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Our twist on a traditional ham and cheese sandwich, except we use salty prosciutto and sweet Fontina cheese.
Local farm, Far West Fungi, curates a fresh blend of mushrooms depending on what is in season. We sauté them with shallots, aged Parmesan, and crème fraîche for a flavorful empanada.
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We sauté local, organic Swiss chard with garlic and toasted pine nuts in a white wine glaze before melting creamy gruyère on top of this delicious empanada.
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Show Details Fresh shrimp, Italian-style Parmesan cheese and snappy green.
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Aged cheddar, shaved onions with Oregano.
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