FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 9
split pea

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

CUCUMBER & JERSEY TOMATO SALAD | 15
white onion, crumbled gorgonzola, basil, extra virgin olive oil & balsamic glaze

BAKED COD CAPONATA | 36
fried eggplant, celery, onion, tomatoes, capers, green olives, cooked in a sweet & sour glaze, served with asparagus & roasted potatoes

PESTO RIGATONI | 30
grilled chicken, grape tomatoes, torn burrata cheese

FRENCHED BONE-IN PORK CHOP | 38
shiitake mushrooms, frizzled onions, fresh fig-balsamic cream sauce, served with broccolini & roasted garlic mashed potatoes

DESSERTS
cannoli, tiramisu, tartufo, strawberry mascarpone cake, arctic peanut butter vanilla ice cream