WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)
COPPA (for a little while)
mozzarella, provolone, Italian cured ham, green olives, fresh tomatoes
when the COPPA is gone we'll have the:
BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom saute, air-cured beef, lemon oil
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs
Add pickled jalapeños! (.5/1.5/3)
DELICATA & HAZELNUT
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts
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