SUNDAY MENU ADDITIONS
SOUP OF THE DAY | 7
pasta fagioli
PANE RIPIENO APPETIZER | 14
rustic bread filled with broccoli rabe, long hots, kalamata olives, sharp provolone, pecorino romano
MEDITERRANEAN TOMATO SALAD | 15
chickpeas, cucumber, red onion, capers, feta cheese, croutons, red wine vinaigrette
PEAR & CHEESE SACCHETTI PASTA | 28
topped with crispy prosciutto di parma, gorgonzola cream sauce
SHRIMP FRANCESE | 32
egg batter-dipped, lemon, sherry wine, served with sauteed spinach & roasted potatoes
STUFFED ROAST PORK LOIN | 30
spinach, roasted red peppers, sharp provolone, horseradish demi-glace, served with asparagus & roasted potatoes
DESSERTS
arctic vanilla peanut butter ice cream, tartufo, chocolate lava cake with vanilla ice cream, blueberry cobbler white chocolate cheesecake, tiramisu