Real Quiet
Tomato sauce over sliced provolone, topped with cup-and-char pepperoni, finished with truffle stracciatella, fresh chives, Maldon salt, and ribbons of green chile jam.
Spicy, creamy, and aromatic — quiet confidence with a powerful finish.
Wylde Buffalo
Vodka sauce over sliced provolone with buffalo-glazed chicken and scamorza, finished with pesto-ricotta dollops, celery, and a light dusting of Parmigiano.
Spicy, creamy, and herbaceous — buffalo heat grounded in Italian comfort.
Garlic Marinara
Crushed tomatoes with whole garlic confit cloves, finished with a dusting of Parmigiano and Maldon sea salt.
Bright, savory, and quietly bold — when the frame becomes the portrait.
Golden Oldie
Sautéed mushrooms under sliced Muenster, a scatter of Gouda, pickled red onion, and dollops of garlic cream, finished with toasted rye breadcrumbs and fresh chives.
Earthy, creamy, and crunchy — a classic grilled cheese, enriched with mushrooms and rye.
Fennel Furlong
Garlic cream base with sliced provolone and fennel sausage, finished with whipped ricotta, fresh chives, and balsamic glaze.
Creamy, savory, and bright — an honest pie that goes the distance.
The Garland
Beet crema with Muenster and Gruyère, topped with five prosciutto roses filled with ricotta and strawberry, finished with walnuts, chives, lemon zest, and balsamic glaze.
Creamy, sweet, and savory — where the roses come home.
Emerald Sash
Green goddess on top of sliced provolone with prosciutto, finished with stracciatella, ribbons of green chile jam, pistachios and broccoli microgreens.
Savory, creamy, and fresh — where emerald leads from gate to wire.
Winning Colors
Pesto-ricotta base over sliced provolone, studded with whole garlic confit cloves and red and yellow heirloom cherry tomatoes, finished with draped prosciutto, garlic confit oil, and Parmigiano.
Herbaceous, sweet, and silky. She wore the roses, and these are her colors.
Lemon Grove
Ricotta-crème fraîche base layered with Fontina, pancetta, and thin lemon slices, finished with crushed pistachios, fresh thyme, black pepper, Maldon salt, and a drizzle of Manuka honey.
Bright, savory, and floral — a grove shaped by nectar and time.
Second Line
Garlic cream sauce and shredded scamorza base topped with fontina, peas, corn, and ribbons of prosciutto, finished with cracked black pepper.
Creamy, sweet, and savory — the day after the parade, composed on dough.
Crimson Cut
A tomato sauce base with a whisper of fish sauce, topped with garlic confit, tenderloin cubes, finished with Pecorino, micro arugula, and Maldon salt.
Savory, bright, and balanced — where beef and tomato find their stride.
Garlic Grove
Pesto cream base with fresh mozzarella, dotted with whole garlic confit cloves, finished with toasted pine nuts and fresh basil.
Herbal, aromatic, and nutty — basil, garlic, and pine nuts, two ways, fresh and roasted in harmony.
Pickle Patch
Mozzarella and fontina under thinly sliced pickles and sautéed onions topped with pepper flakes, finished with ranch, pistachios, and fresh dill.
Tangy, creamy, and crunchy — a brined garden twist with a spicy bite.
Forest Floor
Crème fraîche and Pecorino form a silky base layered with mozzarella, Fontina, garlic confit, and a medley of wild mushrooms, finished with pine nuts, Parmigiano, and oregano.
Earthy, nutty, and aromatic — a walk in the woods baked on dough.
Blistered Brussels
Garlic cream sauce, mozzarella, Fontina, crisp pancetta, shaved Brussels sprouts, and confit garlic, finished with Parmigiano and a drizzle of hot honey.
Smoky, sweet, and savory — Brussels reborn in the fire.
Taylor Made
Ricotta-crème fraîche base with Gruyère, goat cheese, prosciutto, and peaches, finished with toasted walnuts, mint, and balsamic glaze.
Sweet, savory, and tangy — a long drive through the orchard.
Caesar’s Legion
Garlic confit oil layered with sliced provolone, finished with romaine tossed in housemade Caesar dressing, grilled chicken, pancetta, sourdough croutons, toasted hazelnuts, and Parmigiano.
Creamy, savory, and tangy — the salad that came to conquer.
Tender Tide
Chimichurri cream base layered with gouda and gruyère, topped with tenderloin and lobster tail, finished with a light dusting of Parmigiano, fresh chives, Maldon salt, and a squeeze of lemon.
Savory, rich, and refined — where tender meets the turning sea.
Golden Tempo
Ricotta blended with Calabrian chiles, dotted with fresh mozzarella pearls, shrimp, and cup-and-char pepperoni, finished with toasted walnuts, fresh thyme, and a drizzle of hot honey.
Briny, spicy, and sweet — a golden current finding its stride.
Scampi Spur
A garlic-miso ghee base topped with mozzarella and tender shrimp, finished with Parmigiano, crushed pistachios and fresh chives.
Rich, nutty, and savory — a seaside gallop across a crushed emerald shore.
Red Current
Ricotta blended with Calabrian chiles, layered with tender shrimp, crisp pancetta, and fresh mozzarella pearls, topped with extra Calabrian chiles, finished with micro arugula and a cooling ranch drizzle.
Savory, spicy, and creamy — shrimp drifting through warming tides.
Decker's Cut
Miso-infused tomato sauce layered with ricotta, goat cheese, cherry tomatoes, and anchovies, finished with capers, micro arugula, and lemon zest.
Briny, creamy, and bright — everything but the point was cut.
Carpaccio Gaucho
Chimichurri cream base with fresh mozzarella, finished with raw tenderloin, Parmigiano, capers, micro arugula and Maldon salt.
Silky, savory, and bright — where gaucho tradition meets raw elegance.
Red Dragon
Char siu glaze over sliced provolone, topped with lap cheong, fire-roasted corn, and fresh mozzarella, finished with chili crisp and scallions.
Sweet, smoky, and spicy — the tile every mahjong hand wants to draw.
El Puesto
Cilantro lime cream sauce over sliced smoked provolone topped with fire-roasted corn and Mexican chorizo, finished with Cotija, crema, fresh cilantro, and Tajín.
Smoky, creamy, and zesty — taco-stand flavors lifted by sourdough.
Birria Lenta
Eight-hour birria beef on sourdough, layered with Oaxaca cheese, glazed with consommé, and finished with pickled red onion, avocado, Cotija, fresh lime, and cilantro.
Savory, smoky, and bright — patience rewarded by fire.
Le Miso
Miso-enriched onions layered with Gruyère, Comté, and Fontina, finished with toasted rye breadcrumbs, fresh thyme, and chives.
Deep, aromatic, and richly savory — French onion soup shaped by fermentation.
Parma in Bloom
Olive oil and Pecorino base topped with prosciutto, finished with toasted walnuts, ricotta rosettes, pomegranate seeds, orange blossom honey, and fresh mint.
Salty, sweet, nutty, and bright — a garden of prosciutto rising in bloom.