Pastrami, Housemade Cherry Compote, Brussels Sprouts Slaw with Pickled Red Onions, Horseradish Mayo, on a Pretzel Baguette

Shaved Smoked Turkey, Cheddar, Jalapeno Slaw, Berbere Mayo, on a Ciabatta Hero

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, Alpine Gruyere, Whole Grain, Butter on Pretzel with Cornichons on the side

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

Seasonal Squash, Mozzarella, Parsley-Pepita Pesto, EVOO, Pickled Fennel, Balsamic, Maldon Salt on Housemade Herb Foccacia. (VEG).

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, Alpine Gruyere, Whole Grain Mustard Butter on a Pretzel, with Cornichons on the side

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

Roasted Chicken Breast, Bacon, Caramelized Onions, Campbell’s Cheese Blend, Baby Spinach, Jalapeno Mayo, on Toasted Sourdough.

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).

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

Lentils, Onion, Parsley, Lemon, Carrot, Kale, Garlic, Bay Leaves, Thyme, Oregano, Olive Oil, Salt, Red Pepper Flakes

Arugula, Radicchio, Roasted Seasonal Squash, Brussel Sprouts Slaw with Pickled Red Onions, Toasted Pepitas, Marinated Feta, and Dried Cherries Served with Sorghum Cider Vinaigrette Dressing (GF).

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

Classic espresso latte featuring Pumpkin Spice Syrup and a dash of our fall spice mix on top!

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.

No antibiotics, all vegetable feed

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

Moutrade à l'ancienne, 7.05oz

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.

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.

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.

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.

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!

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.

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.

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.

lightly salted nixtamal tortilla chips - 100% Natural Stone Ground Nixtamal (Traditional totopos / blanca)

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

Smoked Whitefish, Mayo

Acme, Brooklyn, NY

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