Pizza Bones

Make it a pepperoni and/or add other toppings! All pizzas are 14", medium sized.

Heavy cream, Fennel, Mozzarella and lot of Parmesan :)

mozz, parm, oregano & garlic. cut “party style” into strips & served with sauce on the side. 10-12 inches diameter

mozz, ricotta, garlic, oregano. served with sauce on the side. LIMIT 3 additions only please!

12 oz can. Golden Russet • Somerset Redstreak • Dabinett • Yarlington Mill • McIntosh • Empire

Heirloom Cider infused with red currants

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Take a Diet Coke break with this refreshing, no-calorie soft drink

Mixed greens, a house coriander vinaigrette, topped with crushed pistachios

Mixed greens, a house coriander vinaigrette, topped with crushed pistachios

Made in house!

Rotating pickled produce

Marinated castelvetrano olives

Traditional method Virginia cider

100% Sauvignon Blanc from a biodynamic producer in Pouilly Fumé in the Loire, FR. Aromas of white flowers, jasmine, and honeyed fruits. The palate is well rounded, with a saline finish. Natural Vinification.

A pure Jacquère from the Aux Cries plot, in Leyzieu. 14-day maceration, 9-month aging in oak.

1/3 of each Sauvignon, Fié Gris, and Chardonnay from Loire, FR. The wine ages for around 8-9 months in used demi-muids and Burgundy barrels, without racking and with occasional stirring of the lees

100% Chardonnay comes from a small plot of less than a third of an hectare located in the village of Puligny Montrachet, south of burgundy. Citrus and earthy notes.

Gewürtztraminer from a iconic female producer making wine in the Jura region. Biodynamic and 0/0

Okayama, Japan 85% Shine Muscat, 6% Sauv Blanc, 5% Riesling, 4% Chenin Blanc Pear and white peach compote complimented by herbal and vegetal notes

Skin-contact Arneis from organically farmed fruit. James Erskine’s beautiful expression of this white grape, a classic of Piedmont, Italy. With the Jauma twist of course, this one has nashi pears, lovely weight on the palate and light texture. Killer zero-adds drinking as usual.

Sivi Pinot – better known as Pinot Gris or Grauburgunder – is one of the white grape varieties whose fully ripe berries are not truly white. Instead, they shimmer in copper-blue tones in the autumn.

100% Malvasia. Appears fresh and youthful despite the long ageing period. Smells of ripe citrus fruit, wild herbs and dried fruit. Structured, ripe tannin. Cool, straightforward, profound and yet another example of how impressively macerated wines can reflect their terroir.

100% Furmint coming from Hungary. Direct pressed, sent into a 600-liter big oak barrel for almost a year for a long and slow natural fermentation. Bottled by gravity, without any addition. No filter, no fining.

100% Devin from a Slovakia producer. Biodynamically produced and 0/0.

100% Chardonnay from Burgundy

This wine is made with 70% Godello aged on its skins for 9 months co-fermented with 30% directly-pressed Mencia in Tinajas. Baked yet bright, with Valencia orange peel, red plum skin, lime zest, and granitic mineral. A phenomenal wine.

Banyuls-sur-Mer, Roussillon, skin contact Vermentino, direct press Grenache Blanc and Macabeo - wine is made at Les 9 Caves co-op cellar

Chenin Blanc & Macabeu The “little brother” to the slightly richer Le Bassots.

100% Macabeo from the vineyards of Jordi Llorens - coming to us from Lleida, Catalunya, Spain - unfined, unfiltered, no added SO2 and only 10.5% ABV Easy fun and light! Perfect for sunny days

Shenandoah Valley

Certified organic Welschriesling, Nigori means cloudy in Japanese. It's bottled with its lees from the village of Strekov, Slovakia - unfined, unfiltered, no added SO2

Ansonaco grapes are almost extinct and grown on rocky and sandy land in the southwest on a small volcanic island off the coast of Tuscany. They spend three weeks on the skins and are unfined/unfiltered.

A blend of Grenache Blanc, Gris and Noir from a parcel planted over schist high in the hills of Banyuls. The varieties were picked together, foot stomped and pressed in an old basket press on the same day. Fermentation and élevage took place in terracotta amphorae, rendering an amber wine heady with resinous herbs, citrus and sea salt.

Pinot Gris from Slovenia. Longer maceration providing an amber hue, creamy in texture, fuller bodied.

Red-white blend, made with 60% Grenache Gris and 40% Macabeu, both common grapes found in the hot south of France's Roussilon region, right be the border of Spain. Fermented in Amphora and left unsulphured, expect an unusual berry flavour profile and refreshing drinkability

Regent, Pinot Gris, Riesling blend fermented in stainless steel Looks dark, drinks light, put in fridge prior drinking Tastes like fruits of the forest and good decisions

Blend of Lasina, Plavina, Debit and Maraština. 35% 7 hour maceration, 65% 3 day maceration, spontaneous co-fermentation in neutral oak with indigenous yeasts. Easy and gulpable drink. Croatia. Unfined. Unfiltered. Low added sulfur.

