POBLANO & QUESO
mozzarella, queso fresco, porcini mushroom saute, fire-roasted poblano peppers, tapatio
until gone and then,
PRIMAVERA
mozzarella, fontina, thinly sliced red onion, thinly sliced tomatoes, green olives, capers, basil
BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom saute, air-cured beef, lemon oil
until gone and then,
PORK BELLY & PICKLE
mozzarella, provolone, roasted pork belly, thinly sliced yellow onion, zucchini, pickle
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs
Add pickled jalapeños! (.5/1.5/3)
SUMMER HERB 8.5
arugula, tarragon, dill, basil and parsley dressed with a lemon vinaigrette tossed with roasted almonds, topped with boiled egg
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