Coratti's On Main Milford

Artichokes dipped in a light egg batter, sautéed and served with a garlic lemon butter sauce

crusty flat bread topped with tomatoes, basil, garlic oil, shredded parmesan drizzled with a balsamic reduction

Squid lightly fried, sautéed with sweet peppers, garlic and scallions

Eggplant (2 pieces) stuffed with ricotta, asiago, & parmesan, topped with tomato basil sauce and baked cheese

Baked asiago with herbs flamed table side

Delicate calamari rings fried to a golden brown and complimented with amoghio sauce

Slices of fresh mozzarella and Roma tomatoes, topped with basil, pesto, balsamic vinegar, garlic infused olive oil and pine nuts

Portabella mushroom in a balsamic marinade, grilled and served with red pepper relish

Roasted Italian sausage tossed with choice of mild peppers and a dash of tomato sauce or hot peppers with aglio olio

Jumbo gulf shrimp with zesty cocktail sauce and lemon

Jumbo shrimp, sautéed with roasted garlic in a white wine and butter sauce

NY strip slices served with Coratti’s zip sauce

A unique blend of arborio rice, herbs, and cheese, fried to a golden brown. served with tomato sauce (4)

Fresh Burrata Mozzarella and Prosciutto di Parma and Fresh Bread.

Arugula, pine nuts, lemon juice, roasted fennel, garlic infused olive oil and fresh grated parmesan cheese

Spring mix with tomatoes, red and golden beets, goat cheese and pecans, tossed with house dressing

A classic preparation with shaved parmesan and garlic croutons

Assorted greens tossed with Italian meats and cheeses, olives, roasted peppers, artichoke salad and pepperoncini

Green beans, tomatoes, potatoes, cucumbers, red onions and house vinaigrette

Mixed greens with our house vinaigrette, Roma tomatoes, red onions, cucumbers and garbanzo beans

House Made Daily

A personal size cheese pizza

Fresh asparagus, caramelized vidalia onions, roasted garlic and chèvre cheese

Sliced tomatoes, fresh mozzarella, garlic oil and basil

Quattro cheese sauce topped with shrimp, scallops and crab

100% whole wheat crust with pesto sauce, mozzarella cheese, sliced Roma tomatoes, asparagus, eggplant, portabella mushrooms, zucchini, yellow squash, and vidalia onions, drizzled with a balsamic reduction

Sliced smoked chicken, Boursin cheese and Roma tomatoes

Sautéed baby spinach, roasted garlic, sun-dried tomatoes and fontinella cheese

Breaded chicken breast stuffed with Boursin cheese, sautéed shrimp and sun-dried tomatoes in a madeira cream sauce

Sautéed chicken breast with garlic, mushrooms and artichokes in a white wine butter sauce

Sautéed chicken breast with mushrooms in a rich marsala wine sauce

Breaded chicken breast sautéed to a golden brown, topped with tomato sauce and mozzarella

Chicken breast sautéed with mushrooms and capers in a lemon, white wine butter sauce

Grilled marinated chicken breast on a sliced portabella, topped with roasted asparagus and rosemary relish

8oz. filet grilled and finished with Coratti’s zip sauce

Colorado lamb chops grilled to perfection

NY strip steak grilled and finished with Coratti’s zip sauce

4oz. filet and 2 lamb chops, grilled and topped with sautéed mushrooms and Coratti’s zip sauce

Sautéed veal with garlic, mushrooms, and artichokes in a white wine butter sauce

Sautéed veal scallopini with mushrooms in a rich marsala wine sauce

Sautéed breaded veal topped with tomato sauce and mozzarella

Sautéed with mushrooms and capers in a lemon, white wine butter sauce

Veal scaloppini with prosciutto and Roma tomatoes, served on a bed of sautéed spinach and topped with fontinella and a sage vermouth demi-glaze

Rigatoni topped with meat sauce, sliced sausage and quattro cheese, baked to a golden brown

