Fiamma Pizza Menu

Pizza dough brushed with butter, olive oil, garlic and herbs. Tied in a knot with a sprinkle of mozzarella + Parmesan. 3 knots. Served with chunky marinara and ranch.

Three house-made pork, beef and chicken meatballs in a fresh red sauce with mozzarella and parmesan cheeses. Served with focaccia toast.

Roasted purple cauliflower and broccolini sautéed in garlic butter, fresh blanched snap peas and pea sprouts with a dusting of pistachio. Hot-honey dijon dressing on the side.

Creamy tomato soup with fennel and serrano finished with basil pesto and a balsamic reduction. Mmm... better than Campbell’s.

A dizzying assortment of exotic mixed greens tumbled with our smoked sun dried tomato vinaigrette or our Sudden Valley ranch.

A dizzying assortment of exotic mixed greens tumbled with our smoked sun dried tomato vinaigrette or our Sudden Valley ranch. Served with crostini and herbed ricotta dip.

A dizzying assortment of exotic mixed greens tumbled with our smoked sun dried tomato vinaigrette or our Sudden Valley ranch. Serves 4-5.

Crisp lettuce and shredded Napa cabbage with our traditional lemon-garlic Caesar dressing, croutons and shaved parmesan.

Crisp lettuce and shredded Napa cabbage with our traditional lemon-garlic Caesar dressing, croutons and shaved parmesan. Large salads served with crostini and herbed ricotta dip.

Crisp lettuce and shredded Napa Cabbage with our traditional lemon garlic Caesar dressing, brioche croutons and shaved parmesan. Serves 4-5.

Romaine and shredded Napa Cabbage tumbled with our sesame mustard dressing, topped with sliced grilled chicken breast, carrots, toasted almonds and black sesame seeds.

Crisp iceberg lettuce (yes, iceberg! It wouldn’t be a chop salad without), grilled chicken, salami, four cheeses (gorgonzola, mozzarella, provolone & white cheddar), tomatoes, garbanzo beans, black olives and pumpkin seeds with white balsamic vinaigrette or our Sudden Valley ranch.

Classic Chop. Crisp iceberg lettuce (yes, iceberg! It wouldn’t be a chop salad without), grilled chicken, salami, four cheeses (gorgonzola, mozzarella, provolone and white cheddar), tomatoes, garbanzo beans, black olives and pumpkin seeds with white balsamic vinaigrette or our Sudden Valley ranch. Serves 4-5.

Half a grilled cheese sandwich* made with cheddar on our rosemary focaccia and a cup of our Tomato Basil soup.

Our Margherita Pizza 2.0. Created in 1889 for Queen Margherita of Italy. The red, white, and green of the tomatoes, basil and fresh mozzarella are the colors of the Italian flag. Tomato sauce, mozzarella blend, burrata, charred grape tomatoes and torn basil. Finished with Grana and freshly cracked black pepper.

Herbed white sauce, mozzarella blend, chèvre, charred grape tomatoes and roasted garlic. Finished with chives and fresh ricotta.

A Fiona for the veg-heads. Roasted veggie, tomato & porcini mushroom sauce, mozzarella blend, feta, shiitake + white mushrooms, caramelized onions, Kalamata olives, roasted bell peppers and rosemary.

Earthy, creamy deliciousness. Herbed white sauce, mozzarella blend, portabella mushrooms, asparagus and garlic butter. Finished with fresh arugula.

Major Grey style mango chutney, mozzarella blend, feta, spicy curry roasted veggies* and fresh spinach. Finished with cilantro and sriracha. *(broccoli, carrots, onions, red peppers and red potatoes, tossed in Thai curry paste.)

Pesto sauce, mozzarella blend, Parmesan, shrimp and grilled artichoke hearts. Finished with parsley.

Ken’s Grandpa’s secret recipe for salmon smoked lightly over hickory. Mozzarella blend, chèvre, smoked salmon, roasted red peppers and roasted garlic. Finished with a cilantro, almond + caper pesto.

Pizza con Patate Fiamma style. Rosemary roasted red potatoes, mozzarella blend, Gorgonzola, house-made fennel Italian sausage and caramelized onions. Finished with balsamic reduction.

Pizza con Patate Fiamma style. Rosemary roasted red potatoes, mozzarella blend, Gorgonzola, and caramelized onions. Finished with balsamic reduction.

The best of both worlds. Mozzarella blend, prosciutto and caramelized onions. Finished with a fresh arugula salad tossed in a fig balsamic vinaigrette.

