Late Night Pizza Friday & Saturdays until 12am
Mediterranean Meat & Cheese Tray
Mild Sopprossata, Prosciutto, Fresh Mozzarella, Onion-Cheddar, Feta and Roasted Red Pepper dip, Red Onion Jam, Olives, Fresh bread
Tomato Basil served with grilled bread $6.99
Bacon and Cheddar Meatloaf Pizza $10.99/15.49
Grilled chicken, pesto, sauteed cherry tomatoe served w/ a light cream sauce w/ your choice of penne or gnocchi. $15.99
Chocolate Chip Cookie Sandwich
Vanilla Bean Crème Brulee (Gluten Free)
Chocolate Flourless Cake w. Peanut Butter Mousse (Gluten Free)
Thin Mint Martini
12 tap lines combined with wood-fired pizza…does it get any better than that?!
Try some of our wines or special drinks.
Reds by glass or bottle:
Montpellier Pinot Noir, California
Dona Laura Chianti, Italy
Monte Antica Rosso, Tuscany, Italy
Glass Mountain Merlot, California
Los Cardos Malbec, Argentina
14 Hands Cabernet Sauvignon, Washington
Reds by bottle only:
Sea Glass Pinot Noir, California
Avalon Cabernet Sauvignon, California
St. Francis Cabernet Sauvignon, California
Quercaibella “Mongrana” Sangiovese, Merlot, Cabernet, Italy
Whites by glass or bottle:
Harras Sauvignon Blanc, Chile
Tomorresca Charonnay, Italy
Kendall Jackson Chardonnay, California
Chateau Ste Michelle Riesling, Washington
Whites by bottle only:
Benvolio Pinot Grigio, Italy
Nobilo Sauvignon Blanc, New Zealand
La Maracca Prosecco, Italy (mini bottle)
Our wood fired oven is unlike any other around. We use only locally
forested hardwoods with no other source of heat. The oven temperature
fluctuates between 800 and 1000 degrees. The extremely high temperatures
leave foods with a distinct char on the outside. Occasionally, items from the
wood oven may arrive at different times than items from our back kitchen.
• We proudly serve Nitrate-Free Sausage from the Country Store in
• We serve an all-natural pepperoni.
• We hand make our fresh mozzarella and our pasta.
• Our breads are baked fresh daily in the wood fired oven.
Our pizza dough is made with a naturally occurring sourdough. We
have been working on perfecting the dough for quite some time and will
continue to do so.