Saturday, April 23rd

Brunch 10-3

BAR FARE

ARANCINI     8

Ratatouille with Zucchini, Squash, and Eggplant

MEAT PIES     8

Ground beef & Canadian bacon with onions, spinach, and pepper jack fondue sauce


SOUP     5.5

Chilled Avocado and Jalapeño

SLIDERS     12

Spicy Carolina Style Pulled Pork with Coleslaw, Pickled Watermelon, Pickled Jalapeño, and Pepper Jelly

SEASONAL VEGETARIAN     12

Eggplant Melanzane Sandwich –Thinly-sliced Fried Eggplant, Grilled Squash & Zucchini, Fresh Tomato, Basil Purée, House-cut Mozzarella, Provolone, Fennel and Salsa Verde Aiolis Pressed on Pistolette