ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
TAPENADE
mozzarella, fontina, thinly sliced red onion, house-made green and black olive roasted pepper tapenade
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
Thursday, February 28, 2013
Wednesday, February 27, 2013
ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
TAPENADE
mozzarella, fontina, thinly sliced red onion, house-made green and black olive roasted pepper tapenade
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
mozzarella, fontina, capers, anchovies, dressed escarole
TAPENADE
mozzarella, fontina, thinly sliced red onion, house-made green and black olive roasted pepper tapenade
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
Tuesday, February 26, 2013
ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
until its gone, then:
TAPENADE
mozzarella, fontina, thinly sliced red onion, house-made green and black olive roasted pepper tapenade
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
mozzarella, fontina, capers, anchovies, dressed escarole
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
until its gone, then:
TAPENADE
mozzarella, fontina, thinly sliced red onion, house-made green and black olive roasted pepper tapenade
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
Monday, February 25, 2013
ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
mozzarella, fontina, capers, anchovies, dressed escarole
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
Sunday, February 24, 2013
ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
BRUSSELS SALAD 7.5
thinly sliced brussel sprouts and radishes tossed in arugula and dressed in our house Italian vinaigrette, topped with frico
mozzarella, fontina, capers, anchovies, dressed escarole
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
BRUSSELS SALAD 7.5
thinly sliced brussel sprouts and radishes tossed in arugula and dressed in our house Italian vinaigrette, topped with frico
Saturday, February 23, 2013
ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
BRUSSELS SALAD 7.5
thinly sliced brussel sprouts and radishes tossed in arugula and dressed in our house Italian vinaigrette, topped with frico
mozzarella, fontina, capers, anchovies, dressed escarole
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
BRUSSELS SALAD 7.5
thinly sliced brussel sprouts and radishes tossed in arugula and dressed in our house Italian vinaigrette, topped with frico
Friday, February 22, 2013
ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
BLUE BARTLETT
mozzarella, blue cheese, poached bartlett pears, caramelized yellow onions, fresh thyme
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
mozzarella, fontina, capers, anchovies, dressed escarole
BLUE BARTLETT
mozzarella, blue cheese, poached bartlett pears, caramelized yellow onions, fresh thyme
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
Thursday, February 21, 2013
ANCHOVY & ESCAROLE
mozzarella, fontina, capers, anchovies, dressed escarole
BLUE BARTLETT (for as long as it lasts...)
mozzarella, blue cheese, poached bartlett pears, caramelized yellow onions, fresh thyme
when the BLUE BARTLETT is gone, we'll switch to the:
POBLANO
mozzarella, queso fresca, porcini mushroom saute, fire-roasted poblano peppers, tapatio
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
Wednesday, February 20, 2013
BACON & BRUSSELS
mozzarella, caramelized yellow onions, shaved Brussels sprouts, house-made pancetta, lemon oil, fried sage
BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes
BLUE BARTLETT
mozzarella, blue cheese, poached bartlett pears, caramelized yellow onions, fresh thyme
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
mozzarella, caramelized yellow onions, shaved Brussels sprouts, house-made pancetta, lemon oil, fried sage
BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes
BLUE BARTLETT
mozzarella, blue cheese, poached bartlett pears, caramelized yellow onions, fresh thyme
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
ASPARAGUS SALAD 7.5
blanched asparagus over greens topped with a creamy Dijon dressing
Tuesday, February 19, 2013
Monday, February 18, 2013
BACON & BRUSSELS
mozzarella, caramelized yellow onions, shaved Brussels sprouts, house-made pancetta, lemon oil, fried sage
BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes
until gone, then
BLUE BARTLETT
mozzarella, blue cheese, poached Bartlett pears, caramelized yellow onions, fresh thyme
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
salad:
blanched asparagus over greens topped with a creamy Dijon dressing
mozzarella, caramelized yellow onions, shaved Brussels sprouts, house-made pancetta, lemon oil, fried sage
BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes
until gone, then
BLUE BARTLETT
mozzarella, blue cheese, poached Bartlett pears, caramelized yellow onions, fresh thyme
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos!
