WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 9
pasta fagioli

STUFFED ZUCCHINI BOAT APPETIZER | 15
sausage, rice, spinach, plum tomato, pecorino romano, tomato sauce

FRESH FIG SALAD | 18
baby arugula, toasted almonds, fried goat cheese, crispy prosciutto di parma, balsamic vinaigrette

BASIL PESTO BURRATA RAVIOLI | 28
roasted garlic, blistered cherry tomatoes, crispy prosciutto, toasted pistachio, lemon zest          

CRAB CAKES | 38
caper lemon remoulade, served with butternut squash puree & brussels sprouts

BEEF STEW | 30
served over egg pappardelle pasta

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

CHICKEN POT PIE | 18

THE PILGRIM SANDWICH | 16
roasted turkey, stuffing, gravy, cranberry sauce, served with sweet potato fries

DESSERTS
cannoli, tiramisu, rice pudding, italian lemon cream cake, tartufo, pumpkin praline cheesecake, arctic peanut butter vanilla ice cream