Soft scrambled egg topped with chives, Avocado, Sliced Tomato, Baby Arugula, Vegan Goddess Sauce, NY State Cheddar, on a Housemade Buttermilk Biscuit Made to order, and can be made without chives!

Homemade Buttermilk Biscuit with a Soft Scrambled Egg topped with Chives, NY State Cheddar, and your choice of spread and protein. Made to order, and can be made without chives!

Soft scrambled egg topped with chives, Avocado, Sliced Tomato, Baby Arugula, Vegan Goddess Sauce, NY State Cheddar, on a Housemade Buttermilk Biscuit Made to order, and can be made without chives!

Made from scratch daily, this hearty biscuit is a fan favorite!

Avocado, Arugula, Watermelon Radish, Lime, and Maldon Sea Salt on Toasted Multigrain.**Vegetarian**

Contains Organic Chia Seeds, Japanese Matcha Powder, Coconut Milk, Vanilla, Agave, topped with toasted Coconut and fresh Raspberries

Made in house using locally roasted and sustainably sourced coffee beans, served over ice.

Black iced tea, housemade classic lemonade over ice

Double Shot of espresso w/ textured milk of choice & light layer of foam

Steamed milk with vanilla and a dash of sparkle magic!

Housemade lemonade with a double shot of espresso over ice.

Double shot of espresso with steamed eggnog and whole milk only, topped with warm spice.

House made cold brew with Cherry Bitters and choice of milk. Topped with a maraschino cherry!

Double Shot w/ Milk, Thin Foam, & (vegan) Chocolate, 12oz

Brooklyn Blend roasted by Partner's Coffee

(vegan) chocolate buttons melted and blended with steamed milk of choice

Artisanal chai concentrate, textured milk of choice

Made in house using locally roasted and sustainably sourced coffee beans.

Barista Blend Almond Milk

So you’re not a barista? Just heat this Barista Edition Oatmilk in a container while giving it a whirl until it foams up nicely and then pour yourself a latte without cow’s milk. And if you don’t feel like a latte you might be happy to know that this product tastes just as amazing if you skip all the foaming and pour it right into your coffee or drink it straight out of the container or pour it on your granola or put it to work with your cooking skills. But let’s keep that between us non-baristas, okay?

Monte's Fine Foods, vegan, GF, farm fresh.

Beaufor, 7.05oz

Handmade, hand-strained, hand packed. Born of live cultures, farm fresh milk and endless patience.

Moutrade à l'ancienne, 7.05oz

Brooklyn Cured

An original recipe, American style and hailing from Wisconsin, naturally bloomy rinded cheddar cheese with a slight blue vein that's the result of fourth generation cheese maker Chris Roelli puncturing holes in the logs so that blue mold grows organically during the brief 60 day aging process. Richly colored with annatto and cave aged to maturity, imparting the rind with a gentle fungal/savory flavor. Mild flavored with a creamy texture and lightly peppery when enjoying the crosshairs of blue! Made with pasteurized cow’s milk and aged at least 60 days. A Fan Favorite, we love to pair this with Dodge City Finocchiona, Brins Cherry Chai Jam, and the Lite Work Hibiscus.

The name of this cheese comes from the area of La Garrotxa, in the province of Gerona (Cataluña). Garrotxa fell into extinction for a number of years, but this old-style DOP certified cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue mold, penicillium galaucum, which forms on the rind. Semi-firm paste, tangy flavor, with a nutty, herbal finish are typical of this cheese. The molded cheese is salted in a bath for approximately six hours and finally allowed to mature in a fresh, humid environment. Bauma’s Garroxta presents a bluish-gray velvety cortex with a white interior that is compact, with small cavities throughout. The taste is slightly acidic and pungent with a nutty aftertaste. The pleasing, velvety one-of-a-kind rind and the fresh, tangy, herbaceous paste make Garrotxa a must-have.  Pasteurized Goat, animal rennet. We love to serve Garrotxa with Mitica Guava Membrillo, Pumpkin Village's Buckwheat Honey and freshly sliced il Porcellino Coppa.

Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs. It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta. The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. Essex St. Cheese is the exclusive importer. Pasteurized sheep and (a tiny amount of) goat’s milk.

