All Things Pi(e), March 16

Dine in or take out, enjoying a taste of every menu item. Please reserve your take out order or table no later than Wednesday, March 13. This meal is offered completely by donation. All are welcome and can pay what or if they’re able or what they feel this meal is worth to our community.

Here’s the menu!

tourtière with cranberry ketchup:  this is a riff on the French Canadian classic pork pie, rich and savory with the sweet acidity of the cranberry to add spark

mushroom ragoût with sage crust:  a medley of NH Mushroom Company’s finest comes together in a cream sauce with lemon, nestled in a crust with fresh sage

seafood pie:  North Atlantic shrimp, tender haddock, smoked salmon, lots of cream and butter, nestled under a crust of mashed potatoes

farro and parmesan pie with Italian salsa verde:  this crustless gem combines the nuttiness of farro, a sturdy grain, with the nuttiness of parm, drizzled with herby, citrusy salsa verde 

green salad with garlic vinaigrette

chocolate chess pie: an old fashioned wonder of fudgy chocolate in a buttery crust