mushroom duxelle and melted gorgonzola

press grilled on Italian bread with cheddar cheese

garnished with strawberries, grapes, assorted crackers and dip

with tomatoes, parmesan and basil

topped with a wasabi cream

thinly sliced rare filet mignon served on french rounds with horseradish sauce and scallions

prepared in a gravolox fashion served on grilled flatbread with a basil aioli and scallions

with pita triangles, cucumber, tomato and red onion

zucchini, yellow squash, portabello mushrooms, bell peppers and onions

tossed with fresh ginger, carrots, cucumbers, red peppers and Chinese cabbage

in a fresh basil vinaigrette

rubbed with fresh sage and carved table-side served with a cranberry relish

with lemon, butcher's pepper and sea salt

carved tableside served with horseradish sauce

with cucumbers, olives, red peppers, scallions and tomatoes in a toasted cumin vinaigrette

lightly seasoned

julienne zucchini, yellow squash and carrots lightly seasoned in rosemary oil

sauteed with zucchini, white beans, garlic, herbs and pesto

filled with spinach, ricotta and mushrooms in a fresh basil tomato sauce

lightly cooked in extra virgin olive oil

seared with fresh ginger and cilantro

filled with cheddar cheese, sour cream, bacon scallions

rubbed with mustard and spices

long and short grained rice

red potato shells piped with mashed potatoes

white rice with a slightly nutty flavor

with fresh herbs and manchego cheese

Romaine with toasted pecans, grilled pineapple, tomato, Bermuda onion and croutons in a grapefruit vinaigrette

with feta cheese, cherry tomatoes, red onion, olives and mixed greens in a lemon-dill dressing

tossed with red peppers, carrots, cucumbers and Chinese cabbage

with veggies in a sesame vinaigrette

cappicola, salami and pepperoni, Asiago, Pecorino Romano and Fontinella, marinated artichoke hearts, fresh mozzarella, roasted red/yellow peppers, ripened tomatoes with fresh basil, marinated green beans, specialty olives

with green beans, red onion, tomato, potatoes and roasted peppers served with a cold tuna sauce

with roasted red peppers

bow-tie pasta tossed with toasted pine nuts, spinach, yellow peppers and sun-dried tomatoes in a fresh herb wine sauce

penne pasta tossed with zucchini, yellow squash, broccoli, mushrooms, onions and carrots in a light chicken stock seasoned with fresh sage

pillows of pasta tossed with fresh asparagus, tomatoes and fresh basil

in a delicate Mornay sauce topped with toasted panko bread crumbs

rigatoni tossed with a rich blend of ground veal, pork and beef enhanced with tomato and cream

broccoli rabe, Italian sausage and white beans tossed with garlic, fresh herbs and a touch of chicken stock

sauced with artichokes, fresh herbs, chicken stock, garlic and chopped tomatoes

in a sweet and spicy island marinate

slow roasted so the meat falls off the bone

sauced with an orange ginger glaze

sauced with braised fennel, tomato and capers

served with horseradish sauce

specialty aged, well- marbled steaks

herb crusted, sauced with a dijon demi-glace

puff pastry crust, baked with sliced granny smith apples and pignoli nuts, served with caramel sauce

espresso soaked sponge cake filled with a ricotta-rum and frosted with whipped cream

a very rich, moist and dense cake served with raspberry sauce

light sponge cake with a lemon filling topped with an airy whipped cream frosting

rich chocolate cake with a liquid center served with a raspberry sauce and a mocha whipped cream

cheesecake lollipops, assorted petite fours, mini-tarts and cookies

Although we don't make wedding cakes per se, we can certainly supply you with a list of recommended bakers