allmine Menus

Food, lunch, vegan dishes, wine, beer, dry bar and Board Hour at allmine in Oceanside.

Updated November 13, 2026. This text edition is a snapshot. For current prices, selections and availability, please see our live menus.

allmine is a neighborhood pizza and pasta restaurant in downtown Oceanside. Our scratch kitchen makes handmade pasta, three-day pizza dough, house-baked bread and smoked sausage. We use Italian flour and work with local farms. Explore our regular menu below, alongside small-production wines, local beer and nonalcoholic drinks. We also have a dedicated, thoughtfully designed vegan menu, and all our wines are vegan.

APPS

Caviar Baked Potato — $14
Chum salmon caviar, crema, chives.
Menu label: gluten-free.

House Baked Bread — $8
Garlic oil, sofrito butter.
Menu label: vegetarian.

Brie Involtini — $18
Four freshly baked pinwheels with brie, and honey for dipping.
Menu label: vegetarian.

Pickled Veggies — $9.50
Farm veggie medley, made in-house.
Menu labels: gluten-free, vegan.

Sardines — $18
Sardines, freshly baked bread, housemade spreads and pickles.

Market Mediterranean Dip — $16
Housemade hummus, olives, smoked turnips, pizza bread.
Menu labels: dairy-free, vegan.

Burrata — $18
Arugula, pesto, housemade focaccia, confit tomatoes, walnuts.
Menu note: contains nuts.

Beets and Goat — $19
Roasted beets, goat cheese, crostini, habanero honey, sunflower seeds.

Market Salad — $18
Mixed greens and herbs, roasted beets, pickled peppers, confit mushrooms, fried olives, pistachio dust, lemon vinaigrette.
Menu labels: gluten-free, dairy-free, vegan. Contains nuts.

House Caesar — $18
Butter lettuce, roasted carrots, Caesar dressing, croutons.

Add to any salad:
• Chicken breast +$7
• Housemade sausage +$7
• Housemade falafels +$9
• Anchovies +$3

PASTA

Veggie Lasagna — $28
San Marzano tomato sauce, squash, cabbage, house cheese blend, aji amarillo spicy sauce.
Add chicken breast +$7.

Carbonara del Mar — $42
Housemade pasta, guanciale, farm egg, local caught fish, Pecorino Romano.

Lasagna Bolognese — $36
San Marzano tomato and meat sauce, ham, house cheese blend, Mornay sauce.

BOWL

Spaghetti Squash and Falafel — $20
Roasted spaghetti squash, marinara, housemade falafels, vegan parmesan.
Menu labels: gluten-free, dairy-free, vegan.
Add pasta +$9; housemade sausage +$7; chicken breast +$7.
Dietary labels describe the base dish, before add-ons.

PIZZA

Caprese — $34
San Marzano tomato sauce, housemade burrata, confit tomatoes, basil almond pesto, micro basil.
Menu label: vegetarian.
Add prosciutto +$7.

Cheese Monger — $25
San Marzano tomato sauce, sharp provolone, Grana Padano parmesan, Saputo mozzarella.
Menu label: vegetarian.
Add mushrooms +$5.20; housemade smoked pork sausage +$7; grilled chicken +$7.

Margherita — $28
San Marzano tomato sauce, fresh basil, housemade mozzarella, basil oil.
Menu label: vegetarian; can be made vegan.

Bianca — $28
Cream, thinly sliced potatoes, roasted garlic, ricotta, leeks, rosemary, lemon oil, black salt.
Menu label: vegetarian.
Add guanciale (Italian bacon) +$5.20.

Verde — $29.50
Basil pesto cream, snow peas, goat cheese, kale, roasted cauliflower, pistachio, greens.
Menu label: vegetarian. Contains nuts.
Add grilled chicken +$7.

Garden Pie — $29.50
San Marzano tomato, cheese blend, olives, mushrooms, garlic confit, arugula.
Menu label: vegetarian; can be made vegan.
Add housemade smoked pork sausage +$7.

Vegan Pie — $29
San Marzano tomato, leeks, Scratch House vegan sausage, vegan mozzarella and vegan parmesan.
Menu label: vegan.
Add mushrooms +$5.20.

Sausage and Mushroom — $32
Housemade pork sausage, leeks, cream, cheese blend, confit mushrooms, parsley.

Porchetta ‘n Spicy Honey — $32
House-roasted porchetta, cheese blend, cream, habanero honey, walnuts.
Menu note: contains nuts.

