We request 24 hours notice for all meatball bar orders.

Meatball Bar Orders

House made Valoroso pear tomato pizza sauce married to olive oil, fresh rosemary and oregano with an everything bagel seasoned crust. Topped with wild arugula.

Mrs. Vegan

A combo of roasted red peppers, house smoked onions and wine braised mushrooms. Topped w/ a Tex Mex crème' drizzle.

Veggie Heaven

A fig sauce base topped with prosciutto, ricotta and wild arugula with an everything bagel seasoned crust.

Figgy Piggy

Our brunch white pizza features smoked bacon, 3 over medium eggs, ricotta cheese and fresh spinach.

Bacon N' Eggs

Bold pepperoni, house smoked sausage and onions, roasted red peppers and wine braised 'shrooms.

Tha' Boss

A meat feast! House smoked sausage, bacon and bold pepperoni.

Tha' Big Unit

A classic. House smoked sausage and onions.

Sausage N' Onion

Canadian ham, smoked bacon and pineapple w/ a savory BBQ sauce.

Maui Wowie

House smoked sausage and onions w/ wine braised mushrooms w/ savory BBQ sauce.

Old Smokey

A spicy jalapeno sauce base with house smoked sausage and onions plus cool ricotta cheese.

Nicey Spicey

House made meatballs, roasted red peppers, fresh basil and savory garlic oil.

Meatball Hero

Bold pepperoni, fresh jalapenos and house made spicy honey.

Tha' Honey Heater

Mr. Double Pep

Heaps of our buffalo mozzarella blend w/ shaved parmesan.

Tha' Big Cheese

Smoked in house, served w/ house focaccia bread and Valaroso Pear tomato sauce.

Sausages and Sauce

House made dough with our own buffalo mozzarella blend, shaved parmesan and Valoroso pear tomato pizza sauce. 16 Inches. 8 Slices.

Wood Fired Pizzas

Made daily, served w/ house bread and sauce.

Meatballs

Chef's seasonal selection of meats and cheeses with mixed fruits and focaccia bread. dipping sauces.

Charcutierie

Wood fired, creamy and delish. Served w/ house focaccia bread and pizza sauce.

Mac n' Cheese w/ Smoked Bacon

Cannellini bean hummus with house spices and EVOO. Served w/ house made focaccia bread.

Italian Hummus DUO

CRAFT 64 COCKTAILS OR MULES

WINE BY THE GLASS

CRAFT 64 BREWS

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly using your hands or a spoon until all ingredients are well combined.

Make the Meatball Mixture

Preheat your oven to 400°F (200°C). Using your hands, form the mixture into meatballs about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form the Meatballs

Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and browned on the outside. Make sure to check that the internal temperature reaches 160°F (71°C).

Bake the Meatballs

While the meatballs are baking, pour the marinara sauce, BBQ sauce, and Alfredo sauce into separate saucepans. Heat each over medium heat until warmed through, stirring occasionally.

Heat the Sauces

Chop the fresh basil, slice the red onion, and prepare the pickles. Set aside in serving dishes.

Prepare the Toppings

If desired, toast the slider buns and garlic bread in the oven for 5-10 minutes until they are warm and slightly crispy.

Toast the Breads

Once the meatballs are cooked, place them in a serving dish. Provide the warmed sauces, toppings, and toasted buns on a separate table. Allow guests to build their own meatball sliders by adding their choice of sauce and toppings to the meatballs nestled in the buns.

Assemble the Meatball Bar

Ground beef

Breadcrumbs

Parmesan cheese, grated

Eggs

Garlic, minced

Parsley, chopped

Salt

Black pepper

Marinara sauce

BBQ sauce

Alfredo sauce

Mozzarella cheese, shredded

Fresh basil, chopped

Red onion, sliced

Pickles, sliced

Slider buns

Garlic bread

In a medium saucepan, combine Valoroso pear tomatoes, olive oil, chopped rosemary, chopped oregano, salt, and black pepper. Cook over medium heat for about 15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.

Make the Sauce

In a small bowl, dissolve active dry yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil, and mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth.

Prepare the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Let the Dough Rise

Preheat the oven to 475°F (245°C). After the dough has risen, punch it down and roll it out into a circle on a floured surface. Transfer to a pizza stone or baking sheet. Brush the crust with olive oil and sprinkle with everything bagel seasoning.

Shape the Crust

Spread the prepared pizza sauce evenly over the crust. Leave a small border around the edges.

Assemble the Pizza

Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown.

Bake the Pizza

Remove the pizza from the oven and top with wild arugula. Drizzle with additional olive oil before serving.

Add Toppings

Valoroso pear tomatoes

Olive oil

Fresh rosemary, chopped

Fresh oregano, chopped

All-purpose flour

Active dry yeast

Warm water

Everything bagel seasoning

Wild arugula

Olive oil (for drizzling)

Preheat your oven to 450°F (232°C). Cut the red bell peppers in half, remove the seeds and stems. Drizzle with olive oil, sprinkle with salt and black pepper. Place them cut side down on a baking sheet lined with parchment paper and roast for about 25-30 minutes until the skin is blistered and charred.

