Tuscany Menu FINAL
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SIGNATURE COCKTAILS Luna Don Julio Blanco, Aperol, Passionfruit, Fresh Lime Juice 18 Pear of Brothers Ketel One Citroen, Pear Juice, Agave, Fresh Lemon Juice 16 Sorelle Absolut Ruby Red, Grapefruit Juice, St. Elder, Prosecco, Aperol, Lemon Juice 16 Poker Face Hendricks, St. Elder, Blackberry Puree, Ginger Beer, Fresh Lime Juice 17 Famous Espresso Martini Absolut Vanilla, Bailey’s, Kahlua, Frangelico, Disaronno, Espresso, Raw Sugar & Cocoa Rim 19 Uncle Nino Michter’s Bourbon, Amaro Nonino, Orange Juice, Agave, Cinnamon 17 Fantasma Ghost Tequila, Raspberries, Egg White, Pomegranate Juice, Lemon Juice 16 Tito’s Doli Tito’s infused pineapple nectar, luxardo cherry 17 Ciao Bella (Old Fashioned) Maker’s Mark, Chia Tea Syrup, Vanilla Bitters 17 Fratelli’s Sangria Martell VS, Combier Peach, Cointreau, Apple Pucker, red or white wine 18 BEER DRAFT BOTTLE Night Shift Brewing ‘Santilli’ IPA 9 Stella 9 Allagash Belgian Ale 9 Corona 9 Sam Adams Seasonal 9 Heineken 9 Peroni 9 Downeast Cider 9 Bud Light 8 Coors Light 8 Buckler N.A. 8 WINES BY THE GLASS SPARKLING Gl Btl N.V. Gambino, Prosecco, Veneto, Italy 16 64 N.V. Ruffino, Rose, Veneto, Italy 15 60 N.V. Veuve Clicquot, Brut, Reims, France 29 116 WHITES 2018 Chardonnay, Tormaresca, Puglia, Italy 17 68 2015 Chardonnay, Tom Gore, Sonoma, California 14 56 2016 Chardonnay, Jordan Winery, Russian River Valley, California 21 84 2017 Falanghina, Vesevo, Campania, Italy 15 60 2018 Gavi di Gavi, Beni di Batasiolo, Piemonte, Italy 14 56 2018 Pinot Grigio, Villa Marchese, Friuli, Italy 14 56 2017 Riesling, Kung -
Download Menu
All appetizers include your choice of dipping sauce: marinara, BBQ, cocktail sauce, ranch dressing, or sour cream. Bar cheese $1.00 Bread Sticks or Bites 6.99 Roasted Garlic Platter 11.99 Our own fresh bread sticks with garlic butter & Two slow roasted garlic bulbs accompanied by house parmesan. Served with a side of Bar Cheese. made crostini, roasted red peppers and creamy Boursin cheese. Potato Skins 9.49 Topped with bacon, mozzarella & cheddar cheeses. Buffalo Wings (Bone-in or Boneless) 11.99 Hot, mild, Thai chili, garlic parm, lemon pepper, Mafioso Potato Skins 12.49 honey sriracha or BBQ. Six shells topped with roasted garlic, Boursin cheese, roasted red peppers, bacon and a cheese blend. House Made Garlic Bread 5.99 with cheese 6.99 Sampler Platter 13.49 with ham & cheese 7.99 Potato skins, spicy wings, Stuffed mushrooms, mozzarella sticks & onion rings with 2 dips. Stuffed Mushrooms 9.99 Button mushrooms stuffed with Boursin cheese, Pizza Pin Wheels 11.49 spinach and bacon. 4 Pizza Rolls with cheese and choice of 2 items Battered Mozzarella Sticks 9.99 Bacon Braised Brussel Sprouts 9.99 Roma’s Original Focaccia Bread 12” 11.99 A healthy portion of pan seared sprouts with bacon 14” 13.49 and lightly topped with salt and truffle oil. Hand tossed pizza style with tomatoes, herbs, and mozzarella and Romano cheeses. Served pizza style. Our dressings Italian Parmesan • Ranch • French • Bleu Cheese • Raspberry Vinaigrette • Caesar Thousand Island • Honey Mustard Salad Bar - The freshest salad bar in town. 9.99 Tossed Salad 4.49 ~ Cottage Cheese 3.99 Antipasto Sm. -
Veneto 10/38 Lucciola Organic Pinot Grigio 2018
