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Thinly-sliced Sopressata, sharp Manchego, roasted peppers & buttery Castelvetrano olives are layered on a garlic base. After baking, we add a punch of herbs & lemon with our house-made Puttanesca sauce.

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Asparagus is here!! We’re celebrating with this first course: delicately blanched and roasted asparagus, tossed with crunchy parmesan breadcrumbs and served with a bright, lemon-garlic aioli.

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Pizzicato’s take on a classic: Toasted Ciabatta, warm from the oven, spread with basil-lemon aioli and stacked with crisp romaine, cherry tomatoes, bacon & sliced avocado.

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Quality, pride in our skills, respect for our buddies on the line
and in the front of house. We smell like garlic. Deal with it.