WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 9
italian wedding

GENNARO’S ARANCINI APPETIZER | 16
breaded & fried arborio rice, figs, prosciutto, goat cheese, grand marnier cream sauce

TRIPE FRA DIAVOLO APPETIZER | 19

THREE LEAVES SALAD | 18
baby arugula, radicchio, belgian endive, red & green apples, gorgonzola, toasted almonds, white balsamic vinaigrette

STUFFED PORK LOIN | 34
spinach, rosated red peppers, sharp provolone, balsamic fig glaze, served with asparagus & bourbon mashed sweet potatoes

MEDITERRANEAN BAKED COD | 35
seasoned with fresh herbs & spices, sundried tomato-lemon garlic sauce, served over sauteed spinach & cannellini beans

SPAGHETTI & CRABS | 32
blue claw crabs, spicy crabmeat marinara

DESSERTS
cannoli, tartufo, tiramisu, rice pudding, caramel mascarpone cheesecake, arctic apple pie ice cream, arctic peanut butter vanilla ice cream