Sunday, November 30, 2014


TOSCANO
mozzarella, blue cheese, toscano salami, fresh tomatoes

GARLIC
mozzarella, provolone, whole roasted garlic cloves, tomato sauce
(add sausage! $.50/1.5/3)

CHEF’S CHOICE 23.75 (dine-in only)
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Saturday, November 29, 2014


TOSCANO
Mozzarella, blue cheese, toscano salami, fresh tomatoes

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

CHEF’S CHOICE 23.75 (dine-in only)
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Wednesday, November 26, 2014


TAPENADE

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

TOSCANO
Mozzarella, blue cheese, toscano salami, fresh tomatoes

CHEF’S CHOICE 23.75 (dine-in only)
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Tuesday, November 25, 2014


TAPENADE

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

TOSCANO
Mozzarella, blue cheese, toscano salami, fresh tomatoes

CHEF’S CHOICE 23.75 (dine-in only)
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Each month Dove Vivi contributes %10 of Tuesday night's proceeds to a different Portland-area nonprofit. Our November recipient is Urban Gleaners, which is a small Portland based non-profit that rescues edible surplus food from grocery stores, restaurants, farmers markets and farms that would otherwise be thrown away. They redistribute this food through our local school system to students and their families suffering from chronic hunger. They are able to rescue over 45,000 lbs of edible food each month and feed nearly 850 students and their families (about 3,200 individuals) with a weekly delivery of fresh organic produce, dairy, healthy proteins and whole grain breads. They pick up food and deliver it to those in need in an effort to reduce both waste and want.

Monday, November 24, 2014


TAPENADE

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

MEATBALL (Until gone)
mozzarella, provolone, meatballs, caramelized yellow onions, marinara

THEN, TOSCANO
Mozzarella, blue cheese, toscano salami, fresh tomatoes

CHEF’S CHOICE 23.75 (dine-in only)
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Sunday, November 23, 2014


MEATBALL
mozzarella, provolone, meatballs, caramelized yellow onions, marinara

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

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Saturday, November 22, 2014


PEAR & BLUE (while it lasts!)
mozzarella, caramelized yellow onions, pears, blue cheese, fresh thyme

MEATBALL
mozzarella, provolone, meatballs, caramelized yellow onions, marinara

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

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Friday, November 21, 2014


GREEK
mozzarella, feta, roasted red peppers, kalamata olives, fresh rosemary

BLUE & PEAR
mozzarella, caramelized yellow onions, pears, blue cheese, fresh thyme
add house-made Canadian bacon style ham (.75/1.5/3)

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Thursday, November 20, 2014


GREEK
mozzarella, feta, roasted red peppers, kalamata olives, fresh rosemary

HAM & PEAR
mozzarella, house-made Canadian bacon style ham, caramelized yellow onions, pears, blue cheese, fresh thyme

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Wednesday, November 19, 2014


GREEK
mozzarella, feta, roasted red peppers, kalamata olives, fresh rosemary

HAM & PEAR
mozzarella, house-made Canadian bacon style ham, caramelized yellow onions, pears, blue cheese, fresh thyme

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Tuesday, November 18, 2014


GREEK
mozzarella, feta, roasted red peppers, kalamata olives, fresh rosemary

HAM & PEAR
mozzarella, house-made Canadian bacon style ham, caramelized yellow onions, pears, blue cheese, fresh thyme

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Monday, November 17, 2014


GREEK
mozzarella, feta, roasted red peppers, kalamata olives, fresh rosemary

HAM & PEAR
mozzarella, house-made Canadian bacon style ham, caramelized yellow onions, pears, blue cheese, fresh thyme

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Sunday, November 16, 2014


GREEK
mozzarella, feta, roasted red peppers, kalamata olives, fresh rosemary

SOPPRESSATA
mozzarella, fontina, soppressata salami, sweet and spicy pickled red peppers, thinly sliced red onions 

till gone, then:

HAM & PEAR
mozzarella, house-made Canadian bacon style ham, caramelized yellow onions, pears, blue cheese, fresh thyme
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Saturday, November 15, 2014


BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

SOPPRESSATA
mozzarella, fontina, soppressata salami, sweet and spicy pickled red peppers, thinly sliced red onions 
 
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Friday, November 14, 2014


BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

SOPPRESSATA
mozzarella, fontina, soppressata salami, sweet and spicy pickled red peppers, thinly sliced red onions 
 
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Thursday, November 13, 2014


BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

SOPPRESSATA
mozzarella, fontina, soppressata salami, sweet and spicy pickled red peppers, thinly sliced red onions 
 
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Wednesday, November 12, 2014


BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

SOPPRESSATA
mozzarella, fontina, soppressata salami, sweet and spicy pickled red peppers, thinly sliced red onions 
 
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Tuesday, November 11, 2014


BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

SOPPRESSATA
mozzarella, fontina, soppressata salami, sweet and spicy pickled red peppers, thinly sliced red onions 
 
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

ROASTED CARROT  7.5 (until gone)
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

THEN; PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula

Monday, November 10, 2014


BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

BRUSSELS & BACON (for a little while)
mozzarella, caramelized yellow onions, house-made pancetta, Brussels sprouts, lemon juice, parmesan

when the BRUSSELS & BACON is gone we'll move on to the:

SOPPRESSATA
mozzarella, fontina, soppressata salami, sweet and spicy pickled red peppers, thinly sliced red onions 
 
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

Sunday, November 9, 2014


BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

BRUSSELS & BACON
mozzarella, caramelized yellow onions, house-made pancetta, Brussels sprouts, lemon juice, parmesan
 
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

Saturday, November 8, 2014


BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

BRUSSELS & BACON
mozzarella, caramelized yellow onions, house-made pancetta, Brussels sprouts, lemon juice, parmesan
 
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

Friday, November 7, 2014


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

BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)

ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette