** Each month Dove Vivi contributes 10% of Tuesday evening's proceeds to a different local nonprofit. The 10% Tuesday recipient for August is The Portland Kitchen, a local organization that offers free, comprehensive culinary after-school and summer programing to Portland high school youth, age 14-18. Its mission is to empower urban youth to graduate high school with job skills and improved eating habits. **
PRIMAVERA
mozzarella, fontina, thinly sliced red onions, thinly sliced heirloom tomatoes, green olives, capers, basil, chili flakes
until gone and then...
YEMENI EGGPLANT
mozzarella, feta, eggplant, pine nuts, Yemeni pepper sauce
TOSCANO
mozzarella, blue cheese, Toscano salami, fresh tomatoes
until gone and then...
BLT
mozzarella, fontina, thinly sliced red onion, heirloom tomatoes, house made maple bacon, frisee, smoky mayo
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs
Add pickled jalapeños! (.5/1.5/3)
SUMMER HERB 8.5
arugula, tarragon, dill, basil and parsley dressed with a lemon vinaigrette tossed with roasted almonds and topped with boiled egg
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