WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 8
pasta fagioli

FRIED BURRATA APPETIZER | 18
panko breadcrumbs, vodka sauce, calabrian chili pepper, served with garlic crostini

WATERMELON BLUEBERRY SALAD | 16
escarole, feta cheese, sunflower seeds, aged balsamic vinaigrette

FOUR CHEESE SACCHETTI PESTO PASTA | 30
roasted corn, sundried tomato, crispy prosciutto di parma

STUFFED ROAST PORK LOIN | 32
spinach, roasted red peppers, sharp provolone, wild mushroom truffle oil demi-glace, served with asparagus & roasted potatoes

PANCETTA & SHRIMP LINGUINE | 32
capers, grape tomatoes, lemon garlic-white wine sauce with a touch of cream

DESSERTS
cannoli, arctic vanilla peanut butter ice cream, pistachio truffle, italian lemon cream cake, tiramisu, tartufo, belgian chocolate mousse cake