Blog Archives

port wine, dried cherry tomatoes, piquillo peppers, garlic confit, smoked onion BBQ sauce, blue cheese crumbles, black garlic crumbs

fresh egg capellini, broken scallops, double chicken stock, Grana rind, roasted garlic, Pecorino, charred lemon

topped with Grana, herbs

local brussel sprouts tossed in house buffalo sauce, side of blue cheese dressing

over pasta with fresh garlic tomato sauce, sun dried tomatoes, garlic & grana cheese bread, topped with an olive relish & garlic tomato oil

grilled bread topped with spinach, Gruyere, anisette, bacon breadcrumb, Parmesan crust

black truffle, lavender, local chile honeys served with ciabatta crostinis, add these honeys to your cheese board to make it truly special

crispy St. Louis Ribs, spicy sauce, cilantro, lime, sesame salt

fresh black pepper & spinach bucatini, cracked pepper, cashew & garlic sauce, vegan “cheese topping”, vegan Mozzarella, kale chips

Two Meats and Two Cheeses with all the fixings and Marcona almonds
Our Selections Today: Soppressata Salami, American Prosciutto, Point Reyes Toma, Cambozola