Finocchiona: Artisan Columbus seasoned with wild fennel seeds which gives it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork.
Prosciutto Di Parma: Emilia Romagna this amazing product takes its name from the town of parma where these prized hams are salt-cured and air-dried over 16 months in the heart of emilia romagna. these world-famous hams are prized for their meaty and salty flavor.
Coppa: Creminelli the name refers to the prized whole cut of pork that is used: a perfectly marbled, perfectly clean shoulder cut that is dry-rubbed, massaged, marinated and then air-dried.
Calabrese Salami: Alle-Pia an italian dry sausage that is traditionally made with only pork meat. seasonings are added in addition to hot peppers, which assist to add a very spicy flavor to this type of salami.
Soppressata: Fra Mani air-dried cured italian salami. made with coarsely ground pork meat and seasoned with black pepper and garlic. very coarsely cut and scented with clove. moist and full-flavored.
Barolo Salami: Alle-Pia this robust salami, bursting with flavor, features barolo wine from italy along with the finest fresh spices. this traditional artisan salami is known in italy as salame al barolo, a meat delicacy that comes from piemonte in northern italy, the birthplace of barolo wine.
Brunet: Piemonte taking its name from a local breed of goat, brunet is alta langa’s answer to an all goat milk robiola. under its thin bloomy rind, the interior is dense, thick and lusciously creamy. the flavor is tangy and distinctly goaty with hints of fresh grasses, mushrooms and heavy cream.
Fiore Di Bufala: Lombardia unusually produced in the area of bergamo this small, fresh an delicious fiore di bufala is a great alternative to fresh chevre or fromage blanc. because buffalo milk is so rich in butterfat, the texture is smooth and creamy. fresh and simply made, flavors are straightforward and comforting: rich, buttery, and with a hint of hay or grass
Pecorino Crosta Nera Di Pienza: Toscana this cheese is produced in the orcia valley from sheep’s milk cooked at 30-32° centigrade. it is a very simple and young kind of cheese. its paste is white and flaky, and its taste is dry and unique.
Gorgonzola Dolce D.O.P: Piemonte creamy, melting and spreadable, it is the best known version of gorgonzola on the market. guffanti’s gorgonzola is distinguished for the great care with which it is produced, sorted and aged.
Parmigiano Reggiano "Vacche Rosse": Emilia Romagna the milk of the red cow has higher butterfat content and contains more protein allowing a longer period of aging, requiring a minimum of 30 months, compared to the 24 month. its unique nutty, fruity, grassy flavor is richer than most reggianos and its texture is somehow creamier, although aged longer.
Taleggio Latte Crudo D.O.P: Lombardia due to the different production methods and ingredients used, this particular taleggio differs from the classic version and more closely reflects the thousand-year-old tradition of the valley where this cheese comes from. produced with raw milk from other small farms situated in valtaleggio, it is processed in the local farmers cooperative. this is where the milk of two milkings is left to cool and then heated to the working temperature (but not pasteurized) and processed with the addition of lactic cultures. this taleggio has a very rough pinkish rind, while the interior is very creamy near the sides and more crumbly in the middle. it has a pronounced, slightly sour but very mild taste, and the raw milk processing conserves all the fragrances of the grassy mountain pastures
Epoisses De Bourgogne is a soft cow’s milk cheese produced by jacques hennart in the village époisses, france. commonly called as epoisses, the cheese has creamy, chewy and firm texture. with a distinctive soft red-orange color, it is categorized as a smear-ripened cheese washed in marc de bourgogne.
Angela’s Tiramisù house made savoiardi soaked in espresso, creamy mascarpone, cocoa
Babà rum and passion fruit-soaked baba (cake), housemade marscapone with organic caramelized peaches and cinnamon streusel
Biscotteria house made cookies, warm moscato zabaione
Semifreddo blackberry and mascarpone with whipped cream and fresh fruit
Amarena vanilla gelato served with fabbri wild cherries
Sorbet And Gelato chocolate, vanilla, strawberry, coconut
Coke diet coke, sprite
San Pellegrino aranciata/limonata
Vieux Carre rye, vya vermouth, brandy, benedictine, two bitters. the ‘forgotten’ cocktail from new orleans that relies on traditional rye, the french-influenced brandy, and a heavy dose of two classic bitters.
Boulevardier bourbon, vya dry vermouth, campari, house orange bitters. often referred to in the 1920’s as the bourbon negroni, this classic cocktail is a perfect example of the balance between sweet and bitter.
Pisco Punch pisco, pineapple, lime, gum syrup, house lime bitters. created in san francisco in the late 19th century at the bank exchange and billiard saloon - this cocktail has been enjoyed by the likes of mark twain and rudyard kipling.
Bourbon Smash bulleit bourbon, lemon, mint, ginger ale. once called ‘a julep with a small plan’, this classic is smooth sipping and fresh on the palate thanks to the fresh lemon and mint.
Corpse Reviver #2 gin, lillet blanc, triple sec, lemon, absinthe rinse. considered by many to be the best tasting of the corpse reviver cocktails, this mixture will have you back in no time.
French 75 ‘The Original’ brandy, lemon, sparkling wine. created in 1915 at harry’s new york bar in paris, it was said to have the kick of a french 75mm field gun.
Ristobar Negroni junipero gin, campari, gran classico, carpano vermouth, house orange bitters, hibiscus
Crooner del maguey vida mezcal, brachetto, jasmine, house orange bitters