The best of both worlds. Mozzarella blend and caramelized onions. Finished with a fresh arugula salad tossed in a fig balsamic vinaigrette.

Disappointed you’re not in Santorini? This’ll take the edge off. Herbed white sauce, mozzarella blend, feta, Mo-made lamb sausage, Kalamata olives, red peppers, grape tomatoes and fresh spinach.

Roasted veggie, tomato & porcini mushroom sauce, mozzarella blend, feta, Mo-made lamb sausage, caramelized onions, Kalamata olives, roasted bell peppers and fresh rosemary.

Just what you’re lookin' for. Tomato sauce, mozzarella blend and pepperoni.

Tangy BBQ sauce, mozzarella blend, chèvre, pepperoni and savory chicken sausage. Finished with crispy fried onions and chives.

Crispy, curly, smokey, spicy, lip smackin’ good PEPPERONI with PINEAPPLE and house pickled JALAPENO peppers.

Honey, it’s the new ranch. Tomato sauce, mozzarella blend and pepperoni. Finished with torn burrata, fresh basil and a healthy drizzle of hot honey.

The Fiamma favorite. Tomato sauce, mozzarella blend, prosciutto, red onions, rosemary and freshly cracked black pepper.

If you want salt at your party, this is your plus one.. Tomato sauce, mozzarella blend, pepperoni, house-made fennel Italian sausage, sopressata salami and prosciutto.

Sweet, salty, and delicious! Tomato sauce, mozzarella blend, smoked ham and pineapple.

Tomato sauce, mozzarella blend, hot capicola, house-made Italian fennel sausage and sopressata salami. Finished with oregano, Grana and "Fiamma Dust" - a locally produced spicy fermented pepper flake made just for us by HOSA.

Order with a Brooklyn accent for fun! Tomato sauce, mozzarella blend, pepperoni, house-made fennel Italian sausage, mushrooms, onions, olives and red peppers.

Some like it hot. Spicy tomato sauce, mozzarella blend, house-made fennel Italian sausage and hot pickled cherry peppers.

Sometimes a plain cheese pizza is just what you want when what you want is a cheese pizza.

SUBDUED CITY SLAMMER.\r\nWe teamed up with Whatcom County’s youth Roller Derby team, the Subdued City Rollers, to create this pie that’s sure to knock your socks off! Mozzarella blend, black & blue sirloin steak, roasted and marinated beets, black eyed peas, torn burrata, crushed tomatoes, shredded parmesan, bruised baby kale, fried onions and oregano.

Want to build your own? We fancy ourselves pizza perfectionists… and you can be too. BYO is perfect for folks who just can’t find what they're craving on our menu of over 25 beautiful pizzas or you have more than a couple of modifications to one of our recipes. Your BYO pizza starts with our award winning crust, choice of sauce and not-so-secret cheese blend (mozzarella, provolone and white cheddar cheeses). We recommend adding no more than 3-4 toppings. Remember, if a little is good, more is...

A 9” x 13” square. Mozzarella, provolone + white cheddar cheeses and tomato sauce. Finished a shake of Parmesan.

A 9” x 13” square. SUBDUED CITY SLAMMER. \r\nWe teamed up with Whatcom County’s youth Roller Derby team, the Subdued City Rollers, to create this pie that’s sure to knock your socks off! Mozzarella blend, black & blue sirloin steak, roasted and marinated beets, black eyed peas, torn burrata, crushed tomatoes, shredded parmesan, bruised baby kale, fried onions and oregano.

A 9” x 13” square. Want to build your own? We fancy ourselves pizza perfectionists… and you can be too. BYO is perfect for folks who just can’t find what they're craving on our menu of over 25 beautiful pizzas or you have more than a couple of modifications to one of our recipes. Your BYO pizza starts with our award winning crust, choice of sauce and not-so-secret cheese blend (mozzarella, provolone and white cheddar cheeses). We recommend adding no more than 3-4 toppings. Remember, if a litt...

A 9” x 13” square. Just like heaven. Mozzarella blend, house-made Italian fennel sausage, capicola, soppressata, landjaeger and tomato sauce. Finished with a shake of Parmesan.

A 9” x 13” square. Mozzarella blend, broccolini, sweet peppers, charred tomato, cauliflower, roasted garlic and our house-made artichoke dip. Finished with basil pesto and fresh basil.

A 7” x 9” square. Herbed white sauce, mozzarella blend, portabella mushrooms, asparagus and garlic butter. Finished with fresh Arugula.

A 9” x 13” square. 3/5 star spiciness. Mozzarella blend, roasted broccolini and chili crisp. Finished with ricotta and a drizzle of fermented red chili aioli.