Handcrafted in small batches using farmstead raw milk of the highest quality, Mount Raclette cheese is truly a work of art. Fashioned after a favorite French & Swiss mountain cheese but with a Wisconsin twist, the classic Raclette is characterized by its creamy texture with prominent earthy and fruity flavors that will please your taste buds.   All our cheese are aged at least 60 days on rustic wood boards in our cave-like cellar.   Enjoy this cheese in the traditional way melted over a plate of baby potatoes, cured meats and dill pickles, or simply as a delectable table cheese paired with crusty bread, apple slices & a glass of either white Savoyard wine or red Burgundy wine.

This cheese is made using raw milk from several small dairies located in Valtaleggio and processed at the local farmer’s cooperative. Its charming simplicity represents an effort to preserve the aromas and flavors that our local pastures grant the cheese, thus evoking old-time Taleggio. The result is a Taleggio with a thin, rosy rind and a paste that is creamy toward the outer edges and slightly crumbly inside. Its unique flavor is at both fresh and, at the same time, mild where the paste is softer. An aging of at least 2 months helps emphasize this cheese’s intense, traditional qualities. Pair with a crisp white wine, fresh baked baguette, and BRINS Blueberry and Sumac Jam.

Kaltbach Le Crèmeux is a very approachable semi-soft cheese with a melt-in-your-mouth, custard-like consistency. You’ll taste a strong, caramelized butter flavor on the front and a hearty finish reminiscent of a chicken stock. Its natural black rind comes from its maturing process in the mineral-rich sandstone caves. Kaltbach Le Crèmeux carries the AOP designation which ensures the cheese is made from the original recipe. The cave-aging produces complex flavors, blending earthy, intense nuttiness, with herbaceous woodiness. Kaltbach is the perfect melting and snacking cheese. Savory, custard-y and full bodied, enjoy with some Alps Sweet Soppressata and some wild blueberry preserves.

Caciotta al Tartufo is an Italian semi-firm cheese infused with black truffle shavings. It is made using high-quality pasteurized cow's and sheep's milk in the Lazio region of Italy. This indulgent cheese is matured for 60-75 days, during which the truffle and milk combination play a major role in developing the vibrant, tangy flavor. The paste of the cheese is dotted with speckles of truffle.

Soft, creamy, salty, and saturated with a delightfully herbed olive oil. This feta is a cut above the rest.

It's got heat and depth, as it's seasoned with chili flakes, black pepper and garlic.

Quattro Portoni, Italy, Pasteurized Buffalo. Creamy, sweet, and robustly pungent lightly salty. A delightfully gritty paste accompanies this Taleggio-style. The addition of Buffalo milk presents a deep gamey and meaty paste. Complex yet enjoyable, we suggest pairing the Quadrello di Bufala with a Burgundy, strawberry jam and fresh berries.

This semi soft goat cheese is soaked in the traditional style wine of the region, Doble Pasta, which is made from the Monastrell grape. The cheese is aged for 60 days, so that you can still enjoy some of the wine’s flavors and the rind takes on an attractive violet hue. Drunken Goat® is mild and smooth, not goaty, with a touch of fruitiness in the finish. Forever Cheese was the first importer of the D.O.P Queso de Murcia al Vino and since then has been instrumental in helping to protect the D.O.P in the U.S. Pasteurized Goat Milk.

Finca Sierra La Solan, Raw Sheep Milk, Spain. Made from the raw milk of a single herd and a natural rind which allows it to breathe; a clean aroma with notes of hay and almond with a smooth, not-too-dry texture. Try 1605 with Valencia Almonds, Mitica Guava Membrillo, and Fermin Acorn-fed Loin.

La Mancha, Spain, Raw Goat. Made in the molds of traditional Manchego; full sweet and grassy flavors with a bright, tangy finish and a nicely formed protein crystallization. Try La Dama Sagrada with Mitica Guava Membrillo, dried Apricots and Gordal Olives.

Prosciutto di Leporati is produced in the beautiful hills of Langhirano by a small family-run company with a passion for producing the best cured ham. The quality is consistently top-notch and the flavors are the perfect balance of savory, salty and sweet with a silky texture.

Born from Italian tradition, this salami is a staple across delicatessens around the world. Dense and flavorful, like its brother, Sweet Soppressata, it makes its distinction with the inclusion of Calabrian peppers to bring bright flavor and mild heat.

Tradition made edible, Sweet Soppressata is dense, meaty, and mildly spiced. Pronounced whole black peppercorns dot the salami's interior adding bright spiced fruit notes throughout.

