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 jalapeƱos! (.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

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