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
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