Prosciutto di Parma — $32
San Marzano tomato and cream sauce, leeks, housemade mozzarella, Grana Padano, prosciutto di Parma.

BBQ Smoke Show — $32
San Marzano tomato sauce, grilled sweet onions, guanciale, 6-hour smoked pork sausage, smoked mozzarella, pepper jelly.
Menu note: can be made dairy-free or vegan.

Better Than Pepperoni — $33
San Marzano tomato sauce, house cheese blend, spicy coppa, spicy salami, Aleppo pepper flakes.

Butcher Block — $34
San Marzano tomato sauce, house cheese blend, salami, house-roasted porchetta, housemade 6-hour smoked pork sausage.
Add mushrooms +$5.20.

Pizza add-ons:
• Roasted garlic +$3
• Pickled chilies +$3
• Parmesan +$1
• Spicy aioli +$1
• Spicy honey +$2

MENU NOTICES
We encourage all our dishes to be enjoyed as designed. Ask us about vegan and dairy-free options.
Please let your server know of any allergies you may have.
A gratuity of 20% will be added to parties of 6 or more.

WINE CLUB
Pick any four or six bottles — $145 / $175.
Our wine list is curated by a sommelier and built around small-production wines from independent winemakers. Many bottles are produced in limited quantities and allocated primarily to restaurants.

SPARKLING WINE

Brut — $13.52 / $57.02
Fiol D’uva, Folicello, Emilia-Romagna, Italy.
Bright, crisp and dry, with citrus, green apple and floral notes; traditional-method bubbles.

Pet Nat Rosé — $45
Pinot Noir, Johan Vineyards, Columbia Gorge, Oregon.
Wild strawberry, tart cherry and rose petal; dry, slightly rustic and juicy.

Sparkling Rosé — $14.56 / $62.40
Domaine Brazilier, Loire Valley, France.
Fine bubbles, red currant, dried apple, cranberry and white blossom.

Sparkling Red, Lambrusco — $14.56 / $67.60
Gasparossa, Il Rosso, Folicello, Emilia-Romagna, Italy.
Dry red bubbles, juicy red berries and a savory finish; suggested with rich pork.

WHITE WINE

Sauvignon Blanc — $15.60 / $67
L’Éclos Roussely, Touraine, Loire, France.
Ripe citrus, pear, white flowers and minerals; dry.

Pinot Blanc — $15.60 / $67
Robert Sinskey Vineyards, Los Carneros, Napa Valley, California.
Meyer lemon, white peach, apricot and chamomile; dry, bright and mineral.

White Blend — $49
Sorriso, Paolo Scavino, Langhe, Piedmont, Italy.
Chardonnay, Sauvignon Blanc, Viognier.
White flowers, sage and citrus; soft texture, bright acidity and a savory finish.

Chardonnay — $15.60 / $67
Scribe, Sonoma, California.
White nectarine, apple blossom and sea salt; unoaked, aged in steel and concrete.

Sweet Wine — $12.48 / $54
Princiar, Special Reserve, Tohani Domaine, Dealu Mare, Romania.
Honey, wildflowers and ripe fruit.

SKIN-CONTACT / ORANGE WINE

Orange Blend — $13.52 / $54.08
Brisat, Azimut, Penedès, Spain.
Parellada, Sumoll Blanc, Grenache Blanc and Moscatell.
Stone fruit, citrus peel and dried herbs; gentle tannins and bright acidity.

Orange Blend — $54.08
Maceration, Johan Vineyards, Columbia Gorge, Oregon.
30% Ribolla Gialla, 30% Friulano, 23% Grüner Veltliner, 10% Chardonnay, 7% Kerner.
Apricot, citrus, jasmine, white pepper and savory minerality; gentle tannins.

Orange Blend — $54.08
Between Us, Friuli Venezia Giulia, Italy.
70% Friulano, 15% Sauvignon Blanc, 15% Pinot Grigio.
Wild herbs, dried apricot and honeyed citrus; bone-dry finish.

RED WINE

Chilled Red Blend — $14.56 / $62
Glou Glou, Las Jaras, California.
56% Zinfandel, 33% Carignan, 6% Sangiovese, 5% Valdiguié.
Red plum, hibiscus, pomegranate and cocoa; suggested with tomato sauce and pizza.