Walter Rass, Switzerland, Raw Cow. Washed in brine and spices then aged up to 12 months with repeated washes; dense texture with aromas and flavors of roasted peanuts, melted leaks and brown butter. Try Challerhocker with fresh apple slices, Beaufor Whole Grain Mustard, and cornichons.

Named after the original owner, Nancy's Camembert is a soft ripened cheese, made from a blend of sheep's milk, cow's milk, and cow's cream. When young, the texture is semi-soft in the center of the cheese, becoming smoother and softer just under the rind with a very buttery and well salted flavor. As the cheese matures, the texture becomes gooey under the rind, while the center retains its complexity. Pure decadence. Pairs very well with Champagne, since the effervescence cuts through the richness of the cheese.

Colston Bassett Dairy, Nottingham, UK. One of Britain's best known cheeses; an ideal balance of fruity and floral with a creamy, buttery paste. Gentler, sweeter and more balanced than a ‘typical’ blue cheese, it boasts a creamy, buttery paste pierced with the delicate blue veining characteristic of a Stilton. The flavor, body and texture of Colston Basset Stilton lend ample support to its PDO status. Pastuerized Cow, Animal Rennet. Try Stilton with candied ginger, Duck Prosciutto, Raaka Maple and Nibs chocolate bar.

Its ivory, creamy white paste with many bluish mottles and velvety texture will delight your senses with hints of undergrowth and its subtle presence when tasted. This Roquefort is the Signature cheese of the family business. Once in the mouth, its fondant texture and refinement will reveal all of its aroma. Made of raw Sheep's Milk, this protected cheese's origins were rumored to involve a young boy and a forgotten lunch left in a cave! Modern days, Roquefort makers will use bread mold among other methods to create this timeless and robust cheese. Try Roquefort with a little honey and sour dried cherries. We also love Roquefort with Raaka Pink Himalayan Salt Chocolate!

Guilloteau Fromagerie, Lyon, France, Pasteurized Sheep. Brie-type cheese with addition of anatto giving the rind a bright orange color; rich and buttery with a pleasant sweetness. Try Brebirousse with dried apricots, Raincoast Crips Fig and Olive, and some freshly sliced Jambon de Bayonne.

Made from a 100% Iberico Free Range pig. During the “Montanera” season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most luxurious pork meat in the world.

lightly salted nixtamal tortilla chips - 100% Natural Stone Ground Nixtamal (Traditional totopos / blanca)

Torres all-natural potato chips made with Spanish black summer truffles, sunflower oil and sea salt – that's it! Light, crispy and addictive!

We use homegrown non-gmo popcorn and season with all natural, gluten free, and vegan ingredients. We perfected our signature recipe using the heat of the sun!

Smoked Whitefish, Mayo Acme, Brooklyn, NY

Fair Trade Certified, 100% organic sugar cane, caffeine free

Banana bread loaf topped with pecan streusel - Contains: Nuts, eggs, dairy.

Baked from scratch with dark chocolate, espresso powder made with Partner's coffee beans, and a sprinkle of Maldon sea salt

Made with Sugar, Milk, Olive Oil, Eggs, Unbleached All-Purpose Flour, Almond Meal, Orange and Lemon Zest, Baking Powder and Salt.

Shaved Smoked Turkey, Cheddar, Jalapeno Slaw, Berbere Mayo, on a Ciabatta Hero

Roasted Carrots, Arugula-Pepita Pesto, Kale, Pickled Fennel, Sorghum-Sherry Vinaigrette, on Toasted Multigrain Pullman. **Vegetarian**

Mortadella (w/pistachios), Spicy Soppressata, Speck, Fresh Mozzarella, Parmigiano Reggiano, Mixed Greens, Spicy Peppadew Relish, Mayo, on Ciabatta.

Roast Beef, Sharp Cheddar, Arugula, Pickled Onions, Horseradish Mayo on Foccacia.

Thick-cut Smoked Bacon, Tomato, Local Greens, Choice of Mayo, on Toasted Sliced Sourdough

Campbell Cheese Blend melted on Sliced Sourdough

Campbell Cheese Blend, Bacon, Fig Jam, Scallions, Sourdough Pullman

Parisian Bistro Ham, Comte Cheese, Whole Grain Mustard Butter on Ciabatta, with Cornichons on the side

Tarragon & Shallot Egg Salad, Cucumber, Arugula, Sliced Multigrain

Chopped Roasted Chicken Breast, Berbere Curry Mayo, Currants, Celery, Chives, Cheddar Cheese, on Sourdough with Arugula. Served hot or cold

Schaller & Weber Pastrami, Cherry Compote, Brussels Sprouts Slaw, Pickled Red Onions, Horseradish Mayo on Pretzel Baguette.

