PRIMAVERA
mozzarella, fontina, thinly sliced red onions, thinly sliced heirloom tomatoes, green olives, capers, chili flakes, basil
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 jalapenos to anything and everything! .75/1.5/3
a selection of six different slices chosen by the chefs
add pickled jalapenos to anything and everything! .75/1.5/3
CHERRY 8.5
fresh cherries, Briar Rose goat cheese and toasted hazelnuts on a bed of greens tossed in a cherry vinaigrette
Each month Dove Vivi contributes 10% of our Tuesday evening's proceeds to a local nonprofit organization. This month's 10% Tuesday recipient is Oregon College of Art and Craft's A. Susana Santos' Journeys in Creativity, an art and crafts program for Native American communities in Oregon and Southwest Washington. Proceeds will go towards the Program's pre-college residential art camp for North American teens on the OCAC campus taking place this August.
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