Vegetarian Pies

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Mushroom Potato Leek: roasted PA-grown hen-of-the-woods mushrooms, roasted potatoes, sautéed leeks, porcini gravy. Seasoned with tarragon, white pepper, and nutmeg. 

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Curried Chickpea & Butternut: roasted butternut squash, chickpeas, and sautéed cabbage in curry powder. With onions, fresh garlic, fresh ginger, and cayenne. Spicy.

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Tuscan White Bean & Kale: white beans and kale simmered in San Marzano tomatoes and white wine, with orzo pasta. Seasoned with oregano, marjoram and basil.

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Jerk Sweet Potato & Black Bean: roasted sweet potato, black beans, steamed kale and caramelized onions seasoned with Jamaican jerk spices. Spicy.

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Chard, Feta & Sun-Dried Tomato: locally-grown Swiss chard, local goat's milk feta, and julienned sun-dried tomatoes, seasoned with fresh parsley, marjoram, and lemon zest.

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Meat Pies

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Bacon Cranberry Goat Cheese: local smoked bacon ends, creamy goat cheese, caramelized onion jam, roasted potatoes and fresh cranberries. With fresh sage and black pepper.

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Beef & Blue Cheese: local stew-cut beef braised in ale then pulled apart, with crumbled Danish blue cheese, roasted pears, caramelized onions, sautéed celery, and fresh thyme. 

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Chicken Tagine: whole local chickens simmered in saffron and cinnamon broth, shredded and mixed with diced dried apricots, toasted slivered almonds, cumin, and fresh parsley. Contains nuts.

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Pineapple Chipotle Pork: local pork shoulder slow-cooked in pureed chipotles in adobo sauce and diced pineapples, then pulled. Spicy.

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Five-Spice Pork: local pork shoulder (from Blackberry Meadows Farm) braised in apple cider and whole Chinese five spices, with diced apples and caramelized onions.

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Moussaka: grilled zucchini and eggplant, roasted potatoes, red sauce made with crushed tomatoes, local ground beef & lamb, garlic, onion. Seasoned with cinnamon and fresh oregano.

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Jambalaya: shrimp and local pork chorizo, crushed tomatoes, onion, celery, green pepper, seared okra, white rice, seasoned with Cajun spices. Spicy.

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Berbere Beef: local ground beef cooked in Ethiopian berbere spices, mixed with caramelized onions, sautéed carrots, and roasted potatoes. Spicy.

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Braised Rabbit: local whole rabbit slow-cooked in Chardonnay with bay, juniper, and rosemary, then shredded and mixed with sautéed carrots and caramelized onions.

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Lamb & Feta: local lamb slow-cooked in stewed tomatoes, pulled and mixed with local feta cheese, garlic, and roasted potatoes. Seasoned with fresh garlic and oregano.

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Curried Goat: local goat slow-cooked in Vindaloo curry spices with eggplant, cabbage, red peppers, and potatoes. Spicy.