The pizzas are good, large and thus meant to be shared, imaginative and new. And yes, they do have the Margherita, made with imported tomatoes, fresh mozzarella and fresh basil. On the mild side, one can intensify it with hot sauce. Sesame Ginger Chicken Dumplings, a Spinach Artoichoke dip served with blue and white corn tortilla chips, both of which our party tried and liked. Soup fan will love the hefty Dakota Smashed Pea and Barley Soup, all vegetarian, thick with split peas, barley, carrots, onions, herbs, scallions, thus full of fiber and heartiness, a meal in itself.
Salads come in entr e and halfsizes, with a fat-free herb balsamic dressing available.
One must try, Mikey Besa asserts, anything Oriental, especially the Szechuan Black Bean Spaghetti with chicken or shrimp, fresh broccoli, scallions and fresh ginger in a spicy red chili black bean sauce. Or Thai Linguini, with chicken or shrimp, julienne carrots, green onions, cilantro and roasted peanuts in a Thai peanut-ginger sauce, topped with fresh bean sprouts. We thoroughly enjoyed the perky fusilli with sun-dried tomatoes and broccoli, simple and excellent. Made to order All pasta dishes are individually made to order, and have not been sitting around waiting for Godot. Rosemary ravioli are filled with Portobello mushrooms, herbs and cheese.