At the centerpiece of the 75′ long by 25′ wide restaurant is a 6000 lb. hearth-stone oven from Belington, Washington. Judy and her staff use the high temperature oven for about 90% of the cooking, including pizzas, fritatas, (Italian omelets large enough to feed a family of four), her signature rosemary focaccia bread and the current luncheon favorite, Truffeled Macaroni & Cheese.
All menu items subject to change.
