Our ingredients come from local sources. Seasons change. Our menu is updated regularly. Please come eat and drink!

This holiday weekend we solemnly remember Finger Lakes chef Debra Whiting.

[Menu Last Updated On July 2, 2011 at 11:25 AM]

Wood Fired Pizza

Sunny Side Up Pizza – As usual, we start this pie with a base of homemade creme fraiche from local cows (I know, right?) and then give it a few slices of sweet sausage from Autumn Harvest Farm in Romulus, NY. After that we add a three cheese blend. Then some onion scapes (from the garden). And – living up to its name – we top this pizza off with a farm fresh egg! [$12.00]

Summer Squash and Basil Pizza – We also start this pizza with a base of homemade creme fraiche and then comes locally grown yellow and green summer squash (grated) and then… a three cheese blend… and then… basil (from the garden). Oh and, when we’re done firing this pizza, we finish it with a touch of gray sea salt. [$11.00]

Desserts by Sarah’s Patisserie

Lemon Cheesecake [$7.00]

Chocolate Flourless Cake [$7.00]

Psst… If you’ve never tried any of the goodies from Sarah’s Patisserie, you are truly missing out.

Wine

Try the Cayuga Ridge Estate Riesling (which recently won Germany’s Best Riesling of the New World 2010 award) or your favorite red or white.

By the glass [$6.00]

Rustic. Wood Fired. Local. Arguably The Best Pizza On The Cayuga Wine Trail and In The Finger Lakes Region.

Tweet

We are open today. Check out our menu here. Happy 4th of July!

“You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism.”

- Erma Bombeck

From the Cayuga Wine Trail and the Finger Lakes, Happy Independence Day weekend!

What’s on the menu?!

Our famous (cream of) mushroom (soup) pizza with a base of creme fraiche, topped with local chanterelle mushrooms, garlic scapes, garden fresh chives, and parmesan cheese.

We’re also doing a new prosciutto pizza with a base of creme fraiche, topped with prosciutto, garlic scapes, garden fresh chives, and parmesan cheese… finished with balsamic (what?!).

Both of these delightful wood fired pizzas are $10.50. Come hungry!

PS – Ask MJ for a wood fired s’more for dessert (kids get’em free).

Wood Fired + Local Ingredients = Superlative Pizza

Has Tim Hosmer figured out that he’s got a new bumper sticker on his golf cart?