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

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

2 pack of small-batch pizzas made with Pies Upstairs, baked on a 72-hour ferment dough.

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

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. 

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

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

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

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

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.

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

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

Pasture-raised chicken, cremini mushrooms, and bacon under a homemade pie crust.

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

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

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

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.

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.

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.

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

Pasta shells, fresh ricotta, artichokes + Castelvetrano olives, San Marzano tomato sauce.

Pasture-raised chicken, cremini mushrooms, and bacon under a homemade pie crust.

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.

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

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.

Acme smoked whitefish with celery, pickled red onion, and cheddar on Amy's pumpernickel.

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.

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

Granny Smith apples and rhubarb, organic flour, and cinnamon crumble topping.

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

Greenmarket mint-infused stracciatella ice cream with crumbles of housemade cookie brittle folded in.

Two individual-sized dark chocolate cakes with soft, molten centers.

Chocolate Pepita / Rye Cherry Chocolate Chunk / Chewy Honey