BLUE BOSC
mozzarella, caramelized yellow onions, bosc pears, blue cheese
SOPPRESSATA
mozzarella, fontina, soppressata salami, sweet and spicy pickled red peppers, thinly sliced red onions
CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs
Add pickled jalapeños! (.5/1.5/3)
ROASTED CARROT 7.5 (until gone)
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette
THEN; PARSNIP 7.5
shaved parsnips, golden raisins, breadcrumbs, ricotta salata, tossed in a sherry marmalade vinaigrette, on a bed of arugula
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