Alternating layers of fresh pasta, ground beef, cheese and tomato sauce topped with mozzarella and baked to perfection

Eggplant (3 pieces) stuffed with ricotta, asiago, & parmesan, topped with tomato basil sauce and baked cheese

Layers of breaded eggplant sautéed and topped with tomato sauce and mozzarella cheese

Sautéed spinach, peppers, mushrooms and onions sandwiched between layers of breaded eggplant, topped with tomato sauce and mozzarella cheese

Pasta stuffed with veal and wild mushrooms in a asiago cream sauce and truffle butter, topped with fried shiitake mushroom, drizzled with pesto sauce

Grilled salmon served on a bed of artichoke salad, drizzled with balsamic reduction, plated with a vegetable

3 shrimp, 3 scallops, bell peppers, Hungarian peppers, zucchini, yellow squash & mushrooms, tossed with tomato basil sauce over spaghetti

Pan fried and topped with a brown butter honey glaze and plated with a vegetable

Sautéed shrimp and scallops in a pesto cream sauce with artichokes and red peppers over penne pasta

Seared sea scallops over a leek purée. truffle scented risotto drizzled with roasted red pepper coulis

Sautéed cod with jalapeño, garlic, spinach, and tomatoes in a lemon cream sauce over risotto

Whitefish sautéed with mushrooms, tomatoes, artichoke and capers in a lemon white wine butter sauce

Jumbo shrimp sautéed with roasted garlic, lemon, white wine & green onions, served over capellini

By the Dozen

By the Dozen

By the Dozen

By the Dozen

Serves 25 people

Serves 25 people

Serves 25 people

10 oz. strip steak, grilled with sautéed mushrooms and Coratti’s zip sauce

Served on a bed of cold artichoke salad drizzled with a balsamic reduction

Sautéed breast of chicken with mushrooms in aa rich marsala wine sauce All entrees served with bread, house salad and a side of pasta

Breaded chicken breast stuffed with house made boursin cheese, sautéed accompanied with sautéed shrimp and sun-dried tomatoes in a madeira cream sauce, served with bread, house salad and a side of pasta

Sautéed veal scaloppini with mushrooms in a rich marsala wine sauce, served with bread, house salad and a side of pasta

Sautéed shrimp and scallops in a pesto cream sauce with artichokes and red peppers over penne pasta, served with bread and a house salad

Filet grilled with sautéed mushrooms and Coratti’s zip sauce

Veal scaloppini with prosciutto and Roma tomatoes, served in a bed of sautéed spinach and topped with Fontinella cheese and a sage demi-glaze

Sautéed chicken breast with domestic and morel mushrooms in a rich sherry cream sauce All entrees served with bread, house salad and a side of pasta

mixed greens tossed with tomatoes, cucumbers onions and garbanzo beans. Full - approx 25 ppl, Half - approx 10 ppl

mixed greens tossed with Italian meats and cheeses, olives, roasted peppers, artichoke salad and pepperoncini. Full - approx 25 ppl, Half - approx 10 ppl

a classic preparation with shaved parmesan and garlic croutons. Full - approx 25 ppl, Half - approx 10 ppl

layers of fresh pasta, ground beef, tomato sauce and cheese topped with mozzarella and baked. Full - approx 15-20 ppl, Half - approx 8-10 ppl

(white or red sauce) Full - approx 15-20 ppl, Half - approx 8-10 ppl

(white or red sauce) Full - approx 15-20 ppl, Half - approx 8-10 ppl

Choose your pasta and sauce. Full - approx 25-30 ppl, Half - approx 10-12 ppl

Priced Per Person

Priced Per Person

Priced Per Person

Priced Per Person

Sauteed Green Beans, Priced Per Person

Priced Per Person

Priced Per Person

Warm topped with garlic butter and garlic parmesan (Loaf cut into 6 pieces)

Priced Per Person, Market Price

Priced Per Person, Market Price

Priced per each