Moonstruck Menu

Moonstruck Restaurant Review:

Toto Schiavone and Claire DiLullo’s labor of love is a bastion of fine cuisine in the Northeast. Frequented by out-of-towners and locals from all ranks and files, the restaurant's dining room is separated by etched glass panels, making smaller, more intimate areas for dinner and conversation. Chef Donna Ewanciw's pastas are handmade and include savory cheese-filled tortelloni and crespelle con granchio, a dish of layered crêpes topped with brandied lump crab meat, thyme and tomato gratinée. Among the many entrées, the braised short rib over leek risotto is a favorite, as is the Venetian-style calf's liver with a sage Madeira sauce. The Italian-focused wine list is (mostly) affordable, and you can bring your own bottle on Wednesday and Sunday nights. Be sure to finish the evening with some gelato and a glass of limoncello. Ask about the $35 three-course menu, available every night but Saturday (although even on Saturday, early birds can order it from 5 p.m.-6 p.m.).