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 seasonal toppings made with Pies Upstairs.

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

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

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

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

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

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

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

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

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

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.

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.

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

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 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