...Bar Snacks
with a little sea salt
by the slice... will make you happy
Like MacAuliffe said at Bourgogne…
big ones, little ones
...with focaccia toast
has whiskey in it …and beer
foie gras, cognac, fig
Stolen from "Eat Here"
...on focaccia toast
with Chef Clay’s boursin
with caramelized onion jam
with olive tapenade
jumbo Gulf shrimp (this Gulf)... with herbed aïoli, parsley, and tarragon
…handhelds, made to order
Mojo braised pork, Virginia ham, salami, black bean aïoli, pickles ‘n Swiss
shaved top loin, provolone, Bistro demi-jus, and horseradish cream
…inspired classics
with Chef Clay’s boursin, hoisin and wine braised cabbage
roasted fingerling potatoes, crispy bacon, chives, garlic aïoli
always great… Eat Here & Bistro leftovers
…dessert you won’t want to share
tolen from Eat Here...
A fancy Italian name for a really decadent chocolate pudding, topped with a little sea salt
classic, flavors vary
Cow’s milk, saltwater brined
Vivaldi Val Taleggio :: Lombardy, Italy
Cow's milk, aged six months
Rogue Creamery :: Central Point, Oregon
Cow's milk, espresso rubbed
Sartori Family :: Plymouth, Wisconsin
Goat's milk with wild fennel and lavender
Cypress Grove Chèvre :: Humboldt County, California
Goat's milk, brie style, ash ripened
Cypress Grove Chèvre :: Humboldt County, California
Unpasteurized cow's milk
Cows Creamery :: Prince Edward Island
From the roasted duckling breast
Salt cured and aged
From the Italian word for head ("capo") and neck ("collo").
Rubbed with hot paprika and aged up to six months
From Basilicata on the southern Italy coast
From southeastern Italy (the heel of the boot)
Dry salami style :: Nicknamed "soupy"
Exclusive to the Fruili Venezia Giulia region of Italy
Hinted with Adriatic sea salt :: aged at least 13 months
American made, following the traditions of Felino in Northern Italy's Vaganza Valley… with Chianti, sea salt and whole peppercorns
*denotes items available after 10:00pm…