Seasonal Spiced Squash, Mozzarella, Parsley-Pepita Pesto, EVOO, Pickled Fennel, Balsamic, Maldon Salt, Housemade Herb Foccacia. (VEG).

House Recipe Tuna Salad (Albacore [certified sustainable]), White Beans, Capers, Kalamata Olives, Parsley, Lemon) Sliced Watermelon Radish, Parsley, on Ciabatta. **We cannot remove any ingredients that are in the tuna salad itself**

Bonfire Parisian Bistro Ham, Comte Cheese, Whole Grain Mustard Butter on a Pretzel, with Cornichons on the side

Choice between one of our soups with a half classic grilled cheese made with our signature cheese blend.

Avocado, Arugula, Watermelon Radish, Lime, and Maldon Sea Salt on Toasted Multigrain.**Vegetarian**

Market Greens, Roasted Chicken Breast, Chopped Bacon, Cherry Heirloom Tomatoes, Soft-Boiled Egg, Chopped Pecans, Crumbled Blue Cheese, Buttermilk Ranch Dressing Gluten Free

Mixed Greens & Radicchio, Roasted Jewel Sweet Potatoes with Maple-5 Spice Glaze, Brussel Sprout Slaw, Pomegranate Arils, Marinated Feta, Pickled Fennel, Seasoned Pepitas, Maple Cider Vinaigrette CONTAINS: Dairy Item is vegetarian, but can be made vegan without the feta

Little Gem Lettuce, Shaved Parmigiano-Reggiano, Cherry Tomatoes, Lemon Zest, crispy seasoned breadcrumbs, miso-caesar dressing (vegetarian).

Market Greens, House Recipe Tuna Salad (Albacore [certified sustainable]), White Beans, Capers, Kalamata Olives, Lemon, Parsley), Cherry Tomatoes, Julienne Watermelon Radish, Soft-Boiled Egg, Goddess Vinaigrette ***We cannot remove any ingredients.

Kale, Mixed Grain Blend (Brown Basmati Rice, Black Rice, Beluga, Green and Red Lentils, Tri-Colors Quinoa, Red Rice), Carrot Ribbons, Pepita Sesame Brittle, Golden Raisins, Tahini Lemon Dressing. Vegan and Gluten Free

Made in house using locally roasted and sustainably sourced coffee beans, served over ice.

Black iced tea, housemade classic lemonade over ice

Double Shot of espresso w/ textured milk of choice & light layer of foam

Steamed milk with vanilla and a dash of sparkle magic!

Housemade lemonade with a double shot of espresso over ice.

Double shot of espresso with steamed eggnog and whole milk only, topped with warm spice.

House made cold brew with Cherry Bitters and choice of milk. Topped with a maraschino cherry!

Double Shot w/ Milk, Thin Foam, & (vegan) Chocolate, 12oz

Brooklyn Blend roasted by Partner's Coffee

(vegan) chocolate buttons melted and blended with steamed milk of choice

Artisanal chai concentrate, textured milk of choice

Made in house using locally roasted and sustainably sourced coffee beans.

Barista Blend Almond Milk

So you’re not a barista? Just heat this Barista Edition Oatmilk in a container while giving it a whirl until it foams up nicely and then pour yourself a latte without cow’s milk. And if you don’t feel like a latte you might be happy to know that this product tastes just as amazing if you skip all the foaming and pour it right into your coffee or drink it straight out of the container or pour it on your granola or put it to work with your cooking skills. But let’s keep that between us non-baristas, okay?

Monte's Fine Foods, vegan, GF, farm fresh.

Beaufor, 7.05oz

Handmade, hand-strained, hand packed. Born of live cultures, farm fresh milk and endless patience.

Moutrade à l'ancienne, 7.05oz

Brooklyn Cured

An original recipe, American style and hailing from Wisconsin, naturally bloomy rinded cheddar cheese with a slight blue vein that's the result of fourth generation cheese maker Chris Roelli puncturing holes in the logs so that blue mold grows organically during the brief 60 day aging process. Richly colored with annatto and cave aged to maturity, imparting the rind with a gentle fungal/savory flavor. Mild flavored with a creamy texture and lightly peppery when enjoying the crosshairs of blue! Made with pasteurized cow’s milk and aged at least 60 days. A Fan Favorite, we love to pair this with Dodge City Finocchiona, Brins Cherry Chai Jam, and the Lite Work Hibiscus.

