Not every great pizza needs meat. Chef Monk’s Garden Party pie is proof that vegetables, treated with care and creativity, can be every bit as satisfying as any meat-loaded pizza.

The Garden Party changes with the seasons. That is not just a marketing line — it is how Chef Monk genuinely approaches the pie. She calls her contact at the farm each week to see what is at its peak, and the pizza is built around whatever arrives most vibrant and fresh.

Spring

In spring, expect asparagus tips, spring peas, shaved fennel, and a ricotta base brightened with lemon zest. A scattering of pea shoots and edible flowers finishes the pie.

Summer

Summer brings tomatoes in abundance — but the Garden Party in summer often features roasted cherry tomatoes alongside corn, charred zucchini, and basil pesto. It is a riot of color on the plate and even better on the palate.

Autumn

Autumn is arguably the Garden Party’s most dramatic season. Butternut squash, roasted garlic, caramelized radicchio, and gorgonzola dolce come together on a rosemary-infused crust. Chef Monk adds a drizzle of truffle honey just before serving.

Winter

Winter’s Garden Party goes comforting and deep: roasted root vegetables, wilted kale, white bean purée, and a generous handful of aged pecorino. A sprinkle of chili flakes provides warmth.

A Pizza for Every Season

Whatever time of year you visit, the Garden Party is one of the most thoughtful pies on the menu — a reflection of Chef Monk’s belief that great pizza begins with great ingredients, and that great ingredients begin with listening to what the land has to offer.