WEAR A MASK.
LOVE ONE ANOTHER.
END POLICE BRUTALITY.
BLACK LIVES MATTER.
With the new ‘pause’ in affect, we are continuing our operation as we have since May. Pre order – pre pay – take out only. Our priority is to do our part and slow the spread of this dreadful virus. With the hopes of keeping our staff, customers and purveyors as safe as possible. You can count on us and we would like to count on you to help re-flatten this curve.
Please take a moment and help the restaurant industry. Many of your favorite places might not survive another lockdown. We ALL need some help from the powers that be. Independent Restaurant Alliance of Oregon is advocating for awareness and action. But also please support your local eateries, ideally with take out orders directly from business. Rather than with a delivery app if possible, as these take away a portion of sales.
We all should be in this fight together.
Now taking orders for:
Thursday 11/19 Friday 11/20
Pickup slots available between 4pm – 7pm
One stop shop…
add wine, beer, cider, soda, salad, produce to your pizza order
Thanksgiving Produce box
Thanksgiving week: only open Saturday and Sunday
Flat Bread Platter
Kale and White Bean Soup
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
Orders are first come first serve and will be closed when sold out
Pre-ordered, pre-paid, zero contact pickup only
All payments will be made prior to pick up
Pizzas will be served hot and ready to eat, pre-cut and orders will be pre-boxed
If you want to tip, you can find the option on the order form, no cash is accepted at the restaurant
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.
Stock up on wine to pair with your Thanksgiving Day feast!
Last year Food and Wine wrote an article of the 11 best wines to serve with Thanksgiving dinner. High on their list was “Pinot Noir, especially fine-boned and delicate Pinots like many of those made in Oregon’s Willamette Valley” so why not indulge in some great local wines this year, while also supporting our amazing local winemakers!?
2017 Grochau Cellars, Joyride Sparkling Rosé of Pinot Noir: The juice was fermented in neural oak barrels and aged on its lees for 7 months before going to the tank for bottling. This sparkling wine is produced in the “Charmat” style, which is a French method for adding carbon dioxide to the wine under pressure. Winemaker’s note: “What we are trying to produce is a wine that has a balance of fruit and savory flavors, but that is dry. We age the wine on its lees for added texture and weight”
2019 JP Vineyards Rose of Pinot Noir: Inviting right from the first sip. Mt. Hood Strawberries, apricot, watermelon, and rhubarb. The acidity is on point, and the phenolics add depth. Fresh & vibrant with no residual sugar. I feel obliged to say that this would be a great summer wine, but to be honest, Rose tastes great regardless of what season it is.
2019 Johan Vineyards, Pét-Nat of Pinot Noir: We strive to achieve ripe fruit flavors and higher acidity, for a fresh and juicy expression of Pinot Noir. After 24 hours of skin contact, the grapes were pressed and fermented in a stainless steel tank before it was bottled at the tail end of its primary fermentation. Bottled unfiltered and contains lees – pour off slowly or invert to evenly distribute. This wine is slightly sparkling.
2018 Grochau Cellars Commuter Cuvee Pinot Noir: This wine is all about the bright fresh purity of Willamette Valley Pinot Noir! The Commuter Cuvée is our first release Pinot Noir each year and is a blend from multiple Willamette Valley vineyards that capture the essence of each vintage. It’s a wine for every occasion.
2016 Apolloni Estate Pinot Noir: This Pinot Noir, which offers red cherry notes and delicate acid, is a true expression of our northern Willamette Valley location. The wine opens with a mix of inviting floral, rich cherry and raspberry fruit. The 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.
WeeklyVeggie Box: $30 Put together from the bounty and Autumn harvest happening right now. Much similar to the model of CSA (Community Supported Agriculture) we hope to use a subscriptions model for weekly exchanges. We will be gathering products from farms that supply our restaurant, Simington Gardens, Blue Truck Produce, Groundworks Organics and Ayers Creek.
Stock up for the holiday or fill your pantry. Saturday November – 20th 1pm – 6pm or Wednesday November the 29th – 11am-1pm
5 lbs Gold Potatoes
3 lbs White Onion
1 lb Cranberries
1 lb Salad Mix
2 lbs Purple Brussels Sprouts
1 head Celery
3 lbs Apples
1 bunch Bay Leaf
1 bunch Parsley
1 bunch Sage
Large – $120
15 lbs Potato
8 lbs Onion
2 lbs Cranberries
2 lbs Salad Mix
4 lbs Brussels Sprouts
1 head Celery
5 lbs Apples
1 bunch Bay Leaf
2 bunch Parsley
2 bunch Sage