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November could be pizzeria appreciation month!

November 3, 2021

Now taking pizza orders for:

Wednesday – 11/3
Thursday – 11/4 
Friday – 11/5
Saturday – 11/6

Pickup slots are available between 4pm – 7pm

Now taking bagel orders for:
Sunday – 11/7 – 10am – 1pm

  • Celebrating the 21st year of Tastebud and our 6th anniversary in Multnomah Village
  •  Get your bagel orders in for this Sunday
  • First of the month bagel pick up!
  • No bread this week, the baker went camping
  • For continued safety and precaution, we ask that everyone continues to wear masks when picking up orders
  • One-stop shop…
  • Add salad, bread, produce, beer, wine, 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 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
  • Pre-ordered, pre-paid, limited call in and walk up orders are available
  • Our first priority is to keep our staff, customers, and community safe during this continued pandemic, our dining room will remain closed
  • Canceled orders will result in a refund of the total minus 5% to cover credit card processing fees
  • Salads are boxed, undressed, and should be tossed thoroughly before serving.
  • To reheat pizzas – place a wire oven rack in the upper part of the oven, turn the oven to 400. Place pizza directly on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until the cheese is melty.
  • To go containers and pizza boxes are getting hard to come by, so we might be rotating through what we can get our hands on
  • Remember that your pizza boxes are compostable!

Click here to place an order via website

Bagel – Firing up the kettle and boiling bagels this Sunday. Bagel sandwich menu below! First Sunday of the month subscription pickup!

Bagel Chips – thinly sliced, toasted, olive oil and sea salt

EVER GET OVERWHELMED BY THE SELECTIONS OF WINE? HERE’S A QUICK RUNDOWN OF OUR CURRENT OFFERINGS. STAY TUNED FOR SOME SPECIAL MIXED CASES FOR THE HOLIDAYS… AND MAYBE A DIFFERENT CASE EACH MONTH IN THE FUTURE!

2018 Jezebel Pinot Noir, OR – $25:
Light to medium-bodied with bright, red fruit flavors and a smooth finish

2016 Upper Five Vineyards, Syrah, OR – $30:
A complex combination of blueberry, white pepper, and smoked bacon. Barrel aged for 18 months in new and old French oak, results in a wine that explodes on the palate. 

2018 Grochau Cellars, Commuter Cuvee Pinot Noir, OR – $19:
A blend from multiple Willamette Valley vineyards that capture the essence of each vintage. An everyday drinker.

2016 Apolloni Estate Pinot Noir, OR – $33:
Aromas of floral, rich cherry and raspberry fruit. Palate delivers more concentration, including hints of strawberry, black cherry and herbs, with moderate tannin.  The finish  is both mouthwatering and lingering and offers delicate notes of vanilla and fruit.

2018 Timothy Malone, Pinot Noir Willamette Valley, OR – $24:
A rich and structured Pinot displaying deep red fruit flavors balanced by toasty oak notes

2014 Conti di Val Seriana, Soleggio, OR – $31:
Aromas of cherry and figs with notes of black pepper, toast, and coffee with in a smooth and lasting finish.

2019 Il Faggio, Montepulciano D’Abruzzo, IT – $18:
Fresh, with a ruby hue; medium-bodied, black fruits, black cherry, coffee and chocolate notes.  It is made to match with simple, everyday cuisine, think: pizza!

2019 Ercole Barbera Del Monferrato, IT  – 1 liter – $15:
Bright acidity, known for ripe, red fruits with a floral, mineral core. Extremely charming, food-friendly and delicious.

2019 i Clivi Schioppettino Venezia Giulia, IT -$30:
Aromas of strawberry, pomegranate, violets and green, white and black pepper spice. A saline minerality that is combined with a pronounced acidity and juicy tannins. The finish is delicate and refreshing with lingering red fruit and spice flavors.

