Bin 100 Restaurant

100 Lansdale Ave, Milford
(203) 701-8970

Recent Reviews Order Online

Customers' Favorites

GF Vanilla Bean Crème Brulee
Butternut Squash Gnocchi
Pan Seared Scallops
Classic Caesar Salad
Bin 100 House Salad
Eggplant Rollatini
Oysters Rockefeller
Stuffed Mushrooms
Chicken Valdostana
Lobster Ravioli

Menu

Most Popular
Roasted Veal
Thinly sliced veal served with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, and parmigiano.
Baked Stuffed Shrimp
Three crabmeat and scallop stuffed jumbo shrimp, saffron lobster reduction with cherry tomatoes, cauliflower spinach mash
Rolled Chicken
Stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, and potato puree.
Rigatoni Vodka
DeCecco tubular pasta, vodka pink cream sauce, fresh basil, parmigiano Reggiano
Wellington Farms Roasted Chicken
Semi-boneless half roasted chicken, lemon white wine glaze, served with roasted butter nut squash, carrots, potatoes, brussel sprouts, cauliflower

Appetizers
Fried Calamari
Crispy and tender and creamy ponzu sauce.
Smokey Pork Egg Rolls
Pulled pork, jicama tomato and avocado salad, and coffee barbecue sauce.
Steamed Mussels
Chorizo, lemongrass, coconut basil broth, rustic crostini
Fried Mozzarella
Breaded and fried mozzarella, marinara sauce
Polpette
Certified angus meatballs, plum tomato sauce, and fresh ricotta.
Eggplant Rollatini
Egg battered eggplant slices rolled with ricotta and parmigiano and pomodoro sauce.
Arancini
Fried rice balls with peas, split and topped with marinara sauce, and melted mozzarella.
Shrimp Cocktail
Four jumbo shrimp served chilled with our own cocktail sauce.
Pane Cotto
Escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano.
Tuna Tartar
Ahi tuna, Asian pears, ginger, soy sauce, sesame oil, wasabi aioli, and English cucumber.
Clams Casino
Peppers, onions, bacon, and garlic butter.
Escarole, Sausage and Bean Stew
White beans simmered with escaroleand Italian sausage,
Grilled Octopus
Spanish octopus dressed with olive oil, lemon accompanied with a chick pea, radicchio, fresh tomato, red onion, and arugula salad.
Pasta e Fagioli
Pasta and white kidney bean soup.
Fried Oysters
Fresh blue point oysters, lightly battered, fried, and served with caper aioli.
Steamed Clams
Littleneck clams steamed with garlic, olive oil,white wine, rustic crostini

Salads
Burrata
Local burrata cheese, grilled romaine lettuce, heirloom cherry tomatoes, basil Caesar dressing balsamic glaze
Goat Cheese Mesclun Salad
Baked walnut crusted goat cheese, sliced pears, and cava vinaigrette.
Classic Caesar Salad
Our own dressing, croutons, and parmigianno reggiano.
Baby Arugula Salad
Poached pears, caramelized walnuts, and lemon mascarpone dressing.

Little Rascal Pizzas
The Spanky Pizza
Mozzarella, tomato sauce, and fresh basil.
The Darla Pizza
Shrimp, spinach, fresh tomato, and mozzarella.
The Stymie Pizza
Ricotta, spinach, pancetta, and mozzarella.
The Buckwheat Pizza
Fig jam, goat cheese, prosciutto
The Alfalfa Pizza
Goat cheese, roasted red peppers, mozzarella topped with parma prosciutto, and arugula.

Fish and Seafood
Salmon
Fresh filet, pan seared, served with zucchini pasta tossed with basil walnut pesto, and grape tomatoes.
Baked Stuffed Shrimp
Three crabmeat and scallop stuffed jumbo shrimp, saffron lobster reduction with cherry tomatoes, cauliflower spinach mash
Linguine and Clams
Whole littleneck clams sauteed with herbs, garlic, and virgin olive oil.
Branzino
Pan seared, fresh Mediterranean sea bass filets, lemon sauce, and served over mixed vegetable Israeli couscous.
Seafood Risotto
Morsels of shrimp, scallop, calamari, baby clams simmered with arborio rice, and touch of tomato.
Shrimp and Monkfish
Egg battered monkfish medallions and pan seared shrimp in a lobster reduction, sauteed spinach, and potato puree.
Mediterranean Shrimp
Jumbo shrimp, artichoke hearts, arugula, grape tomatoes, feta cheese, and Gaeta olives tossed with linguine.
Seafood Cioppino
Shrimp, calamari, codfish, clams and mussels stewed in a tomato vegetable broth, crostini

Pasta
Rigatoni Vodka
Dececco tubular pasta, vodka, pink cream, fresh basil, and parmigiano reggiano.
Lobster Ravioli
Lobster filled ravioli in a light cream sauce with chopped fresh tomato, peas, and prosciutto.
Penne Bolognese
Veal, pork, beef ragout tossed with penne pasta, and shaved parmigiano reggiano.
Gnocchi Sorrentino
House made ricotta gnocchi, plum tomato sauce, fresh mozzarella, parmigiano reggiano, and basil.
Orecchiette Rabe and Sausage
Dececco hat shaped pasta sauteed with broccoli rabe, loose sausage meat, garlic, olive oil, and parmigiano reggiano.
Butter nut Squash Gnocchi
Our own gnocchi sautéed with roasted butter nut squash, broccoli rabe, pancetta, garlic, olive oil and pumpkin seeds