Prepare and Roast

Slice the yellow onions into thick rings. Heat a smoker or grill to medium heat. Toss the onion rings with olive oil and place them in the smoker over a handful of wood chips. Smoke for about 30 minutes until they are tender and infused with flavor.

Prepare and Smoke

In a skillet over medium heat, add the minced garlic and sauté for 1 minute until fragrant. Add the fresh mushrooms and cook for about 5 minutes until they begin to release their juices. Pour in the red wine, add thyme, salt, and black pepper. Reduce the heat to low and simmer for 15-20 minutes until the mushrooms are tender and the wine has reduced.

Sauté and Braise

In a small bowl, combine the sour cream, lime juice, chili powder, and chopped cilantro. Season with salt to taste. Mix well until smooth and creamy.

Mix the Drizzle

On a serving platter, arrange the roasted red peppers, house smoked onions, and wine braised mushrooms. Drizzle generously with the Tex Mex crème drizzle. Serve warm and enjoy your Veggie Heaven!

Plate the Veggie Heaven

Red bell peppers

Yellow onions

Wood chips for smoking

Fresh mushrooms (cremini or button)

Red wine

Thyme, fresh

Sour cream

Lime juice

Chili powder

Cilantro, chopped

Wash the fresh figs under cold water. Pat them dry with a paper towel, then slice them into quarters.

Prepare the Figs

In a small saucepan over medium heat, combine the sliced figs, honey, balsamic vinegar, salt, and black pepper. Stir gently to combine.

Cook the Fig Sauce

Allow the mixture to simmer for about 10 minutes until the figs soften and the sauce thickens slightly, stirring occasionally. Remove from heat and let cool.

Simmer

Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a floured surface to fit your baking dish or pan.

Prepare the Puff Pastry

Beat the egg in a small bowl. Brush the edges of the puff pastry with the egg wash to help it brown nicely.

Add Egg Wash

Sprinkle the everything bagel seasoning evenly over the puff pastry.

Add Everything Bagel Seasoning

Spread the cooled fig sauce evenly over the puff pastry crust, leaving a small border around the edges.

Spread the Fig Sauce

Layer the prosciutto slices evenly over the fig sauce, followed by dollops of ricotta cheese. Finally, scatter the wild arugula on top.

Add the Toppings

Place the assembled dish in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and crispy.

Bake the Dish

Remove from the oven and allow to cool for a few minutes before slicing. Serve warm and enjoy your Figgy Piggy!

Serve

Fresh Figs

Honey

Balsamic Vinegar

Black Pepper

Prosciutto

Ricotta Cheese

Wild Arugula

Everything Bagel Seasoning

Puff Pastry Sheets

Egg (for egg wash)

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough begins to form.

Mix Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

In a skillet over medium heat, cook the sliced smoked bacon until crispy. Remove and drain on paper towels, then chop into small pieces.

Cook Bacon

In the same skillet, add a tablespoon of olive oil and sauté the fresh spinach until wilted. Season with salt and pepper to taste.

Prepare Spinach

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired pizza shape and thickness.

Roll Out Dough

Spread ricotta cheese evenly over the rolled-out dough, then sprinkle the sautéed spinach and crispy bacon on top.

In a separate skillet, cook the eggs over medium heat until the whites are set but the yolks are still slightly runny (over medium).

Cook Eggs

Carefully place the cooked eggs on top of the pizza.

Add Eggs

Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for about 12-15 minutes, until the crust is golden and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.

Cool and Serve

Sugar

Smoked bacon

Ricotta cheese

Fresh spinach

In a small bowl, combine warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Once the yeast is activated, add it to the flour along with olive oil. Mix until a dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Add the sliced mushrooms and cook until softened, about 5 more minutes.

Sauté Onions and Mushrooms

Pour in the red wine and let it simmer until reduced and the liquid is mostly absorbed, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat.

Add Wine

If using whole sausage links, slice the house smoked sausage into rounds or half-moons.

Prepare Sausage

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into your desired pizza shape, about 12-14 inches in diameter.

Transfer the rolled-out dough to a pizza stone or baking sheet. Start with a layer of mozzarella cheese, then layer on the sautéed onions and mushrooms, pepperoni slices, house smoked sausage, and roasted red peppers. Top with additional mozzarella and sprinkle with grated Parmesan cheese.

Bake the pizza in the preheated oven for about 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.

Once baked, remove the pizza from the oven and allow it to cool for a few minutes before slicing. Serve hot.

Pepperoni slices

House smoked sausage

Onion, sliced

Roasted red peppers, sliced

Mushrooms, sliced

Salt and pepper

Slice the house smoked sausage into 1/4 inch thick rounds. Chop the bacon into small pieces. Set aside.

Prepare the Meats

In a small bowl, mix together the black pepper, garlic powder, onion powder, and paprika. Set aside.