WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 9
chicken artichoke barley

STUFFED ZUCCHINI BOAT APPETIZER | 12
rice, sausage, roasted garlic, onion, mozzarella, pecorino romano, fresh herbs & spices, marinara sauce

WATERMELON BLUEBERRY SALAD | 16
baby arugula, sunflower seeds, crumbled goat cheese, champagne vinaigrette

COLD SEAFOOD SALAD | 24
scallops, shrimp, scungilli, octopus, calamari, clams, mussels, garlic, parsley, celery, hot & sweet vinegar peppers, lemon, extra virgin olive oil

LINGUINE PESCATORE FRA DIAVOLO | 48
mussels, clams, calamari, shrimp, scallops, snow crab

PAN SEARED ROSEMARY PEACH CHICKEN THIGHS | 32
honey glaze, lemon zest, fresh mozzarella, bacon-white wine sauce, served over fregola pasta

BREADED VEAL ROLLATINI | 38
asparagus, prosciutto di parma, fresh mozzarella, fresh fig jam, served over polenta

DESSERTS
rice pudding, chocolate temptation cake, black cherry panettone bread pudding, arctic blueberry pie ice cream, arctic vanilla peanut butter ice cream, homemade peach cobbler a la mode for two