WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 7
spinach egg drop

BOLOGNESE ARANCINI APPETIZER | 16
meat ragu, peas, fresh mozzarella, pecorino romano, spicy vodka sauce

PINK PINEAPPLE & BLUEBERRY SALAD | 17
baby spinach, toasted almonds, crumbled goat cheese, champagne vinaigrette

ROASTED AIRLINE CHICKEN | 34
bone-in chicken breast; cheddar apple cornbread stuffing, topped with fresh fig jam, served over piselli risotto

FOUR CHEESE SACCHETTI PASTA | 32
crabmeat, spinach, blistered grape tomatoes, brandy cream sauce

PAN SEARED COBIA | 38
topped with pineapple jalapeno salsa, served over cauliflower puree

DESSERTS
cannoli, tartufo, tiramisu, pistachio ricotta cake, limoncello raspberry cake, arctic vanilla peanut butter ice cream, chocolate lava cake with vanilla ice cream