Salvatores Tomato Pies

Little farm beef, pinto and kidney beans, poached Bryant farm egg, hand-cut fries, hook's 15-year Cheddar, creme fraiche, and scallions.

Seasonal vegetables, mixed greens, sarvecchio Parmesan cheese, and house vinaigrette.

Romaine, sarvecchio Parmesan crisps, house Caesar dressing, and fresh chili.

The classic built in reverse. Crust, olive oil, Romano, Wisconsin whole milk mozzarella, and red sauce then finished with a little fresh basil. This style of pizza was created in Trenton, Nj in 1910.

Whole milk mozzarella, house sausage, bacon, pepperoni, and red sauce.

Sausage, roasted red pepper, goat cheese, caramelized onion, and red sauce.

Sauteed crimini mushroom, roasted shiitake, oyster mushrooms, leek, pleasant ridge reserve cheese, truffle oil, cracked black pepper, and chive.

Wine poached fig, prosciutto, pistachio, montamore and blue cheese, arugula, and spicy honey.

Nduja artisans uncured pepperoni, smoked gouda, tomato, roasted garlic, calabrese chili pepper, ricotta, and basil.

Tomato, bacon, mushroom, smoked gouda, and caramelized onion.

Red sauce, house vegan Italian sausage, mushroom, onion, green pepper, banana pepper, and black olives.

Chorizo, grilled sweet corn, hook's one year Cheddar, tomato, jalapeno, yellow onion, and chives.

Impossible beef larb, baby bok choy, Thai chiles, lemongrass, carrot, radish slaw, and cilantro.

Avocado, jalapeno aioli, iceberg lettuce, tomato, and red onion on a batch ciabatta.

Seared rare ahi tuna, quinoa, freekah, avocado, tomato, cucumber, arugula, red onion, orange, and harissa vinaigrette.

Shaved porchetta Italian style pork roast. Broccoli rabe, sartorii montamore, pork jus, and lemon aioli on a hoagie roll.

Sliced tempesta finocchiona, pepperoni, ham, mozzarella, giardiniera, arugula, tomato, and red onion on a toasted batch bakehouse ciabatta.

1/3 lb well's farm beef, black garlic aioli, tempesta 'njuda, arugula, and Italian salsa Verde on a stalzy's butter bun.

Calamari, gulf shrimp, scallops, and market vegetables dredged and fried. Served with marinara.

With house seasoning.

Includes cheese, sausage, pepperoni, or one vegetable.

The classic built-in reverse. Crust, olive oil, Romano, Wisconsin whole milk mozzarella, and red sauce then finished with a little fresh basil. This style of pizza was created in Trenton, Nj, in 1910.

Whole milk mozzarella, house sausage, bacon, pepperoni, and red sauce.

Sausage, roasted red pepper, goat cheese, caramelized onion, and red sauce.

Sauteed crimini mushroom, roasted oyster and shitake mushroom, leek, pleasant ridge reserve, truffle oil, cracked black pepper, and chive.

Wine poached fig, prosciutto, pistachio, montamore and bleu cheese, arugula, and spicy honey.

Nduja artisans uncured pepperoni, smoked gouda, tomato, roasted garlic, calabrese chili pepper, ricotta, and basil.

Heirloom tomato, bacon, mushroom, smoked gouda, and caramelized onion. An old favorite returns.

Red sauce, house vegan Italian sausage, mushroom, onion, green pepper, banana peppers, black olives, and vegan mozzarella.

Chorizo, grilled sweet corn, hook's one year Cheddar, tomato, jalapeño, yellow onion, and chives.

Impossible beef larb, baby bok choy, thai chiles, lemongrass, carrot, radish slaw, and cilantro.

Stracciatella cheese, grilled apple, batch bakehouse scali, country ham, barrel-aged maple syrup, arugula, and beauty heart radish.

Sushi-grade rare tuna crudo, marinated fennel, pomegranate seed, pistachio, fried capers, lemon, and olives.

Old family recipe. Three large meatballs, red sauce, hook's Parmesan, and grilled bread.

Wild squid, gulf shrimp, sea scallops, and market vegetables lightly dredged and fried with marinara and lemon.

Little farm beef, pinto and kidney beans, poached Bryant farm egg, hand-cut fries, hook's 15-year Cheddar, creme fraiche, and scallions.

Portuguese seafood stew with scallops, Pei mussels, spinach, potato, and Spanish chorizo.

Seasonal vegetables, mixed greens, market vinaigrette, and sarvecchio.

Romaine, sarvecchio Parmesan crisps, house Caesar dressing, and fresh dill.

Herbed garlic butter, mozzarella, and smoked gouda with garlic confit.

Grilled 6 oz top sirloin, roasted root vegetables, spinach, demi-glaze, parsnip chips, and anchovy butter.

Wild gulf shrimp, garlic, calabrese chiles, white wine butter, sauce, bread crumbs, spinach, spaghetti squash, and sarvecchio.

Rich beef and pork bolognese, fresh rigatoni, herbed ricotta, parsley, and sarvecchio.

Fresh bucatini, bacon, scallions, garlic, black pepper, hook's Parmesan, and chile flakes.

Well's farm beef 1/3, black garlic aioli, tempesta 'njuda, arugula, and Italian salsa Verde on a stalzy's butterbun.

Fresh, light, and healthy clean eating. Quinoa, freekeh, avocado, tomato, cucumber, spinach, red onion, orange supremes, and harissa vinaigrette.

Thinly sliced tempesta porchetta, broccoli rabe, sartorii montamore, pork jus, and lemon aioli.

Choice of just cheese, sausage, pepperoni, or one vegetable.

Butter, Evoo, and pasta.