Sunday, April 3rd

Brunch 10-3

Arancini     8

Braised Fennel with Dates, Walnuts, and Gorgonzola Crema

Soup     5.5

Zucchini and Squash

Meat Pies     8

Pork and Greens with Carrot Coleslaw Sauce

Sliders     12

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

Sandwich     12

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