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 pizzas made with Pies Upstairs, topped with pork soppressata, crushed tomatoes, and fresh mozzarella.

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

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

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

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

Local eggplant, organic tomato + garlic, with a sprinkle of Pecorino Romano.

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

A full set of taqueria-worthy fixings for adobo chicken, braised pork, or grilled mushroom tacos.

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

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

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

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

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

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

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

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.

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.

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

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

Local eggplant, organic tomato + garlic, with a sprinkle of Pecorino Romano.

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.

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

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

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.

Broccolini and artichoke hearts folded into brown rice pasta with basil-chive pesto and aged cheddar.

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.

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

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

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

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.

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

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

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

Rustic tart filled with peak-season nectarines, local blueberries, and cherries in a flaky crust.

Local plums, cinnamon + allspice, spongy vanilla cake.

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

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

Chocolate Pepita / Rye Cherry Chocolate Chunk / Chewy Honey