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MAKE YOUR OWN FLATBREAD PESTO, CHERRY TOMATOES, FRESH BASIL, MOZZARELLA,OLIVES, PROSCIUTTO, GOUDA, WALNUTS, PEACHES, BLUESCHEESE CRUMBLES, BALSAMIC GLAZE, SPICY HONEY DRIZZLE, ARGULA
"Flatbread is theater for me — dough stretched in front of you, fired in a 700-degree stone oven for ninety seconds. My sourdough starter has been alive for eleven years, and the toppings shift with the season: fig and prosciutto in fall, burrata and basil in summer."
