Sunday, May 27, 2012

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

BBQ PULLED PORK
mozzarella, fontina, bbq pulled pork, & fresh slaw

until gone, then:
COPPA
mozzarella, provolone, Italian cured ham, green olives, fresh tomatoes






CHEF’S CHOICE 22.50
pizza slice sampler

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

ICEBERG WEDGE SALAD 6.75
iceberg lettuce topped with Rogue Creamery smoked blue cheese dressing and fresh chives

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