FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 14
lobster bisque

BURRATA & ROASTED BEET CARPACCIO APPETIZER | 18
thinly sliced golden & candy-striped beets, toasted pistachio, baby arugula, blood orange vinaigrette

BOLOGNESE ARANCINI APPETIZER | 14
arborio rice, ground beef, peas, fresh mozzarella, breaded & fried, spicy vodka sauce, asiago

POMEGRANATE & PEAR SALAD | 16
baby arugula, radicchio, candied walnuts, shaved parmesan, honey lemon vinaigrette

TAGLIATELLE AL TARTUFO | 38
scallops, wild mushrooms, black truffle butter, pecorino romano

OSSO BUCO MILANESE | 62
braised veal shank, soffritto, tomato-white wine, served over saffron risotto

BRANZINO AL CARTOCCIO | 42
butterflied & deboned; baked in parchment paper
grape tomatoes, kalamata olives, capers, lemon, fresh herbs & spices, served with rosemary fingerling potatoes

8 OZ. FILET MIGNON | 60
frizzled onions, red wine-shallot reduction, served with asparagus & roasted garlic mashed potatoes

HEART SHAPED CHEESE RAVIOLI | 27
peas, pink cream sauce

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