FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 8
sausage, escarole & bean

PORCINI MUSHROOM ARANCINI APPETIZER | 16
truffle cream sauce

BOSTON BIBB SALAD | 16
blueberries, crispy quinoa, sugared almonds, goat cheese crumbles, aged balsamic vinaigettre

GRIGGSTOWN CHICKEN CACCIATORE | 32
mushrooms, olives, capers, vinegar-sherry au jus, served with a side of penne marinara

FOUR CHEESE SACCHETTI PASTA | 29
fig cream sauce, topped with crispy prosciutto di parma & arugula

16 OZ. QUEEN CUT PRIME RIB | 48
au jus, served with a side of creamy horseradish sauce, with asparagus & bourbon mashed sweet potatoes

DESSERTS
cannoli, tartufo, tiramisu, pistachio ricotta cake, caramel mascarpone cheesecake, arctic vanilla peanut butter ice cream