Thursday, March 24, 2011

BRESOALA
mozzarella, provolone, sauteed mushrooms, thinly sliced red onions, air-cured beef

ROASTED OLIVE
mozzarella, french feta, italian roasted olives, marinated roasted tomaotes


SALAD
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asparagus topped with a creamy lemon dijon dressing
on a bed of mixed greens

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