Monday, October 24, 2011

HAM & PEAR
mozzarella, fontina, house cured Canadian bacon, poached pear, caramelized onion, fresh thyme

ROASTED OLIVE
mozzarella, french feta, dry cured italian olives, roasted tomatoes

CHEF’S CHOICE 22.50
pizza slice sample

add pickled jalapenos to any pizza .50/1.50/3.00


ORANGE & FENNEL SALAD 6.75
fresh shaved fennel, orange slices, roasted black olives, ricotta salata and toasted pine nuts on a bed of arugula tossed in an orange marmalade vinaigrette

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