ITALIAN WHITES SANTI SORTESELE PINOT GRIGIO 2019 – VENETO 10/38 LUCCIOLA ORGANIC PINOT GRIGIO 2018 - ALTO ADIGE 9/34 ITALIAN REDS ABBAZIA DI NOVACELLA PINOT GRIGIO 2017 – VENETO 45 LA SERENA BRUNELLO DI MONTALCINO 2010 - TUSCANY 144 VILLA SPARINA GAVI 2018 — PIEDMONT 34 PAOLO CONTERNO BAROLO 2011 - PIEDMONT 112 SERIO E BATISTA BORGOGNO, CANNUBI BAROLO 2015 - PIEDMONT 78 CHAMPAGNE & SPARKLING CAMPASS BARBERA D’ ALBA 2016 - PIEDMONT 51 NTONIOLO ASTELLE ATTINARA IEDMONT MARTINI & ROSSI ASTI NV – ITALY (187ML) 9 A C G 2013 - P 98 AOLO CAVINO ANGHE EBBIOLO IEDMONT DA LUCA PROSECCO NV – ITALY 9/34 P S L N 2017 - P 49 AOLO CAVINO INO OSSO IEDMONT FERRARI BRUT - ITALY (750ML) 56 P S V R 2018 - P 38 SANTI “SOLANE” VALPOLICELLA CLASSICO SUPERIORE 2015 – VENETO 42 LAURENT PERRIER BRUT CHAMPAGNE NV - FRANCE (187 ML) 21 LE RAGOSE AMARONE DELLA VALPOLICELLA 2008 - VENETO 102 CONUNDRUM BLANC DE BLANC 2016 - CA 53 BERTANI AMARONE CLASSICO DELLA VALPOLICELLA 2009 — VENETO 200 POL ROGER EXTRA CUVÉE DE RÉSERVE NV – FRANCE (375 ML) 55 BADIA A COLTIBUONO ORGANIC CHIANTI CLASSICO 2016 - TUSCANY 49 TAITTINGER BRUT CUVEE PRESTIGE NV - CHAMPAGNE, FRANCE 72 ORMANNI CHIANTI CLASSICO 2016 - TUSCANY 45 VUEVE CLIQUOT ROSE NV - CHAMPAGNE, FRANCE 118 CASTELLO DI AMA CHIANTI CLASSICO SAN LORENZO 2014 - TUSCANY 91 DOMAINE DE CHANDON “BLANC DE NOIRS” NV CARNEROS, CA 42 CASTELLO DI BOSSI GRAN SELEZIONE CHIANTI CLASSICO 2016—TUSCANY 13/49 SAUVIGNON BLANC FATTORIA LE PUPILLE “MORELLINO DI SCANSANO” 2015 - TUSCANY 40 LA COLOMBINA BRUNELLO DI MONTALCINO 2010 - TUSCANY 120 DOMAINE -
International Mail Crossing the Italian Peninsula in the Pre-Stamp Period 1815—1852
International Mail crossing the Italian Peninsula in the Pre-Stamp Period 1815—1852 prepared for the Collectors Club of New York, November 14th, 2012 by Thomas Mathà FRPSL This exhibit shows the letter mail, the postal rates, the routes, the conventions and markings of foreign countries trans- iting the Roman States in the period from the Congress of Vienna (1815), when Europe was re-organized after the Napoleonic Wars, to the introduction of the postage stamps in Rome in 1852. Subsequently, the letter mail in the Ro- man States changed and new conventions modified also international relations and the mail system. It is mainly mail from and to the South of Italy, Ionian Islands and Malta that followed the route of Rome. PARIS to NAPLES. January 2, 1833 by Royal Courier via Rome. Personal Letter from Louis Philippe, King of France, to Ferdinand II, King of Both Sicilies A. Introduction C. Foreign Mail carried through Roman States A.1 · Routes & Exchange Offices A.2 · Transit Routes C.1 · Roman-Austrian Postal Convention (1815) A.3 · Exchange and Entry Markings C.2 · special Austrian Lloyd Postal Convention (1839) A.4 · General Guidelines C.3 · Franco-Austrian Postal Convention (1843) C.4 · Sardinian-Austrian Postal Convention (1818) B. Mail exchanged between the Old Italian States C.5 · Franco-Sardinian Postal Convention (1817) B.1 · Roman-Austrian Postal Convention (1815) C.6 · Roman-Neapolitan Postal Convention (1816) B.2 · Roman-Tuscan Postal Convention (1823) C.7 · carried by Forwarding Agents B.3 · Tuscan-Sardinian Postal Convention (1822) Thomas Mathà, born in 1972, is a lawyer and lives in Bozen, Italy. -
Catering Menu
