Fall and foliage are an amazing time to be in New England and entertaining moves from the garden patio to the indoors. Our cheese providers are bringing some new amazing cheeses this season.
CHIMNEY ROCK, in honor of the cooler days of fall. Chimney Rock is washed in wine and covered with dried organic Pioppini and Shiitake mushrooms from Far West Fungi, organic savory from Allstar Organics and Black Pepper. As with all of our seasonal cheeses, Chimney Rock is made with organic Jersey cow milk from Chileno Valley Jersey Dairy and, as a result, it has a rich yellow paste.
Landoff Cheese Creamery
Boggy Meadow Farm
Fiddlehead Tomme, Raw cow's milk, clean and grassy flavors which become more prominent with age.
A new addition to our Salume offerings
Salchichon iberico, dry cured sausage is from south western Spain.
Ibérico salchichón sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks. Unlike Ibérico chorizo, salchichón sausages are not seasoned with smoked paprika, so the pure Ibérico pork flavor shines through in each delicious bite! Slice thinly and serve with a crisp white wine from Spain.
Our Daily Panini Menu for the Fall
Truffled pressed Fromage with or without smoked ham
The Butchers Sandwich
Toasted Brie and smoked bacon
The Cubano with house made porchetta
Cinnamon raisin Texas Toast
House made roast beef with Shelburne farm chedda and horseradish aioli.
Fall soups change daily call ahead for what is available.