Wednesday, April 8, 2015


GRAPE & BRIE
mozzarella, brie, rosemary-marinated red grapes, caramelized yellow onions, pine nuts

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


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

ASPARAGUS SALAD 7.5
asparagus on a bed of mixed greens topped with a creamy Dijon dressing*
*dressing contains raw egg

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