WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 8
pasta fagioli

BACON WRAPPED JUMBO SHRIMP APPETIZER | 18
sweet & spicy chili sauce

GENNARO’S ARANCINI APPETIZER | 16
prosciutto, figs, goat cheese, grand marnier cream sauce

MAPLE ROASTED PEAR SALAD | 16
baby arugula, spring mix, craisins, toasted almonds, gorgonzola, champagne vinaigrette

CHILEAN SEA BASS AI GRANCHI | 52
crabmeat, caper garlic-white wine sauce, served with plum tomato oreganata & asparagus

STUFFED PEPPERS | 29
seasoned ground beef, rice, tomato sauce, topped with mozzarella, served over roasted garlic mashed potatoes

VITELLO PAPPARDELLE PASTA | 32
sliced veal, wild mushrooms, truffle alfredo sauce, topped with shaved asiago

DESSERTS
cannoli, tiramisu, tartufo, belgian chocolate mousse cake, caramel mascarpone cheesecake, arctic vanilla peanut butter ice cream