Full Menu | Hearthstone Pizza

Daily Specials — Ask Your Server

Chef's Specials

Rotating selections based on what's in season and what Marco feels like making that week. These change often and sell out fast.

Vermont Harvest Pizza

Roasted butternut squash, caramelized onion, sage cream, fontina, toasted walnuts, and a honey drizzle. Available September through November.

$23

Clam & Guanciale

White garlic base, littleneck clams, crisped guanciale, fresh chili, parsley, and good olive oil. The one people ask about every winter.

$27

Tagliatelle al Limone

House-made tagliatelle in lemon butter with Vermont ricotta, black pepper, and chives. Bright and light — an Elena recipe.

$21

Seasonal Affogato

Local gelato — flavor changes weekly — drowned in a double shot of espresso. Deceptively simple. Consistently great.

Classic Pizzas

All pizzas start with our 72-hour fermented dough, fired in the Valoriani oven at 900°F. Available 12" or 16".

Margherita

San Marzano tomato, fior di latte mozzarella, fresh basil, extra virgin olive oil. The benchmark. Made 80 times a week.

$18 / $24

Pepperoni

Tomato, whole-milk mozzarella, cup-and-char pepperoni from Salumi Artisan Cured Meats. The cups crisp and fill with oil in the oven.

$20 / $27

Four Cheese

Mozzarella, fontina, Vermont goat cheese, and aged Parmigiano. Tomato base, fresh thyme, cracked black pepper.

$22 / $29

Sausage & Peppers

House-made fennel sausage, roasted red and yellow peppers, mozzarella, tomato, and fresh oregano. Hearty and satisfying.

$21 / $28

BBQ Chicken

Pulled rotisserie chicken, smoked mozzarella, red onion, cilantro, and Marco's house-made chipotle BBQ sauce. Not traditional. Very good.

$21 / $28

Marinara

No cheese. San Marzano tomato, roasted garlic, fresh oregano, and the best olive oil we have. Simple. One of Marco's favorites.

$15 / $20

Specialty Pizzas

Bolder flavor combinations developed by Marco over years of experimentation. These are Hearthstone originals.

Wild Mushroom Truffle

Roasted cremini and shiitake, fontina, garlic cream base, fresh thyme, and black truffle oil finish. No tomato.

$26 / $34

Prosciutto & Arugula

Tomato base, mozzarella, prosciutto di Parma added post-bake, lemon arugula, shaved Parmigiano, aged balsamic.

$24 / $32

Spicy Calabrese

Tomato, mozzarella, Calabrese salami, Calabrian chili paste, roasted garlic, fresh basil, and a honey finish to balance the heat.

$23 / $30

Seasonal Veggie

Rotates with what's available from Intervale Farm. Always vibrant, always well-seasoned. Ask your server what's on tonight.

$22 / $29

House-Made Pasta

Pasta made fresh daily. Sauces built low and slow. James runs this part of the kitchen and he does not cut corners.

Cacio e Pepe

Tonnarelli pasta, Pecorino Romano, Parmigiano Reggiano, and an unreasonable amount of cracked black pepper. No cream. Never.

$19

Rigatoni Bolognese

A beef and pork ragu braised for four hours with San Marzano tomatoes, red wine, and soffritto. Finished with Parmigiano and a splash of whole milk.

$22

Penne all'Arrabiata

Crushed San Marzano tomatoes, Calabrian chili, garlic, extra virgin olive oil, and fresh parsley. Spicy, bright, and built for people who mean it.

$17

Salads & Starters

Light begins that hold their own. The burrata and the arancini are hard to stop ordering.

Caesar Salad

Romaine, house-made Caesar dressing with anchovy and roasted garlic, house croutons, and shaved Parmigiano. Served whole-leaf.

$13

Caprese

Shelburne Farms mozzarella, summer tomatoes (or oven-roasted off-season), fresh basil, Vermont floral honey, Maldon salt, and good olive oil.

$14

Burrata

Whole burrata on a bed of pesto and roasted cherry tomatoes. Served with grilled bread. One of the most-ordered things we make.

$16

Bruschetta al Pomodoro

Toasted oven bread rubbed with garlic, topped with diced heirloom tomatoes marinated in olive oil, basil, and flaky salt.

$11

Arancini

Risotto rice balls stuffed with Bolognese and mozzarella, fried crisp, served on a pool of house-made marinara. Three per order.

$13

Garlic & Herb Focaccia

Thick oven-baked focaccia with rosemary and roasted garlic, finished with flaky salt. Served warm with whipped ricotta.

Desserts

Elena's department. All made in-house. The tiramisu is made fresh every morning and is gone by 8:30 on weekends.

Tiramisu

Savoiardi soaked in espresso and Marsala, layered with mascarpone cream, and dusted with Valrhona cocoa. Elena's grandmother's recipe. No substitutions.

Cannoli

Crispy fried shells filled to order with sweetened ricotta, mini chocolate chips, and candied orange peel. Two per order.

Gelato

Two scoops from a local creamery. Flavors rotate seasonally — ask your server. Served in a chilled bowl with a crisp wafer.

Panna Cotta

Silky vanilla cream set firm, served with a seasonal berry compote made from local fruit. Delicate and not overly sweet.

Bar & Beverages

Full bar. We keep the wine list focused on Italian regions and a handful of Vermont craft beers on draft.

Draft Beer

Rotating selection of Vermont craft brews from Foam, Switchback, and Zero Gravity. Ask your server what's on tap tonight.

$7–$9

House Red Wine

Montepulciano d'Abruzzo. Earthy, medium-bodied, and very good with any of our pizzas.

$11 glass

House White Wine

Vermentino di Sardegna. Crisp, citrus-forward, and excellent with the burrata or any seafood special.

$11 glass

Negroni

Campari, sweet vermouth, and gin, stirred and served over a large ice cube with an orange peel. Marco's nightly drink. Make of that what you will.

$14

Aperol Spritz

Aperol, Prosecco, and a splash of soda water. Served with an orange slice. Light and approachable — a good way to start any meal.

$13

Espresso & Americano

Italian-roast espresso from a local Burlington roaster. Single or double. Served with a small glass of sparkling water.

$4 / $5

The Hearthstone Menu