Pinot Noir — $17.68 / $72.80
SLO Coast, Scar of the Sea, San Luis Obispo, California.
Wild strawberry, tart cherry, dried rose and coastal herbs; seven months in old French oak.

Tempranillo — $15.60 / $59
Artuke, Rioja, Spain.
Ripe plum, blackberry and flowers; soft tannins and a clean finish.

Cabernet Sauvignon — $16.72 / $62.40
Uys, Temecula, California.
Dark fruit, violets, white pepper, raspberry and baking spices; bold finish.

Red Blend — $16.72 / $62.40
Florentia, Fattoria San Michele a Torri, Tuscany, Italy.
50% Sangiovese, 30% Cabernet Sauvignon, 20% Merlot.
Cherry, plum, tobacco and dark cocoa; velvety with lively acidity.

Barbera — $72.80
Sette, Barbera d’Asti, Piedmont, Italy.
Red and black fruits, licorice and a long, savory finish.

Red Blend — $79
POV, Robert Sinskey, Carneros Vineyards, Napa, California.
Cabernet Sauvignon, Merlot, Cabernet Franc.
Vintage: 2018.
Cherry, blackberry, rose petal, earth and mocha with restrained oak.

Barolo — $83.20
Serralunga d’Alba, Tenuta Cucco, Barolo, Italy.
Red fruits, licorice and dark flowers; structured and generous.

Zinfandel — $68
Bedrock Heritage, Bedrock Wine Co., Sonoma, California.
Red fruits, mint and saline minerality; structured with bright acidity.

APERO SPRITZ — $14
Solstice by Veso, Sonoma, California.
Strawberry and citrus aromas, with strawberry pie, grapefruit cordial, orange blossom honey and orange zest.

DRAFT BEER — $11
• Pilsner, 4.9% — Chapman Crafter Pils, Orange, California.
• Citrus Blonde Ale, 5.1% — Tropical Mist, Pure Project, Oceanside, California.
• West Coast IPA, 7.2% — Treavana, Burgeon, San Clemente, California.
• Hazy IPA, 7% — Orange You Different, Artifex, San Clemente, California.
• Scotch Ale, 5.8% — Origins, Dogleg Brewing, Vista, California.

CANNED BEER, CIDER AND KOMBUCHA — $11
• Japanese Lager with Yuzu — Gonzo Mania, Booze Brothers, Oceanside.
• Oktoberfest / Festbier — Dancing in Oktober, Chapman Brewing, Orange.
• Double IPA — Mongo, Pizza Port, San Diego.
• Oatmeal Stout — Chapman Craft, Orange.
• Cherry Cola Hard Soda — Karl Strauss, San Diego.
• Organic Hard Kombucha — Bambucha, San Diego. Blueberry + Vanilla or Guava + Pineapple.
• Apple Cherry Cider — Julian Cider, Julian, California.
• Apple Cider — Farnum Hill, Lebanon, New Hampshire.
• Hard Seltzer — Pink Guava Mango, Artifex, Oceanside.

REFRESHMENTS

Nonalcoholic selections:
• N/A beer
• N/A IPA
• N/A Mexican lager
• N/A sparkling rosé
• N/A white wine
• N/A Pinot Noir
• N/A functional mocktails
• N/A tepache
• N/A kombucha

Other refreshments:
• Sparkling or still water
• Cola
• Cola Zero
• Sprite
• Iced tea
• Lemonade
• Blood orange soda
• Mandarin soda
• Sparkling lemonade
• Loose-leaf hot tea
• French press coffee

LUNCH ADDITIONS

Sardine and Friends — $17
Warm bread, onion jam, pesto, habanero hot sauce, pickles, lemon and fish of your choice.
Choose from:
• Wild sardines in olive oil
• Mackerel in olive oil with curry & chili
• Tuna belly with pesto

Market Salad — $18
Mixed greens and herbs, roasted beets, pickled snap peas, confit mushrooms, fried olives, pistachio dust, lemon vinaigrette, basil oil.
Add chicken +$9; sardines +$11; falafels +$9.

Caprese Sandwich — $18
On pizza bread: flatbread, fior di latte mozzarella, pesto, arugula, tomatoes, truffle balsamic.

Sausage ‘n Mushrooms — $19
On focaccia: housemade sausage, leeks, confit mushrooms, marinara, smoked mozzarella.

