Monthly Menu
APRIL PIES
Apple Pie $32
Apple-Rhubarb Pie $35
Rhubarb Galette $32
Blueberry Pie $32
Key Lime Pie $32
Blackberry Key Lime Pie* $36
Chocolate Cream Pie $32
Coconut Cream Pie $32
Luscious Lemon Tart
with Candied Pistachios $36
Decadent Chocolate Tart** $36
Savory Spring Crostata with Asparagus, Onion, & Ricotta $33
Asparagus & Shallot Quiche $35
Broccoli & Garlic Quiche $35
Vegetable Pot Pie $37
* My creamy, tart key lime pie swirled with blackberry coulis.
**This dark and silky chocolate tart is a cross between chocolate custard and flourless chocolate cake, with a delicate pastry crust.
Celebrate the Season with SPRING FLING PIES!
A few days dedicated to my 6" PIES.
(April 1st, May 1st and June 1st)
6" Key Lime Pie $13
6" Apple-Rhubarb Pie $13
SPRING HOLIDAY TREATS
FOR PASSOVER
Flourless Chocolate Cake with Chocolate Ganache $36
Coconut-Almond Macaroons with Orange Zest & Chocolate Drizzle
$28 / Baker's Dozen
FOR EASTER WEEKEND
Apple Pie $32
Apple-Rhubarb Pie $35
Banana-Coconut Cream Pie $36
Blackberry Key Lime Pie $36
Flourless Chocolate Cake with Chocolate Ganache $36
Coconut-Almond Macaroons with Orange Zest & Chocolate Drizzle $28 / Baker's Dozen
Asparagus & Shallot Quiche $35
PIES & GALETTES & CROSTATAS,
oh my...
PIES (9 1/2 inches)
You know what these are. Double crust, decorative crust, lattice, or crumb. Yum.
GALETTES (little: 6-7 inches | large: 9-10 inches)
Also known as freeform pies, or crostatas. A single crust is rolled out and filled with fruit or vegetables. The edge is folded in to create a border, showing off the filling.
CROSTATAS (little: 6-7 inches | large: 9-10 inches)
Crostata is the Italian word for this freeform, open-top pastry, galette is the French. On this menu I'm using "crostata" to describe the savory version.
TARTLETS (2 1/2 inches)
These little open-top gems are made in a muffin tin and filled up with fruit. See a photo of cherry tartlets on the contact page.
