FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 9
chicken orzo

SCUNGILLI SALAD | 22
garlic, parsley, celery, hot & sweet vinegar peppers, lemon, extra virgin olive oil

AUTUMN APPLE SALAD | 16
spring mix, red apples, craisins, candied walnuts, crumbled feta cheese, apple cider vinaigrette

MEDITERRANEAN SPAGHETTI SQUASH | 24
shrimp, grape tomatoes, garlic-white wine

HOMEMADE POTATO GNOCCHI BOLOGNESE | 32
topped with fresh mozzarella & calabrian chili pepper

BREADED CHICKEN ROLLATINI | 30
spinach, roasted red peppers, wild mushrooms, mozzarella, served over truffle cream risotto

MAPLE GLAZED FRENCHED BONE IN PORK CHOP | 36
pan seared, topped with crispy pancetta & roasted brussels sprouts, served over sweet potato puree

DESSERTS
cannoli, tiramisu, rice pudding, homemade apple cobbler a la mode for two, arctic peanut butter vanilla ice cream, arctic pumpkin pie ice cream