SATURDAY MENU ADDITIONS

SOUP OF THE DAY | 8
minestrone

STUFFED PORTOBELLO MUSHROOM APPETIZER | 16
sausage, broccoli rabe, roasted red peppers, sharp provolone, cherry pepper aioli

WATERMELON BLUEBERRY SALAD | 16
baby arugula, sunflower seeds, crumbled goat cheese, champagne vinaigrette

COLD SEAFOOD SALAD | 24
scallops, shrimp, scungilli, octopus, calamari, clams, mussels, garlic, parsley, celery, hot & sweet vinegar peppers, lemon, extra virgin olive oil

LINGUINE PESCATORE FRA DIAVOLO | 48
mussels, clams, calamari, shrimp, scallops, snow crab

PAN SEARED ROSEMARY PEACH CHICKEN THIGHS | 32
honey glaze, lemon zest, fresh mozzarella, bacon-white wine sauce, served over fregola pasta

BREADED VEAL ROLLATINI | 38
asparagus, prosciutto di parma, fresh mozzarella, fresh fig jam, served over polenta

DESSERTS
cannoli, rice pudding, tiramisu, chocolate temptation cake, black cherry panettone bread pudding, arctic blueberry pie ice cream, arctic vanilla peanut butter ice cream