FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 8
pasta fagioli

TRIPE FRA DIAVOLO APPETIZER | 18

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

WATERMELON BLUEBERRY SALAD | 16
baby arugula, toasted almonds, crumbled feta cheese, balsamic vinaigrette

STUFFED ROAST PORK LOIN | 32
spinach, roasted red peppers, sharp provolone, wild mushroom truffle oil demi-glace, served with asparagus & roasted garlic mashed potatoes

BAKED STUFFED SHELLS | 25
spinach, sundried tomatoes, pink cream sauce, topped with fresh mozzarella

PAN SEARED SCALLOPS | 39
crabmeat mango salsa, served over cauliflower puree

DESSERTS
cannoli, tiramisu, belgian chocolate mousse cake, rice pudding, panettone bread pudding, tartufo, arctic blueberry pie ice cream, arctic vanilla peanut butter ice cream