Hours may fluctuate. For detailed hours of operation, please contact the store directly.
our special salad changes daily. we like to feature our specialty greens such as succulent mache and fine arugula sylvetta, as well as fruits and nuts which we mostly grow ourselves. served with a dr
additional fresh-baked breadsticks
an assortment of fresh baby salad greens and garnishes grown and hand-picked by us and other certified organic california growers. served with a balsamic vinaigrette and a breadstick
family-style green salad with breadsticks for everyone! (groups of 8 or more, dine-in only)
a blend of basil, garlic and pine nuts. sorry, no additions or half-half with pesto
andouille sausage, bell peppers, green onions and fontina cheese
fresh chopped garlic with fontina cheese
salami, pauline's italian sausage, green onions, mushrooms, garlic
mushrooms, green onions, bell peppers, garlic and olives
we serve one vegetarian and one meat special per night, often made with homegrown ingredients. ask about tonight's specials
for a slight additional charge. we can make any combination of half-half pizzas, except pesto
pizzas made with pauline's handmade vegan dough can prepared with advance notice of 24 hours and an additional charge o
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italian bacon
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spiced pork shoulder
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nightly dessert options generally include chocolate mousse and butterscotch pudding, as well as pauline's favorites such as the sorbet trio, banana splits and other sundaes featuring homegrown fruits
available from our take-out counter or a server at the end of your meal, these make excellent little pizzas for snacks and parties. the shells don't need to be thawed; just top, bake, and you're on y
goat cheddar, petit basque, verdecapra, and fresh fruit with french plum jam, pecans and quince paste
peppered toscana salami and andouille sausage coupled with mustard and red bell pepper relish and navy beans
filled with chevre and served on baby watercress with pancetta lardoons and a balsamic reduction
with mustard-honey dressing and garnished with tarragon
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with citrus and a honey-balsamic vinaigrette
with brandy soaked golden raisins and caramelized shallots
served on a bed of peruvian purple potatoes and balsamic onions
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rosemary, feta, and salted meyer lemon puree
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