Our Menu

The classic iconic American slice: hand-milled plum tomatoes, authentic Pecorino cheese, Italian olive oil, and Burnett Dairy Mozzarella.

Perfectly spiced flat pepperoni, hand-milled plum tomatoes, authentic Parmigiano cheese, Italian olive oil, and Burnett Dairy Mozzarella.

Our hand-pinched sausage is placed on our hand-milled plum tomato sauce and Authentic Pecorino cheese, held in-place by Burnett Dairy mozzarella to keep it from escaping when we put it in the oven!

The New York "White Pizza" is typically a ricotta base, but I wanted to make something more familiar to us. Instead of a "sauce," we trap heavy cream, Parmigiano, garlic, and Italian olive oil under Burnett Dairy mozzarella and let the nearly 600F heat emulsify the ingredients into a sauce. After pepperoni, this is our best selling slice!

We rotate in our menu pizzas and occasionally "chef specials," a great opportunity to try something new.

Add toppings for custom pizza

Add toppings

Choose from our NY sauce or white pizza sauce and choose your own toppings.

The New York "White Pizza" is typically a ricotta base, but I wanted to make something more familiar to us. Instead of a "sauce," we trap heavy cream, Parmigiano, garlic, and Italian olive oil under Burnett Dairy mozzarella and let the nearly 600F heat emulsify the ingredients into a sauce. After pepperoni, this is our best selling slice!

Like Mount Vesuvius, this pizza brings the heat. Our standard cheese base, curly pepperoni, pepperoncini peppers, house-made cherry pepper hot sauce swirl; buffalo wing level heat, except you want to hug a friend when you taste it.

Olive oil base, sliced pistacchio Mortadella, pistacchio crumble, semi-melted stracchiatella (fresh mozz stretched and hand shredded under 160F water, then soaked overnight in cream). Optional garnish of Arrugula.

Pepperoni, sausage, onion, mushroom and choice of black/green/kalamata olives. *WARNING: This amount of vegetables either creates a wetter pizza OR has to be WELL DONE.

Cream base, Pecorino, Italian olive oil, Burnett Dairy mozzarella, pancetta (an Italian bacon), Porcini mushrooms, Vidalia onions. Salty, earthy, and a little sweet.

Basil pesto, fresh roma tomato slices, fresh mozzarella.

Named after Queen Margherita in 1889, this pizza was created to honor the colors of the Italian flag: red sauce, white cheese, and green basil. Ours has authentic imported Pecorino, Italian olive oil, Wisconsin fresh Mozzarella, all on San Marzano DOP tomato sauce.

Our hand-pinched sausage, imported Pecorino cheese, Italian extra virgin olive oil, San Marzano tomatoes, Burnett Dairy mozzarella

One layer of flat pepperoni topped with cup-and-char pepperoni, authentic Parmigiano cheese, Italian extra virgin olive oil, San Marzano tomatoes, Burnett Dairy mozzarella

San Marzano tomato sauce, pecorino cheese, olive oil baked, then topped with stracciatella cheese.

Margherita Pizza with Mortadella, Prosciutto Cotto (italian baked ham), and Pancetta

DOP Tomato Sauce, heavy cream, pecorino, sausage, mushrooms, fresh mozzarella, fresh parsley

Cream base, Pecorino, Italian olive oil, Burnett Dairy mozzarella, pancetta (an Italian bacon), Porcini mushrooms, Vidalia onions. Salty, earthy, and a little sweet.

A Roman classic sauce. Heavy cream, pecorino cheese, black pepper, aged mozzarella.

A cream and parmigiano base, rosemary, sliced potatoes and olive oil.

Olive oil base with green and kalamata olives, onion, cherry tomatoes, pecorino, fresh mozzarella.

Sliced pistacchio Mortadella, stracciatella, arugula, and balsamic glaze.

REAL house-made garlic BUTTER on a sliced and toasted hoagie roll. Served with a cup of house-made San Marzano tomato sauce!

Our real butter garlic toast with melted mozzarella cheese. Served with a cup of house-made San Marzano tomato sauce!

Served with house-made red wine vinaigrette or house-made balsamic vinaigrette (or Hidden Valley Ranch).

Sliced roma tomato, sliced fresh mozzarella, fresh basil, cold-pressed olive oil.

Arugula, sun-dried tomatoes, red wine vinaigrette, buratta, balsamic glaze.

Canolli with perfectly smooth house-made filling, with plain, chocolate chip, or pistacchio.

A personal sized Tiramisu that complies with the town's single liquor license being reserved for an idea for a space downtown in 2027-2028 (contact the board if you're concerned why we can't make real Tiramisu or serve Aperol Spritz)

Scratch-made chocolate chip cookies baked on our pizza stones while the oven is off, giving them a flat yet soft texture with home-baked taste.

A sweet brioche bun split and filled with house whipped cream, topped with powdered sugar and pistacchio, chocolate chips, or seasonal fruits.

Small sweet brioche balls filled with house ricotta cream, dunked in a lemon glaze and topped with powdered sugar.