Potato and Cheese (Vegetarian)
Our most traditional pierogi flavor. My grandmother’s classic recipe - potato, onions, farmers and cheddar cheese - served with fried onions.
Truffle Parmesan Potato (Vegetarian)
Our take on truffle parmesan fries. Creamy mashed potatoes seasoned with a subtle truffle flavor and parsley.
Mushroom and Goat Cheese (Vegetarian)
Created for my wife while I was in culinary school, mushroom duxelle
with goat cheese and lemon juice for a nice balance of acidity.
This is not your momma’s carrot puree. This filling is rich and creamy and will remind you of fall.
A fan favorite for over a decade, slow-cooked chicken with a hot and tangy homemade buffalo sauce. Served with a side of blue cheese dressing.
Bacon Cheeseburger (Micro-batch)
Our take on the classic American Cheese Burger. Miniature ground beef burgers stuffed with bacon and American cheese.
Honey Hot Chicken
Inspired by my favorite wings from Buff’s Pub, sweet with a little heat and crispy chicken skin. Served with a side of blue cheese dressing.
Another of my grandmother’s original recipes. Sirloin ground beef, pork and fried onions bring back childhood memories of Polish holiday meals.
After years of tweaking the recipe, it was only fitting that I found a way to get my perfected beef, pork, and bean chili into a pierogi.
Our daughter's favorite. If you like authentic barbecue, you will love the smokey, sweet and tangy pork. Served with vinegar sauce.
This filling, dubbed “Crack” because it's so addictive, was introduced to me by Slavic friends. I wanted to honor them by turning it into a pierogi.
Kielbasa and 'Kraut
You can't claim to be Polish and not serve kielbasa and sauerkraut so we had to incorporate them as ingredients in one of our fillings!
Crab Cake (Micro-batch)
Straight Crab, Homey! My mom’s favorite of the non-traditional flavors, a moist and delicious miniature crab cake. Served with tartar sauce.
"Lobstah" Roll (Micro-batch/Seasonal)
Featuring Langostino meat, our "lobstah" rolls will remind you of the ones you crave all summer in New England.
Tuna with mayo, pickles, onion, and a cheddar cheese blend.
Our son's favorite that satisfies his sweet tooth! Graham cracker-flavored dough with toasted marshmallow filling. Served drizzled with chocolate.
Salted Caramel Apple Pie (Vegetarian)
Also featuring the graham cracker-flavored dough, but with apple pie filling. Served drizzled with salted caramel sauce.
A traditional dessert pierogi. Fresh, in-season blueberry filling. Served with powered sugar and whipped cream.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness