SUNDAY MENU ADDITIONS

SOUP OF THE DAY | 16
lobster bisque

JUMBO SHRIMP COCKTAIL APPETIZER | 19

COLOSSAL MEATBALL APPETIZER | 20
whipped herbed ricotta, garlic crostini

FLORENTINE EGGPLANT ROLLATINI APPETIZER | 15
ricotta, spinach, topped with mozzarella, roasted red pepper cream sauce

ITALIAN SPRING ROLLS APPETIZER | 18
sausage, broccoli rabe, roasted peppers, sharp provolone, cannellini bean-bell pepper salsa, balsamic glaze drizzle

STUFFED ARTICHOKE BOTTOMS APPETIZER | 17
seasoned breadcrumbs, wild mushrooms, pecorino romano, garlic, lemon, extra virgin olive oil

STRAWBERRY SPINACH SALAD | 16
candied pecans, feta cheese crumbles, aged balsamic vinaigrette

GRILLED CAESAR SALAD | 15
romaine, croutons, pecorino romano

CITRUS BEET SALAD | 18
baby arugula, orange segments, goat cheese, pistachio, honey lemon vinaigrette

ROASTED SALMON | 38
honey dijon saffron cream sauce, served with asparagus & mascarpone mashed potatoes

GRIGGSTOWN CHICKEN CACCIATORE | 36
mushrooms, olives, capers, vinegar-sherry au jus, served with a side penne marinara

8 OZ. GRILLED FILET OSCAR | 68
lump crabmeat, asparagus, hollandaise sauce, served with mascarpone mashed potatoes

BAKED CRAB CAKES | 44
remoulade, served over spinach sundried tomato fregula pasta

CARM’S PORK CHOP | 40
goat cheese crumbles, caramelized onion, fresh fig jam, crispy prosciutto, served over polenta

ANGRY LOBSTER GNOCCHI | 42
roasted corn, calabrian chili pepper pomodoro sauce, topped with toasted panko breadcrumbs

DESSERTS
cannoli, tartufo, arctic vanilla peanut butter ice cream, rice pudding, strawberry mascarpone cake, belgian chocolate mousse cake