Cauliflower, chickpeas, and onions are slow simmered in a creamy tomato based sauce.

Our mushroom pie is a pie for the meat lovers. We go through a multi-step process of, de-glazing then simmering. The outcome is the most mushroom-flavored pie ever.

Slow braised using Colorado beef, ale, peas, carrots, and gravy.

Slow cooked steak in a gravy topped with white cheddar.

A classic Kiwi favorite, also known as 'mince,' a slow simmered ground beef in a rich tomato based gravy.

Organic chicken, peas, carrots and onions slow simmered in a flavorful mild tomato based curry with all the classic traditional spices.

The whole dinner a pie- we roast chicken, skin and all with lots of root veg- onions, carrots and potatoes with fresh rosemary and thyme topped with gravy and there you have it- the whole roast dinner in a pie!

Our six hour braised steak, with gravy and delicious seasonal mushrooms.

A classic and very humble apple pie made with tart granny smith apples. Chef browns the butter for a warm flavor then adds vanilla and not too much sugar. The apples are slightly sautéed prior to finding their home in our delicate pastry.

The cherry bomb pie is a classic sour cherry pie just like that kind your grandma baked and let cool on the window sill. Made with tart cherries and raw cane sugar. No artificial.

Sourced from Whiskey Barrel Coffee Company.

Bechamel sauce, cheddar cheese, and noodles.

Same goodness as the mac and cheese nipper with the addition of bacon ? cheesy, creamy, smokey and comforting.

Potatoes, rutabaga, steak and onion creating traditional pasty.

Boulder sausage wrapped in butter pastry.