Wednesday, October 6, 2010

LAMB
mozzarella, fontina, French feta, pickled red onions, house made mint-orange lamb sausage, fresh tomatoes, fresh parsley

GREEK
mozzarella, feta, roasted red peppers, kalamata olives, fresh rosemary

WILD MUSHROOM
mozzarella, fontina, domestic shiitake and porcini mushrooms, basil and sundried tomatoes


SALAD
heirloom tomatoes dressed with a parsley vinaigrette and topped with feta and breadcrumbs
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