Saturday, July 23, 2011

FIG PANCETTA
mozzarella, blue cheese, fresh fig jam,
Italian bacon, fresh greens

TAPENADE
mozzarella, fontina, thinly sliced red onions, house-made green olive and sun dried tomato roasted pepper tapenade

CHEF’S CHOICE 22.50
pizza slice sampler

CEERRY SALAD 7.75
fresh cherries, goat cheese and toasted hazelnuts on a bed of mesclun tossed in a lemon-cherry vinaigrette

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