made with belgian chocolate and a kick of espresso, topped with powdered sugar.
$2.00
Vegan Brownie
these complex little treats include vegan chocolate chips, coconut, old-fashioned rolled oats and chopped pecans for a rich and chewy flavor explosion.
$2.00
Old School Mexican Coke
$2.25
Boxed Water (Is Better)
$2.25
Gale’s Root Beer
$1.50
Leninade
$2.25
Martinelli’s Apple Juice
$2.25
The Flavor Boosters
Side Of Baby Demon Sauce
homemade spicy ranch.
Side Of Frank’s Red Hot Sauce
Side Of Homemade Ranch
Side Of Parmesan
Side Of Red Pepper Flakes
Side Of Sriracha
Side Of Sweet Baby Ray Bbq
Specials of the Month
Chi Style Hot Dog
The Cub’s home opener wouldn’t be complete without a ballpark dog. Except we prefer ours in pizza form. Vienna beef franks sit pretty with all the fixin’s of a Chicago style hot dog, down to the celery salt and neon green relish. Keep your ketchup far, far away
Her Majesty’s Pleasure
This ‘za is a little off its trolley, but we still think you’ll fancy it quite a bit. Start with an English pea & cucumber puree, topped with calf’s liver and pig’s feet, accompanied by black pepper strawberry jam and a dash of parmesan cheese. You’d have to be a real wazzock to turn down this bloody brilliant nosh.
Half Baked
We made this special for sharing with your best buds. Start with peanut butter sauce, add some marshmallows, throw in some cap’n crunch, and obviously add some potato chips, then sprinkle in some chocolate chips for good measure, bake it up real good, and top it off with chocolate syrup.
Flaming Hot Daenarys
Introducing the official pizza slice of C2E2. This slice is hotter than a dragon’s mother. It starts with a caramelized onion base, topped with pulled pork, drizzled with mountain dew sauce, and finished off with cheddar cheese and flaming hot cheetos gratin. It pairs perfectly with Revolution Brewery’s Galaxy-Hero American IPA.
Market Phresh
It’s been a rough winter. So we’re celebrating with a little spring flavor. This slice features a medley of supah phresh spring veggies. We’re talking seriously fresh, people. So fresh in fact, we don’t even have the ingredient list yet. Check our Facebook page on 4/28 for more details.
