​2019 Evening in the Vineyards Pizza Menus 

May 10th

Meat: BBQ Chicken Pizza: BBQ chicken, smoked bacon, caramelized onion, cherry tomato, scallions,
mozzarella cheese blend, bbq tomato sauce
Veggie: BBQ Mushroom Pizza: BBQ spiced portabella mushroom, caramelized onion, cherry tomato, scallions,mozzarella cheese blend, bbq tomato sauce

May 24th
Meat: Meat Lovers Pizza: Pepperoni, linguisa, Italian sausage, mozzarella cheese blend, tomato sauce
Veggie: Margherita Pizza: Basil, tomato, fresh mozzarella, tomato sauce

June 7th

Meat: Hawaiian Pizza: Pulled smoked pork, pineapple, mozzarella cheese blend, tomato sauce, passion fruit mango sauce drizzle
Veggie: Roasted peppers, artichoke hearts, spanish olives, tomato, mushrooms, mozzarella cheese blend, tomato sauce

June 21st

Meat: Italian Sausage, Onions, and Mushrooms

Veggie: Fresh Mozzarella, tomatoes, and fresh basil

July 12th 

Meat: Ground Beef, Red onions, Tomatoes, and Jalapenos
Veggie: Bell pepper, Onions, Olives, Tomatoes, and artichoke hearts

July 26th

Meat: Pepperoni, Onions, and Mushrooms
Veggie: Pesto, Garlic, Onions, tomatoes and Olives

August 9th
Meat: Meat Lovers Pizza
Veggie: Margherita

August 23rd
Summer Flatbread
Roasted summer vegetables with fresh mozzarella cheese, prosciutto and marinara and fresh arugula.
Garlic, artichoke hearts, fresh spinach and pesto topped with plenty of mozzarella cheese. A flavor combination that will truly make you gasp!

​September 13th
The triple-triple! Flatbread
Triple meat and triple cheese. Bacon, ham and pepperoni with whole milk mozzarella, parmesan and white cheddar cheese with house made marinara.
Margherita Flatbread
House-made marinara sauce, mozzarella & baby heirloom tomatoes topped with chopped basil and a drizzle of balsamic reduction.

September 27th
Harvest Flatbread
A creamy spiced apple and brie sauce topped with chicken, caramelized onions and mozzarella. Toasted in the oven then finished with fresh arugula and fried sage.
Fresh Veggie & Pesto Flatbread
Roasted zucchini, crook neck squash, bell peppers and fennel with pesto and ricotta cheese.  Finished with a drizzle of extra virgin olive oil.