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Water Wheel Cheese Twists – Cheddar

These buttery biscuits are crunchy and salty; great for dips, as an accompaniment to salads and soups or for snacking alone.

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Water Wheel Twists – Parmesan and Garlic

These buttery biscuits are crunchy and salty; great for dips, as an accompaniment to salads and soups or for snacking alone.

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Naranja

We like this Valencian Orange Preserve because of its balance of flavors. Citrus fruits are plentiful in this area of Spain, and its shining essence comes through. The mixture is simmered to a semi-smooth consistency, making it spreadable without being gelatinous. Sugar is added to preserve, but the blend isn’t cloying or heavy.

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Escalivada

Inspired by the traditional Catalan dish of smoky grilled vegetables, this flavorsome compote is made with roasted eggplant, onions, and peppers. The compote is especially tasty with fresh goat and sheep’s milk cheeses. Traditionally, Escalivada is served alongside tapas, as a relish for fish, with hummus, or on top of grilled flatbreads.

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Isigny AOP Butter Basket

This isn’t you’re ordinary butter, this decadent French Beurre d’Isigny is name protected; meaning there are specifications on how it’s made in order for it to be called Beurre d’Isigny.  Milk must come from the designated AOP (Appellation d’Origine Protégèe) zone – which is in Isigny sur Mer, Normandy. Milk collection must take place every 48 hours, the cows must...

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Chili Fig Spread

Crafted from Aegean figs, Divina Chili Fig Spread is deeply fruity and sweet. Chili pepper flakes adds a nice contrast and kick.

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Sweet Sangria Olives

These olives are marinated in a tangerine and orange brine, mimicing the flavors of a sweet Sangria. Serve with chilled Prosecco or pair with fresh goat cheese and walnuts.

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Bloody Mary Olive Mix

Mt. Athos olives are marinated in a savory Bloody Mary brine, consisting of tomato juice, pickled garlic, horseradish, and lemon juice. Not just a garnish for a Bloody Mary, try pairing it with some salami and Burrata.

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Prosciutto Speciale Casellas

When starting Casella’s Salumi Speciali, Chef Cesare Casella went back to his roots to Lucca, Italy; where his family ran a small trattoria called Vipore. One of his first jobs was making country cured meats for the restaurant, as well as caring for his family’s pigs. Now in New York, this ‘prosciutto whisperer’ has become an authority on Italian cuisine, with restaurants...

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Fabrique Délices – Saucisson Sec

Born out of a Pâté company called SAPAR out of Meaux, France, Fabrique Délices was created in 1985 to introduce quality French pâtés, mousses and charcuterie to the United States. Today they produce over 3,000 pounds of product per day, while still keeping true to traditional methods and practices. They maintain high quality standards, and do not use artificial ingredients,...

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