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Settling into the winter hearth, eating pizza & bagels

November 30, 2021

Now taking PIZZA orders for:
Wednesday – 12/1!
Thursday – 12/2
Friday – 12/3
Saturday – 12/4
Pickup slots are available between 4pm – 7pm
Now taking BAGEL orders for:
Sunday – 12/5 – 10am – 1pm

  • FRIST Sunday of the month bagel subscribers pick up this weekend
  • Keep your eye out for details on take, boil and bake bagel kits for New Years Day
  • For continued safety and precaution, we ask that everyone continues to wear masks when picking up orders
  • We will be closed Thanksgiving Day :]
  • 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

BAGELS:
This Sunday the 5th, we will be boiling and baking bagels from 10am – 1pmSandwiches will be available to order at door, full bagel menu is at the bottom of this newsletter

  • Pork Burger – spicy slaw and whipped feta
  • Bacon – crispy bacon, strawberry rhubarb jam, plain cream cheese, arugula
  • Persimmon – fresh persimmons and honey cream cheese
  • Pumpkin  – kabocha squash, herbed ricotta, toasted hazelnuts, honey
BREAD – (Friday and Saturday only)

  • cast iron focaccia – pear and blue cheese
  • hearty whole grain loaf
  • rye ciabatta
  • seaweed and sesame ciabatta
  • cast iron cheesy bread

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

WINE FOCUS:

2019 Fuso Vino Rosso, IT – $15
The FUSO project started 10 years ago with this FUSO Barbera. It’s 100% Barbera that finished in cavernous cement tanks. The Colli Tortonesi’s (a DOC of Piedmonte) clay and limestone soil give this Barbera more depth than one usually sees in a daily drinker, and has a nice touch of funk with lifted fruit and volatile acidity.

Like all reds in the FUSO project – good served with a slight chill.

Click here to place an order via website
Thank you for your continued support.Much love,
Mark and Tastebud Crew
12/1! – Wednesday, Thursday, Friday and Saturday

AUTUMN PIZZAS

Herbivore – persimmons, jalapeños, roasted onion, mozzarella, fresh mozzarella – 27

Carnivore – pork sausage, calabrian chilies, olives, tomato sauce, mozzarella, provolone – 28

Pescatarian – bay shrimp and trout chowder, potato, parsley, red onion, dill, parm – 27

Ragu – pork tomato sauce, sausage, cabbage, mozzarella, parmesan – 29

Pesto – cilantro, kabocha squash, mozzarella, goat cheese – 24

Green Pie – arugula pesto, kale, potato, mozzarella, lemon and herbed ricotta, pumpkin seeds – 25

Classic – tomato sauce, mozzarella – 17

Vegan – cilantro pesto, kabocha squash, potato, olives, kale, cashew parm (on side) – 26

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 

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

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

Radicchio Panzanella – radicchio, braised beets, kalamata olives, herby croutons, and balsamic vinaigrette – 14

Lamb, barley, garbanzo soup  – Sundan Farm ground lamb, Ayers Creek garbanzo and barley and lots of fall veggies – 1qt – Heat and serve -15

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 white, rye, wakame, sesame seeds, salt, yeast – 6

Whole grains – whole durum wheat, whole rye, whole buckwheat, sea salt, yeast – 5

Cast iron focaccia – pear and blue cheese, Edison whole wheat, olive oil, sea salt, yeast – 7 

Cast iron cheesy loaf – pizza dough, garlic, mozzarella, provolone, parmesan, herbs, olive oil and sea salt – 9

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

WINE and DRINKS!  
see website!

Click here to place an order via website

12/5 – First Sunday – Bagels

Sunday 11/21 – 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 – Seaweed

Pork Sausage – pork patty, spicy pickled slaw, arugula, whipped fetta – 10

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

Pancetta – pancetta, strawberry rhubarb jam, plain cream cheese, arugula – 8

Persimmon – fresh persimmons, honey cream cheese – 6

Bacon – roasted kabocha squash, herbed ricotta, toasted hazelnuts, honey – 8

Trout – 2 oz cold smoked trout, sesame seeds, shiitake, tobiko fish eggs, seaweed cream cheese – 10

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

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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