Nonna's Ristorante by Chef Tim Creehan

Margherita Pizza ~ Nonna’s San Marzano Tomato Sauce, Mozzarella Cheese, Fresh Chiffonade Basil, Thin Crust (Pizza Romana-Tonda). Recommended wine pairing: #407 Poggio Del Morro Rosso, Toscana (a medium bodied red blending Sangiovese and Cabernet Sauvignon).

Pepperoni Pizza ~ Nonna’s San Marzano Tomato Sauce, Mozzarella Cheese, Pepperoni, Pecorino Romano Cheese, Thin Crust (Pizza Romana-Tonda). Recommended wine pairing: #407 Poggio Del Morro Rosso, Toscana (a medium bodied red blending Sangiovese and Cabernet Sauvignon).

Beef & Sausage Bolognese Sauce, Fontina, Mozzarella, and Pecorino Romano Cheeses, Thin Crust (Pizza Romana-Tonda). Recommended wine pairing: #403 Marchese Antinori Chianti Classico Riserva, Toscana (Medium bodied full flavored Chianti Riserva that is considered one of the very best from the region).

Pulled Barbecue Chicken, Spicy or Regular Kinder’s BBQ Sauce, Caramelized Onions, Fontina Cheese, Mozzarella Cheese, Green Onions, Thin Crust (Pizza Romana-Tonda). Recommended wine pairing: #406 Zentato Ripasso, Veneto (a uniquely styled wine from the Valpolicella area, offering a full bodied wine with ripe concentrated fruit flavors, but not too dry in the finish).

Vegetable Pizza ~ Nonna’s San Marzano Tomato Sauce, Grilled Eggplant, Zucchini, Roasted Peppers, Mozzarella Cheese, Pecorino Romano Cheese, Fresh Chiffonade Basil, Thin Crust (Pizza Romana-Tonda). Recommended wine pairing: #407 Poggio Del Morro Rosso, Toscana (a medium bodied red blending Sangiovese and Cabernet Sauvignon).

Three Cheese White ~ Besciamella White Sauce, Fontina, Mozzarella, and Pecorino Romano Cheeses, Thin Crust (Pizza Romana-Tonda). Recommended wine pairing: #34 Campo Al Mare Vermentino, Toscana (a medium bodied medium flavored white from the Vermentino grape).