FRIDAY MENU ADDITIONS

SOUP OF THE DAY | 8
chicken noodle

OCTOPUS CARPACCIO APPETIZER | 18
english cucumbers, tomatoes, fresh garlic, lemon, extra virgin olive oil

CANTALOUPE & BLUEBERRY SALAD | 18
baby arugula, prosciutto di parma, fried goat chees, balsamic glaze & extra virgin olive oil

VEAL SCALLOPINI | 38
crabmeat, wild mushrooms, asparagus, sundried tomatoies, sherry wine sauce, served over capellini

MEDITERRANEAN ORECCHIETTE | 30
shrimp, cannellini beans, grape tomatoes, kalamata olives, onion, roasted garlic-white wine sauce, topped with baby arugula

PESTO CHICKEN CAPRESE | 30
burrata cheese, prosciutto di parma, sliced tomato, balsamic glaze drizzle, served with grilled asparagus

DESSERTS
cannoli, rice pudding, tiramisu, belgian chocolate mousse cake, arctic vanilla peanut butter ice cream, mango passionfruit crepe cake with vanilla ice cream