Online Reservations




Friday, May 30, 2008

dinner

a little something…
orzo pasta, artichoke hearts, bacon, "carbonara" 8.5
braised beef shortrib, anson mills polenta, horseradish cream 9
roasted asparagus, lemon aioli, la quercia prosciutto, breadcrumbs 8.5

greens…
butter lettuce, radish, scallions, blue cheese dressing 8
mixed lettuces, pinenuts, currants, vinaigrette 7.5
house pulled mozzarella, arugula, croutons, lemon oil 7.5

pizza…
tomato sauce, hand pulled mozzarella, basil 10
slab bacon, carmelized onions, potato, rockhill cheese 14
house made sausage, peppers, roasted fennel, tomato sauce, mozzarella 12
mozzarella, grana padano, house made ricotta, garlic 12
la quercia prosciutto, soppressata, garlic, mozzarella, tomato sauce 13
olives, roasted eggplant, onions, chili flakes, goat cheese 13

additions…
caramelized onions 2 house made sausage 3
slab bacon 4 la quercia prosciutto 4
roasted fennel 2 soppressata 3
grated parmesan 2 house made ricotta 2
sweet peppers 3 olives 3
arugula (dressed) 3 mozzarella 3

sweet…
rhubarb crisp, spotted dog ice cream 7.5
winder farms buttermilk panna cotta, roasted apricots 7.5
chocolate pudding, pecan shortbread cookie 8

drink…
soda pop 2 (coke…)
tea service 3.5 (republic of tea)
coffee service 3.5 (mill creek coffee roasters)

5 comments:

Betsy said...

oh how i miss you guys and your great restaurant!

the menu sounds amazing and i'm certain it tastes even better...be still my heart.

Maren said...

I will be heading your way in July, save me some asparagus!

J&S said...

Please, please bring back the macaroni and cheese. Or post the recipe. I love it and I crave it and I miss it!

Alix said...

I am no food critic but my boyfriend and I are huge pizza lovers and are constantly looking for new pizza places to eat at. I can honestly say that Pizzeria Seven Twelve is my favorite.

I also love the atmosphere and decor of the restaurant.

You guys are great.

Colton said...

Thank you everyone for your kind words.

j&s- If you send me an email at colton@pizzeria712 I can get you the recipe. We will probably have it again here when it cools down...