Sauteed and Roasted Meats
Gorgonzola Chicken
Boneless chicken breast, sauteed portabella mushrooms, roasted peppers, onions, gorgonzola, and potato puree.
Roasted Veal
Thinly sliced veal served with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, and parmigiano.
Rolled Chicken
Stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, and potato puree.
Filet Mignon Medallions
Pan seared beef tenderloin medallions, gorgonzola mushroom cream sauce, and potato puree.
NY Strip Steak
14 oz of Angus beef crusted with garlic and gorgonzola served with broccoli rabe and potato puree
Wellington Farms Roasted Chicken
Semi-boneless half roasted chicken, lemon white wine glaze, served with roasted butter nut squash, carrots, potatoes, brussel sprouts, cauliflower
Chicken Valdostana
Egg battered chicken breast layered with parma prosciutto and fontina cheese served over spinach and demi glaze.
Pork Ossobuco
Six hour braised pork shank served over risotto milanese with a vegetable infused natural reduction.
Beef Braciole
Slow-braised sirloin tip, rolled with prosciutto, pumpkin seeds, garlic, parsley, and parmigiano served over pappardelle in a marinara sauce
Boneless Pork Chops
Pan seared, served with sauteed mini bell peppers, onions, cherry peppers, fried potatoes, balsamic demiglaze

Accompaniments
Side Zucchini Pasta Walnut Basil Pesto
Roasted Vegetable Medley
Roasted butter nut squash, carrots, potatoes, brussel sprouts, cauliflower
Sautéed Artichokes, capers, olives, garlic
Sauteed Spinach
Vegetable Israeli Couscous
Cauliflower and Spinach Mash
cauliflower, spinach and potato mash
Sauteed Broccoli Rabe
Potato Puree

Desserts
German Chocolate Cake
Layers of chocolate cake with coconut caramel filling, and warm chocolate ganache icing.
Tiramisu
Lady fingers soaked in espresso and kahlua layered with mascarpone cream and chocolate shavings.
Tres Leches
Sponge cake bathed in three milks topped with caramelized bananas and coconut rum sauce.
Cannoli
Ricotta chocolate chip filling.
Creme Brulee
Caramelized custard and vanilla bean.
NY Style Cheesecake
Warm Apple Raisin Crisp
Brown sugar oat topping and vanilla ice cream.
Churros
Fried dough tossed in cinnamon sugar and hot chocolate for dipping.

Vegan Plant Based
Vegan Penne Bolognese Entree
Plant-based beef, slowly simmered in a pomodoro sauce with mirepoix vegetables, tossed with penne pasta, vegan ricotta, and vegan parmigiano cheese.
Vegan Impossible Meatballs Appetizer
Our own plant-based meatballs, simmered in a pomodoro sauce served with a dollop of vegan ricotta, vegan parmigiano cheese
Vegan Potato Gnocchi Entree
Potato gnocchi, roasted butternut squash, broccoli rabe, vegan bacon, pumpkin seeds, olive oil, garlic, vegan parmigiano
Vegan Stuffed Mushroom Appetizer
Mushrooms stuffed with plant-based sausage, spinach, and vegan mozzarella cheese, served with white wine, and vegan butter sauce.
Vegan Mediterranean Toss Entree
Sauteed tofu, artichoke hearts, arugula, grape tomatoes, and Kalamata olives, tossed with linguine and topped with vegan Feta cheese
Vegan Orecchiette Boscaiola Entree
Orecchiette pasta, plant-based sausage sauteed with onions, mushrooms, eggplant, pomodoro sauce, vegan parmigiano
Vegan Beet Carpaccio Salad
Golden and red beets, arugula, caramelized walnuts, vegan feta cheese, maple lemon vinaigrette
Vegan Polenta Bruschetta Appetizer
Polenta toast, white kidney bean salad, lemon olive oil dressing.
Artichoke Flatbread Pizza
Sauteed artichoke hearts, olives, capers, vegan smoked provolone cheese
Vegan Arugula & "Prosciutto" Salad
Baby arugula, plant-based prosciutto, shredded vegan parmigiano cheese, walnuts, lemon olive oil dressing
Vegan Escarole and Bean Stew Entree
Escarole, white kidney beans, plant-based sausage, vegan parmigiano cheese, served with crusty peasant bread
Vegan Pasta Fagioli Soup
Mixed pasta and white kidney bean soup, garlic, olive oil, vegan parmigiano cheese

Photos

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Recent Reviews

Went to a wedding rehearsal dinner here, absolutely incredible! Staff were incredibly nice and attentive, food was great (a LOT of food), and I loved the interior design!!
Rigatoni Vodka and Penne Marinara were great, but above all I loved their fried mozzarella
September 2024
This photo was just the cherry on top at our visit to Bin 100. First, the service was really incredible - unfortunately we didn’t get the name of the server, but he was terrific and attentive.

The food was also splendid. There are oodles of gluten free, dairy free and vegan options. As someone who’s limited to gluten and dairy free, this was such a treat!

Had a delicious chicken dish and a top-notch carrot cake - which can be very hard...
August 2024
I travel with a vegan and a vegetarian having noted Bin 100’s vegan menu options we decided to make the 80+ mile round trip so glad we did! Beautiful restaurant with a lovely attentive staff and many menu choices. Along with vegan choices there were many gluten free and gluten free adaptable items. So nice that people with dietary restrictions seem to be thought of and easily accommodated. We shared the grilled vegan polenta bruschetta appetizer it was topped with a white kidney...
August 2024

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Bin 100 Restaurant

100 Lansdale Ave, Milford, CT 06460
(203) 701-8970