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chef/owner bob marshall:

 

we bake bread every morning:

bread

 

the Antipasto plate makes a great starter:

antipasto

 

this is the "vesuvio" pizza coming out of the oven:

vesuvio

 

this is a portobella mushroom salad:

portabella

 

Tom gettin' 'er done

chef Tom

 

hydro-ceramic technician Rick Curran details the Hobart A 200D:

biga pizza

 

 

View Jefferey's photos here