Tags: Pizza, Menu
Features: Catering, Kid Friendly
Tossed in housemade lemon vinaigrette with sun-dried tomatoes, toasted almonds and shaved parmesan.
Cremini mushrooms, sautéed spinach and california olive ranch extra virgin olive oil with romano and parmesan.
Served hot with tortilla chips.
12oz USDA choice Ribeye grilled with housemade Pinot Nior sea salt and topped with creamy bleu cheese butter. Served with roasted fingerling potatoes and lemon-garlic wild arugula salad.
Puree of potato with Nueske's applewood smoked bacon and scallions.
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Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
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