Saturday, June 9, 2012

GARLIC
mozzarella, provolone, whole roasted garlic cloves, tomato sauce

FINOCCHIONA
mozzarella, fontina, thinly sliced red onions, Finocchiona salami, pickled fennel

till gone then:

MAPLE BACON
mozzarella, fontina, house-cured maple bacon, roasted tomatoes, egg, arugula

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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