WESTPORT, Conn. -- A restaurant on the Saugatuck River has a new patio for outdoor dining in Westport.
Chef Vinicio Llanos recently became the sole owner of the Tuscan-style Arezzo Ristorante & Bar where, along with family members, Sergio and Bolivar, added a covered, all-weather sun deck steps away from the establishment's open-air patio and bar.
New items have been added to the menu and there's a renewed cocktail and wine list available. A digital presence has been enhanced. The website with menus is ArezzoWestport.com .
The new outdoor space with gardens can accommodate 150 patrons. It has views of the river and the Post Road Bridge.
A recent renovation includes a brick-faced wood-fired oven, wine bar, dark wood furnishings and leather furniture.
The dining room seats 65 and has wood beams and stone archways, orange stucco walls, and panoramic river views.
Vincio's menu includes new insalata options. They are made with seasonal ingredients, and include organic greens with chicory and fresh tomato with a red wine vinaigrette; shaved artichokes with parmesan cheese and truffle vinaigrette; and watercress and pears with almonds and gorgonzola cheese.
Pizza choices include Pizza Contadina with organic eggs, mushrooms, fontina cheese, truffle oil, and prosciutto di Parma; Four Seasons with basil, artichokes, mushrooms, and prosciutto; and Pizza al Pesto e Gamberetto with pesto and shrimp.
An array of pasta dishes available are Ravioli alla Aragosta, homemade lobster and burrata cheese ravioli with cherry tomato sauce; Orecchettie con Salsiccia e Broccoli, fresh pasta with hot and sweet Italian sausage and broccoli; and Trofie con Gamberi al Pesto, fresh pasta with shrimp and green beans.
Among entrees there is Melanzane al Forno with roasted eggplant, ricotta di buffalo, parmesan cheese, and tomato sauce; and various carnivorous preparations of veal rib chop, rack of lamb, prime steaks and organic chicken share the stage with wild salmon and market fresh seafood.
Desserts range from fruit tarts, cakes, brulees, Italian tiramisu, and gelato. Flavors include olive oil and pistachio.
There are global wines and cocktails like Antico Negroni made with Campari, St. George Gin, cherry balsamic, and an orange garnish; Limocello Pop with homemade Limoncello and a prosecco float.
A wine event, Virtual Tour of Italy” is set for Tuesday, July 12 at 6:30 p.m. at the restaurant.
A five-course dinner with wine pairing costs $75.
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