Catering Menu TuscanyGourmetMarket.com Bring our best to your table. At Tuscany Gourmet Market, we think of you more like family- to us you're not just another customer. We’re here to prepare you and your guests a delicious meal- so, sit back and relax while we do what we do best. Restaurant quality food, mixed with the love & care of your Grandmother’s homecooking. We’ve got just about everything from soup to nuts. That’s because we want you to enjoy an impressive, seamless meal. If choosing your menu seems overwhelming, we’re happy to make suggestions that everyone will love. Planning an Event? Consider us your one-stop-shop for an unforget- table experience. We've got you covered from wait staff to full service Event Coordinating. BREAKFAST Continental Breakfast Assorted Bakery-Fresh Bagels, Assorted Danish, & Muffins. (w/ Gourmet Cream Cheese platter, Butter, & Fruit Preserves.) Fresh Fruit Salad Fresh-Brewed Coffee & Tea, chilled Tropicana Orange Juice. Includes all heavy-duty plasticware. Minimum 10 people Hot Breakfast Buffet Choice of Fresh Scrambled Eggs or Western-Style Egg Fritatta. Includes Belgian Waffles, Home Fries, Bacon, Sausage, Assorted Bakery-Fresh Bagels, Assorted Danish, Muffins (w/ Gourmet Cream Cheese platter, Butter, & Fruit Preserves.) Fresh Fruit Salad Fresh-Brewed Coffee & Tea, chilled Tropicana Orange Juice. Includes all condiments & paper goods. Minimum 10 people Yogurt Parfait French Vanilla Yogurt topped w/ crunchy Granola & Fresh seasonal Berries 3 lbs. - Serves 5 - 10 people 5 lbs. - Serves 10-15 people Visit Us Online @: TuscanyGourmetMarket.com 1 Cold Buffet A la Carte Elegantly arranged platters consist of: • Italian-seasoned Roast Beef • Boar’s Head Ovengold® Turkey Breast • Boar’s Head Deluxe Boiled Ham • Italian Genoa Salami • Sharp Provolone cheese • Imported Swiss cheese • Land O’Lakes American cheese (Garnished with roasted peppers, red onions & beefsteak tomatoes.) Includes: Fresh-baked Hard Rolls, Rye bread, White bread, Whole Wheat bread, Mayonnaise, Mustard, Italian dressing, + Pickle & Olive tray. -
Tourism in Italy: Benefits, Responsabilities and Problems
Tourism in Italy: benefits, responsabilities and problems Italy is a diverse and intriguing country, which travellers and visitors from all over the world have always chosen to take part in a wonderful cultural experience. With more than 46.1 million tourists a year, Italy is the fifth most visited country in the world, after France (79.5 million), The United States (62.3 million), China (57.6) and Spain (56.7 million). People mainly visit Italy for its rich art, cuisine (the most famous Italian dishes are spaghetti and pizza, but every corner of this country has a traditional dish), history, fashion and culture, its beautiful landscapes which are amazing wherever you go, and its ancient monuments. Italy also has more World Heritage Sites than any other country in the world. For these reasons, tourism is one of Italy's fastest growing and most profitable industrial sectors. Tourism in Italy is not new: people have visited Italy for centuries: in the Middle Ages a lot of pilgrims from Northern Europe visited Rome; then, in the 18th century, it became the natural destination for young European aristocrats who wanted to complete their education with the so-called “Grand Tour”. It is the native land of the Roman Empire and has always attracted thousands of travellers from all over the world. Some of the most popular cities in Italy are: Rome, which is the country’s cultural and religious center with an average of 7-10 million tourists a year. The Colosseum and the Vatican Museums are the most visited places. Venice with its ancient palaces, art, world famous canals and handcraft because, on the nearby Island of Murano, you can find wonderful hand-blown glass. -
