Artichoke & Truffle Mousse/ Fig & Port Jam/ Marinated European Olives/ Quince Paste
Artisan Cheeses
Fiore Sardo DOP Sardinia-Italy
Sheep’s milk...Slightly salty-nutty flavor and a long finish
Pecorino Tartufato Umbria-Italy
Sheep & Cow’s milk... Sweet, tender and mild with Truffle shavings in it
Parmeggiano Reggiano Parma-Italy
Cow’s milk...Mildly salty, and full-flavored
Robiola Langhe Region-Italy
Cow, Goat and Sheep’s milk...Harmonious flavors, soft and creamy
Gorgonzola Dolce Lombardy-Italy
Cow’s milk... Blue cheese , slightly sweet, rich and spicy. Fresh notes of grass
Morbier Franche Comte-France
Raw Cow’s milk... Aged for four months with a buttery pungency
Fourme d'Ambert Auvergne-France
Cow’s milk...Smooth and creamy texture with deep and dark flavors
Cabra al Vino Murcia-Spain
Goat’s milk... Seventy-two hour wine soaked, mild and semi-soft
Manchego La Mancha-Spain
Raw Sheep’s milk… Aged six months, salty, briny and irresistible flavor
French Triple Cream Various Regions-France
Cow’s milk... Brie-style, creamy, green freshness of succulent grass. piquant finish
BrieSeine-et-Marne-France
cows' cheese… is pale in color, slight grayish tinge under crusty white mold
very soft and savory
Cured Meats
Culatelo Parma-Italy
Considered a superior cured meat from the pork haunch
boasts a clean and delicate flavor unlike many classic Italian cured meats
Bresaola Lombardy-Italy
Moist and delicate, with intriguing musty bouquet and unlikely lean
Prosciutto di Parma Parma-Italy
Full flavored and matured for 8-10 months. It has a deep rose color
with a thin layer of fat that renders it. Sweet and salty at the same time
Pate de Campagne “Country Style” Campagne -France
A classically prepared coarse pâté made of ground pork
onions, garlic and spices
Sopressata Southern Region-Italy
Air-dried cured boldly seasoned in garlic and blended spices
coarse dry & lightly smoked
Speck Alto Adige-Italy
Distinctively juniper-flavored boneless smoked Prosciutto
with two culinary worlds; Italian salt-curing and central European smoking
Jamon Serrano Mountanious Region-Spain
Serrano is a cured ham from the famed white pig.
Cured for 15 months. Rich in flavor with a superior and complex taste
Cantimpalo Segovia-Spain
Dry-cured pork sausage with smoked paprika
Chorizo Palacio LaRioja-Spain
Pork sausage cured with paprika and garlic. 30-year-old family recipe
Coppa Siena-Italy
Made from first choice pork shoulder, then salted, flavored
dry-cured for at least six months and much firmer than Prosciutto