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Monthly Menu


Pear & Cranberry Galette $32

Apple Pie $32

Blueberry Pie $32

Cranberry-Apple Pie $34

Larkberry Pie $34

Apple-Berry Pie $34

Pumpkin Pie $32

Chocolate Hazelnut Tart* $36

Chocolate Pecan Pie $36 

Vanilla Cardamom Custard Pie** $32 

Sweet Pepper and Onion Quiche $35

Mushroom & Shallot Quiche $35

Winter Greens & Onion Quiche $35

Savory Squash & Kale Pie $38

MENU FOR December 19th - 24th


Pear & Cranberry Galette $32 

Apple Pie $32 

Apple-Berry Pie $34

Apple-Cranberry Pie $34

Larkberry Pie $34

Blueberry PIe $32

Pumpkin Pie $32

Chocolate Pecan Pie $36

Chocolate Hazelnut Tart $36

Vanilla Cardamom Custard Pie $32

*A silky dark chocolate filling - a cross between a ganache and a custard - in a delicate tart pastry made with a combination of hazelnuts and wheat flour. Topped with toasted hazelnuts.

**Rich vanilla custard spiced with cardamom, cinnamon, orange, ginger, and clove, in a ginger snap crumb crust.

Topped with vanilla whipped cream.


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.

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