This olive oil has been a staple in my home pantry for years... I’m thrilled to finally be able to offer it at the shop!
Happy National Rosé Day!! It could not be a more gorgeous day or a better way to celebrate!!
We are back in bowl action! Thanks for your understanding the past two days... Come and get your greens!
NEW TASTY ALERT!! grilled chicken, house green goddess dressing, oaxacan string cheese, cucumber, spinach on toasted french country.
A fresh wheel of Kirkham’s Lancashire has landed! The Kirkham family refers to the texture of this cheese as a “buttery crumble”... Combined with its tangy, bright, full-flavor, it is perfection.
It’s our one year anniversary since we reopening after our renovation. Stop by for some bubbly... we’ll be pouring all day!
It looked too good to resist today. From our breakfast menu... The Granola Bowl, made with our house granola, local yogurt and fruit. Available daily from 8AM-11AM.
NEW TASTY ALERT!! breaded pork cutlet, black forest ham, pickled red onion, chopped peppadew-jalapeño spread, oaxacan string cheese, kewpie mayo, cilantro on brioche bun.
We are so excited to be offering A Small Good charcuterie from Rockport, ME. Produced from hogs raised on living pasture and fed whole foods... Oliver Perkins uses seasonal, native and local ingredients in his small batches of wild fermented salami. Needless to say, he done good.
It’s official. CBD... it’s in almost everything. We can’t get away from it. But if it chills us all out, is that the worst thing????? We are 100% on board!
Summer is coming!! Drop off a resume or stop by the shop to fill out an application! 🖊: @feeddogproductions
Our stories and our Italy 2019 archive show some favorites moments and wine from #selectionaturelwinecamp .. check it out!
FONTINA (raw milk👏) IS BACK!!! And she’s on our new TASTY sandwich; Fontina, house artichoke spread, arugula on whole wheat. Now a little info on this beauty of a cheese... Fontina d’Alpeggio - raw Alpine cow milk - Valle d'Aosta, Italy In May, herds of Alpine cows ascend the alps to access the plants in the astonishingly beautiful mountain pastures. In the fall, the descent of herds to the valleys is called désarpa. The milk used for Fontina d’Alpeggio is infused with flavor from the large variety of delicate herbs and flowers that cover the alps in the summer. The cheese itself is rich and full bodied. It’s bright, fruity, and extremely buttery, with an underlying earthiness that adds complexity.