We’re changing it up this spring with a whole lot of NEW. On Wednesday, March 31, we’re introducing more than 10 dishes, from comfort food classics with Italian roots to some light and refreshing dishes to stay in tune with the season.

“Overall, you’ll see a lot of colour in our Spring Menu — a lot of fresh, vibrant vegetables,” says Christina Zoubos, Head Chef at Virtuous Pie Victoria. “We listened to feedback from our guests and created more vegetable-forward items, while keeping people’s dietary restrictions, preferences, and needs in mind.”

And we’re not just talking pizzas and ice cream. While those will of course be a staple, we’re also bringing a brand new starter lineup: a new and improved Italian Meatballs (they’re gluten-free this time!), Summer Succotash, and White Bean + Artichoke Dip. And you’ll just have to keep reading to find out about our new dessert — spoiler alert: it’s an Italian classic.

STARTERS + SALADS

“We wanted to create some snackable dishes for guests to enjoy,” says Jim Vesal, Director of Culinary. “Whether that’s at the beach, a park, or on a patio, we saw an opportunity to offer dishes that complement our pizzas well, or stand great on their own.”

ITALIAN MEATBALLS:

Italian Meatballs, Spiced Tomato Sauce, Cashew Ricotta, Basil

White Bean Artichoke Dip:

House-Made Roasted Kale, Cannellini Bean + Artichoke Dip, Tortilla Chips

SUMMER SUCCOTASH:

Corn, Zucchini, Green Beans, Grape Tomatoes, Basil, Mint, Shallot Butter, Tofu Feta

THAI NOODLE SALAD:

Rice Noodles, Carrot, Cabbage, Cilantro, Red Pepper, Green Onion, Peanuts, Lime Peanut Dressing

FARRO + FENNEL SALAD (VICTORIA ONLY):

Steamed Farro, Shredded Fennel + Kale, Grape Tomatoes, Garlic Dijon Dressing, Tofu Feta

PIZZAS

We’re going global — our new pizzas pull inspiration from Italian, Mediterranean, and Mexican flavours. We’re also introducing a brand new cheese, a Cashew Ricotta, making its debut on the Spicy Italian.

MEDITERRANEAN:

San Marzano Tomato Sauce, Olive Tapenade, Sun-Dried Tomatoes, Confit Garlic, Tofu Feta, Red Onion, Fresh Basil

CARNE ASADA:

Spiced Tomato Sauce, Seasoned Steak Curls, Pepper + Onion Medley, Cashew Mozzarella, Tofu Feta, Pineapple Salsa

SPICY ITALIAN:

San Marzano Tomato Sauce, Italian Meatballs, House-Made Pepperoni, Banana Peppers, Cashew Mozzarella, Cashew Ricotta, Basil

DESSERTS

While this header would usually say ice cream, our newest addition means we have to change it up.

IRISH COFFEE:

A coconut milk base infused with coffee, cocoa and whiskey.

STRAWBERRIES + CREAM:

A creamy coconut milk base with whole and puréed strawberries mixed throughout.

BLACKBERRY + LIME SORBET:

Tart blackberries & lime juice combine for this refreshing summer sorbet.

Earl Grey Cheesecake Cannoli:

Gluten-Free Waffle Cone, Earl Grey Cashew Cheesecake Filling, Crushed Pistachios, Chocolate Ganache

These new items are now available for takeout, delivery, and patio dining at UBC + Victoria! Order now.

To make room for these new dishes, we’re also saying goodbye to a few — get them until Tuesday, March 30!

What’s coming off:

• Cajun Goddess
• Italian Eggplant
• Squash + Kale Salad
• Roasted Acorn Squash Salad (Victoria)
• Roasted Eggplant Mezze

Ice Cream Flavours:

• Salted Caramel + Chocolate Pretzel
• Toasted S’mores
• PB & J
• Pumpkin Pie
• Cookies & Cream

Stay in the loop and follow us at @virtuous_pie for all our latest updates!