A 9” x 13” square. Our square pie topped with our sharp cheddar mac n cheese and a sprinkle of breadcrumbs. Real simple, real good. It gets better if you add pepperoni.

Our Margherita Pizza 2.0. Created in 1889 for Queen Margherita of Italy. The red, white, and green of the tomatoes, basil and fresh mozzarella are the colors of the Italian flag. Tomato sauce, mozzarella blend, burrata, charred grape tomatoes and torn basil. Finished with Grana and freshly cracked black pepper.

Herbed white sauce, mozzarella blend, chèvre, charred grape tomatoes and roasted garlic. Finished with chives and fresh ricotta.

A Fiona for the veg-heads. Roasted veggie, tomato & porcini mushroom sauce, mozzarella blend, feta, shiitake + white mushrooms, caramelized onions, Kalamata olives, roasted bell peppers and rosemary.

Earthy, creamy deliciousness. Herbed white sauce, mozzarella blend, portabella mushrooms, asparagus and garlic butter. Finished with fresh arugula.

Major Grey style mango chutney, mozzarella blend, feta, spicy curry roasted veggies* and fresh spinach. Finished with cilantro and sriracha. *(broccoli, carrots, onions, red peppers and red potatoes, tossed in Thai curry paste.)

Pesto sauce, mozzarella blend, Parmesan, shrimp and grilled artichoke hearts. Finished with parsley.

Ken’s Grandpa’s secret recipe for salmon smoked lightly over hickory. Mozzarella blend, chèvre, smoked salmon, roasted red peppers and roasted garlic. Finished with a cilantro, almond + caper pesto.

Pizza con Patate Fiamma style. Rosemary roasted red potatoes, mozzarella blend, Gorgonzola, house-made fennel Italian sausage and caramelized onions. Finished with balsamic reduction.

Pizza con Patate Fiamma style. Rosemary roasted red potatoes, mozzarella blend, Gorgonzola, and caramelized onions. Finished with balsamic reduction.

The best of both worlds. Mozzarella blend, prosciutto and caramelized onions. Finished with a fresh arugula salad tossed in a fig balsamic vinaigrette.

The best of both worlds. Mozzarella blend and caramelized onions. Finished with a fresh arugula salad tossed in a fig balsamic vinaigrette.

Disappointed you’re not in Santorini? This’ll take the edge off. Herbed white sauce, mozzarella blend, feta, Mo-made lamb sausage, Kalamata olives, red peppers, grape tomatoes and fresh spinach.

Roasted veggie, tomato & porcini mushroom sauce, mozzarella blend, feta, Mo-made lamb sausage, caramelized onions, Kalamata olives, roasted bell peppers and fresh rosemary.

Just what you’re lookin' for. Tomato sauce, mozzarella blend and pepperoni.

Tangy BBQ sauce, mozzarella blend, chèvre, pepperoni and savory chicken sausage. Finished with crispy fried onions and chives.

Crispy, curly, smokey, spicy, lip smackin’ good PEPPERONI with PINEAPPLE and house pickled JALAPENO peppers.

Honey, it’s the new ranch. Tomato sauce, mozzarella blend and pepperoni. Finished with torn burrata, fresh basil and a healthy drizzle of hot honey.

The Fiamma favorite. Tomato sauce, mozzarella blend, prosciutto, red onions, rosemary and freshly cracked black pepper.

If you want salt at your party, this is your plus one.. Tomato sauce, mozzarella blend, pepperoni, house-made fennel Italian sausage, sopressata salami and prosciutto.

Sweet, salty, and delicious! Tomato sauce, mozzarella blend, smoked ham and pineapple.

Tomato sauce, mozzarella blend, hot capicola, house-made Italian fennel sausage and sopressata salami. Finished with oregano, Grana and "Fiamma Dust" - a locally produced spicy fermented pepper flake made just for us by HOSA.

Order with a Brooklyn accent for fun! Tomato sauce, mozzarella blend, pepperoni, house-made fennel Italian sausage, mushrooms, onions, olives and red peppers.

Some like it hot. Spicy tomato sauce, mozzarella blend, house-made fennel Italian sausage and hot pickled cherry peppers.

Sometimes a plain cheese pizza is just what you want when what you want is a cheese pizza.

SUBDUED CITY SLAMMER.\r\nWe teamed up with Whatcom County’s youth Roller Derby team, the Subdued City Rollers, to create this pie that’s sure to knock your socks off! Mozzarella blend, black & blue sirloin steak, roasted and marinated beets, black eyed peas, torn burrata, crushed tomatoes, shredded parmesan, bruised baby kale, fried onions and oregano.

Want to build your own? We fancy ourselves pizza perfectionists… and you can be too. BYO is perfect for folks who just can’t find what they're craving on our menu of over 25 beautiful pizzas or you have more than a couple of modifications to one of our recipes. Your BYO pizza starts with our award winning crust, choice of sauce and not-so-secret cheese blend (mozzarella, provolone and white cheddar cheeses). We recommend adding no more than 3-4 toppings. Remember, if a little is good, more is...

A 7” x 9” square. Mozzarella, provolone + white cheddar cheeses and tomato sauce. Finished a shake of Parmesan.

A 7” x 9” square. SUBDUED CITY SLAMMER.\r\nWe teamed up with Whatcom County’s youth Roller Derby team, the Subdued City Rollers, to create this pie that’s sure to knock your socks off! Mozzarella blend, black & blue sirloin steak, roasted and marinated beets, black eyed peas, torn burrata, crushed tomatoes, shredded parmesan, bruised baby kale, fried onions and oregano.

A 7” x 9” square. Want to build your own? We fancy ourselves pizza perfectionists… and you can be too. BYO is perfect for folks who just can’t find what they're craving on our menu of over 25 beautiful pizzas or you have more than a couple of modifications to one of our recipes. Your BYO pizza starts with our award winning crust, choice of sauce and not-so-secret cheese blend (mozzarella, provolone and white cheddar cheeses). We recommend adding no more than 3-4 toppings. Remember, if a littl...

A 7” x 9” square. Just like heaven. Mozzarella blend, house-made Italian fennel sausage, capicola, soppressata, landjaeger and tomato sauce. Finished with a shake of Parmesan.

A 7” x 9” square. Mozzarella blend, broccolini, sweet peppers, charred tomato, cauliflower, roasted garlic and our house-made artichoke dip. Finished with basil pesto and fresh basil.

A 7” x 9” square. Herbed white sauce, mozzarella blend, portabella mushrooms, asparagus and garlic butter. Finished with fresh Arugula.

A 7” x 9” square. 3/5 star spiciness. Mozzarella blend, roasted broccolini and chili crisp. Finished with ricotta and a drizzle of fermented red chili aioli.

A 7” x 9” square. Our square pie topped with our sharp cheddar mac n cheese and a sprinkle of breadcrumbs. Real simple, real good. It gets better if you add pepperoni.

Our Margherita Pizza 2.0. Created in 1889 for Queen Margherita of Italy. The red, white, and green of the tomatoes, basil and fresh mozzarella are the colors of the Italian flag. Tomato sauce, mozzarella blend, burrata, charred grape tomatoes and torn basil. Finished with Grana and freshly cracked black pepper.

Herbed white sauce, mozzarella blend, chèvre, charred grape tomatoes and roasted garlic. Finished with chives and fresh ricotta.

A Fiona for the veg-heads. Roasted veggie, tomato & porcini mushroom sauce, mozzarella blend, feta, shiitake + white mushrooms, caramelized onions, Kalamata olives, roasted bell peppers and rosemary.

Earthy, creamy deliciousness. Herbed white sauce, mozzarella blend, portabella mushrooms, asparagus and garlic butter. Finished with fresh arugula.

Major Grey style mango chutney, mozzarella blend, feta, spicy curry roasted veggies* and fresh spinach. Finished with cilantro and sriracha. *(broccoli, carrots, onions, red peppers and red potatoes, tossed in Thai curry paste.)

Pesto sauce, mozzarella blend, Parmesan, shrimp and grilled artichoke hearts. Finished with parsley.

Ken’s Grandpa’s secret recipe for salmon smoked lightly over hickory. Mozzarella blend, chèvre, smoked salmon, roasted red peppers and roasted garlic. Finished with a cilantro, almond + caper pesto.

Pizza con Patate Fiamma style. Rosemary roasted red potatoes, mozzarella blend, Gorgonzola, house-made fennel Italian sausage and caramelized onions. Finished with balsamic reduction.

Pizza con Patate Fiamma style. Rosemary roasted red potatoes, mozzarella blend, Gorgonzola, and caramelized onions. Finished with balsamic reduction.

The best of both worlds. Mozzarella blend, prosciutto and caramelized onions. Finished with a fresh arugula salad tossed in a fig balsamic vinaigrette.

The best of both worlds. Mozzarella blend and caramelized onions. Finished with a fresh arugula salad tossed in a fig balsamic vinaigrette.

