Marye's Gourmet Pizza

restaurant, 3663 Bee Caves Road, West Lake Hills, TX, 78746, Austin, TX

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Marye's Bowl — Cauliflower rice, quinoa, avocado, edamame, broccoli, crispy kale, cucumber, watermelon radish, sliced almonds, tamari ginger dressing and sprouted pumpkin seeds. Vegan
• Ahi Crudo — Wild caught yellowfin tuna, mango, avocado, cucumbers, red/green onions, furikake seasoning, sesame seeds, lemon, ponzu, tamari, and microgreens served with blue corn chips.
• Pear and Prosciutto Pizza — Olive oil base, garlic, mozzarella/provolone blend, pears, prosciutto, ricotta, gorgonzola, arugula, olive oil and balsamic reduction drizzle, and cracked black pepper.
• Protein Plus Bowl — Quinoa mix, chickpeas, tofu, hard boiled eggs, cranberries, beets, micro greens, sunflower seeds, pumpkin seeds, red cabbage, feta cheese, broccoli florets, and lemon vinaigrette. Served warm, and has 64g of protein!
• Salmon Flatbread — Mozzarella/provolone, capers, red onions, walnuts, dill, goat cheese, lemon, pesto aioli, and cream cheese sauce.
• Mother Lode Pizza — Marinara, mozzarella and provolone blend, pepperoni, Italian sausage, ground sirloin, canadian bacon, onions, mushrooms, green & red bell peppers.
• Stack Pizza — Marinara, mozzarella and provolone blend, pepperoni, mushrooms, Italian sausage, and black olives.
• Que Pizza — Barbeque sauce, mozzarella/provolone blend, chicken, red onions, jalapeños, cilantro, smoked gouda.
• Margherita Pizza — Olive oil, mozzarella/provolone blend, organic tomatoes, garlic, basil.
• Greek Pizza — Olive oil, mozzarella/provolone blend, garlic, tomatoes, spinach, artichoke hearts, and feta.
• Nature's Treat Pizza — Olive oil, mozzarella/provolone blend, tomatoes, baby spinach, mushrooms, red onions, green & red bell peppers, and garlic.
• Belgian Pizza — Olive oil, mozzarella/provolone blend, organic shaved brussel sprouts, applewood smoked bacon, parmesan, cracked black pepper, goat cheese.
• Marye's Pizza — Olive oil, mozzarella/provolone blend, tomatoes, feta, baby spinach, red onions, ground sirloin, jalapeños, red bell peppers.
• BYO Pizza — Build your own pizza.
• Pizza Rolls — Stuffed with mozzarella, provolone, and pepperoni comes with either marinara or ranch dressing.
• Calzone — Stuffed with fresh mozzarella, provolone, and marinara. (additional toppings available)
• Chicken Caesar Wrap — Romaine, seasoned roasted chicken, shaved parmesan, crushed croutons, cucumbers, microgreens, Caesar dressing, served in a roasted red pepper wrap.
• Pesto Chicken Club — Toasted sandwich with chicken breast, pesto, bacon, tomatoes, onions, provolone, arugula, avocado, and chipotle mayo. served on your choice of bread.
• Meatball Marinara Sandwich — Meatballs, mozzarella/provolone, parmesan, basil, and marinara on a hoagie.
• Turkey Diablo Sandwich — Toasted sandwich with turkey breast, avocado, red onions, tomatoes, green leaf lettuce, chipotle mayo, and jalapeño jack cheese served on your choice of bread.
• Green Turkey Sandwich — Turkey breast, tomatoes, green leaf lettuce, avocado, bacon, spinach, microgreens, and house-made dijonnaise served on your choice of bread.
• Chicken Salad Sandwich — Seasoned buttermilk chicken, green leaf lettuce, tomatoes, caramelized pecans, microgreens, and house-made dijonnaise served on your choice of bread.
• Pan Seared Salmon Plate — 8 oz. fillet of North Atlantic Salmon served with pesto rotini pasta, a touch of arugula, roasted vegetables drizzled with balsamic reduction, and a charred lemon.
• Vodka Sauce Rigatoni — House Vodka Sauce served over artisanal Italian Rigatoni, garnished with parmesan and parsley and served with homemade focaccia bread.
• Chicken Parmesan — Breaded chicken, served with spaghetti and topped with marinara, mozzarella, provolone, and parmesan cheese.
• Spaghetti — Marinara sauce, shaved parmesean and focaccia.
• Lasagna — Individual serving. Layers of pasta with sirloin, Italian sausage, mozzarella, provolone, ricotta, parmesan, and marinara. Served with focaccia.
• Marye's Mac & Cheese — Elbow macaroni mixed with a blend of Tillamook Chedder, smoked Gouda, and Cream Cheese with a hint of Cayenne pepper. Topped with Panko bread crumbs, Parmesan cheese, and parsley baked to a golden brown.
• Butter Noodles
• 8" Cheese Pizza
• Kids Mac & Cheese
• Turkey Sandwich — Turkey and Provolone on Sourdough
• Take & Bake Pizza — All pizzas and sizes are available for take & bake.
• Take & Bake Pizza Rolls — Stuffed with mozzarella, provolone, and pepperoni comes with either marinara or ranch dressing.
• Take & Bake Calzone — Stuffed with fresh mozzarella, provolone, and marinara. (additional toppings available)
• Lasagna Pan — Available as Meat or Veggie. Meat: Layer of pasta with ground sirloin, Italian sausage, mozzarella, provolone, ricotta, parmesan and marinara. Veggie: Layers of pasta, mozzarella, provolone, ricotta, red and green bell peppers, red onions, mushroom, spinach and basil.
• GF Lasagna Pan — Available as Meat or Veggie. Meat: Layer of pasta with ground sirloin, Italian sausage, mozzarella, provolone, ricotta, parmesan and marinara. Veggie: Layers of pasta, mozzarella, provolone, ricotta, red and green bell peppers, red onions, mushroom, spinach and basil.

