SUNDAY MENU ADDITIONS

SOUP OF THE DAY | 8
minestrone

PANE CAPONATA APPETIZER | 15
rustic bread filled with fried eggplant, tomatoes, celery, onion olives, capers, cherry hot peppers, sweet & sour agrodolce, topped with pecorino romano

SHAVED BRUSSELS SPROUTS SALAD | 16
roasted butternut squash, pomegranate, apples, crispy bacon, toasted almonds, shaved parmesan, maple apple cider vinaigrette

PACCHERI PESTO PASTA |  28
broccoli rabe pesto, sundried tomatoes, sliced italian sausage, topped with shaved parmesan

CRABMEAT STUFFED SALMON | 39
honey dijon saffron cream sauce, served over a bed of sauteed spinach

VEAL & PEPPERS | 32
served with a side of rice

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