Thursday, February 28, 2013

ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole


TAPENADE

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

CHEF'S CHOICE     23.75
pizza slice sampler
 

add pickled jalapenos!
.50/1.5/3

 
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing

Wednesday, February 27, 2013

ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole


TAPENADE

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

CHEF'S CHOICE     23.75
pizza slice sampler
 

add pickled jalapenos!
.50/1.5/3

 
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing

Tuesday, February 26, 2013

ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
 

POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
 until its gone, then:


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

CHEF'S CHOICE     23.75
pizza slice sampler
 

add pickled jalapenos!
.50/1.5/3

 
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing

Monday, February 25, 2013

ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
 

POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
 

CHEF'S CHOICE     23.75
pizza slice sampler
 

add pickled jalapenos!
.50/1.5/3

 
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing

Sunday, February 24, 2013

ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
 

POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
 

CHEF'S CHOICE     23.75
pizza slice sampler
 

add pickled jalapenos!
.50/1.5/3
 

BRUSSELS  SALAD 7.5

thinly sliced brussel sprouts and radishes tossed in arugula and dressed in our house Italian vinaigrette, topped with frico

Saturday, February 23, 2013

ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
 

POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
 

CHEF'S CHOICE     23.75
pizza slice sampler
 

add pickled jalapenos!
.50/1.5/3
 

BRUSSELS  SALAD 7.5
thinly sliced brussel sprouts and radishes tossed in arugula and dressed in our house Italian vinaigrette, topped with frico

Friday, February 22, 2013

ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole


BLUE BARTLETT

mozzarella, blue cheese, poached bartlett pears, caramelized yellow onions, fresh thyme

 
POBLANO

mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio


CHEF'S CHOICE     23.75

pizza slice sampler


add pickled jalapenos!

.50/1.5/3

ASPARAGUS SALAD 7.5

blanched asparagus over greens topped with a creamy Dijon dressing

Thursday, February 21, 2013


ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole


BLUE BARTLETT
(for as long as it lasts...)
mozzarella, blue cheese, poached bartlett pears, caramelized yellow onions, fresh thyme




when the BLUE BARTLETT is gone, we'll switch to the: 

 
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio

CHEF'S CHOICE     23.75

pizza slice sampler


add pickled jalapenos!

.50/1.5/3

ASPARAGUS SALAD 7.5

blanched asparagus over greens topped with a creamy Dijon dressing

Wednesday, February 20, 2013

BACON & BRUSSELS
mozzarella, caramelized yellow onions, shaved Brussels sprouts, house-made pancetta, lemon oil, fried sage

BLUE ROOM

mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes

BLUE BARTLETT

mozzarella, blue cheese, poached bartlett pears, caramelized yellow onions, fresh thyme


CHEF'S CHOICE     23.75

pizza slice sampler


add pickled jalapenos!

.50/1.5/3

ASPARAGUS SALAD 7.5

blanched asparagus over greens topped with a creamy Dijon dressing

Tuesday, February 19, 2013


BACON & BRUSSELS
mozzarella, caramelized yellow onions, shaved Brussels sprouts, house-made pancetta, lemon oil, fried sage

BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes

until gone, then
BLUE BARTLETT
mozzarella, blue cheese, poached Bartlett pears, caramelized yellow onions, fresh thyme


CHEF'S CHOICE     23.75
pizza slice sampler


add pickled jalapenos!
.50/1.5/3

salad:
blanched asparagus over greens topped with a creamy Dijon dressing

Monday, February 18, 2013

BACON & BRUSSELS
mozzarella, caramelized yellow onions, shaved Brussels sprouts, house-made pancetta, lemon oil, fried sage

BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes

until gone, then
BLUE BARTLETT
mozzarella, blue cheese, poached Bartlett pears, caramelized yellow onions, fresh thyme


