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Pies

Our pies are a little bit smaller than printer paper (8×10 in) and about one inch thick. One pie feeds two adults comfortably or one ambitious adult uncomfortably.

The Sandy (12) Sandy thinks if you’re gonna have property you have to take care of it. It’s all about the little things with Sandy.

Our take on cheesy garlic bread. We cut a pie into strips, cover it with fresh garlic and the cheese blend, and bake it ’til the cheese melts and the edges crisp. Finished with oregano, EVOO, and Parmigiano Reggiano. Comes with a raw sauce dipper.

The Other Kathy (16) And you thought Kathy was acerbic in her all-staff emails, well. Let me introduce you to her predecessor. Also named Kathy.

Cheese blend and red sauce. Pepperoni. Hots. Finished with Parmigiano Reggiano, herbs, and a generous Mike’s Hot Honey drizzle.

The Mary (11) Look don’t judge a monograph by the dust jacket Mary has a rich inner life. She gets along with everybody just about but that doesn’t make her a push-over.

Red sauce. Basil garlic and EVOO on the bake. Finished with more herbs, EVOO, and Maldon. No cheese.

The Braden (18) Don’t let the earthy, dirt-under-the-fingernails “I heart the summer solstice” vibes fool you Braden’s family owns half Martha’s Vineyard. Yeah he’s loaded alright.

Rosemary roasted cremini mushrooms with garlic. Red onion. Caramelized sweet onion. Winter Hill Farm yogurt, actually. Finished with Parmigiano Reggiano, rosemary, EVOO, Maldon, and cracked pepper. Cheese blend.

The Kaden (18) Braden’s younger brother gets called a copycat but he’s got his own thing going. A little old to call that attitude cute though.

Cheese blend, zucchini, garlic, EVOO, and Feta from Winter Hill Farm. Red onion and caramelized sweet onion. Again with the yogurt. Finished with a little more EVOO, Maldon, and cracked pepper. Fresh dill.

The Bryan (19) Bryan with a ‘y’ you read that right. Bryan enjoys Bikram yoga and systematic theology and this makes sense when you meet his folks, happily married go figure. Yeah Bryan’s a real deep well.

House-made sausage from Winter Hill Farm. Cheese blend and red sauce with caramelized sweet onions. Also red onions. Finished with herbs Parmigiano Reggiano and Mike’s Hot Honey.

The Kathy (15) Everybody knows Kathy. Reliable, sweet almost. A little bit spicy. 

Cheese blend and red sauce. Pepperoni. Finished with Parmigiano Reggiano, herbs, and Mike’s Hot Honey.

The Marge (13) What you see is what you get with Marge. That’s why we love Marge.

Red sauce. Cheese blend. Finished with Parmigiano Reggiano, herbs, and EVOO.

The Dennis (16) Dennis is cheesy and that’s all there is to know about Dennis.

Burrata, cracked pepper, fresh garlic, Parmigiano Reggiano. EVOO. Cheese blend underneath.

Add:

house-made sausage (4), pepperoni (2.50)

burrata (3.50), Parmigiano Reggiano (2)

caramelized onion (1.75), red onion (1.50), pepperoncini and banana peppers (1.50), pepperoncini (1), banana peppers (1), fresh basil (1)

Mike’s Hot Honey (1.50)

Our dough is hand-mixed using the finest ingredients and naturally fermented over several days to create a light, delicate texture.

Our Sauce is a simple raw sauce containing California-grown organic tomatoes, salt, fresh garlic, crushed red pepper, and EVOO.