FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 7
spinach egg drop

STUFFED LONG HOT PEPPERS APPETIZER | 18
sausage, broccoli rabe, fresh mozzarella, pecorino romano, tomato sauce

STRAWBERRY WEDGE SALAD | 16
iceberg lettuce, candied pecans, red onion, crumbled blue cheese, champagne vinaigrette

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

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

VEAL ROLLATINI | 36
panko breaded & fried; spinach, roasted red peppers, fresh mozzarella, wild mushroom marsala demi-glace, served over capellini

DESSERTS
cannoli, tartufo, tiramisu, caramel mascarpone cheesecake, arctic vanilla peanut butter ice cream, chocolate lava cake with vanilla ice cream