WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 14
seafood (tomato broth, shrimp, mussels, clams, calamari)

GRILLED OCTOPUS APPETIZER | 24
calabrian chili peppers, capers, crispy potatoes, lemon, extra virgin olive oil

STUFFED LONG HOT PEPPERS APPETIZER | 16
sausage, broccoli rabe, sharp provolone, pecorino romano, tomato sauce

FRIED BURRATA APPETIZER | 18
panko breadcrumbs, pesto, blistered grape tomatoes, balsamic glaze, garlic crostini

BACON WRAPPED SCALLOPS APPETIZER | 20
maple bourbon glaze

BACCALA SALAD | 21
salted cod, garlic, parsley, celery, olives, sweet & hot peppers, lemon, extra virgin olive oil

SHAVED BRUSSELS SPROUTS SALAD | 18
pomegranate, apples, dried cranberries, candied pecans, shaved parmesan, creamy lemon dijon vinaigrette

CRABMEAT STUFFED FLOUNDER | 46
roasted garlic, lemon-white wine, served with sauteed spinach & escalloped potatoes

RISOTTO PESCATORE FRA DIAVOLO | 52
shrimp scallops, mussels, clams, calamari

8 OZ. GRILLED FILET MIGNON | 62
wild mushrooms, truffle oil demi-glace, served with asparagus & escalloped potatoes

SEVEN FISH RAVIOLI | 34
lobster, shrimp, cod, flounder, scallops, calamari, scungilli, ricotta, pecorino romano filling, sundried tomatoes, peas, rose cream sauce

VEAL CHOP PARMIGIANA | 56
fresh mozzarella, tomato sauce, served with linguine

CHILEAN SEA BASS | 50
seasoned breadcrumbs, caper-tomato butter, served with asparagus & escalloped potatoes

ROASTED GRIGGSTOWN CHICKEN | 38
blood orange grand marnier cream sauce, served with asparagus & escalloped potatoes

DESSERTS
rice pudding, cannoli, tartufo, tiramisu, mixed nut panettone bread pudding, belgian chocolate mousse cake, italian lemon cream cake, arctic vanilla peanut butter ice cream