The name of this cheese comes from the area of La Garrotxa, in the province of Gerona (Cataluña). Garrotxa fell into extinction for a number of years, but this old-style DOP certified cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue mold, penicillium galaucum, which forms on the rind. Semi-firm paste, tangy flavor, with a nutty, herbal finish are typical of this cheese. The molded cheese is salted in a bath for approximately six hours and finally allowed to mature in a fresh, humid environment. Bauma’s Garroxta presents a bluish-gray velvety cortex with a white interior that is compact, with small cavities throughout. The taste is slightly acidic and pungent with a nutty aftertaste. The pleasing, velvety one-of-a-kind rind and the fresh, tangy, herbaceous paste make Garrotxa a must-have.  Pasteurized Goat, animal rennet. We love to serve Garrotxa with Mitica Guava Membrillo, Pumpkin Village's Buckwheat Honey and freshly sliced il Porcellino Coppa.

Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs. It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta. The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. Essex St. Cheese is the exclusive importer. Pasteurized sheep and (a tiny amount of) goat’s milk.

Handcrafted in small batches using farmstead raw milk of the highest quality, Mount Raclette cheese is truly a work of art. Fashioned after a favorite French & Swiss mountain cheese but with a Wisconsin twist, the classic Raclette is characterized by its creamy texture with prominent earthy and fruity flavors that will please your taste buds.   All our cheese are aged at least 60 days on rustic wood boards in our cave-like cellar.   Enjoy this cheese in the traditional way melted over a plate of baby potatoes, cured meats and dill pickles, or simply as a delectable table cheese paired with crusty bread, apple slices & a glass of either white Savoyard wine or red Burgundy wine.

This cheese is made using raw milk from several small dairies located in Valtaleggio and processed at the local farmer’s cooperative. Its charming simplicity represents an effort to preserve the aromas and flavors that our local pastures grant the cheese, thus evoking old-time Taleggio. The result is a Taleggio with a thin, rosy rind and a paste that is creamy toward the outer edges and slightly crumbly inside. Its unique flavor is at both fresh and, at the same time, mild where the paste is softer. An aging of at least 2 months helps emphasize this cheese’s intense, traditional qualities. Pair with a crisp white wine, fresh baked baguette, and BRINS Blueberry and Sumac Jam.

Kaltbach Le Crèmeux is a very approachable semi-soft cheese with a melt-in-your-mouth, custard-like consistency. You’ll taste a strong, caramelized butter flavor on the front and a hearty finish reminiscent of a chicken stock. Its natural black rind comes from its maturing process in the mineral-rich sandstone caves. Kaltbach Le Crèmeux carries the AOP designation which ensures the cheese is made from the original recipe. The cave-aging produces complex flavors, blending earthy, intense nuttiness, with herbaceous woodiness. Kaltbach is the perfect melting and snacking cheese. Savory, custard-y and full bodied, enjoy with some Alps Sweet Soppressata and some wild blueberry preserves.

Caciotta al Tartufo is an Italian semi-firm cheese infused with black truffle shavings. It is made using high-quality pasteurized cow's and sheep's milk in the Lazio region of Italy. This indulgent cheese is matured for 60-75 days, during which the truffle and milk combination play a major role in developing the vibrant, tangy flavor. The paste of the cheese is dotted with speckles of truffle.

Soft, creamy, salty, and saturated with a delightfully herbed olive oil. This feta is a cut above the rest.

It's got heat and depth, as it's seasoned with chili flakes, black pepper and garlic.

Quattro Portoni, Italy, Pasteurized Buffalo. Creamy, sweet, and robustly pungent lightly salty. A delightfully gritty paste accompanies this Taleggio-style. The addition of Buffalo milk presents a deep gamey and meaty paste. Complex yet enjoyable, we suggest pairing the Quadrello di Bufala with a Burgundy, strawberry jam and fresh berries.