CHEF'S CHOICE     23.75
pizza slice sampler


add pickled jalapenos!
.50/1.5/3

salad:
blanched asparagus over greens topped with a creamy Dijon dressing

Sunday, February 17, 2013

BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler 


add pickled jalapenos! .5/1.5/3
 
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette

Saturday, February 16, 2013

SERRANO HAM
mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney
 
BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomaotes
CHEF'S CHOICE 23.75
pizza slice sampler
 
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette

Friday, February 15, 2013

SERRANO HAM
mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney

ROASTED OLIVE
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes 
 
till gone then: 
 
BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomaotes
CHEF'S CHOICE 23.75
pizza slice sampler
 
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette

Thursday, February 14, 2013

BRESAOLA (for as long as it can last...)
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
 
when the BRESAOLA is gone, we'll switch over to the:
 
SERRANO HAM
mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney

ROASTED OLIVE
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler
 
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette

Wednesday, February 13, 2013

BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil

ROASTED OLIVE
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler
 
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette

Tuesday, February 12, 2013

BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil

ROASTED OLIVE
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler
 
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette 

Monday, February 11, 2013

BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil

ROASTED OLIVE
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler

 
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette 

Sunday, February 10, 2013

BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil

ROASTED OLIVE
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler

WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette 

Saturday, February 9, 2013

JERK CHICKEN
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette

BROCCOLI CHEDDAR
mozzarella, cheddar, roasted broccoli, garlic chili oil 
till gone then:

BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil

ROASTED OLIVE
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler

PARLOR SALAD 8.0

swiss chard and shaved brussels sprouts tossed in cilantro-hazelnut pesto then topped with feta cheese and root vegetable ceviche
till gone, then:
WINTER PEAR
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette 

Friday, February 8, 2013

JERK CHICKEN
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette

BROCCOLI CHEDDAR
mozzarella, cheddar, roasted broccoli, garlic chili oil
CHEF'S CHOICE 23.75
pizza slice sampler

PARLOR SALAD 8.0

swiss chard and shaved brussels sprouts tossed in cilantro-hazelnut pesto then topped with feta cheese and root vegetable ceviche

Thursday, February 7, 2013


JERK CHICKEN
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette

BROCCOLI CHEDDAR
mozzarella, cheddar, roasted broccoli, garlic chili oil
CHEF'S CHOICE 23.75
pizza slice sampler

PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro-hazelnut pesto then topped with feta cheese and root vegetable ceviche


Wednesday, February 6, 2013

COPPA
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes

BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil

CHEF'S CHOICE   23.75
 pizza slice sampler

add pickled jalapenos!  .5 / 1.5 / 3

add pickled red onions! .5 / 1.5 / 3


PARLOR SALAD  8.0

swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche

Tuesday, February 5, 2013

COPPA
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes

BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil

CHEF'S CHOICE   23.75
 pizza slice sampler

add pickled jalapenos!  .5 / 1.5 / 3

add pickled red onions! .5 / 1.5 / 3


PARLOR SALAD  8.0

swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche

Monday, February 4, 2013

COPPA

mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes

BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil

CHEF'S CHOICE   23.75
 pizza slice sampler

add pickled jalapenos!  .5 / 1.5 / 3

add pickled red onions! .5 / 1.5 / 3


PARLOR SALAD  8.0

swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche

Sunday, February 3, 2013

COPPA
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes

BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil

CHEF'S CHOICE   23.75
 pizza slice sampler

add pickled jalapenos!  .5 / 1.5 / 3

add pickled red onions! .5 / 1.5 / 3


PARLOR SALAD  8.0

swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche

Saturday, February 2, 2013

COPPA
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes

BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil

CHEF'S CHOICE   23.75
 pizza slice sampler

add pickled jalapenos!  .5 / 1.5 / 3

add pickled red onions! .5 / 1.5 / 3


PARLOR SALAD  8.0

swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche

Friday, February 1, 2013

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

BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil

CHEF'S CHOICE   23.75
 pizza slice sampler


add pickled jalapenos!  .5 / 1.5 / 3

add pickled red onions! .5 / 1.5 / 3


PARLOR SALAD  8.0

swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche