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CHECK OUT OUR NEW EXPANDED MENU!

HOURS: 
11 am - 9 pm
2 - 5 PM
HAPPY HOUR daily

Address:
8070 E. Mill Plain Blvd.
Vancouver, Washington

PHONE: (360) 524-9000

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LUNCH

Margherita 15
hand pulled mozzarella, tomato sauce, basil

Little Gina 15
hand pulled mozzarella, tomato sauce, fennel/chile/garlic oil

Tocco di Verde 16
house-made ricotta, hand pulled mozzarella, Parmigiano-Reggiano, fennel/chile/garlic oil, salsa verde

Piggy Back 18
house-smoked Canadian bacon and belly bacon, tomato sauce, mozzarella, pickled smoked jalapeños, Vella Dry Monterey Jack

Pepperoni 17
tomato sauce, mozzarella, pepperoni, Parmigiano-Reggiano

Calabrian Sausage 18
tomato sauce, mozzarella, smoked mozzarella, house-made
sausage, sweet and sour onions, bread crumbs

Rally Combo 17
tomato sauce, mozzarella, roasted mushrooms, olives, smoked jalapeños, sweet and sour onions, roasted red peppers

The Bolognese 19
tomato sauce, smoky bechamel, slow-cooked beef and pork meat sauce,
hand pulled mozzarella, Parmigiano-Reggiano

Plain Cheese 14
Keep it plain, or build your own starting with a mozzarella and tomato sauce pie. Choose toppings from the list below.

additions and sides

Fried duck egg 4   Roasted red peppers 3
Prosciutto San Daniele 5 Parmigiano-Reggiano 1
Saracena olives 3   Pepperoni or Sausage 3
Anchovies 3   Sweet and sour onions 2
Pickled smoked jalapeños 2   Roasted Mushrooms 4
Bacon or Canadian Bacon 4  Fennel/chile/garlic oil 2
Hand pulled mozzarella 3  House-made ricotta 3

LUNCH COMBO
AVAILABLE 11AM—2PM 

LUNCH SIZED PIZZA + CAESAR OR MARKET GREENS SALAD $14 

Warm Flatbread 3
freshly baked flatbread with zahtar and olive oil

Prosciutto & Mozzarella Plate 12
Prosciutto San Daniele, hand pulled mozzarella, warm flatbread

Caesar Salad 10
hearty greens, lemon anchovy dressing, Parmigiano-Reggiano,
crushed croutons

Market Greens Salad 10
an ever changing assortment including fresh greens, vegetables,
cheeses, legumes and pickles

Crispy Potatoes 7
with warm prosciutto cracklings

Roasted Vegetables 12
a platter of seasonal vegetables from the pizza oven

Cheesy Baked Polenta 9
soft polenta, tomato-roasted pepper sauce, ricotta, mozzarella,
Parmigiano-Reggiano, salsa verde

Arancini 9
fried risotto balls filled with meat sauce, served with
spicy garlic-tomato dipping sauce

Braised Seasonal Greens 5
braising greens toped with bacon crumbles

THICK, RICH VANILLA BEAN ICE CREAM MADE TO ORDER

Concretes

Decadent frozen custard blended with house-made desserts.

Cherry Pie 7
Columbia Gorge tart cherries, flaky pie crust, brown sugar streusel

Lemon Snap 7
creamy lemon curd, spicy gingersnaps

Devil’s Food 7
classic chocolate cake with chocolate frosting

SUNDAES

Served with whipped cream and a cherry

Salty/Sweet 8
salty candied hazelnuts and almonds, butterscotch, malted milk crunch

Clouds in my coffee 8
chocolate-coffee pudding, mocha sauce, chocolate pearls

Campfire 8
Graham cookie crumbles, chocolate fudge sauce, gooey burnt marshmallow

JUST CUSTARD

Dish of frozen custard
large 5, or small 3

ASK YOUR SERVER ABOUT PINTS TO GO! 6

Happy Hour

Happy Hour Pizza of the Day  10
seasonal special, changes daily

Drink Specials

Happy Hour Cocktail of the Day  7
seasonal craft cocktail, changes daily

Tap Beer & Cider  5
see Specials Menu for tap list

Bottled Beer  3 / 4
$1 off all bottled beer

House Red or White Wine  5

Caesar Salad  8
hearty greens, lemon anchovy dressing, Parmigiano-Reggiano, croutons

Market Greens Salad  8
an ever changing assortment including fresh greens, vegetables, cheeses, legumes and pickles

Crispy Potatoes  5
with warm prosciutto cracklings

Cheesy Baked Polenta  7
soft polenta, tomato-roasted pepper sauce, ricotta,  mozzarella, Parmigiano-Reggiano, salsa verde

About Us

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Welcome to the family-friendly restaurant specializing in ingredient-driven Neapolitan style pizzas and frozen custards in central Vancouver, Washington’s new shopping and dining destination, The Mill. Alan Maniscalco, the husband, serves as Executive Chef, creating classic and seasonal pizzas, salads and sides featuring local ingredients and nearly everything made in-house, from mozzarella to house smoked meats. Shan Wickham, the wife, is General Manager and Pastry Chef specializing in rich, decadent vanilla frozen custard ‘concretes’ and sundaes. We offer a great selection of Northwest wine, beer and spirits, and a convenient walk-up counter for to-go orders any night of the week.

Alan started his culinary career over 20 years ago in Portland and has worked as a baker, a cook and pizza maker with many exemplary food artisans. In 1997, Alan helped open Restaurant Zibibbo in Palo Alto, where he crafted the Mediterranean restaurant’s artisan bread and viennoiserie program. At Zibibbo, he met his now wife Shan Wickham. Shan grew up baking with her mother and grandmother, and eating ice cream everyday from the shop across the street from her house. She followed her passion for dessert and graduated from the California Culinary Academy for baking and pastry. In addition to serving as General Manager of Rally Pizza, Shan’s pastry skills are seen in the soft-serve French vanilla frozen custard served with her house baked goods mixed in to create the Midwest favorite treat, ‘concrete’.

Alan and Shan moved to Canton, Michigan in 1998 to open Stone House Bread South, baking gorgeous breads and pastries out of a massive Spanish-made wood burning oven and creating a loyal following in the Detroit and Ann Arbor region, especially around Alan’s Roman-style pizzas. Alan was also the opening consultant for Avalon International Breads, a community supported bakery in the center of Detroit that has been credited with being a catalyst for the city’s artisan resurgence. Shan ran the pastry department on Avalon, while Alan was in charge of breads and savory foods. 

In 2000, Alan and Shan were offered the unique opportunity to redesign the Whole Foods Market artisan bread line. They opened the store in West Bloomfield, MI, where Shan managed the bakery and Alan ran the bread program. That store became the pilot program for the Midwest region’s new artisan bread line and Alan’s recipes became the new standard for all the region’s stores and the regional bakehouse. Alan became the Team Leader Trainer for the region, training team members on how to craft the new line of products.

In the spring of 2003, Alan and Shan gave up their Midwest jobs and returned to the West Coast where Shan and Alan planned to raise their daughter, Sage, in the splendor of the Pacific Northwest. Alan started as bread baker at Portland’s Ken’s Artisan Bakery and was soon promoted to production manager. After seeing instant success with the launch of a Monday Night Pizza program at the bakery, Alan and Ken opened Ken’s Artisan Pizza in the summer of 2006, which became one of Portland’s busiest and most respected restaurants and gained national notoriety as one of America’s top pizzerias.

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