This semi soft goat cheese is soaked in the traditional style wine of the region, Doble Pasta, which is made from the Monastrell grape. The cheese is aged for 60 days, so that you can still enjoy some of the wine’s flavors and the rind takes on an attractive violet hue. Drunken Goat® is mild and smooth, not goaty, with a touch of fruitiness in the finish. Forever Cheese was the first importer of the D.O.P Queso de Murcia al Vino and since then has been instrumental in helping to protect the D.O.P in the U.S. Pasteurized Goat Milk.

Finca Sierra La Solan, Raw Sheep Milk, Spain. Made from the raw milk of a single herd and a natural rind which allows it to breathe; a clean aroma with notes of hay and almond with a smooth, not-too-dry texture. Try 1605 with Valencia Almonds, Mitica Guava Membrillo, and Fermin Acorn-fed Loin.

La Mancha, Spain, Raw Goat. Made in the molds of traditional Manchego; full sweet and grassy flavors with a bright, tangy finish and a nicely formed protein crystallization. Try La Dama Sagrada with Mitica Guava Membrillo, dried Apricots and Gordal Olives.

Prosciutto di Leporati is produced in the beautiful hills of Langhirano by a small family-run company with a passion for producing the best cured ham. The quality is consistently top-notch and the flavors are the perfect balance of savory, salty and sweet with a silky texture.

Born from Italian tradition, this salami is a staple across delicatessens around the world. Dense and flavorful, like its brother, Sweet Soppressata, it makes its distinction with the inclusion of Calabrian peppers to bring bright flavor and mild heat.

Tradition made edible, Sweet Soppressata is dense, meaty, and mildly spiced. Pronounced whole black peppercorns dot the salami's interior adding bright spiced fruit notes throughout.

Walter Rass, Switzerland, Raw Cow. Washed in brine and spices then aged up to 12 months with repeated washes; dense texture with aromas and flavors of roasted peanuts, melted leaks and brown butter. Try Challerhocker with fresh apple slices, Beaufor Whole Grain Mustard, and cornichons.

Named after the original owner, Nancy's Camembert is a soft ripened cheese, made from a blend of sheep's milk, cow's milk, and cow's cream. When young, the texture is semi-soft in the center of the cheese, becoming smoother and softer just under the rind with a very buttery and well salted flavor. As the cheese matures, the texture becomes gooey under the rind, while the center retains its complexity. Pure decadence. Pairs very well with Champagne, since the effervescence cuts through the richness of the cheese.

Colston Bassett Dairy, Nottingham, UK. One of Britain's best known cheeses; an ideal balance of fruity and floral with a creamy, buttery paste. Gentler, sweeter and more balanced than a ‘typical’ blue cheese, it boasts a creamy, buttery paste pierced with the delicate blue veining characteristic of a Stilton. The flavor, body and texture of Colston Basset Stilton lend ample support to its PDO status. Pastuerized Cow, Animal Rennet. Try Stilton with candied ginger, Duck Prosciutto, Raaka Maple and Nibs chocolate bar.

Its ivory, creamy white paste with many bluish mottles and velvety texture will delight your senses with hints of undergrowth and its subtle presence when tasted. This Roquefort is the Signature cheese of the family business. Once in the mouth, its fondant texture and refinement will reveal all of its aroma. Made of raw Sheep's Milk, this protected cheese's origins were rumored to involve a young boy and a forgotten lunch left in a cave! Modern days, Roquefort makers will use bread mold among other methods to create this timeless and robust cheese. Try Roquefort with a little honey and sour dried cherries. We also love Roquefort with Raaka Pink Himalayan Salt Chocolate!

Guilloteau Fromagerie, Lyon, France, Pasteurized Sheep. Brie-type cheese with addition of anatto giving the rind a bright orange color; rich and buttery with a pleasant sweetness. Try Brebirousse with dried apricots, Raincoast Crips Fig and Olive, and some freshly sliced Jambon de Bayonne.

Made from a 100% Iberico Free Range pig. During the “Montanera” season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most luxurious pork meat in the world.

lightly salted nixtamal tortilla chips - 100% Natural Stone Ground Nixtamal (Traditional totopos / blanca)

Torres all-natural potato chips made with Spanish black summer truffles, sunflower oil and sea salt – that's it! Light, crispy and addictive!

We use homegrown non-gmo popcorn and season with all natural, gluten free, and vegan ingredients. We perfected our signature recipe using the heat of the sun!

Smoked Whitefish, Mayo Acme, Brooklyn, NY

Fair Trade Certified, 100% organic sugar cane, caffeine free