WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 8
pasta fagioli

BAKED CANNELLONI APPETIZER | 12
spinach, ricotta & pecorino romano, roasted red pepper cream sauce, topped with mozzarella

GRILLED PEACH & BLACKBERRY SALAD | 16
baby arugula, pistachio, crumbled goat cheese, blackberry basil vinaigrette

VEAL OSSO BUCO RAVIOLI | 28
wild mushrooms, peas, truffle oil-demi glace, topped with shaved parmesan

FLAT IRON PORK ROLLATINI | 35
filled with prosciutto, sharp provolone, asparagus, panko breaded & fried, pesto cream sauce, served over farfalle pasta

BLACKENED COD | 36
over roasted corn salsa

DESSERTS
cannoli, rice pudding, tiramisu, pistachio ricotta cake, arctic vanilla peanut butter ice cream, homemade peach cobbler a la mode for two