WEDNESDAY MENU ADDITIONS

SOUP OF THE DAY | 8
sausage, escarole, & bean

BACON WRAPPED SHRIMP APPETIZER | 16
maple bourbon glaze

TRIPE FRA DIAVOLO APPETIZER | 18

ROASTED BUTTERNUT SQUASH SALAD | 16
baby arugula, beets, toasted almonds, crumbled goat cheese, maple apple cider vinaigrette

FRENCHED BONE-IN PORK CHOP | 36
goat cheese crumbles, caramelized onion, fresh fig jam, crispy prosciutto, served over polenta

PUMPKIN RAVIOLI | 25
crushed walnuts, amaretti cookie crumbles, sage brown butter, grated pecorino romano

CHICKEN THIGHS CACCIATORE | 25
bell peppers, mushrooms, olives, capers, vinegar-sherry au jus, served with a side of penne marinara

STUFFED ROAST PORK LOIN | 22
spinach, roasted red peppers, sharp provolone, wild mushroom truffle oil demi-glace, served with asparagus & roasted potatoes

DESSERTS
cannoli, tiramisu, rice pudding, chocolate lava cake with vanilla ice cream, pistachio ricotta cake, arctic pumpkin pie ice cream, arctic vanilla peanut butter ice cream, homemade apple cobbler a la mode for two