2 pack of pizzas made with Pies Upstairs, topped with crushed tomatoes + fresh mozzarella.

2 pack of pizzas made with Pies Upstairs, topped with potato, caramelized onion, + more.

2-pack of small-batch pizzas with hyper-seasonal toppings made with Pies Upstairs.

A New England classic made with Bar Harbor clams, lobster stock, local corn, and tomatoes.

An ode to the San Francisco classic, with local seafood, organic tomatoes, and fennel.

A celebration of summer tomatoes perfect for brunch, lunch, or dinner.

A light chowder of peak-season corn, organic Sungold tomatoes, white wine, and pork sausage.

Housemade classic pesto Genovese, organic kale, herb béchamel, and fresh pasta. 

Asparagus and green garlic folded into organic pasta with ramp + basil pesto, and a cheddar béchamel.

Pasture-raised chicken, organic zucchini, and corn in a salsa verde, topped with tortilla strips.

Rancho Gordo hominy, seasonal vegetables, and a tomatillo-green chile broth.

Heirloom corn masa filled with grilled veg + salsa verde or braised beef + housemade peanut mole.

Savory phyllo pastries, filled with spinach, ricotta, and feta cheese.

A New England classic made with Bar Harbor clams, lobster stock, local corn, and tomatoes.

An ode to the San Francisco classic, with local seafood, organic tomatoes, and fennel.

Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and organic olive oil.

Rancho Gordo hominy, seasonal vegetables, and a tomatillo-green chile broth.

Pasture-raised chicken, organic pinto beans, and roasted vegetables in a smoky chile broth.

Coconut curry broth, puffed tofu, bok choy, and pea shoots with wide noodles.

Coconut curry broth, pasture-raised chicken, bok choy, and long beans with wide noodles.

A light chowder of peak-season corn, organic Sungold tomatoes, white wine, and pork sausage.

Grass-fed brisket, bok choy, and chewy bias-cut rice cakes in a kimchi broth.

Grass-fed beef, heritage pork, and aromatics in a layered sauce of marinara, stock, + Chianti.

Ras el hanout-spiced pasture-raised chicken with chickpeas, kale, prunes, apricots, and olives.

Thai-style seasonal vegetable curry with fresh turmeric, ginger, lemongrass, and galangal.

Chile- and sour orange-rubbed chicken with charred pineapple and roasted onions in a mild salsa.

Grilled pasture-raised chicken, organic cauliflower, and peas in a tomato curry sauce.

Organic chickpeas, vegetables, and paneer in a Garam Masala-spiced ginger-tomato sauce.

Slow-smoked, pastured brisket simmered with a chile blend, aromatics, and Negra Modelo.

A smoky chili of pinto + yellow eye beans, organic butternut squash, collard greens, and corn.

A celebration of summer tomatoes perfect for brunch, lunch, or dinner.

Pasture-raised pork + beef meatballs with parm, pecorino, and a tomato-cream sauce.

Wild Skipjack, Cremini + Oyster mushrooms, Calabrian chili, and organic whole wheat pasta.

Spiced chicken phyllo pie with chopped almonds, charred purple cabbage, and Deglet dates.

Housemade classic pesto Genovese, organic kale, herb béchamel, and fresh pasta. 

Organic mushrooms, local spinach, fresh pasta, and Maplehofe dairy béchamel. 

Pasture-raised beef + pork ragù, aromatics, local dairy béchamel, and fresh pasta. 

Seasonal alliums, black beans, and Oaxaca cheese in a chile sauce, topped with tortilla strips.

Pasture-raised chicken, organic zucchini, and corn in a salsa verde, topped with tortilla strips.

Asparagus and green garlic folded into organic pasta with ramp + basil pesto, and a cheddar béchamel.

Sourdough focaccia topped with crushed Jersey tomatoes and thinly sliced garlic.

Smoked ham + prosciutto, Gruyère béchamel, and pickled mustard seeds on a L'Imprimerie baguette.

Applewood smoked turkey, Butterkäse cheese, and arugula-basil pesto on Pain d'Avignon sourdough.

Roasted local mushrooms, lemony kale, and béchamel on Pain d'Avignon whole wheat sourdough.

Capocollo + mortadella, mozzarella, and giardiniera on an Orwasher's demi baguette.

Two grill-ready, 4oz local grass-fed beef patties made by the talented Butcher Girls.

Two grill-ready, 4oz patties made with cumin and local lamb by the talented Butcher Girls.

Two herb-roasted cremini mushroom burgers with cannellini beans and mozzarella + parm centers.

Two vegan burgers packed with organic beets, black beans, red quinoa, and barbecue flavor.

Seasonal sausages made with local, pasture-raised meats by the talented Butcher Girls.

Peak-season fruit folded with brioche into a white chocolate custard.

Organic flour brioche with a gooey cinnamon swirl + classic cream cheese frosting.

Gluten-free, sourdough double chocolate-chip cookies topped with vegan marshmallows.

Chocolate Pepita / Rye Cherry Chocolate Chunk / Chewy Honey