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Prosciutto-wrapped dates, stuffed with Asiago cheese, baked and served warm, drizzled with balsamic glaze.   6 dates per serving. Sweet and salty perfection! 

Bavarian-style soft pretzel, served with traditional German Obatzda cheese spread, Veneto salami,  Milano salami, and Speck Alto Adige IGP.

Assortment of four cheeses: Manchego, classic Gouda, Asiago, and Brie. Served with crackers, Genoa salami, Mieli Thun Italian  honey, imported jam, and toasted almonds.

No meat here! Just a Bavarian-style soft pretzel served with traditional German Obatzda cheese spread.

Whipped feta and house-roasted red pepper spread topped with hummus. Served with warm pita triangles and fresh vegetables.  

Grilled chicken, poblano peppers, chipotle crema, loaded with Chihuahua cheese.  Served with a side of avocado dipping sauce.

 Creamy fromage blanc and fresh herb spread. Served with warm garlic bread and salami.

Crisp, bright green pitted Castelvetrano olives from Sicily. House marinated with lemon and fresh herbs.

 Butternut squash and bacon on a béchamel crème base, topped with fontina and mozzarella cheese.

Inspired by French onion soup, this pinsa starts with a homemade French onion dip base topped with caramelized onion soup, and blanketed with fontina and mozzarella cheese.

Fig, prosciutto, red onions, fontina cheese, baked on a light, airy crust and topped with arugula.

Fresh tomatoes and basil on an airy crust topped with mozzarella and parmesan cheese.

Tart cherry and cream sauce base, topped with mushrooms, leeks, and a goat cheese and mozzarella blend. 

Roasted chicken, red cabbage, and jalapeno on a sweet chili base. Topped with Fontina cheese, peanuts, and green onion. (slightly spicy) 

A Chicago favorite, Italian beef—on a pizza, of course! Roast beef on a mild horseradish crème base, mild giardiniera, topped with Mozzarella cheese.