2019 Cantina Viticoltori Senesi Aretini “Gatto Grasso”, IT – 1 liter – $22:
aka: ‘Fat Cat’ is a liter of juicy red that is dangerously drinkable; serve with a slight chill with just about anything.

Click here to place an order via website
Thank you for your continued support.

Much love,
Mark and Tastebud Crew

11/3 – Wednesday, Thursday, Friday and Saturday

AUTUMN PIZZAS

Herbivore – mustard greens, delicata squash, pickled peppers, mozzarella, ricotta – 26

Carnivore – braised pork, chanterelles, jalapenos, tomato sauce, mozzarella, provolone – 30

Pepp and Pickle – pepperoni, pickles, kale, tomato sauce, mozzarella, parmesan – 26

Pesto – cilantro pesto, chanterelles, mozzarella, goat cheese – 27

White Pie – cauliflower, turnips, onions, garlic, herbs, pecorino, parmesans, fresh mozzarella – 26

Classic – tomato sauce, mozzarella – 17

Vegan –  butternut squash sauce, mustard greens, cauliflower, onions, cashew parm (on side) – 25

Pepp – pepperoni, tomato sauce, mozzarella – 21

Sausage – pork sausage, tomato sauce, mozzarella – 21

Seeded Flat Bread – black and white sesame, poppy, fennel, sea salt – 9

add to your pizza –
 – Arugula – 3
 – Roasted shiitakes – 4
 – Pork sausage – 5
 – Anchovies – 3

SALADS and SOUP

Kale Caesar – kale, bagelcrumbs, parmesan, garlic anchovy aioli* – 14

Autumn Greens – fall salad mix and veggies, hazelnuts, goat cheese, roasted apple vinaigrette – 14

Radicchio Salad – red radicchio, braised beets, freekeh (toasted green wheat), marinated chickpeas, feta and balsamic vinaigrette – 14

Pork Green Chile – 1 quart – green chilies, spare ribs, Ayers Creek hominy, autumn veggies stewed overnight in brick oven – 15

BREADS – No bread this week

Bagel Chips – thinly sliced, toasted, olive oil and sea salt – 7

WINE and DRINKS!  
see website!

Click here to place an order via website

Sunday 11/7 – 10am – 1pm – Walk up service!

WOOD FIRE BAKED BAGELS
1.50 each or 18 per dozen

BAGEL SANDWICHES

Plain Cream Cheese Sandwich – 
Whipped Gina Marie Cream Cheese – 3.5

Flavored Cream Cheese Sandwich – 4.5
Chive – Dill – Salmon – Jalapeno 

Pork sausage – pork sausage patty, spicy pickled slaw, Jalapeno cream cheese – 9

Egg – 2 organic eggs, braised mustard greens, provolone, bread crumbs – 8 – add bacon?!

Pancetta – pancetta, black current jam, plain cream cheese, arugula – 8

Winter Squash – kabocha squash, ricotta, toasted hazelnuts, maple syrup – 8

Trout – 2 oz cold smoked trout, shiitake mushrooms, fresh ginger, scallions, plain cream cheese – 9

Lox – 2 oz cold smoked salmon, salmon cream cheese – 8

Loaded lox – 2 oz cold smoked salmon, plain cream cheese, pickles, capers, tomato, onion, dill – 13

add Bacon – add bacon to anything – 3 
add Egg – add an egg to anything – 2 

ACCOUTREMENT:

½ Pint whipped plain Gina Marie cream cheese – 5
½ pint Flavored Cream cheese – 6
Chive – Dill – Salmon – Pumpkin

4oz Lox – Cold smoked Sockeye salmon – 11
4oz Trout – Smoked Rainbow Trout – 8
Ayers Creek jam (assorted flavors) – 8                             

Walk up only!

+pesto is dairy and nut free

*Eating raw or under cooked food may increase your risk for food borne illness 

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7783 SW Capitol Hwy. Portland, OR 97219
503.245.4573

Filed Under: Restaurant News, To-go Tagged With: Tastebud Pizza

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