FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 9
pasta fagioli

CRABMEAT STUFFED ARTICHOKE BOTTOMS APPETIZER | 18
honey dijon saffron cream sauce

SHAVED BRUSSELS SPROUT SALAD | 18
roasted butternut squash, pomegranate, apples, bacon, toasted almonds, shaved parmesan, maple apple cider vinaigrette

VEAL ASPARAGI | 36
asparagus, wild mushrooms, sharp provolone, garlic lemon-white wine, served over mashed sweet potatoes

BASIL PESTO BURRATA RAVIOLI | 28
roasted garlic, blistered cherry tomatoes, crispy pancetta, toasted pistachio, lemon zest

CHICKEN CACCIATORE | 32
mushrooms, olives, capers, vinegar-sherry wine au jus, served with a side of penne marinara

DESSERTS
cannoli, tiramisu, tartufo, italian lemon cream cake, arctic peanut butter vanilla ice cream, arctic pumpkin pie ice cream