Growing up in a large Italian family, Sunday dinners were always a do not miss event. My Father was a baker in the Navy and his passion for baking and cooking inspired me to work in restaurants through high school. Eventually, I worked my way to become the pastry chef for the Ritz Carlton hotel in Phoenix and at Auberge du Soleil in the Napa Valley. My passion for bread came when I starting teaching at the Culinary Institute of America in the Napa Valley.
I purchased my first wood fired pizza oven in 2010 and spent 7 years developing an artisanal style pizza dough relying only on a starter to ferment the dough. With local farmers market, ranchers and cheese producers available the carefully crafted pizza toppings complemented my naturally leavened pizza dough. Pizzas are baked in the 850 degree wood fired oven with the right amount of char, texture and quality toppings. The tomato sauce uses San Marzano plum tomatoes, sea salt and olive oil. The vegetables and protein are locally produced and raised, cheeses are local and imported and the love is 100% Italian.
I have adopted a phrase from my Dad; when it’s brown it’s cooking, when it’s charred it’s done.
Buon Appetito!
Buttermilk Flapjacks
Two flapjacks served with molasses and our signature sassafras-infused whipped cream. Fresh fruit additional $4.
Hotcakes & Sausage
Cornmeal and molasses hotcakes served with sweet fennel pork sausage.
Buckwheat Cakes with Honey
Two thick buckwheat cakes served with honey and our signature sassafras-infused whipped cream. Fresh fruit additional $4.
Steel Cut Oatmeal
Served with molasses, bananas, and fresh berries.
Corned Beef Sandwich
Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.
Wild Turkey Club
Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.
Brisket Sandwich
Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.
Bison Burger
Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.
Mutton Stew
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Wild Boar Shoulder
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Whole Quails
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.