Settling into the winter hearth, eating pizza & bagels

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

7783 SW Capitol Hwy. Portland, OR 97219
503.245.4573