Saturday, October 17, 2015


POBLANO & QUESO
mozzarella, queso fresco, porcini mushroom sauté, fire-roasted poblano peppers, tapatio
until gone, then...
GRAPE & BRIE
mozzarella, brie, rosemary-marinated grapes, caramelized yellow onions, pine nuts
SERRANO HAM
mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney

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

CARROT 7.5
arugula, roasted carrots, tarragon dressing, Briar Rose chevre
STARGAZER 6
ruby streak baby mustard greens in a lemon vinaigrette with parmesan

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