Pizza Swindle ArtsRiot Distillery

Locally grown oyster mushrooms, mushroom ricotta, with a mushroom infused bay leaf oil drizzle. It's money baby.

Whole wings tossed in our house-made tangy, slightly sweet Moroccan BBQ sauce and finished with cilantro and sesame seeds. Served with our slim thick sauce.

Lightly breaded artichokes gently fried to a delicate, flaky crispness. Garnished with chives and served with our fancy yogurt sauce.

Mixed olives marinated in EVOO, red wine vinegar, lemon zest, and Mediterranean spices.

3 italian spiced meatballs with shaved parm, provolone, and tomato sauce like nonna makes.

N.Y. style cheese pizza. Crust with a crunch, perfect amount of sauce, gooey cheese.

N.Y. style slice topped with house-made kimchi, finished with sesame seed garnish.

Locally grown oyster mushrooms, mushroom ricotta, with a mushroom infused bay leaf oil drizzle. It's money baby.

Our take on the O.G Italian salad. Romaine, mortadella, provolone, roasted red onion, pepperoncini, house-made croutons, sunflower seeds.

Fresh lemon and lime, sweetened with house-made fermented lemon infused Vermont honey. A glorious lemonade.

A local, non alcoholic spin on the classic Moscow Mule. Made with Corina's Switchy, Fevertree club soda, and fresh lime.

A non-alcoholic minty summertime refresher. Made with organic mint from our garden, fresh lime, and club soda.