WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 7
spinach egg drop

GRILLED STUFFED CALAMARI APPETIZER | 18
crabmeat, seasoned breadcrumbs, caper-white wine marinara sauce

FRESH FIG & GOAT CHEESE SALAD | 16
baby arugula, toasted almonds, white balsamic vinaigrette

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

CRAB CAKES | 38
honey dijon saffron cream sauce, served with asparagus & roasted garlic mashed potatoes

STUFFED ROAST PORK LOIN | 32
spinach, roasted red peppers, sharp provolone, wild mushroom truffle oil demi-glace, served over parmesan polenta

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