.50/1.5/3
salad:
blanched asparagus over greens topped with a creamy Dijon dressing
Sunday, February 17, 2013
BLUE ROOM
SERRANO HAM
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5/1.5/3
mozzarella, gorgonzola, marinated mushrooms, fresh tomatoes
SERRANO HAM
mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney
...until gone, then
BACON & BRUSSELS
mozzarella, caramelized yellow onions, shaved Brussels sprouts, house-made pancetta, lemon oil, fried sage
pizza slice sampler
add pickled jalapenos! .5/1.5/3
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts,
gorgonzola cheese, and thinly sliced red onions over a bed of mixed
greens tossed in a champagne vinaigrette
Saturday, February 16, 2013
SERRANO HAM
mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney
BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomaotes
pizza slice sampler
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts,
gorgonzola cheese, and thinly sliced red onions over a bed of mixed
greens tossed in a champagne vinaigrette
Friday, February 15, 2013
SERRANO HAM
mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
till gone then:
BLUE ROOM
mozzarella, gorgonzola, marinated mushrooms, fresh tomaotes
pizza slice sampler
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts,
gorgonzola cheese, and thinly sliced red onions over a bed of mixed
greens tossed in a champagne vinaigrette
Thursday, February 14, 2013
BRESAOLA (for as long as it can last...)
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
when the BRESAOLA is gone, we'll switch over to the:
SERRANO HAM
mozzarella, fontina, dry-cured Spanish ham, roasted poblano peppers, spicy pineapple chutney
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
pizza slice sampler
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts,
gorgonzola cheese, and thinly sliced red onions over a bed of mixed
greens tossed in a champagne vinaigrette
Wednesday, February 13, 2013
BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
pizza slice sampler
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts,
gorgonzola cheese, and thinly sliced red onions over a bed of mixed
greens tossed in a champagne vinaigrette
Tuesday, February 12, 2013
BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
pizza slice sampler
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts,
gorgonzola cheese, and thinly sliced red onions over a bed of mixed
greens tossed in a champagne vinaigrette
Monday, February 11, 2013
BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
pizza slice sampler
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts,
gorgonzola cheese, and thinly sliced red onions over a bed of mixed
greens tossed in a champagne vinaigrette
Sunday, February 10, 2013
BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
pizza slice sampler
WINTER PEAR SALAD 7.5
fresh pears, candied hazelnuts,
gorgonzola cheese, and thinly sliced red onions over a bed of mixed
greens tossed in a champagne vinaigrette
Saturday, February 9, 2013
JERK
CHICKEN
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette
BROCCOLI CHEDDAR
mozzarella, cheddar, roasted
broccoli, garlic chili oil
till gone then:
BRESAOLA
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, provolone, thinly sliced red onion, porcini mushroom sauté, air cured beef, lemon oil
mozzarella, french feta, italian roasted olives, marinated roasted tomatoes
pizza slice sampler
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro-hazelnut pesto then topped with feta cheese and root vegetable ceviche
till gone, then:
WINTER PEAR
fresh pears, candied hazelnuts, gorgonzola cheese, and thinly sliced red onions over a bed of mixed greens tossed in a champagne vinaigrette
Friday, February 8, 2013
JERK
CHICKEN
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette
BROCCOLI CHEDDAR
mozzarella, cheddar, roasted
broccoli, garlic chili oil
pizza slice sampler
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro-hazelnut pesto then topped with feta cheese and root vegetable ceviche
Thursday, February 7, 2013
JERK
CHICKEN
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette
mozzarella, jerk spiced chicken, roasted red peppers, cilantro-hazelnut pesto, pineapple citrus vinaigrette
BROCCOLI CHEDDAR
mozzarella, cheddar, roasted
broccoli, garlic chili oil
pizza slice sampler
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro-hazelnut pesto then topped with feta cheese and root vegetable ceviche
Wednesday, February 6, 2013
COPPA
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes
BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
Tuesday, February 5, 2013
COPPA
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes
BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
Monday, February 4, 2013
COPPA
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes
BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
Sunday, February 3, 2013
COPPA
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes
BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
Saturday, February 2, 2013
COPPA
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
mozzarella, provolone, Italian roasted ham, green olives, fresh tomatoes
BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
Friday, February 1, 2013
FIG PANCETTA
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
mozzarella, blue cheese, fresh fig jam, Italian bacon, greens
BROCCOLI CHEDDAR
mozzarella, cheddar, broccoli, garlic chili oil
CHEF'S CHOICE 23.75
pizza slice sampler
add pickled jalapenos! .5 / 1.5 / 3
add pickled red onions! .5 / 1.5 / 3
PARLOR SALAD 8.0
swiss chard and shaved brussels sprouts tossed in cilantro hazelnut pesto, topped with feta and a root vegetable ceviche
Subscribe to:
Posts (Atom)