WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 10
new england clam chowder

BACON WRAPPED SHRIMP APPETIZER | 14
sweet & spicy chili glaze

RASPBERRY & PEAR SALAD | 16
baby arugula, crumbled gorgonzola, toasted almonds, raspberry vinaigrette

CHICKEN FLORENTINE | 32
topped with crabmeat, asparagus, fresh mozzarella, champagne cream sauce, served with potato croquettes

VITELLO TAGLIATELLE PASTA | 38
braised veal, porcini mushrooms, peas, onion, carrot, celery, whipped mascarpone garlic-white wine

DESSERTS
chocolate panettone bread pudding, cannoli, tiramisu, arctic vanilla peanut butter ice cream, strawberry mascarpone cake, belgian chocolate mousse cake, tartufo