FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 8
minestrone

CARM’S PORK CHOP | 39
goat cheese crumbles, caramelized onion, fresh fig jam, crispy prosciutto, served over polenta

FLOUNDER FRANCESE | 36
egg batter-dipped, lemon, sherry wine, served over spinach sundried tomato fregula pasta

CHICKEN CACCIATORE | 29
braised bone-in thighs, peppers, onions, mushrooms, black olives, plum tomato-white wine, served over homemade chitarra pasta

DESSERTS
cannoli, tiramisu, italian lemon cream cake, belgian chocolate mousse cake, tartufo, arctic vanilla peanut butter ice cream