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

Organic Rolled Oats, Peanut Butter, Banana, Oat Milk, Agave, Toasted Coconut, Berries.** GF & Vegan **

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

Soft scrambled egg topped with chives, Avocado, Sliced Tomato, Baby Arugula, Vegan Goddess Sauce, NY State Cheddar, on a Housemade Buttermilk Biscuit **EGGS CONTAIN DAIRY** 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. **EGGS CONTAIN DAIRY** 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. **EGGS CONTAIN DAIRY** 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 **EGGS CONTAIN DAIRY** 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.

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.

Black Truffle Butter made in small batches in Wisconsin, with a rich and luxurious blend of extra creamy butterfat glittered with roasted Italian black truffles. Marvelous as a finishing touch to meat, lathered onto a baguette, folded into pasta, or melted onto popcorn, this butter is a simple but stunning way to infuse any accompaniment with explosive aromatics, earthiness, and depth.

Jumbo strawberries dipped in dark chocolate and white chocolate, coated in festive sprinkles *berry count will range from 6-9 depending on size

No antibiotics, all vegetable feed

Farmhouse-style spreadable cream cheese made from fresh, whole, NY milk.

A more nutritious and more sustainable plant milk. Has 8 times as much protein as other alternative milks and uses 95% less water to make.

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.

Our Jersey milk is produced in the Finger Lakes region of Upstate NY on three small farms, located within ten miles of the creamery.

Our Jersey milk is produced in the Finger Lakes region of Upstate NY on three small farms, located within ten miles of the creamery. Each farm is less than 100 acres and milks a small number of animals, about 50 Jersey cows. The special milk that Jersey cows make gives our yogurt and cream-on-top milk that rich, golden color.

Moutrade à l'ancienne, 7.05oz

Includes 8 oz Whitefish salad, 500g Torres Truffle Potato Chips, 1.5 Westwind Orchard Matto Magnum Cider.

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. Milk is from grass-fed cows raised on local organic farms.

Snow white with a creamy, feathery texture, this fior di latte is made fresh by our neighbors over at Pecoraro Latteria.

Little Sesame Organic Hummus.

Grilling Cheese

This bacon is dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in our wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the smokehouse.

Rodolphe Le Meunier’s churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other. Lightly salted, Rodolphe Le Meunier’s Beurres de Baratte are a treat for the taste buds.

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. Milk is from grass-fed cows raised on local organic farms.

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. Milk is from grass-fed cows raised on local organic farms.

Brooklyn Cured

This sweet ham is cured in the town of Langhirano, Italy, by the family-owned and operated Pio Tosini company, who is one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years. There are only four ingredients that go into this ham: Italian pigs, salt, air and time. At Pio Tosini, a minimum curing time of 600 days (more than 200 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected. We have then sliced it to perfection for individual use. Pio Tosini is known for remaining true to the quality and authenticity of the curing tradition.

Grilling Cheese

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.

Made from a special breed of pig indigenous to Spain, Fermín rubs the pork loin with salt, wild mountain oregano, and Pimentón de la Vera and allows it to cure in the pure mountain air. The marbling and main flavor profile of this meat is due to the special diet and exercise regimen that these pigs enjoy as they graze freely and happily on their favorite food: acorns. Unlike jamón, Lomo has very little fat, but the pimentón provides a rich smoky flavor Serve thinly sliced on its own or with a drizzle of olive oil.

Slow-Cured for over 12 Months this prosciutto is created by salting and curing selected fresh hams from pigs raised and slaughtered in Europe. It is an all-natural product, minimally processed, using only pork ham and Mediterranean sea salt.

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.

A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the French massif des Causses, a group of limestone plateaus rich in minerality. All of this is translated into the full-flavored wheels, perfect centerpieces for your cheese plate! The rind of the cheese is smooth, revealing a pate that is pale yellow, soft and thick. It is the perfect choice for those who want a creamy and rich cheese with a strong taste and balanced earthy undertones. The cheese requires a very short maturation period. M: Pasteurized Sheep R: Animal

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.

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.

Milton Creamery, Iowa; Pasteurized Cow's Milk. Aged for around 9 months; beautiful balance of sweet, savory, nutty and packed full of crunchy crystals. The kind of cheese you just want to keep eating!

