WEAR A MASK.
LOVE ONE ANOTHER.
END POLICE BRUTALITY.
BLACK LIVES MATTER.
Now taking pizza orders for:
Thursday – 3/18
Friday – 3/19
Saturday – 3/20
Pickup slots available between 4pm – 7pm
One stop shop…
Add wine, beer, cider, soda, salad to your order
Pizza menu is at the bottom of this email and online
We cannot accommodate build your own pizzas at this time
Whole pizzas only, no half-n-half’s
Pizzas will be served hot and ready to eat, pre-cut and orders will be pre-boxed
Orders are first come first serve and will be closed when sold out
All payments will be made prior to pick up
If you want to tip, you can find the option on the order form, no cash is accepted at the restaurant
Pre-ordered, pre-paid, zero contact pickup only
Our first priority is to keep our staff, customers, and community safe during this continued pandemic, our dining room will remain closed
Salads are boxed, undressed and should be tossed thoroughly before serving.
To reheat pizzas – place a wire oven rack in upper part of oven, turn oven to 400. Place pizza immediately on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until cheese is melty.
Lil’ Sesame Whole Grain – red fife whole wheat flour, whole rye flour, high gluten white flour, tahini paste, sesame seed (Saturday only)
Bagel Chips – Thinly sliced, toasted, olive oil and sea salt
Raab – 1 bunch of cabbage family flower buds
Little Shiitake Mushroom – 1/2 pound – Springwater Farm
2020 Limited Addition Muscat/Pinot Gris
“Orange Rosé”, OR $23
Chad & Bree Stock of Constant Crush just released this approachable Orange Rosé made from Muscat & Pinot Gris from the Eola – Amity Hills AVA.
This wine is light and refreshing, delicious on it’s own paired with a beautiful 60 degree day in the PNW, right before you dive into that first bite of Spicy Pesto Pizza! Enjoy a bottle or two this weekend.
“Let deliciousness be your guide, we did.
40+ -year-old vines bring the power
and we don’t mean George Foreman,
we mean Mike Tyson with the need to
perform after all these years.
Honeysuckle, candied ginger, red apple,
orange zest, quince, salty red papaya, nori- umami.” Bree Stock – winemaker