FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 9
italian wedding

GRILLED CRUSTED SHRIMP APPETIZER  | 18
lemon zest breadcrumbs, remoulade

SPINACH SALAD | 14
white onion, grape tomatoes, bacon, hard-boiled egg, shaved parmesan, creamy dijon balsamic vinaigrette

SALMON CAVATAPPI PASTA | 30
asparagus, roasted plum tomatoes, lemon, garlic-sherry wine, topped with toasted horseradish breadcrumbs

BRINED PORK CHOP | 32
caper garlic pan sauce, sauteed spinach, served over parmesan polenta

FISH & CHIPS | 27
beer-battered alaskan cod, fries, served with homemade coleslaw, tartar & cocktail sauce

JOE’S STEAK | 52
16 oz. grilled bone-in ribeye, lump crabmeat, brandy cream sauce, served with asparagus & roasted potatoes

DESSERTS
cannoli, tiramisu, italian rum cake, tartufo, italian lemon cream cake, arctic vanilla peanut butter ice cream, caramel mascarpone cheesecake