Topped with CA Bay Laurel leaves, Quinta is a soft-ripened, bloomy rind cheese, inspired by the very famous, seasonally-made Vacherin Mont d’Or and its close variation L’Edel de Cléron, both from the Jura mountain region along the French-Swiss border. The interior texture is silky-smooth and the rind is fluffy, yet slightly firm with a Bay leaf embedded on the top. Handcrafted at our Petaluma creamery from the highest quality pasteurized cows’ milk, each wheel is wrapped in Spruce bark that has been infused with the essence of CA Bay Laurel, which is indigenous to the region and ever-present on our farm in Point Reyes. Quinta is meant to be enjoyed at room temperature in a single sitting by removing a portion of the top rind and digging in with a small spoon or cheese spreader. Why Quinta? This name is especially meaningful to us for two reasons. First, Quinta means Farmstead in Portuguese. Our maternal grandparents were from Portugal so this cheese honors our mom (who would have loved this cheese by the way!) and our Ferreira family heritage. Second, Quinta means Fifth in Spanish. This cheese just happens to be the fifth product in our core line-up, so the name also has significance for our primarily Latinx staff that work so hard (day-in-and-day-out) to make all of our cheeses wonderful.

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.

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.

Raw Sheep's Milk, Pyrenees, France. A traditional and ancient style of cheese from the south-west of France. Awarded PDO status in the 1990's, and for good reason. Beneath its hay-colored, mold-dappled rind, Ossau-Iraty reveals a smooth ivory paste. The semi-firm cheese has notes of toasted wheat, roasted nuts, fresh grass and wildflowers. Its aromas are pleasantly buttery and sweet. As it ages, the cheese’s texture changes, losing its creamy yield and developing calcium crystals that result in a wonderful subtle crunch. The wheels get sharper and saltier with age—the young cheeses are pliable, and the older ones can become hard enough to grate. No matter its age, Ossau-Iraty is rich, complex and satisfying. Ossau Iraty pairs perfectly with maritime lavender honey, Serrano Ham, and some Valencia Almonds.

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!

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.

Meester Affineurs Double Dutch Gouda offers a unique blend of cow and goat milk, featuring fruity notes from the goat's milk and buttery, caramel hints from the cow's milk, separated by an ash line, creating a delicate, slightly sweet profile with a creamy texture and complex flavor interplay

A soft-ripened, subtle-blue pyramid that stands tall. Deep in the Appalachian Mountains lies a special mountain like no other. Rising out of a deep and foggy valley, its steep sides are coated in a beautiful blue moss, the favorite food of the shaggy wild goats who graze the mountain year round. The top is a flat like the Appalachian plateau where we live, as if sliced off by some giant’s cheese knife at the dawn of time. If you ever find this mountain, count yourself lucky, and keep it secret. Some things should stay hidden except for those who know where to look….

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!

Roasted red peppers, Campbell cheese mix, cream cheese, mayo, salt, nutmeg, paprika, garlic, Frank's red hot sauce

Rolled Oats, Quinoa, Pepitas, Coconut, 5-spice, cranberries, raisins, salt, sorghum, olive oil, vanilla

Smoked Whitefish, Mayo Acme, Brooklyn, NY

Rolled Oats, Quinoa, Pepitas, Coconut, 5-spice, cranberries, raisins, salt, sorghum, olive oil, vanilla

Freshly squeezed and very lightly pasteurized - choose flavor and size

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

Scratch made daily, with Autumnal Spices and Brown Sugar Frosting. NOT Vegan and garnished with Pepitas

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

A nostalgic treat! Rice krispies with butter, marshmallows, vanilla, salt.

Oatmeal Raisin ❖ Rolled oats, butter, unbleached all-purpose flour, sugar, raisins, eggs, brown sugar, baking soda, kosher salt, vanilla extract, cinnamon

Baked from scratch with dark chocolate, and a sprinkle of Maldon sea salt.

Heavy Cream, Bananas, Vanilla Wafers, Vanilla Pudding, Sweetened Condensed Milk.

