NEW HOURS! Wednesday & Thursday: 5-8:30 pm Friday: 5-9 pm Saturday Brunch and Tea: 11 am – 2 pm Saturday: 5-9 pm
We are taking reservations for parties of 6 or more. We will make exceptions for folks traveling more than 30 minutes. Reservations must be secured with a credit card.
Quality, not quantity… Due to supply issues, I have completely re-vamped the menu. Pizza will remain the same, but all kitchen items will rotate with seasonal specials. My focus has always been flavor, I promise your favorites will be peppered in, but if we are going to make it, I have to scale down.
We believe in the quality of sustainable life, not just living well. We possess a solid duty to integrate such sustainability into every aspect of life, beginning with perhaps the most basic of all elements: food.
Our promise is to offer a high standard of fresh & flavorful food made with seasonal, limited high quality ingredients all at a reasonable price. Our mainstays are traditional wood-fired pizza, pastas with nightly specials that are ever changing for the lastest, check out our instagram feed below.
My passion for food & its preparation began early in life. I was a “sous-chef” when I was three feet tall–standing on tiptoe to see creations on the kitchen countertop–and I continue to learn today. As a chef-owner, my recipes & cooking style have evolved from the many memories of people at the stove; family, friends, and in recent years, travel. Those people, and their spirits, live in my kitchen with me.
My family, team & I are grateful for your patronage. A heartfelt thanks for the honor of your company & our wish that you return often.
Definitions / Commonly Used Ingredients / Charcuterie
GLUTEN-FREE We offer gluten and dairy-free cauliflower crust; because of the flour dust in our pizza oven & other pizza area surfaces, we cannot guarantee a 100% gluten-free environment with celiac disease. Risotto is usually, but not always, an option for a pasta substitute. Most special items are gluten-free.
Our Commonly Used Ingredients
Outsourced are indicated by an asterisk *
Below are descriptions of our commonly used ingredients; we make almost everything daily with high-quality, fresh ingredients. We use shellfish harvested within one week–check our chalkboards to see where they are sourced from and for harvest dates on our shellfish!
OUR DOUGH Sourdough starter, a blend of Italian imported 00 flour, Sir Galahad flour, salt, yeast, water, EVOO NEVER use bromated flour, which contains potassium bromate, an oxidizing agent.
00 FLOUR We use an Italian imported 00 flour in our pizza dough and daily bread for three reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours. The “00” refers to the texture of the flour: Italian flours are classified by number according to how finely ground, from the roughest ground “Tipo” 1 to 0, and the finest, 00. Lastly, it’s authentic, and it tastes better.
SIR GALAHAD FLOUR ‘Sir Galahad Artisan Flour is the artisan flour of choice for artisan bread and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard wheat), it can best be described as all-purpose or low-protein bread flour; it yields a dough that handles easily and has great fermentation tolerance. Ideal for Neapolitan pizza.’
*POTATO GNOCCHI All the pasta products made by Venda Ravioli are a combination of No. 1 semolina flour, pasteurized liquid whole eggs, water, and salt. All pasta is shipped frozen and specially packaged for us!
*CHORIZO SAUSAGE chorizo sausage is made from coarsely chopped pork and pork fat, seasoned with garlic, pimento – smoked paprika – and salt.
CANNED CRUSHED TOMATOES TOMATOES The taste has the signature of Italy but is grown and canned in CA, USA. These sun-ripened tomatoes are freshly ground and then canned unpeeled, leaving bits of tomato skins throughout, resulting in a most flavorful sauce.
PEPERONCINO are simply red pepper flakes. The peppers come from Calabria in southern Italy, a region known for its hot peppers. These pepper flakes have a spicy, mildly fruity taste and aroma that’s mild and authentically Italian. Contrary to popular belief, a tiny pinch enhances the other flavors and does not make it “spicy”- we swear. VS PEPPERONCINI A sweet Italian chili pepper. It is also known as the Golden Greek or fresh Italian pepper.
SAN MARZANO TOMATOES Compared to the Roma tomato, their flesh is thicker with fewer seeds, and the taste is more robust, sweeter, and less acidic.
HOUSE-MADE SAUSAGE No casing-lean pork butt, fennel, peperoncino, paprika, black pepper, kosher salt
When we are fortunate to be “staffed up,” one of our favorite things to create is beautiful charcuterie–a little of this, that & then some! Below are frequently used cheeses and meats that grace the sampler.
Blue Bonnet Winner of the American Cheese Society’s Best of Show award in 1996, the Bluebonnet has been gracing the cheese boards and menus of countless premier restaurants across the country for two decades. A drum of fresh goat cheese covered by a powdery blue Roquefort rind- from Westfield Farm, Hubbardston, MA.
Baby Cam This “baby cam” is a smaller, plumper version of the traditional camembert that tastes as lovely as it looks–subtle, earthy, and creamy. From Westfield Farm, Hubbardston, MA.
Pink Peppercorn The cracked pink peppercorns add a spicy, floral element that complements the fresh tanginess of the chèvre smoked.
Moody Blue US Cheese champion second place! This small-batch blue is delicately smoked over fruitwood to create subtly smoky undertones.
Orange Cranberry This sweet and tangy taste sensation is just what the morning calls for, along with a slice of toast or a fresh bagel. It’s a lovely way to start any day.
Smoked Gouda This smoked gouda is a variant of this famous cheese wherein smoked in ancient brick ovens over flaming hickory chip embers. Sensational with beer, this hard cheese has an edible brown rind and a creamy, yellow interior. It can also perfectly complement tasty snacks like fruits, nuts, and dark chocolate, but we think our gouda, gouda, gouda rocking everywhere pizza rocks, hence the title!
Ovolone Mozzarella Mild, refreshing, and supple. It has a springy and dense consistency with a light aroma of wholesome cream, making it a favorite among audiences with delicate palates. One size down from your standard ball of fresh mozzarella is ovoline, or “egg-shaped” portions, about four ounces each.
Burrata Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
Eat the rind! That’s where the wine/aged balsamic soaks into the cheese and creates a distinctive flavor. Each cheese has bits of hard calcium crystals – a sign of appropriately aged cheese.
Vino Rosso Vino Rosso is the perfect mix of precisely crafted cheese and a hearty blend of robust red wines.
Port Wine Derby A smooth, creamy derby cheese marbled with a delicate port wine infusion. This cheese has a pink marbled effect where the port wine blends with the maturing cheese. It has a slightly sweet berry aftertaste.
IMPORTED ITALIAN MEATS
Capicolacap-uh-cola Capicola is seasoned with hot pepper flakes, salt, and garlic. Like many Italian types of meat, it has a marbled appearance and a rich, bold flavor. This famous Italian cut of ham is salted, seasoned, and dry-cured.
Mortadella*Contains NUTS* Mortadella is made of finely hashed or ground heat-cured pork, incorporating at least 15% small cubes of pork fat. Mortadella is a product of Bologna, Italy, flavored with spices, including whole or ground black pepper, myrtle berries, and pistachios.
Prosciuttopro-shoo-toe An Italian dry-cured ham, thinly sliced and served uncooked; this style is called prosciutto crudo in Italian soppressata “sop-pres-sa-ta” is an Italian dry salami. Although there are many variations, the two principal types are a cured dry sausage typical of Basilicata, Apulia, and Calabria and a very different uncured salami made in Tuscany and Liguria.
Cherry Pepper Shooters Cherry peppers stuffed with aged provolone wrapped in prosciutto.