Our pizzas are baked in our 600+ degree open flame fire brick oven, producing an authentic rustic taste using our house-made dough with a blend of Sylvan Falls Mill whole wheat flour and imported Italian “00” flour.
Forest Mushroom Pizza$14.00 +
Pi tomato sauce, asiago, mozzarella blend, Parmigiano-Reggiano, pi mozzarella slices.
Buffalo Chicken Pizza$15.00 +
Pi buffalo sauce, roasted Springer Mountain Chicken, blue cheese, mozzarella, pickled jalapenos peppers, ranch swirl.
Bacon Cheeseburger Pizza$14.00 +
1000 Island, Blalock ground Beef, bacon, mozzarella, cheddar, bread, and butter pickles.
Meat Lovers Pizza$16.00 +
Pi tomato sauce, pepperoni, Pi Italian sausage, capicola ham, salami, bacon, mozzarella blend.
Hot Hawaiian Pizza$15.00 +
Pi tomato sauce, capicola, black forest ham, pineapple, pickled jalapeno, mozzarella blend, cheddar.
Main Street Margherita Pizza$12.00 +
Pi tomato sauce, fresh tomatoes, fresh garlic, Pi mozzarella, fresh basil, Georgia extra virgin olive oil.
Classic Supreme Pizza$14.00 +
Pi tomato sauce, pepperoni, Pi Italian sausage, sweet peppers, sweet onions, Orchard Valley Farm mushrooms, Kalamata olives, mozzarella blend.
The 3.14 Pizza$16.00 +
Pi tomato sauce, pepperoni, Pi Italian sausage, roasted red peppers, fresh tomatoes, fresh garlic, basil pesto swirl, Pi mozzarella, mozzarella blend.
Veggie Skye Burger Pizza$13.00 +
GA olive oil, vegetarian Skye Burger Crumbles, grilled squash, Orchard Valley Farm mushrooms, spinach, Pi mozzarella, roasted red pepper aioli.
Marinated and grilled 12-ounce black angus ribeye, Vidalia onion rings, charleston gold rice grit cakes with Clemson blue cheese, whiskey-mushroom sauce.
Two 4-ounce all natural veal scaloppini, summer squash “spaghetti” with cherry tomatoes, garlic, basil, and Georgia olive oil, lemon-caper butter sauce.
Dry rubbed and roasted wild Texas boar, buttermilk mashed potatoes, avocado puree, red chile-fresh peach BBQ sauce.
Gulf shrimp with springer mountain farm chicken and heritage farms andouille sausage, spinach, sylvan falls mill grits, shrimp “bisque” sauce.
Three caramelized Massachusetts sea scallops, zucchini, corn, and bacon fritters, sweet summer corn puree, peperonata.
Springer mountain farm chicken breast stuffed with house made chicken sausage, spinach, and mushrooms, wrapped in chicken skin and roasted, buttermilk mashed potatoes, Vidalia onion chicken jus, stewed tomatoes.
Grilled 6-ounce Blalock black Angus beef tenderloin, buttermilk mashed potatoes, bacon-onion marmalade, red wine-rosemary sauce.
Grilled wild caught salmon, corn succotash with green beans and cherry tomatoes, blueberry sauce, marinated local cucumber salad.