Sunday, April 17th

BRUNCH 10-3

BAR FARE

ARANCINI     8

Fennel, tomato, and carmelized onion with dijon mustard crema

MEAT PIES     8

Turkey chili with cilantro lime crema


 

SOUP     5.5

Potato & Leek with Parmesan

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