Cosa Nostra Sub — $19
On baguette: Italian salami, Spanish chorizo, ham, allmine cheese blend, lettuce, hot pepper, tomato, Fresno chili aioli.

Falafel Sandwich — $18
On focaccia: housemade falafels, mushrooms, beets, pickled veggies, garlic oil.

DRY BAR MENU
Explore nonalcoholic wines, beer and functional mocktails at allmine in downtown Oceanside. Ask our team about ingredients and the current selections.

NONALCOHOLIC WINE — $11.46

Sparkling Rosé
Gruvi, USA.

Sparkling Riesling
Leitz, Johannisberg, Germany.

White Blend
Phenomene, Vignoble Ollivier-Cottenceau, Burgundy, France.

Pinot Noir
Leitz, Johannisberg, Germany.

NONALCOHOLIC BEER — $7.30

West Coast Pale Ale
The NA Beverage Company, San Clemente.

Mexican Lager
Rationale Brewing, Encinitas.

MOCKTAILS — $11.46

N/Aperol Spritz
A functional nonalcoholic spritz containing Alpha GPC, PEA, L-theanine and GABA.

Strawberry Margarita
Made with tepache, a traditional Mexican fermented beverage, and Calm Third Nature. Listed functional ingredients include reishi, magnesium glycinate, GABA, L-theanine, L-tryptophan, passionflower and lemon balm.

Ginger Pineapple Margarita
Made with THRIVE. Listed ingredients include prebiotics and probiotics, chaga mushroom, ginger, spearmint, acerola cherry, L-theanine, ashwagandha, magnesium and rhodiola.

Lavender Blueberry Lemon Drop
Made with UNWOUND. Listed ingredients include ashwagandha, L-theanine, magnesium and turkey tail mushroom.

N/A Organic Kombucha

BOARD HOUR
Monday through Friday, 4–5:30 pm, and all day Tuesday.
$5 wine and beer. $10 meat and cheese boards.

SHORT BOARDS

Cheese Board — $10
Two cheeses, fruit, whipped honey, house-roasted nuts, freshly baked bread.

Meat Board — $10
Two meats, mustard, housemade pickles, roasted nuts, freshly baked bread.

Sardine Board — $17
Tinned fish, onion jam, pesto, habanero sauce, pickles, freshly baked bread.

BEVERAGES
Available with food purchase.
• White Blend — $5
• Orange Wine — $5
• Red Blend — $5
• Rotating Draft Beer — $5

SNACKS

Pickle and Olives — $7
Medley of housemade pickles and olives.

Focaccia Bread — $7
Garlic oil.

VEGAN MENU

Our dedicated, thoughtfully designed vegan menu brings plant-based pizza, pasta, sandwiches and seasonal vegetables to the table at allmine in Oceanside. All our wines are vegan, too.

APPS & MORE

House Baked Bread — $8
Garlic oil.

Smoked Cheese Involtini — $18
Four freshly baked pinwheels, vegan smoked cheese, marinara for dipping.

Pickled Veggies — $9.50
Farm veggies pickled in-house.

Hummus — $17
Basil hummus, smoked turnips, olives, pizza bread.

Meatball Sub — $15
San Marzano tomato sauce, falafels, vegan mozzarella.
Add mushrooms +$5.20.

Market Salad — $18
Mixed greens and herbs, roasted beets, pickled snap peas, confit mushrooms, fried olives, pistachio dust, lemon vinaigrette.
Add BBQ sausage +$7; housemade falafels +$9.

Rice Pasta Marinara — $23
San Marzano tomato sauce, rice noodles, mushrooms, vegan parmesan.

Spaghetti Squash and Falafel — $20
Roasted spaghetti squash, marinara, housemade falafels, vegan parmesan.

VEGAN PIZZA

Margherita — $28
San Marzano tomato sauce, fresh basil, vegan mozzarella, basil oil.

Rossa — $31
San Marzano tomato, snow peas, mozzarella, kale, roasted cauliflower, pistachio, greens.
Contains nuts.

Garden Pie — $29.50
San Marzano tomato, vegan mozzarella, olives, mushrooms, garlic, arugula, zucchini chips.

Vegan Pie — $29
San Marzano tomato, leeks, Scratch House vegan sausage, vegan mozzarella and vegan parmesan.
Add mushrooms +$5.20.

BBQ Smoke Show — $32
San Marzano tomato sauce, grilled sweet onions, soy BBQ sausage, smoked vegan cheese, pepper jelly.