Starters

• Watermelon Salad — Spinach base with watermelon, strawberries, cucumbers, green onions, caramelized pecans, and goat cheese served with a side of lemon vinaigrette.
• Avocado Cucumber Gazpacho — Homemade creamy gazpacho garnished with baby heirloom tomatoes, cucumbers and microgreens, served with homemade focaccia.
• Lemon Feta Hummus — Served with toasted pita, cucumbers and kalamata olives.
• Burrata Salad — Sweet cream hand tied burrata, heirloom tomatoes, arugula, and basil served with olive oil and balsamic reduction and baguette slices.
• Marye's Salad — Spring mix, granny smith apples, onions, caramelized pecans, feta, and balsamic vinaigrette.
• Caesar Salad — Romaine, croutons, parmesan, and caesar dressing.
• Quinoa Salad — Arugula, quinoa, grapefruit, avocado, touch of fresh jalapeño, cilantro, honey, lime, shallots, dried cranberries and lemon mustard vinaigrette.
• Greek Salad — Spring mix, artichoke hearts, kalamata olives, tomatoes, red onions, pepperoncini, feta, and red wine vinaigrette.
• Kale & Brussel Sprout Salad — Curly kale, shaved brussels sprouts, dried cranberries, mandarin oranges, marcona almonds, manchego, and lemon mustard vinaigrette.
• Detox Salad — Chopped salad with toasted almonds, dried cranberries, diced jalapeños, and sunflower seeds, kale, cabbage, carrots, collard greens, brussel sprouts, and parsley with lemon mustard vinaigrette.
• Beet Salad — Spring mix, beets, blueberries, caramelized pecans, bacon, manchego cheese, and raspberry vinaigrette.
• Asian Salmon Salad — Spring mix, mandarin oranges, grapefruit, and blueberries, with an 8 oz warm filet of salmon and tamari ginger dressing.
• Chicken Tortilla Soup — Topped with roasted corn and poblano peppers, Oaxaca cheese, cilantro, tortilla strips and avocado.

Desserts

• Italian Sorbet — Raspberry (add a Prosecco fizz +5.50) Vegan
• Flourless Chocolate Torte — Chocolate and almonds served with raspberry port reduction.
• New York Style Cheesecake — Served with homemade raspberry port reduction.
• Cookie — Chocolate chip or ranger cookie. (Ranger contains nuts and coconut)
• GF Chocolate Chip Cookie
• GF Brownie — Served with raspberry port reduction on request.
• Italian Gelato — Sea salt caramel or vanilla.
• Toni's Toffee - S'more — Toffee & chocolate topped with roasted marshmallows & almonds over a graham cracker base.
• Creme Brulee — Traditional French custard dessert, served with caramelized sugar and fresh berries.

Other

• Avocado Pesto Dip — Avocado, basil pesto, fresh garlic, and cold pressed olive oil, served with toasted pita bread. Vegan
• Marye's Meatballs — Prosciutto de Parma, ground pork and sirloin served with marinara and baguette slices.

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