Hand Crafted Pies

Thic or Thin we got you! We begin with organic flours, sea salt, olive oil and a wild sourdough culture that Chef Paul has nurtured for over 20 years. Our slow cold fermentation process dough is given 3 days to develop flavor and optimal digestive benefits. Crushed imported San Marzano tomatoes with a touch of sea salt and herbs are the foundation topped with locally made whole milk and buffalo milk mozzarella, and Pecorino Romano cheeses. Lasty but not least in any means, all our toppings are Chef inspired or procured rom artisans of their craft.

 Choose a crust style

New Haven = Thin Crust = 14”            Detroit Pan = Thick Crust = 10x7”

CLASSIC 18

red sauce, mozzarella.

RONI 19

red sauce, mozzarella, cup & char pepperoni.

MARGHERITA 21

crushed tomato, fresh mozzarella, torn basil, evoo.

MEAT SWEATS 22

meatball, sausage, pepperoni, bacon.

DILLY-O 20

pickles, bacon, jalapeno, hot honey.

BUFF CHICK 21

grilled chicken, buffalo sauce, ranch.

YO JIMMY 21

garlic sausage, vinegar peppers, whipped ricotta.

MAUI 21

ham, pickled pineapple, jalapeno, hot honey.

3 LITTLE PIGS 22

pulled pork, bacon, garlic sausage.

BALLER 20

house made meatballs, whipped ricotta.

STINGER 20

grilled chicken, hot honey, jalapeno.

FIG & PIG 22

rosemary ham, bacon, whipped ricotta, fig jam.

SHROOM’N 22

cremini mushrooms, whipped ricotta, truffle.