SALLY

Bechamel and mozzarellas. Topped with olive oil, and salt & pepper.

fennel sausage, vinegar peppers, locatelli ricotta salata

Jersey tomatoes, sea salt & extra virgin olive oil. Add bufala mozzarella to make it a classic margherita pie!

Calabrian tomato sauce, roasted garlic, kalamata olives & fresh basil. Add bufala mozzarella for cheeeezzyyy option :)

Housemade tomato sauce topped with mozzarella, parmesan, and Washington Crossing - a locally made creamy melty cheese.

Bechamel and mozzarellas. Topped with olive oil, and salt & pepper.

Jersey tomatoes, sea salt & extra virgin olive oil. Add bufala mozzarella to make it a classic margherita pie!

marinated mushrooms, comte, black truffle

fennel sausage, vinegar peppers, locatelli ricotta salata

biellese napoletana, pepper jelly

Marinated Tuscan kale, brussel sprouts, savory granola, garlic breadcrumbs, local aged cheese, and caesar dressing.

marcona almond, orange, fennel

beef, pork, red gravy, parm, garlic; (3) 60g meatballs

Our sourdough bread is sourced from Pennsylvania flour & durum. It's lovingly formed and baked daily.

lemon curd, toasted meringue, poppy seeds

Enjoy this ruby red Ruche with grilled meats, Indian food, burgers, or mild cheeses. A floral nose gives way to notes of red fruit and mild tannins.

Herbaceous, big-bodied red that balances with a nice acidic finish. A 50/50 Sangiovese and Shiraz blend, with notes of cumin, black pepper, ripe stone fruit.

certainly a food wine, in fact, it begs for food. It has enough acid to stand up to your favorite tomato sauce, as well as intense berry notes that perfectly complement the char of a burger or perfectly cooked pizza crust. Serve this slightly chilled, and you will be the hero of your next backyard barbecue

To be enjoyed in a night club DJ booth. A citrus balance to brioche and vanilla. Golden hue and mildly oaked palate.

A Riesling unlike any other. Slight skin contact wild fermentation gives this white a fresh and zesty tone. Crisp apple notes down the middle of the palate settle with a floor of cashew butter.

A quick skin contact white blend cannot be beat as an apertif before any dinner or lunch. This boasts notes of grapefruit, keffir lime, honey blossom, and sea salt.

Hors d'oeuvres galore match with this light brine forward orange. A perfect introduction to something funky and natural.

A favorite from our shop and in house bottle list. This Sauvignon Blanc skin contact has bursts of citrus skin and forest floor herbs. Never fail with Michel Michel.

Amber in color; tastes like gold in the glass. Schonburger and Pinot Gris fermented in steel and aged in French oak. A fresh Spring flavor. Lychee, elderflower, melon.

Sunset sherbet color. Exotic tropic gold apricot, temple orange, energetic & lively

A Chilean orange for an on-the-go glou glou. 1.5L skin contact blend stays fresh for 30 days after opening. Enjoy with seafood, poultry, or a light salad.

A blend of red and white wine grapes. This rose would go great with greens, light broth, and steamed vegetables. An East Coast favorite.

Initial bright and acidic across the palate, this rose settles nicely with calm floral fruit notes.

Red berry with a crisp and dry finish.

Berries, strawberry, flowers, rosehip, in short: a wine with something to experience. Quite mouth-filling, fresh acids and a spicy aftertaste.

A B'Rose for your b'romance. Meant to be shared with pals (of all kinds). This vintage has a grapefruit citrus funk that can't be missed.

SPARKLING, DRY. Fragrant, fresh and more nuanced than many Proseccos. Green apple, white flowers, almond, and lemon curd with a bright, lip smacking acidity and bubbles.

Pet Nat Rose with brioche, strawberry, and cream notes.

Sparkling pinot noir rose. Fruity and lightly sweet. Ultra biodynamic.

Plum skin, forest mushroom, root beer. A fantastic sparkling Pinot noir.

Dark berry fruits, juicy acidity, and a dusty tannic backbone

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