Friday, April 20, 2012

ZUCCHINI mozzarella, smoked mozzarella, thinly sliced red onion, green and gold zucchini, basil, sun dried tomatoes SERRANO HAM mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney FINOCCHIONA mozzarella, fontina, thinly sliced red onions, Finocchiona salami, pickled fennel CHEF’S CHOICE 22.50 pizza slice sampler *add pickled jalapenos to any pizza .50/1.50/3.00 ASPARAGUS SALAD 7.5 fresh asparagus on a bed of mixed greens with a lemon-dijon vinaigrette (until gone, then:) ICEBERG WEDGE SALAD 6.75 iceberg topped with Rogue Creamery smoked blue cheese dressing and fresh chives

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