Monday, November 22, 2010

GRAPE AND BRIE
mozzarella, brie, pine nuts, caramelized yellow onions, fresh thyme

FINOCCHIONA
mozzarella, fontina, thinly sliced red onion, pickled fennel, Italian salami
until it's gone, then

B.E.A.T.
mozzarella, fontina, house cured maple bacon, fresh tomatoes, hard boiled egg and arugula

SALAD
parsnips and wild arugula dressed in a sherry marmalade vinaigrette with golden raisins, ricotta salata, and bread crumbs

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