Wood roasted Portobello & white mushrooms, red sauce, mozzarella, fresh tarragon, Pecorino-Romano & garlic.
Fig & Pig
Inspired by the “notorious F.I.G.” from the secret stash in crested butte, co. port-glazed mission figs, panna, pecorino-Romano, Italian fontina & gorgonzola with prosciutto di Parma & white truffle oil.
Chopped garlic in e.v.o.o. is the sauce with gorgonzola, Italian fontina, mozzarella, ricotta, Pecorino-Romano, grape tomatoes.
Super Dixie Chicken
Roasted chicken, artichokes, Kalamata olives, sautéed baby spinach, jalapeños, crispy pancetta, panna, mozzarella, red onion, goat cheese, Pecorino-Romano & garlic.
Served with crispy onion rings | 8 oz. of beef with red wine-shallot reduction, wood fired & topped with asiago & caramelized onions on rosemary focaccia with sliced tomato, wild arugula and creole mustard-mayo.
Bisnonna’s Meatballs & Creamy Polenta
Chef Allison’s, Sicilian great-grandmother’s, melt-in-your mouth meatballs over creamy polenta with fresh rosemary, sage & parmigiana.
Lightly breaded pan-fried chicken breast over linguine tossed in white wine, lemon, butter & caper sauce.
Shrimp & Grits
Gulf shrimp with andouille sausage in white wine-garlic broth over creamy herbed cheese grits.
Orecchiette Pasta Bolognese
Made with house cured pancetta, ground beef, ground pork & red wine.
Kid’s Pepperoni Pizza
Kid’s Cheese Pizza
Served with alfredo, marinara sauce or just plain with butter.
Decadent, Italian flourless chocolate cake drizzled with e.v.o.o. & lightly sprinkled with course salt.
Vanilla Bean Crème Brulée
Served with macerated blueberry compote.
Wood fired dessert calzone with Nutella, bananas, roasted pecans & mini marshmallows drizzled with chocolate sauce & sprinkled with powdered sugar.