100% Skin contact Malvasia. Emilia-Romagna. Organic & Biodynamic in practice. Low Sulfites.

50/50 Chardonnay & Viognier

Loire Valley Rose made from Grolleau Gris Deep color, cherries, blood orange, mild smoke factor

A collaboration between Furlani and the importer company, Jenny and Francois Selections. Muller Thurgau left on the skins for 20-25 days. 0/0 Low ABV 11.5%

Malvasia, Uva Pecora, Moscato Giallo

100% Mondeuse

A blend of Carignan and Grenache from vines up to forty years old planted over sand and schist, this is de-stemmed by hand, foot stomped and spends just two days on skins followed by a year in large old casks. Heady with berries and woody herbs, this is a wine with a wonderful sense of place.

100% blaufränkisch

Zweigelt

120 year old, co-fermented, field blend: Muscadelle, Abouriou, Zinfandel, Mondeuse Noire, Trousseau Gris, & Chasselas. Unfined. Unfiltered. ØØ Aromas of cherries, peaches, and spices come from the co-fermentation of these grape varieties with elaborate black cherry and nectarine fruit.

Almost like a spritz in its drinkability but with depth and joy at each sip. 100% Cab Franc

From the winemakers: "We wanted a fresh, direct and spontaneous red. A powerful and expressive red that reached everyone, that represented the territory without hiding its sometimes rustic but always authentic character. L’Operaio is a wine for daily hardships and big parties in the square. It is a popular red, made with the hands and the heart. 60% Nero Buono from Guyot-trained vines on volcanic soil, exposed to the sea near Circeo, 40% Trebbiano and Malvasia, from tendone-trained vines. The white and red grapes are fermented separately in fiberglass and then blended before bottling for a wine of great freshness, surprising acidity and crunchy tannins that lengthen and complete the drink. There is everything, red fruit and minerality, body, acidity and balsamic notes. Drinkers from all over the world. Unite!”

“And the ship sales on”

100% Grillo

Grenache blanc and Grenache from Catalonia, Spain - organic practicing and oh so drinkable

100% Grenache Drinks bright and young!

100% Sparkling Muscat

100% Chardonnay from Lombardia, Italy. Fermented spontaneously in both stainless steel and oak barriques, each lot is vinified separately to enhance complexity.

Some barnyard funk on a gorgeous Champagne

100% Vernaccia from Tuscany

Cabernet Blanc & Kenrer skin contact bubbles from Rheinhessen

I mean, who doesn’t love champagne?

Lambrusco Grasparossa. Organic/Biodynamic, Unfined/Unfiltered

98% Gamay, 2% Raspberry

100% Lambrusco Salamino Brother-in-law winemakers Gian Paolo and Marcello, who started the tiny Podere il Salecito estate in the classic Lambrusco area near Modena, work only with indigenous varietals like the traditional Lambrusco Salamino grape here. This dry sparkling wine has notes of ripe cherry, blackberry, and blueberry, with hints of leather and stewed plum. It is full-bodied, effervescent, and fresh. It's structure makes it a perfect pairing with for lasagna or roasted meats. A great pizza wine!

100% Rebula, unfiltered. Fruity sparkling wine from Slovenia.

50% Macabeu, 50% Xarel-lo. Fermented in steel and aged in bottle/ancestral method. Organic. Unfined. Unfiltered. 00.

Russian River Valley 100% Abouriou, a rare California varietal.

Mineral and citrus driven Chardonnay from Burgandy

unfermented gamay infused with herbs and fruits

Juniper, yarrow, blackberry leaf, citrus, apple juice and more!

Elderflowers, which grow very robustly in this part of Austria, are handpicked from the vineyards in May at the fullness of their blossoming and slowly dried to retain all the delicate essential oils. During the grape harvest, they are processed into teas which are then blended with fresh grape must and directly filled into the bottles to naturally ferment without additives. All wines are bone-dry and superbly refreshing, displaying low alcohol contents. 7% ABV

Wild rose bushes grow throughout the Hoch vineyards and are picked from May through June in the early morning and slowly dried to retain the delicate essential oils. During the grape harvest, the dried petals are processed into a botanical tea which is then blended with fresh grape must and directly filled into the bottles to naturally ferment without additives. All wines are bone-dry and superbly refreshing, displaying low alcohol contents. 7% ABV

330ml NA wine from Gut Oggau in Burgenland, Austria

100% Regent, slight fizz, clocking in at 10% ABV

Pollen, star fruit and holiday ham, more meadow than garden, more still than sparkling Non-alcoholic

Bacchus grape juice, lacto fermented tomato with oak and tart rhubarb juice, blackcurrant leaf tincture with aromatic chokeberry.

Designed by Maddie & Anya! Printed by Triple Stamp Press. Youth sizes are heather grass green while toddler sizes are in "kelly green".

Reprinted on natural Alternative brand Tees.

Crudy City designed, Triple Stamp Screen Printed.