ENCHANTED FOREST
Artichoke-olive pesto, wild mushrooms, spinach, French brie, roasted red bell peppers, walnuts and ground pepper, Parmesiano-Reggiano, basil.
Artichoke-olive pesto, wild mushrooms, spinach, French brie, roasted red bell peppers, walnuts and ground pepper, Parmesiano-Reggiano, basil.
Choice of chicken or black beans, Cilantro-chili pesto, Monterey jack, Romano, white and yellow cheddar, red onions, tomatoes, red bell peppers, jalapeños, green onions, cilantro.
Marinated blend of tomatoes, green onions, Kalamata olives, basil, roasted red peppers and balsamic vinegar topped with feta and capers served with crouton rounds.
Roasted garlic pesto, Romano, mozzarella and Parmesiano-Reggiano cheeses served with marinara for dipping.
Falafel, roasted garlic hummus topped with calabrian chile honey and feta cheese, sous-vide grilled artichoke, lemon caper aioli, cucumbers, pickled golden beets,
Wood-fire baked basil pesto and cream cheese served with crouton rounds, sourdough bread.
Three large homemade pretzels served with two (2) of the following: beer mustard, poblano cheese sauce, avocado hummus, or southwestern cream cheese.
Fried jalapeño cheese curds and fried jalapeños served with cilantro pesto ranch dressing.