Earlier this year, our culinary team was hard at work developing new recipes for our Spring Menu Rollout. Then, due to many unforeseen circumstances that affected us all, that was put on hold.

But we didn’t want to let those recipes go to waste, so we are excited to finally be sharing them with you! Over the span of 6 weeks, we’re rolling out our new menu in 4 parts.

“The inspiration behind the new menu mainly stemmed from working with new ingredients and trying to diversify our offerings,” says Jim Vesal, Director of Culinary. “I really wanted to work with some new ingredients we had never put on our menu like eggplant, and figure out how we could bring this underutilized and often maligned vegetable to our guests in a way that was delicious and surprising.”

You can find eggplant in our Roasted Eggplant Mezze, inspired by the Persian dish Kashke Bademjam, which literally translates to ‘yogurt eggplant,’ and our Italian Eggplant Pizza, which is a throwback to a more traditional chicken parm, but veganized of course.

The Lineup:

Roasted eggplant mezze | May 27

Roasted Eggplant Dip, Lemon, Garlic, Toasted Walnuts, Parsley, Za’atar Flatbread⁣

MARINARA | may 27

San Marzano Tomato Sauce, Basil + Oregano, Confit Garlic

italian eggplant | june 10

San Marzano Tomato Sauce, Caramelized Onions, Roasted Eggplant, Italian Sausage Crumble, Cashew Mozzarella, Garlic Confit, Spice Mix

Cajun Goddess | June 10

Bianca Sauce, Cajun Chicken, Seasoned Kale, Tofu Feta, Green Goddess Dressing

The Forager | JUNE 24

Walnut + Arugula Pesto, Wild Mushrooms, Caramelized Onions, Italian Sausage Crumble, Cashew Mozzarella

Pepperoni | JUNE 24

San Marzano Tomato Sauce, House-Made Pepperoni, Cashew Mozzarella, Spice Mix

GREEN GODDESS QUINOA | JULY 8

Quinoa, Grape Tomatoes, Watercress, Parsley, Mint, Kale, Radish, Green Goddess Dressing

Our classic Pepperoni was a hit during Portland Pizza Week, so we wanted to give everyone a chance to try it.

“We are always listening to guest feedback, and although a lot of our pizzas are more involved, we often get requests for some of the classics,” says Jim. “Doing a pepperoni was a fun way to bring something simple and approachable to our menu.”

To wrap up the rollout, we’re introducing a Green Goddess Quinoa salad—a refreshing summer salad, it’s loaded with fresh veggies which offer a nice crunch in contrast to the creamy feta.

We can’t wait to share our new menu items with you, and hope you enjoy them as much as we enjoyed creating them! 

About Virtuous Pie

Virtuous Pie is an elevated fast-casual restaurant, focused on handcrafted pizza and ice-cream, made 100% from plants.

From day one, we decided that we would take a hand-crafted approach to our menu. We are proud to say that we craft much of what we serve in-house, including our exclusive nut cheeses, three-day dough, and creamy plant-based ice cream.

We are invested in building relationships with local growers and suppliers, establishing partnerships with local craft beer brewers, kombucha and wine producers, and the purveyors of key ingredients featured on our menu. Whether you need a quick bite for lunch or are looking to linger over dinner, we want you to eat well and feel good about what you eat.

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