The Forests of Tuscany (Italy) in the Last Century
Article Forest Surface Changes and Cultural Values: The Forests of Tuscany (Italy) in the Last Century Francesco Piras, Martina Venturi *, Federica Corrieri, Antonio Santoro and Mauro Agnoletti Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, Italy; francesco.piras@unifi.it (F.P.); federica.corrieri@unifi.it (F.C.); antonio.santoro@unifi.it (A.S.); mauro.agnoletti@unifi.it (M.A.) * Correspondence: martina.venturi@unifi.it Abstract: Despite the definition of social and cultural values as the third pillar of Sustainable Forest Management (SFM) in 2003 and the guidelines for their implementation in SFM in 2007 issued by the Ministerial Conference on the Protection of Forest in Europe (MCPFE), the importance of cultural values is not sufficiently transferred into forest planning and conservation. Tuscany is widely known for the quality of its cultural landscape, however, the abandonment of agro-pastoral surfaces as a consequence of rural areas depopulation, has led to widespread reforestation and to the abandonment of forest management. In addition, due to the interruption of a regular forest management and to the fact that most of the population lives in cities, forests are no more perceived as part of the cultural heritage, but mainly as a natural landscape. Due to this trend traditional forest management techniques, such as coppicing, have also been considered as a factor of degradation Citation: Piras, F.; Venturi, M.; and not even a historical management form. The aim of the study is therefore to analyze forest Corrieri, F.; Santoro, A.; Agnoletti, M. surface changes in Tuscany in the last century to assess the importance of cultural values. -
The Architecture of the Italian Renaissance
•••••••• ••• •• • .. • ••••---• • • - • • ••••••• •• ••••••••• • •• ••• ••• •• • •••• .... ••• .. .. • .. •• • • .. ••••••••••••••• .. eo__,_.. _ ••,., .... • • •••••• ..... •••••• .. ••••• •-.• . PETER MlJRRAY . 0 • •-•• • • • •• • • • • • •• 0 ., • • • ...... ... • • , .,.._, • • , - _,._•- •• • •OH • • • u • o H ·o ,o ,.,,,. • . , ........,__ I- .,- --, - Bo&ton Public ~ BoeMft; MA 02111 The Architecture of the Italian Renaissance ... ... .. \ .- "' ~ - .· .., , #!ft . l . ,."- , .• ~ I' .; ... ..__ \ ... : ,. , ' l '~,, , . \ f I • ' L , , I ,, ~ ', • • L • '. • , I - I 11 •. -... \' I • ' j I • , • t l ' ·n I ' ' . • • \• \\i• _I >-. ' • - - . -, - •• ·- .J .. '- - ... ¥4 "- '"' I Pcrc1·'· , . The co11I 1~, bv, Glacou10 t l t.:• lla l'on.1 ,111d 1 ll01nc\ S t 1, XX \)O l)on1c111c. o Ponrnna. • The Architecture of the Italian Renaissance New Revised Edition Peter Murray 202 illustrations Schocken Books · New York • For M.D. H~ Teacher and Prie11d For the seamd edillo11 .I ltrwe f(!U,riucu cerurir, passtJgts-,wwbly thOS<' on St Ptter's awl 011 Pnlladfo~ clmrdses---mul I lr,rvl' takeu rhe t>pportrmil)' to itJcorporate m'1U)1 corrt·ctfons suggeSLed to nu.• byfriet1ds mu! re11iewers. T'he publishers lwvc allowed mr to ddd several nt•w illusrra,fons, and I slumld like 10 rltank .1\ Ir A,firlwd I Vlu,.e/trJOr h,'s /Jelp wft/J rhe~e. 711f 1,pporrrm,ty /t,,s 11/so bee,r ft1ke,; Jo rrv,se rhe Biblfogmpl,y. Fc>r t/Jis third edUfor, many r,l(lre s1m1II cluu~J!eS lwvi: been m"de a,,_d the Biblio,~raphy has (IJICt more hN!tl extet1si11ely revised dtul brought up to date berause there has l,een mt e,wrmc>uJ incretlJl' ;,, i111eres1 in lt.1lim, ,1rrhi1ea1JrP sittr<• 1963,. wlte-,r 11,is book was firs, publi$hed. It sh<>uld be 110/NI that I haw consistc11tl)' used t/1cj<>rm, 1./251JO and 1./25-30 to 111e,w,.firs1, 'at some poiHI betwt.·en 1-125 nnd 1430', .md, .stamd, 'begi,miug ilJ 1425 and rnding in 14.10'. -
