FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 9
split pea

GENNARO’S ARANCINI APPETIZER | 16
breaded & fried, arborio rice, figs, prosciutto, goat cheese, grand marnier sauce

PEACH PANZANELLA SALAD | 18
jersey tomato, red onion, fresh mozzarella, prosciutto di parma, basil, mint, toasted baguette, balsamic vinaigrette

PAN SEARED SCALLOPS | 42
asparagus corn mascarpone risotto, basil oil drizzle

FOUR CHEESE SACCHETTI PESTO PASTA | 32
crumbled sausage, sundried tomatoes, peas

STUFFED ROAST PORK LOIN | 32
spinach, roasted red peppers, sharp provolone, wild mushrooms, horseradish demi-glace, served over polenta

DESSERTS
cannoli, tartufo, tiramisu, chocolate cake, strawberry mascarpone cake, arctic peanut butter vanilla ice cream, arctic blueberry pie ice cream