FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 8
pasta fagioli

TRIPE FRA DIAVOLO APPETIZER | 18

COLD SEAFOOD SALAD | 24
scallops, shrimp, scungilli, octopus, calamari, clams, mussels, garlic, parsley, celery, hot & sweet vinegar peppers, lemon, extra virgin olive oil

WATERMELON BLUEBERRY SALAD | 16
baby arugula, toasted almonds, crumbled feta cheese, balsamic vinaigrette

STUFFED ROAST PORK LOIN | 32
spinach, roasted red peppers, sharp provolone, wild mushroom truffle oil demi-glace, served with asparagus & roasted garlic mashed potatoes

BAKED STUFFED SHELLS | 25
spinach, sundried tomatoes, pink cream sauce, topped with fresh mozzarella

DESSERTS
cannoli, tiramisu, belgian chocolate mousse cake, rice pudding, panettone bread pudding