IN FOCUS: COUNTRYSIDE of TUSCANY, ITALY Nana Boussia Associate
MAY 2017 | PRICE €400 IN FOCUS: COUNTRYSIDE OF TUSCANY, ITALY Nana Boussia Associate Pavlos Papadimitriou, MRICS Associate Director Ezio Poinelli Senior Director Southern Europe HVS.com HVS ATHENS | 17 Posidonos Ave. 5th Floor, 17455 Alimos, Athens, GREECE HVS MILAN | Piazza 4 Novembre, 7, 20124 Milan, ITALY Introduction 2 Tuscany is a region in central Italy with an area of about 23,000 km and a LOCATION OF TUSCANY population of about 3.8 million (2013). The regional capital and most populated town is Florence with approximately 370,000 inhabitants while it features a Western coastline of 400 kilometers overlooking the Ligurian Sea (in the North) and the Tyrrhenian Sea (in the Center and South). Tuscany is known for its landscapes, traditions, history, artistic legacy and its influence on high culture. It is regarded as the birthplace of the Italian Renaissance, the home of many influential in the history of art and science, and contains well-known museums such as the Uffizi and the Pitti Palace. Tuscany produces several well-known wines, including Chianti, Vino Nobile di Montepulciano, Morellino di Scansano and Brunello di Montalcino. Having a strong linguistic and cultural identity, it is sometimes considered "a nation within a nation". Seven Tuscan localities have been designated World Heritage Sites by UNESCO: the historic centre of Florence (1982); the historical centre of Siena (1995); the square of the Cathedral of Pisa (1987); the historical centre of San Gimignano (1990); the historical centre of Pienza (1996); the Val d'Orcia (2004), and the Medici Villas and Gardens (2013). Tuscany has over 120 protected nature reserves, making Tuscany and its capital Florence popular tourist destinations that attract millions of tourists every year. -
Chicken Parmigiana with Fresh Colorado Tomato Regina Cowles, Boulder, CO
Chicken Parmigiana with Fresh Colorado Tomato Regina Cowles, Boulder, CO Serves 4 Ingredients: For the Marinara Sauce: 1 1/2 pounds, ripe Colorado tomatoes, finely chopped 1 Tablespoon, extra virgin olive oil 1 teaspoon, Regina Cucina Spicy Italian Garlic Mix, Original Blend For the Chicken Parmigiana: 4 skinless, boneless, skinless, chicken breasts, pounded 1 Tablespoon, extra virgin olive oil 1/4 teaspoon, Regina Cucina Spicy Italian Garlic Mix, Original Blend 3 ounces, provolone cheese, grated 3 ounces, mozzarella cheese, grated 2 Tablespoons, fresh basil, sliced 1 Tablespoon, fresh parsley, chopped Instructions: Make the Marinara Sauce: -Heat olive oil in a small, nonstick, saucepan. Add the ripe tomatoes and Regina Cucina Spicy Italian Garlic Mix. Bring to a boil, reduce heat, stir well and continue to simmer until ready to use. Make the Chicken Parmigiana: -In a large, nonstick sauté pan, add olive oil and heat until very hot. -Slip the chicken into the hot olive oil and reduce the heat to medium. Cook the chicken, turning once, until it is just firm to the touch, about 10 minutes. Season the chicken with salt and Regina Cucina Spicy Italian Garlic Mix. -Preheat the broiler to high heat. -Place the cooked chicken on a baking sheet. -Spoon the sauce evenly over the chicken and cover each breast with the cheese. -Broil about 6-inches from the heat until the cheese is golden brown. -Remove the chicken from the oven, garnish with the Basil and Parsley and serve immediately. Wine Pairing: BookCliff Vineyards Ensemble Cabernet Sauvignon . -