Soft chocolate chip cookies topped with flaked salt. 100% vegan and delicious!

Butter croissant

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, Sourdough Pullman

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

Roasted Peaches, Honey, Mixed cheese with shredded Mozzarella, Basil served on Sourdough.

Vegetables range depending on seasonality: Seasonal Vegetables, Pickled Fennel, plus a mixed grain blend (brown basmati rice. black rice, beluga, green and red lentils, tri color quinoa, red rice), kale, soft boiled egg and goddess viniagrette

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

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**

Tomato, Mozzarella, Fresh Basil, EVOO , Balsamic, Maldon Salt, served on Housemade Herb Foccacia. (VEG).

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

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

Carrots, kale, celery, chicken, chicken base, parsley, thyme. HOUSEMADE CROSTINI SERVED ON THE SIDE.

Little Gems, Chopped Asparagus, Cucumbers, Spring Peas, Watermelon Radish, Marinated Feta served with a Goddess Vinaigrette on the side, (Dressing is Vegan).

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.

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.

Black Truffle Butter made in small batches in Wisconsin, with a rich and luxurious blend of extra creamy butterfat glittered with roasted Italian black truffles. Marvelous as a finishing touch to meat, lathered onto a baguette, folded into pasta, or melted onto popcorn, this butter is a simple but stunning way to infuse any accompaniment with explosive aromatics, earthiness, and depth.

Jumbo strawberries dipped in dark chocolate and white chocolate, coated in festive sprinkles *berry count will range from 6-9 depending on size

No antibiotics, all vegetable feed

Farmhouse-style spreadable cream cheese made from fresh, whole, NY milk.

A more nutritious and more sustainable plant milk. Has 8 times as much protein as other alternative milks and uses 95% less water to make.

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.

Our Jersey milk is produced in the Finger Lakes region of Upstate NY on three small farms, located within ten miles of the creamery.

Our Jersey milk is produced in the Finger Lakes region of Upstate NY on three small farms, located within ten miles of the creamery. Each farm is less than 100 acres and milks a small number of animals, about 50 Jersey cows. The special milk that Jersey cows make gives our yogurt and cream-on-top milk that rich, golden color.

Moutrade à l'ancienne, 7.05oz

Includes 8 oz Whitefish salad, 500g Torres Truffle Potato Chips, 1.5 Westwind Orchard Matto Magnum Cider.

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. Milk is from grass-fed cows raised on local organic farms.

Snow white with a creamy, feathery texture, this fior di latte is made fresh by our neighbors over at Pecoraro Latteria.

Little Sesame Organic Hummus.

Grilling Cheese

This bacon is dry cured by hand with salt, brown sugar, and black pepper. After about three weeks curing and drying in refrigeration, it is thoroughly smoked in our wood stove smokehouse for two to three days continuously. Finally, it is packed by hand, mere feet from the smokehouse.

Rodolphe Le Meunier’s churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other. Lightly salted, Rodolphe Le Meunier’s Beurres de Baratte are a treat for the taste buds.

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. Milk is from grass-fed cows raised on local organic farms.

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. Milk is from grass-fed cows raised on local organic farms.

Brooklyn Cured

This sweet ham is cured in the town of Langhirano, Italy, by the family-owned and operated Pio Tosini company, who is one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years. There are only four ingredients that go into this ham: Italian pigs, salt, air and time. At Pio Tosini, a minimum curing time of 600 days (more than 200 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected. We have then sliced it to perfection for individual use. Pio Tosini is known for remaining true to the quality and authenticity of the curing tradition.

Grilling Cheese

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.

Made from a special breed of pig indigenous to Spain, Fermín rubs the pork loin with salt, wild mountain oregano, and Pimentón de la Vera and allows it to cure in the pure mountain air. The marbling and main flavor profile of this meat is due to the special diet and exercise regimen that these pigs enjoy as they graze freely and happily on their favorite food: acorns. Unlike jamón, Lomo has very little fat, but the pimentón provides a rich smoky flavor Serve thinly sliced on its own or with a drizzle of olive oil.

Slow-Cured for over 12 Months this prosciutto is created by salting and curing selected fresh hams from pigs raised and slaughtered in Europe. It is an all-natural product, minimally processed, using only pork ham and Mediterranean sea salt.

