Sunday, April 24th

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

Mushroom and Poblano Pepper

SLIDERS     12

Blue Cheese Burgers with Arugula, Blue Cheese Crumbles, and Caramelized Onions

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