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olive tapenade, tomato basil & ricotta with honey
grilled bread topped with vine ripened tomato, garlic and extra virgin olive oil
apple, dried cranberries and goat cheese with balsamic vinaigrette
add grilled chicken
fresh mozzarella, tomato and basil on mixed greens with oil and balsamic glaze
roasted beets, mandarin oranges and goat cheese on micro greens with balsamic vinaigrette
prosciutto, ricotta cheese and fig jam on toasted baguette
grilled chicken, gorgonzola, arugula and tomato on toasted baguette
grilled chicken, tzatziki and tomato on toasted baguette
choice of cheese: mozzarella, parmesan or goat cheese, choice of toppings: prosciutto, chicken, arugula, basil, sundried tomato, vine ripened tomato, pesto, olive tapenade
tzatziki, hummus and eggplant caponata served with pita
spanish-style fine ground berkshire pork is spiced with hot pepper and paprika, and then it is cured / aged until firm
this coarsely ground salame is seasoned with fennel seed and fennel pollen to add a delicate finish to the palate
domestically produced using the same italian aging process as prosciutto di parma, hand trimmed, rubbed with a little salt and naturally aged 9-12months
coarsely ground berkshire shoulders are mixed with some fat to give the desired marbling and seasoned with traditional tuscan spices, it is cured and dried
packed with a diverse range of rich flavors typical of alpine cheeses, the wheels can be grassy, earthy, hazelnutty and downright butterscotchy as they age
this blue is so good it's almost obscene, crafted from the milk of the kehler's ayrshire cows, it is creamy, chocolaty and salty, oh my
a hefty, beautiful and rustic wheel, the clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness
this double-creme cow/goat mix is heaven on a plate, spiked with rich cows' cream, this cream has flavor somewhere between fresh butter and tart lemony chevre
a classic, aged for a minimum 14 months and made from skimmed cows' milk from the doc designated region of production
a delicious semi-firm sheeps' milk cheese that's rich, creamy and a touch nutty, made in the south of french, it also tastes of citrus and fresh grass
made of raw cows' milk, this semi-hard cheese has a dense texture and seriously intense, fruity flavor. one of hte stronger, sweeter swiss cheeses out there
dublin, ireland
new york
belgium
czech republic
new hampshire
california, 2009
oregon, 2011
santa lucia, 2009
sonoma, 2010
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domaine de la petine cassagne, provence, 2011
lieb bridge lane rose, lang island, new york, 2012
this thirst quenching wine is nearly clear in color, but don't let that fool you, the smell and flavores are anything but neutral, generous waxy acacia and tangerine fruit flavors cut by a well-judge
an elegant, complex wine, with hints of grapefruit, lemon zest, and appealig floral notes. the red mid-palate is accented by roasty oak, and followed by a long, crisp, mineral finish
"dark and rich, showing toasty mocha oak flavors, with a beam of wild berry, raspberry, cola, vanilla and spice, long on the finish, drink now through 2020. -92 points, wine spectator
the 2007 brunello delivers sweet oak tones that drive the initial bouquet and are soon followed by bright cherry, vanilla bean, sweet mocha and rum cake. pretty balsam notes at the back will undoubte
includes a 2oz. pour of each wine
rias baixas, 2010
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tempranillo, 2006
cotes de gascogne, 2011
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rias baixas, 2010
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tempranillo, 2006
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marlborough, 2012
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padthaway, 2008
colchagua valley, 2010
mendoza, 2010
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