Crimini mushrooms, roasted with onions, local & organic cilantro, scallions, and garlic. Served with housemade salsa verde, using local and organic tomatillos, cilantro, and hot peppers. Wrapped in our gluten free butter crust.

An empanada with local ground beef, carrot, corn, jalapeno, onion, garlic, house made chipotle orange salsa, Cabot Pepper Jack Cheese.

Local bacon that we marinate with black pepper, juniper berry and other spices, that we then saute with apple, leek, potato, raclette and Jarlsberg cheeses, brown sugar.

This vegan Irish potato pie is based on the Colcannon, (mashed potatoes hash with onions and greens) but is made using substitutions of vegan based cheese and vegan butter in tandem with caramelized onions, and kale. We make a vegan short crust for this pie. In the end, it tastes like a knish, the Jewish potato pastry. Contains soy, coconut, cocoa butter, sesame and sunflower.

Crimini mushrooms, Daiya vegan cheese, roasted with onions, local & organic cilantro, scallions, and garlic. Served with housemade salsa verde, using local and organic tomatillos, cilantro, and hot peppers. Wrapped in our vegan crust.

Poblano peppers, roasted and mixed with manchego cheese, queso fresco, cream cheese and fresh garlic. Served with our homemade salsa.

Our best-selling pie includes buttery mashed potatoes with a N.Y.S. 3-year aged Welsh-style Cheddar (from Jake's Cheese Company in Deansboro, NY), English mustard and 'sneaky' onions. Served in our gluten free short crust.

Local apples, sweetened and spiced, served in our shortbread crust.

NYS tart cherries & organic sugar in our gluten free, dairy free crust topped with almond glaze.

A special blend of wild and cultivated blueberries with a hint of cinnamon & nutmeg and organic sugar in a gluten free crust topped with our delicious lemon glaze.