SUNDAY MENU ADDITIONS

SOUP OF THE DAY | 8
cabbage bacon white bean

BAKED STUFFED CLAMS APPETIZER | 16
peppers, onion, bacon, seasoned breadcrumbs

SPRING MARKET SALAD | 15
romaine, radish, peas, asparagus, sunflower seeds, shaved parmesan, dijon balsamic vinaigrette

PAN SEARED YELLOWFIN TUNA | 44
sesame encrusted, honey orange soy glaze, served with sauteed spinach & horseradish mashed potatoes

GRILLED LAMB CHOPS | 46
seasoned with fresh herbs & spices, served with asparagus & potato croquette

ROASTED HALF CHICKEN | 32
seasoned with fresh herbs & spices, lemon butter au jus, served with broccoli rabe & potato croquette

CHITARRA AI GRANCHI | 34
homemade fresh pasta, snow crabmeat, grape tomatoes, wilted asparagus, roasted garlic-lemon white wine, topped with toasted panko breadcrumbs

DESSERTS
cannoli, nutella cheesecake, chocolate lava cake with vanilla ice cream, italian lemon cream cake, tartufo, arctic vanilla peanut butter ice cream