
Twice a year we flip the script and create a seasonal menu that pushes the boundaries of “normal” pizza.
SUMMER ’25 SEASONAL MENU:
SOUTHERN INSPIRED
Contrary to what snow-birds typically do, we’re heading South for summer. No, not the Southwest. We’re talkin’ New Orleans, Texas, Nashville… the SOUTH. This batch of pies draws inspiration from some of the best dishes the South has to offer. Some may call it Cattywampus, but trust me… these pies are finer than a frog’s hair.
BBQ PULLED MORK MAC: Creamy mac and cheese topped with Mozzarella, BBQ pulled pork and drizzled with a hickory smoked BBQ sauce
CAJUN GUMBO starts with a dark roux etouffee style sauce. Topped with mozzarella, andouille sausage, gulf shrimp, and fresh green onion.
NASHVILLE HOT CHICKEN: Garlic cream sauce topped with crispy chicken tenders, dill pickle chips, a sweet creamy southern slaw and a drizzle of spicy Nashville hot sauce.
SLICE AVAILABILITY:
Tuesday: Nashville Hot Chicken
Wednesday: BBQ Pork Mac
Thursday: Cajun Gumbo
Friday: Nashville Hot Chicken
Saturday: BBQ Pork Mac
Sunday: Cajun Gumbo




