mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney
WILD MUSHROOM
mozzarella, fontina, domestic, shiitake, and porcini mushrooms, basil, sundried tomatoes
add sausage! (.50/1.5/3)
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs
Add pickled jalapeños! (.5/1.5/3)
FENNEL & ORANGE SALAD 8.5
arugula dressed in a mint marmalade vinaigrette topped with fennel, oranges, pine nuts, ricotta salata and Italian roasted olives
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