TUESDAY MENU ADDITIONS

SOUP OF THE DAY | 8
spinach egg drop

PORCINI MUSHROOM ARANCINI APPETIZER | 18
truffle cream sauce

GOLDEN HONEYDEW SALAD | 18
baby arugula, figs, toasted almonds, prosciutto di parma, crumbled goat cheese, aged balsamic vinaigrette

CHICKEN & SHRIMP CAPRI | 32
wild mushrooms, escarole, marinara-white wine sauce, touch of tabasco, served over capellini

BAKED FUSILLI BOLOGNESE | 29
peas, meat sauce, topped with fresh mozzarella

BAKED COLD ALMONDINE | 35
strawberry grand marnier cream sauce, served with asparagus & roasted potatoes

DESSERTS
italian lemon cream cake, cannoli, tiramisu, tartufo, belgian chocolate mousse cake, arctic vanilla peanut butter ice cream