Monthly Menu
DECEMBER 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.
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.
