fresh cream, pancetta, runny egg, caciocavallo, fresh mozzarella, cracked black pepper, pecorino romano 15 | 19 Valid 1.27 – 2.24 The inspiration for this pizza came from our old friend Mark Dym from Marco’s Coal-Fired Pizza in Denver. Mark and I were both selected to attend and
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roasted romanesco, roasted fennel, celery, red onion, parsley, dates, roasted hazelnuts, shaved pecorino romano, lemon, extra virgin olive oil 14 Valid 1.27 – 2.24
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medium-full body, notes of violet, currants and spice; pleasantly silky acidity 11.5 | 16 | 46 Valid 1.27 – 2.24 This month we take a trip to the beloved rolling hills of Piemonte in northern Italy and bring you Barbera d’Alba. Barbera is Piemonte’s most widely grown
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