Our Pizza

If you are looking for a traditional pie list, you ain't gonna find it here. It's just not the way we work. We do the classics, cheese & herb, margherita, pepperoni, sausage & onion but we love fruit and veggies. Ripe, seasonal produce from our garden and the best farms around. Our years of experience have taught us to embrace the freshness and coax the best from every allium, nightshade, brassica, green, and root with the clean-burning, high-temperature magic of the wood-fired oven. So in lieu of a menu, here is a list of potentially available produce by season (heirloom and novel varieties are a given), as well as a list of some local cheeses and meats that we love as toppers. We are happy to fulfill requests and dietary restrictions whenever possible.  


SPRING: Arugula, Asparagus, Fiddleheads, Green Garlic, Garlic Scapes, Peas, Ramps, Spinach 

EARLY SUMMER: Arugula, Beets, Beans, Chard, Foraged and Cultivated Mushrooms, Kale,  Scallions, Snap Beans, Spinach, Strawberries, Summer Squash, Zucchini

HEIGHT OF THE SEASON: Arugula, Basil, Beets, Blueberries, Broccoli, Cabbage, Carrots, Chile Peppers, Bell Peppers, Corn, Eggplant, Fennel, Foraged and Cultivated Mushrooms, Fresh Garlic, Fresh Onions, Ground Cherries, Leeks, Kale, Okra, Potatoes, Sweet Potatoes, Radicchio, Scallions, Spinach, Tomatillos, Tomatoes

FALL:  Apples, Brocoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower,  Kale, Leeks, Foraged and Cultivated Mushrooms, Fresh Onions, Parsnips, Pears, Potatoes, Pumpkins, Rutabagas, Spinach, Sunchokes,Turnips, Winter Squash 

CHEESE: Blue Ledge Chevre, Jasper Hill Cabot Clothbound Cheddar, Maple Brook Mozzarella 

MEAT: Bacon, Ham, Ground Lamb, Ground Pork, Chicken, Pepperoni, Slow-Roasted Pork Shoulder