Wednesday, March 3, 2010

TOSCANO
mozzarella, blue cheese, fresh tomatoes, toscano salami

BLUE ROOM
mozzarella, Gorgonzola, marinated mushrooms, fresh tomatoes

TAPENADE
mozzarella, fontina, thinly sliced red onions, roasted red pepper and kalamata olive tapenade

FENNEL, ROASTED OLIVE and RICOTTA SALATA salad
with oranges and mint dressing on arugula

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