week of 4/24 - Wednesday, Thursday, Friday, Saturday
SALADS
Kale Caesar - kale, bagel crumbs, parmesan, garlic anchovy aioli* - 14
Spring Greens - spring mix, spring veggies, hazelnuts, goat cheese, honey mustard - 14
SPRING PIZZAS
Spicy Margarita - cilantro, spicy tomato sauce, Don Froylan queso Oaxaca, fresh mozzarella, olive oile, maldon salt, chili flakes - 27
Allium - roasted leeks, roasted balsamic onion, scallion, green garlic, spinach, rosemary mozzarella, Brie - de Jouvence, bread crumbs - 28 - add pancetta 5
Carnivore - spicy cilantro pesto, pepperoni, shiitake, roasted onions, mozzarella, cheddar - Prairie Breeze - 29
Herbivore - roasted asparagus, snap peas, scallions, ricotta, mozzarella, parmesan - 28
Pesto - arugula pesto, asparagus, spinach, goat cheese, mozzarella - 26
Vegan - arugula pesto, asparagus, shiitake, scallions, leeks, cashew parm (on side) - 26
Classic - tomato sauce, mozzarella - 18
Pepp - pepperoni, tomato sauce, mozzarella - 22
Sausage - pork sausage, tomato sauce, mozzarella - 22
Dill with It - pepperoni, pickles, kale, tomato sauce, mozzarella, parmesan - 27
Island Life - pineapple, tomato sauce, mozzarella - 21 - add Canadian bacon +5 - add pickled peppers +2
Seeded Flat Bread - sesame, poppy, fennel, olive oil, sea salt - served uncut - 9
Egg Pie - WEDNESDAY ONLY - 4 organic eggs*, asparagus, parmesan, mozzarella, goat cheese - 28 - add bacon +4
Egg and Meat Pie - WEDNESDAY ONLY - 4 organic eggs*, snap peas, bacon, sausage, canadian bacon, mozzarella, parmesan - 31
Ranch Dressing - garlic, dill, chive, parsley, mayonnaise, buttermilk - 4oz - 3
add to your pizza -
- Roasted cremini mushrooms - 4
- Pork sausage - 5
- Pork Pepperoni - 4
- Anchovies - 3
- Calabrian chilies - 3
BREAD - THURSDAY, FRIDAY and SATURDAY
Ciabatta - wheat flour, whole rye flour, salt, yeast - 6
Sourdough - wheat flour, salt, sourdough starter - 11 (big loaf)
Corn, Sunflower, Sesame, Sourdough - wheat flour, whole wheat flour, corn flour, sunflower, sesame, salt, sourdough starter - pan loaf - 8
Seedy - wheat flour, whole wheat flour, pumpkin seeds, sunflower seeds, sea salt, yeast - 7
Cheesy Bread - baked in cast iron - mozzarella, provolone, parmesan - wheat flour, whole wheat flour, olive oil, sea salt, yeast - 10
Hearth focaccia - asparagus, scallion, fromage blanc - wheat flour, whole rye flour, salt, yeast - 9
Squishy focaccia - rosemary and maldon salt - wheat flour, whole wheat, whole barley, olive oil, rosemary, salt, yeast - 9
Cinnamon Babka - baked in cast iron - wheat flour, whole wheat flour, sweet barley crumble, butter, cinnamon, brown sugar, sea salt, yeast - 9
Bagel Chips - wheat flour, sea salt, seeds, yeast - 5
BOILED & WOOD FIRE BAKED BAGELS and SANDWICHES
SATURDAY 10am - 1pm
BAGELS - 2 each or 22 per dozen
plain • sesame • poppy • everything • salt & pepper • salt • leek
BAGEL SANDWICHES
Plain Cream Cheese Sandwich - whipped gina marie cream cheese - 4.5
Flavored Cream Cheese Sandwich - 5.5
Chive - Dill - Salmon - Jalapeno - Honey
Egg and Cheese - 2 fried eggs* & cheddar cheese - 8
Spring Egg - 2 fried eggs*, shiitake, scallions, cheddar, bread crumbs - 10
Brie - roasted leeks, asparagus, honey mustard, melted brie - 9
Bacon - bacon, huckleberry jam, plain cream cheese, arugula - 8
Lemon - honey lemon cream cheese, hazelnuts - 6
Pesto - arugula pesto, roasted asparagus, plain cream cheese - 7
Lox Sandwich - 2 oz cold smoked salmon*, salmon cream cheese - 9
Loaded Lox - 2 oz cold smoked salmon*, plain cream cheese, pickles, capers, radish, onion, dill - 14
add Bacon - add 2 slices of bacon to anything - 3
add Egg - add one fried egg* to anything - 2
add Jam - huckleberry jam - 2
ACCOUTREMENTS
Plain Gina Marie Cream Cheese - ½ pint - 5
Flavored Cream Cheese - ½ pint - 6
chive - dill - salmon - jalapeno - honey
Lox - 6 oz - cold smoked sockeye salmon - 14
+ pesto is dairy and nut free
* Eating raw or undercooked food may increase your risk for foodborne illness
Takeout! - Click here for TAKEOUT order
WOOD FIRED BAKED PIZZAS and SALADS
Wednesday - Saturday - 4pm - 7pm
BAGELS and SANDWICHES
Saturday - 10am - 1pm
Take Out Only
Please pre order online
Wednesday thru Saturday 4pm - 7pm