A History of Italian Literature Should Follow and Should Precede Other and Parallel Histories
I. i III 2.3 CORNELL UNIVERSITY LIBRARY C U rar,y Ubrary PQ4038 G°2l"l 8t8a iterature 1lwBiiMiiiiiiiifiiliiii ! 3 1924 oim 030 978 245 Date Due M#£ (£i* The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924030978245 Short Histories of the Literatures of the World: IV. Edited by Edmund Gosse Short Histories of the Literatures of the World Edited by EDMUND GOSSE Large Crown 8vOj cloth, 6s. each Volume ANCIENT GREEK LITERATURE By Prof. Gilbert Murray, M.A. FRENCH LITERATURE By Prof. Edward Dowden, D.C.L., LL.D. MODERN ENGLISH LITERATURE By the Editor ITALIAN LITERATURE By Richard Garnett, C.B., LL.D. SPANISH LITERATURE By J. Fitzmaurice-Kelly [Shortly JAPANESE LITERATURE By William George Aston, C.M.G. [Shortly MODERN SCANDINAVIAN LITERATURE By George Brandes SANSKRIT LITERATURE By Prof. A. A. Macdonell. HUNGARIAN LITERATURE By Dr. Zoltan Beothy AMERICAN LITERATURE By Professor Moses Coit Tyler GERMAN LITERATURE By Dr. C. H. Herford LATIN LITERATURE By Dr. A. W. Verrall Other volumes will follow LONDON: WILLIAM HEINEMANN \AU rights reserved] A .History of ITALIAN LITERATURE RICHARD GARNETT, C.B., LL.D. Xon&on WILLIAM HEINEMANN MDCCCXCVIII v y. 1 1- fc V- < V ml' 1 , x.?*a»/? Printed by Ballantyne, Hanson &* Co. At the Ballantyne Press *. # / ' ri PREFACE "I think," says Jowett, writing to John Addington Symonds (August 4, 1890), "that you are happy in having unlocked so much of Italian literature, certainly the greatest in the world after Greek, Latin, English. -
Our Dinner Menu
Our Dinner Menu Appetizers Cold Antipasto $8.95 Side of Pasta $5.00 With Specialty Sauce $7.00 Salad $4.00 With Gorgonzola or $5.00 Side of Meatballs or Sausage $4.00 Mozzarella Double Salad $6.00 Side of Broccoli or Spinach $5.00 With Gorgonzola or $8.00 Mozzarella Mixed Vegetables With Marinara $7.00 Caesar Salad $5.00 Mixed Greens Tossed W/ Goat Cheese, Nuts Double Caesar Salad $8.00 and Cranberries in a Raspberry Vinaigrette $7.50 With Grilled Chicken $11.50 Grilled Chicken Salad $9.95 Mozzarella Sticks $6.50 Grilled Chicken Caesar Salad $10.95 Garlic Bread $1.75 Caprese $8.50 Garlic Bread Parmagiana $3.50 Fried Calamari $8.95 Fried Shrimp $9.95 Clams & Mussels Posillipo $9.95 Soup of the Day $4.00 Dinners Served With Pasta or Salad Sausage & Peppers $12.50 Chicken Scarpariello $14.50 Eggplant Parmigiana $12.50 Chicken Marsala $14.50 Eggplant Rollatini $14.50 Veal Francese $16.50 Chicken Francese $14.50 Veal Marsala $16.50 Chicken Parmigiana $14.50 Veal Pizzaiola $16.50 Chicken Piccata $14.50 Veal Parmigiana $16.50 Chicken Pizzaiola $14.50 Veal Piccata $16.50 Baked Dishes Manicotti $10.50 Baked Ravioli $10.50 Baked Ziti $10.50 Baked Ziti Sicilian Style $10.75 Lasagna $10.75 Pasta Dishes Spaghetti, Penne, Linguine, Rigatoni, Cappellini, or Fettuccini Alla Mario $10.50 Meat Sauce or Meatball $10.50 Aglio – Olio $10.50 Primavera $10.50 Broccoli $10.50 Pomodoro $10.50 Carbonara $10.50 Portobello $10.50 Clam Sauce White or Red $10.50 Puttanesca $10.50 Fettuccini Alfredo $10.50 Tomato Sauce $10.50 Marinara $10.50 Vodka Sauce $10.50 Wedges