Roasted Red Pepper Hummus topped with muffuletta, roasted tomato, fresh basil, and a lemon oil drizzle, served with focaccia for dipping

Roasted beets, fresh arugula, candied walnuts, and goat cheese, tossed in a maple Calabrian chili vinaigrette, and topped with a fig balsamic drizzle

San marzano tomato sauce, nduja, Calabrian salami, fresh mozzarella, and basil, finished with stracciatella

Sundried tomato pesto, roasted red peppers, mozz, provolone, spinach, Castelvetrano olives, and feta, finished with fresh basil

House made pistachio tahini ricotta filling, imported Sicilian pastry shell, kataifi sprinkles, and a chocolate drizzle