SUNDAY MENU ADDITIONS

SOUP OF THE DAY | 9
cabbage bacon

BURRATA CAPONATA APPETIZER | 18
fried eggplant, celery, onion, tomatoes capers, green olives, cooked in a sweet & sour glaze, topped with pesto

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

PANZANELLA SALAD | 16
cucumber, red onion, tomatoes, capers, basil, fresh mozzarella, toasted baguette, red wine-dijon vinaigrette

PAN ROASTED BLACKENED COD | 36
orange basil relish, served with sauteed spinach & roasted potatoes

SURF & TURF | 58
8 oz. grilled filet mignon, blackened scallops, wild mushroom brandy cream sauce, served with string beans & roasted potatoes

STUFFED ROAST PORK LOIN | 32
spinach, roasted red peppers, sharp provolone, topped with homemade fig jam, served over polenta

DESSERTS
cannoli, rice pudding, chocolate cake, tiramisu, tartufo, arctic peanut butter vanilla ice cream, arctic blueberry pie ice cream