Margherita$16 | $21 | $26Our house pizza sauce layered with mozzarella, fresh tomato slices, fragrant basil, and creamy buffalo mozzarella—a timeless Italian classic inspired by the pizza created for Queen Margherita of Italy. If it was good enough for a queen, we think you'll love it too.
Quattro Formaggio$16 | $23 | $26A creamy white sauce topped with mozzarella, provolone, Parmesan, and Romano—four exceptional cheeses coming together in a rich, savory pizza that lets every cheese shine. Sometimes the simplest combinations are the most unforgettable.
The Zoo$17 | $23 | $28Inspired by the original Navajo Trading Post & Zoo that welcomed travelers to Bridgman for generations, this crowd favorite is loaded with Italian sausage, pepperoni, ham, bacon, fresh garlic, and banana peppers. A tribute to a piece of local history that's still bringing people together.
The Big Dill$16 | $20 | $24Some pizzas play it safe. This one doesn't. We start with creamy white sauce and mozzarella, then add dill pickle slices, crispy bacon, and red onion before finishing it with a ranch drizzle. It's a bold favorite that has earned a loyal following among pickle lovers.
The Trifecta$17 | $23 | $28There's a method to our pepperoni madness. We layer three different styles of pepperoni because each brings its own flavor, texture, and character to the pizza. Topped with mozzarella and Fontina, then finished with a drizzle of hot honey, every bite is a little different—and every one is delicious.
BBQ Chicken$16 | $21 | $27Slow down and enjoy this backyard favorite. We start with our tangy barbecue sauce, then layer on tender chicken, crispy bacon, red onion, and a blend of Colby Jack and mozzarella for the perfect sweet, smoky, and savory bite.
Classic Combo$15 | $20 | $25Every family has a favorite pizza, and for generations this has been ours. Italian sausage, green peppers, and mushrooms create the classic combination that has brought families together around the dinner table for decades. Sometimes the classics become classics for a reason.