Tuesday, September 28, 2010

HAM & PEAR
mozzarella, fontina, house-cured ham, poached pears, fresh thyme

BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes

SALAD
shaved fennel, fresh oranges, pine nuts, roasted olives, and ricotta salata on a bed of arugula with a mint-orange vinaigrette

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