Choose Curbside Carryout, Delivery, or be seated in our dining room or on our heated patio and enjoy our celebration of local vegetables here at the end of the summer harvest!
Thin slices of sautéed eggplant layered with fresh ricotta and housemade mozzarella cheese and vegetarian tomato-basil sauce. (Vegetarian and Gluten Free)
Can be made with cashew ricotta and vegan mozzarella for our vegan folks!
Fall Mixed Grill
Grilled shiitake mushrooms and a variety of roasted local squashes such as Delicata, Butternut and Acorn are served on a swath of lemony white bean hummus and finished with pistachio gremolata.
Our Signature Eggplant and Porcini “Meatballs”
Served on a light tomato sauce with a shower of Pecorino and Parmesan cheeses.
Pasta with Local Olive Oil-Braised Tomatoes
Torchio pasta is a swirly, cone-shaped beauty, just perfect for scooping up and holding the juices and tomato bits in our made-only-in-late-summer/early-fall Tomato Cruda. Scatter in a bunch of fresh basil leaves, a dollop of homemade ricotta and a heavy handful of Parmesan and Romano cheeses, and you’ve got the simplest and best eating early October has to offer.
A thick center-cut slice of cauliflower is poached in aromatic broth, then cooked to a deep, burnished brown on the flat top until it looks like a steak! Garnished with a rough-chopped salsa-ish sauce full of things cauliflower loves--olives, garlic, raisins, orange segments, herbs and good olive oil. A savory, dramatic, center-of-the-plate take on a favorite vegetable. Served with your choice of two sides.
The end of summer runs riot over this seasonal pizza, with roasted eggplant, peppers, zucchini, garlic, onions and basil elbowing each other for room. A classic red sauce pie with lots of mozzarella, provolone and parmesan to cushion the lovingly-prepared vegetables. Why is summer so short?
Veggie Fest Week is Oct-3-10: view more menus
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