510 Hartford Avenue, West Uxbridge, MA 01569. Click for directions and the most up-to-date-calendar
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.
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 keep our promise to offer a high standard of fresh & flavorful food made with seasonal, limited high-quality ingredients. Our mainstays are traditional wood-fired pizza and pasta with ever-changing nightly Mediterranean-inspired specials.
To view our regular menu, please click here; if you are interested in our Brunch or Afternoon Tea, click here.
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.
Thank you, Phantom Gourmet!
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.
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!
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.
All the pasta products made by Venda Ravioli combine No. 1 semolina flour, pasteurized liquid whole eggs, water, and salt. All pasta is shipped frozen and specially packaged for us!
*CAULIFLOWER PIZZA CRUST
Cauliflower & non-GMO mix: corn starch, rice flour, potato starch, dextrose, vegetable fibers: psyllium, fructose, inulin, emulsifier, stabilizer: sorbitol non-GMO yeast & non-GMO extra virgin olive oil, non-GMO brown cane sugar, non-GMO sea salt
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.
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.
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.
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.
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 nationwide for two decades. A drum of fresh goat cheese covered by a powdery blue Roquefort rind- from Westfield Farm, Hubbardston, MA.
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.
The cracked pink peppercorns add a spicy, floral element that complements the fresh tanginess of the chèvre smoked.
US Cheese champion second place! This small-batch blue is delicately smoked over fruitwood to create subtly smoky undertones.
This sweet and tangy taste sensation is what the morning calls for, along with a slice of toast or a fresh bagel. It’s a lovely way to start any day.
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!
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 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 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.
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.
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.