Disappointed you’re not in Santorini? This’ll take the edge off. Herbed white sauce, mozzarella blend, feta, Mo-made lamb sausage, Kalamata olives, red peppers, grape tomatoes and fresh spinach.

Roasted veggie, tomato & porcini mushroom sauce, mozzarella blend, feta, Mo-made lamb sausage, caramelized onions, Kalamata olives, roasted bell peppers and fresh rosemary.

Just what you’re lookin' for. Tomato sauce, mozzarella blend and pepperoni.

Tangy BBQ sauce, mozzarella blend, chèvre, pepperoni and savory chicken sausage. Finished with crispy fried onions and chives.

Crispy, curly, smokey, spicy, lip smackin’ good PEPPERONI with PINEAPPLE and house pickled JALAPENO peppers.

Honey, it’s the new ranch. Tomato sauce, mozzarella blend and pepperoni. Finished with torn burrata, fresh basil and a healthy drizzle of hot honey.

The Fiamma favorite. Tomato sauce, mozzarella blend, prosciutto, red onions, rosemary and freshly cracked black pepper.

If you want salt at your party, this is your plus one.. Tomato sauce, mozzarella blend, pepperoni, house-made fennel Italian sausage, sopressata salami and prosciutto.

Sweet, salty, and delicious! Tomato sauce, mozzarella blend, smoked ham and pineapple.

Tomato sauce, mozzarella blend, hot capicola, house-made Italian fennel sausage and sopressata salami. Finished with oregano, Grana and "Fiamma Dust" - a locally produced spicy fermented pepper flake made just for us by HOSA.

Order with a Brooklyn accent for fun! Tomato sauce, mozzarella blend, pepperoni, house-made fennel Italian sausage, mushrooms, onions, olives and red peppers.

Some like it hot. Spicy tomato sauce, mozzarella blend, house-made fennel Italian sausage and hot pickled cherry peppers.

Sometimes a plain cheese pizza is just what you want when what you want is a cheese pizza.

SUBDUED CITY SLAMMER.\r\nWe teamed up with Whatcom County’s youth Roller Derby team, the Subdued City Rollers, to create this pie that’s sure to knock your socks off! Mozzarella blend, black & blue sirloin steak, roasted and marinated beets, black eyed peas, torn burrata, crushed tomatoes, shredded parmesan, bruised baby kale, fried onions and oregano.

Want to build your own? We fancy ourselves pizza perfectionists… and you can be too. BYO is perfect for folks who just can’t find what they're craving on our menu of over 25 beautiful pizzas or you have more than a couple of modifications to one of our recipes. Your BYO pizza starts with our award winning crust, choice of sauce and not-so-secret cheese blend (mozzarella, provolone and white cheddar cheeses). We recommend adding no more than 3-4 toppings. Remember, if a little is good, more is...

Simple green pasta. Bucatini noodles tossed with fresh asparagus and basil pesto. Topped with burrata cheese and fresh basil.

Twirly cavatappi pasta baked with a bechamel sauce, sharp cheddar queso cheese and bread crumbs in a red hot skillet.

Twirly cavatappi pasta baked with a bechamel sauce, sharp cheddar queso cheese and bread crumbs in a red hot skillet.

Refreshing and nutritious milk for everyone to enjoy.

Refreshing apple juice for kids.

Freshly Squeezed sanguinello oranges from the coasts of Sicily.

1/2 liter of the good stuff.

Our house-made lemonade infused with fresh rosemary. A recipe we stole from Cafe' Flora in Seattle, and (although they deny it) turns out the stole it from The Herb Farm in Issaquah.

Fragrant and complex. Premium black teas, tropical fruit flavors and a dash of citrus make this iced tea one to rave about.

Our house-made tonic is made with Peruvian red cinchona bark, lemon, lime, bitter orange peel, lemongrass, cardamom, and other spices.

Ginger Beer, as opposed to Ginger Ale, uses a much higher content of ginger; giving it more kick. Our recipe uses over 1 pound of fresh ginger per gallon. Lemon peel, fresh lemon juice, Kafir lime leaves, fresh thyme and cane sugar round out the flavor.

Graham cracker crust filled to the brim with warm gooey chocolate and caramel topped with marshmallows then toasted in our oven.

Custard cheesecake baked basque style topped with seasonal fruit, and whipped cream.

Custard cheesecake baked basque style topped with seasonal fruit, and whipped cream.

Cast iron skillet baked dark chocolate brownie served warm with vanilla bean ice cream, crumbled English toffee, fudge sauce, and a hazelnut tuile cookie.