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Pi day is coming up at Tastebud!

March 8, 2022

Now taking PIZZA orders for:

  • Wednesday – 3/9
  • Thursday – 3/10
  • Friday – 3/11
  • Saturday – 3/12

Pickup times are available between 4pm – 7pm


 

  • EGG PIE – This Wednesdays will be the only day we are offering our ol’ market style egg pizza. It will include 4 eggs baked on the pie and will be cut into 4 slices. Every pizza is a breakfast pizza to us, this one crosses that line real nice.
  • Too many radishes – We bought a surplus of radishes this week. We were just excited for new offering from farmers in the shoulder season of crops. We are hoping we can share them with you! You will find two kinds of bunched radishes and Italian kale raab grown by Groundwork Organics in Junction City.
    • Green Luobo
    • Daikon
    • Kale raab
  • Ayers Creek Chicory – We have our prized Ayers Creek Farm’s chicories these weeks. Arch Cape and Will’s Choice have been grown and breed for the last couple of decades by Anthony and Carol. It will likely be the last season for this crop and all of their breeds grow by them, as they have decided to retire and have put the farm on the market. We are so grateful for their dedication, creativity, spirit, love and the gorgeous bounty they have provided for our community. Their footprint of the crop breading will hopefully be felt for generations to come.
  • 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

BREAD – FRIDAY AND SATURDAY

  • whole grain loaf – wheat, buckwheat, rye
  • ciabatta with some rye
  • seaweed and sesame ciabatta
  • pumpkin seedy whole wheat – roasted winter squash, squash seeds, sunflower seeds 
  • 100% whole wheat
  • focaccia – pesto and parmesan 
  • cast iron cheesy loaf
  • challah (FRIDAY ONLY)
  • biscotti – available at the door
  • chocolate hazelnut cinnamon rolls (SATURDAY ONLY)

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

WINE FOCUS:

2020 Hooray For You Wine Co. Red Blend,
Weets Family Vineyard, Columbia Valley AVA, WA – $20Merlot (48%) + Cabernet Franc (48%) + Cabernet Sauvignon (4%)

Here’s a new red for you to try out this weekend from Winemakers Gregory Cantu and Christopher Sky. This blend of Merlot, Cabernet Franc and Cabernet Sauvignon grapes were harvested in October of 2020 from Weets Family Vineyard – Rattlesnake Hills in the Columbia AVA of Washington State. Whole cluster fermentation in an open top fermenter with daily punch downs, it’s unfiltered with no sulfur and native yeasts. Aged in neutral Burgundy barrels.

Winemakers Tasting Notes:
Good tannin, nice acid, big fruit… the Merlot comes through with notes of stewed plumbs and the Cab Franc and Cab Sauv come together with tobacco and dried herbs

3/9 – Wednesday, Thursday, Friday and Saturday –

WINTER PIZZAS

Egg Pie* – WEDNESDAY ONLY – 4 organic eggs, spaghetti squash, cremini mushrooms, parmesan, mozzarella, cream, black pepper – 29 – add bacon +4

Herbivore – winter squash sauce, kale raab, leeks, mozzarella, pecorino – 26

Carnivore – bacon, potato, red onion, picholine olives, mozzarella, feta – 29

Pescatarian – bay shrimp, green garlic confit, chili flakes, lemon, parmesan, parsley, cream, olive oil, breadcrumbs – 26

Ides of March – roasted and marinated chicory, roasted winter squash, mozzarella, cascadia creamery – sawtooth*, black sheep creamery – mopsy’s best* – 30 – add pancetta +4

Island Life – pineapple, tomato, mozzarella – 20 – add Canadian bacon +5 – add pickled peppers +2

Spicy Pesto – spicy pesto, mustard greens, roasted winter squash, mozzarella, goat cheese – 25

Vegan – winter squash sauce, kale raab, gold potatoes, picholine olives, green garlic confit, cashew parm (on side) – 26

Classic – tomato sauce, mozzarella – 17

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 –
– Roasted shiitake mushrooms – 4
– Pork sausage – 5
– Anchovies – 3
– Calabrian Chilies – 3

SALADS and SOUPS

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

Winter Greens – winter salad mix and veggies, hazelnuts, goat cheese, herb and roasted shallot vinaigrette – 14

Chicory Salad – Arch Cape chicory, radish, beets, sunflower seed, poppy seed kumquat vinaigrette – 14

Crostini plater – 26
8 oz crostini – house bread sliced thin and toasted
½ pint winter squash hummus
½ pint marinated olives
½ pint hazelnut romesco
½ pint radish and beet salad

Pozole – Amish Butter corn hominy, beans, chilies, winter veggies. Sides of cabbage, radish, onion, oregano, lime (vegan) – 1 qt – 13

Squash-Leek-Chickpea Soup – chickpeas, pureed squash, leeks, potatoes, winter veggies, parmesan, cream – 1 qt – 12

BREADS – Friday and Saturday only

Ciabatta – sifted whole wheat, high gluten white, rye, salt, yeast – 5

Seaweed and Sesame Ciabatta – sifted whole wheat, high gluten wheat, rye, Oregon dulce, sesame seeds, salt, yeast – 6

Whole Grain – whole wheat, whole rye, whole buckwheat, high gluten wheat flour, sea salt, yeast – 5

100% Whole Wheat – whole wheat, salt, yeast – 6

Pumpkin and Seed – roasted winter squash, whole wheat flour, high gluten wheat, pumpkin seeds, sunflower seeds, flax seeds, sea salt, yeast – 6

Cheesy Bread – whole wheat flour, high gluten wheat, garlic, mozzarella, provolone, parmesan, herbs, olive oil and sea salt – 9

Focaccia  – baked in cast iron green garlic, parmesan, whole wheat flour, high gluten wheat, olive oil, sea salt, yeast – 5

Challah – (FRIDAY ONLY) wheat flour, corn meal, pineapple juice, egg, sesame seeds, salt, yeast  – 7

Biscotti – available at the door

Chocolate and Hazelnut Breakfast Rolls – (SATURDAY ONLY) – 2 PACK- roasted hazelnuts, dark chocolate, wheat, butter, sugar, cinnamon, salt, yeast – 5

** raw aged cheese
+pesto is dairy and nut free
*Eating raw or under cooked food may increase your risk for food borne illness 

WINE and DRINKS!  
see website!

Click here to place an order via website

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7783 SW Capitol Hwy. Portland, OR 97219
503.245.4573

Filed Under: Restaurant News Tagged With: Tastebud Pizza

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