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357 Main Street - Hartford, CT 06106
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NYE 2016 Dinner Menu


Special New Years 2016 Menu

$65 Prix-Fixe~5 Course


$85 Prix-Fixe~5 Course includes evening festivities!

Thank you for celebrating your New Year with Peppercorn’s Grill

Aguri di Buon Anno!

Happy New Year!


Antipasti ~ Appetizer (choice of)

Fegato D’Oca alla Piastra

pan seared Hudson Valley Fois Gras with sweet and sour cranberry “mostarda”, crisp smoked imported pancetta, and toasted brioche  

Vongole Ripiene

baked clams with crispy pancetta, roasted red peppers, garlic, casino butter, and herb bread crumbs  

Zuppa Liguriana

a Ligurian seafood soup with tender calamari, clams, mussels, crab, and shrimp in a delicate seafood broth with evoo with saffron essence 


thinly sliced beef with extra virgin olive oil, lemon, arugola, imported piopini mushrooms, and shaved parmigiano reggiano  

Carpacci di Salmone Tonno Siciliano e Pulpo

carpaccios of Sicilian smoked tuna with lemon evoo, and arugola, smoked Scottish salmon with Asian pear, horseradish crème fraiche, and pulpo with porcini vinaigrette  

Antipasto Misto

sliced imported prosciutto di Parma, coppa, artisinal salame, and bresaola with champagne grape drizzle served with imported mushrooms, housemade marinated vegetables, artisinal cheeses, and buffalo ricotta with truffle honey  

Frittura di Pesce

mixed fried seafood of calamari, baby shrimp, Calico bay scallops, latterini, and Mediterranean cod with spicy cucumber sauce   

Lobster Carpacciato

Maine lobster pounded out thinly carpaccio “style” with fresh artichokes, arugola, and fresh peas, a drizzling of truffle oil, truffle honey, and fresh lemon  

Cocktail di Gamberi

shrimp cocktail with spicy cocktail sauce  

Risotto allo Champagne

slow cooked carnaroli rice with melted leeks & fennel in a rich chicken broth with parmigiano reggiano crowned with a ragout of exotic mushrooms finished with a splash of champagne and shavings of fresh truffle  

Ravioli di Formaggio Tartufo, Porcini, e Verdure

Housemade Truffled Ricotta, Porcini, and Harvest Vegetable filled Ravioli tossed in a delicate butter sauce with drops of white truffle essence from Alba, parmigiano reggiano and shavings of fresh truffle    


 Insalate~Salad (choice of)

Caprese salad

fresh beefsteak tomatoes and housemade fresh mozzarella dressed with extra virgin olive oil and fresh basil  

New Year’s Insalata

with pomegranates, arugola, mesclun greens, kumquats, crispy oyster mushrooms, and crispy pancetta tossed in a pomegranate white balsamic vinaigrette finished with shaved aged ricotta  

Insalata Cesare

fork and knife romaine and baby romaine lettuces tossed in our own Caesar style dressing with Tuscan bread croutons and shavings of parmigiano  

Insalata Tricolore

radicchio, belgian endive, and arugola tossed in a balsamic vinaigrette with shavings of parmigiano reggiano  

Insalata Festiva

with little gem lettuce, radicchio castelfranco, radicchio tardivo, sundried Michigan cherries, blood oranges, and walnuts tossed in a Maple walnut vinaigrette

Insalata di Asparagi

salad of fresh grilled asparagus with grilled Vidalia onions, a truffle vinaigrette, and parmigiano reggiano  

Insalata Mista

house salad  

Intermezzo ~ Sorbet to cleanse the palate  

Entrees (choice of)

Salmone al Brunello

grilled Norwegian salmon with a sundried currant infused Brunello red wine reduction with roasted potatoes and sauteed haricots verts  

Carre di Vitello

grilled filet of veal with a black truffle porcini demi glace served with potato puree and sauteed spinach

Sogliola alla Mugnaia

sautéed Dover Sole with a “mugnaia” natural sauce with white wine, fresh herbs and lemon, roasted potatoes, and sauteed broccolini  

Spigola Chilena al forno

oven roasted Chilean Sea Bass with a ginger scented natural sauce flamed with brandy, seared potato pea pancake, and roasted organic baby vegetables  

Lombata di Vitello al pepe verde

Grilled Veal Chop with a cognac flamed green peppercorn sauce, roasted potatoes, and sauteed broccoli di rapa  

Pollo in Due Modi

sautéed pillows of free range chicken breast stuffed with fresh artichokes in a natural sauce accompanied by chicken Milanese with a composition of tomatoes, arugola, cannellini beans, red onion, and a shaving of parmigiano reggiano served with roasted potatoes    

Grilled 20oz Dry Aged Cowboy Ribeye of Beef

with our version of bordelaise served with potatoes and sauteed greens  

Filetto di Manzo

char-grilled filet mignon with roasted shallot natural reduction, a drizzle of aged balsamic glaze, potato puree, and sauteed vegetables  

Aragosta e la coda di Rospo in Padell

pan roasted Maine lobster tails and North Atlantic Monkfish, purple Peruvian potatoes, a lemon scented champagne saffron sauce, mussel and clam garnish  

Abbacchio al Mandarino

herb marinated roasted rack of spring lamb with tangerine scented red wine demi-glace, potatoes parmentiera, and sauteed greens