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.

A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the French massif des Causses, a group of limestone plateaus rich in minerality. All of this is translated into the full-flavored wheels, perfect centerpieces for your cheese plate! The rind of the cheese is smooth, revealing a pate that is pale yellow, soft and thick. It is the perfect choice for those who want a creamy and rich cheese with a strong taste and balanced earthy undertones. The cheese requires a very short maturation period. M: Pasteurized Sheep R: Animal

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.

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.

Milton Creamery, Iowa; Pasteurized Cow's Milk. Aged for around 9 months; beautiful balance of sweet, savory, nutty and packed full of crunchy crystals. The kind of cheese you just want to keep eating!

Topped with CA Bay Laurel leaves, Quinta is a soft-ripened, bloomy rind cheese, inspired by the very famous, seasonally-made Vacherin Mont d’Or and its close variation L’Edel de Cléron, both from the Jura mountain region along the French-Swiss border. The interior texture is silky-smooth and the rind is fluffy, yet slightly firm with a Bay leaf embedded on the top. Handcrafted at our Petaluma creamery from the highest quality pasteurized cows’ milk, each wheel is wrapped in Spruce bark that has been infused with the essence of CA Bay Laurel, which is indigenous to the region and ever-present on our farm in Point Reyes. Quinta is meant to be enjoyed at room temperature in a single sitting by removing a portion of the top rind and digging in with a small spoon or cheese spreader. Why Quinta? This name is especially meaningful to us for two reasons. First, Quinta means Farmstead in Portuguese. Our maternal grandparents were from Portugal so this cheese honors our mom (who would have loved this cheese by the way!) and our Ferreira family heritage. Second, Quinta means Fifth in Spanish. This cheese just happens to be the fifth product in our core line-up, so the name also has significance for our primarily Latinx staff that work so hard (day-in-and-day-out) to make all of our cheeses wonderful.

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.

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.

Raw Sheep's Milk, Pyrenees, France. A traditional and ancient style of cheese from the south-west of France. Awarded PDO status in the 1990's, and for good reason. Beneath its hay-colored, mold-dappled rind, Ossau-Iraty reveals a smooth ivory paste. The semi-firm cheese has notes of toasted wheat, roasted nuts, fresh grass and wildflowers. Its aromas are pleasantly buttery and sweet. As it ages, the cheese’s texture changes, losing its creamy yield and developing calcium crystals that result in a wonderful subtle crunch. The wheels get sharper and saltier with age—the young cheeses are pliable, and the older ones can become hard enough to grate. No matter its age, Ossau-Iraty is rich, complex and satisfying. Ossau Iraty pairs perfectly with maritime lavender honey, Serrano Ham, and some Valencia Almonds.

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!

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.

Meester Affineurs Double Dutch Gouda offers a unique blend of cow and goat milk, featuring fruity notes from the goat's milk and buttery, caramel hints from the cow's milk, separated by an ash line, creating a delicate, slightly sweet profile with a creamy texture and complex flavor interplay

A soft-ripened, subtle-blue pyramid that stands tall. Deep in the Appalachian Mountains lies a special mountain like no other. Rising out of a deep and foggy valley, its steep sides are coated in a beautiful blue moss, the favorite food of the shaggy wild goats who graze the mountain year round. The top is a flat like the Appalachian plateau where we live, as if sliced off by some giant’s cheese knife at the dawn of time. If you ever find this mountain, count yourself lucky, and keep it secret. Some things should stay hidden except for those who know where to look….

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!

Roasted red peppers, Campbell cheese mix, cream cheese, mayo, salt, nutmeg, paprika, garlic, Frank's red hot sauce

Rolled Oats, Quinoa, Pepitas, Coconut, 5-spice, cranberries, raisins, salt, sorghum, olive oil, vanilla

Smoked Whitefish, Mayo Acme, Brooklyn, NY

Rolled Oats, Quinoa, Pepitas, Coconut, 5-spice, cranberries, raisins, salt, sorghum, olive oil, vanilla

Freshly squeezed and very lightly pasteurized - choose flavor and size

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