Cheese Plate

Three cheeses

Cheese Plate

Five cheeses

Meats

Three

Meats

Five

Bambino Antipasti

Olive Bowl

Baby Arugula Mimosa

Shaved egg with smoked bacon vinaigrette

Chickpea Panzanella

­Feta‎ cheese

Smothered Tomato

Tuna confit, preserved lemon and marie rose

Marinated Sardines

Smoked tomato and roasted garlic butter, chili vincotto

Roasted Carrots

Caesar vinaigrette, feta cheese and black olive oil

Baby String Beans

Toasted bread, shaved parmesan and truffle vinaigrette

Carpaccio of Bresaola

Anchovy aioli, baby arugula and shaved manchego

Beets With Baby Arugula

Goat cheese and toasted walnuts

Avocado, Scallions, buttered cheese toast

Sauce‎ romesco

Fingerling Potato Salad

Truffle aioli, fried shallots and pecorino

Baby Artichokes

Roast peppers and goat cheese

Egg salad

Fontina, chive oil

Tomato Fresca

Rosemary ricotta, black olive oil

Mozzarella And Olive Spread

Tomato Pesto

Chorizo, asiago

Manchego And Membrillo

Egg Salad And White Anchovy

Prosciutto

Basil pesto, parmesan

Romesco

Mortadella, chive oil

Goat Cheese And Apricot Butter

Mozzarella

Basil pesto, chili oil

Artichoke

Goat cheese and olive spread

Goat Cheese

Chorizo and avocado oil

Taleggio

Sun‎ dried tomato and chive oil

Goat Cheese

Honey, rosemary oil

White Bean

Basil pesto, parmesan

Truffle Egg Salad And Shaved Speck

Rosemary Ricotta

Mortadella, chili oil

Basil Pesto

Fresh tomato, marinated parmesan

Egg Salad

Blue cheese, chorizo

Smoked Bacon

Goat‎ cheese and spicy mayo

Spicy Avocado And Goat Cheese

Boucheron

Piquillo peppers, olive spread

Tuna Spread

Tomato pesto, scallions, Chili oil

Artichoke

With goat cheese, sweet onion and rosemary oil

Mozzarella

With tomato fresca and basil pesto

Finocchiona

With hot peppers tomato pesto, asaigo

Fried Eggplant

With tomato fresca, basil pesto

Roast Chicken

With romesco, olive spread, scallions, parmesan

Mortadella

With piquillo peppers, red onions, blue cheese, basil pesto

Fontina

With mozzarella, pecorino and truffle oil

Bresaola

With parmesan, arugula and lemon aioli

Roast Chicken

With mozzarella, arugula and spicy mayo

Speck

With apricot butter, taleggio

Prosciutto

With pickled peppers, olives, rosemary aioli, mozzarella

Prosciutto

With gorgonzola dolce and fig spread

Soppressata

With hot peppers, asiago and basil pesto

Fried Eggplant

With roast mushrooms, goat cheese, spicy mayo

Italian Meatloaf

Onion marmalade, horseradish-caper aioli, pecorino

Roast Mushroom

With arugula, taleggio, truffle spread

Porchetta

With spicy pickle slaw, rosemary aioli

Smoked Bacon

With garlic roasted potatoes, truffle aioli, parmesan

Chorizo

Avocado, red onion, lemon mayo, gorgonzola

Sweet Sausage

With onion marmalade, hot peppers, rosemary aioli, fontina

Cappa Ham

BBQ creamed onions, piquillo peppers, pecorino, spicy mayo

Lemon Aioli

Sun-dried Tomato Pesto

Smoked Spicy Mayonnaise

Fig Spread

Basil Pesto

Olive Spread

Grilled Bread

Two pieces

Grilled Seasoned Bread

One piece basil pesto

Borsao Red, Campo De Borja, Spain 2010

80%‎ garnacha, 20% tempranillo. Medium-bodied with dark berry flavors, subtle tannins, hints of spice and a lengthy finish.

Penamonte, Toro, Spain 2008

100% tempranillo. Aged at least 3 months in american oak barrels. Strong aromas, bursting with fruit accented by the toast of the barrel. Good structure, ripe tannins, and full-bodied.

Mission View Padre’s Choice, Paso Robles, California 2007

Zinfandel, merlot, cabernet sauvignon. Medium-bodied and a touch dry. Distinct flavors of cherry and strawberry, with a touch of oak.

Solnia, Rioja, Spain 2008

50% tempranillo, 50% graciano. Juicy and fresh, with smooth texture, sweet cherry, and spice flavors. Unique for its high percentage of graciano.

Paso A Paso Tinto, La Mancha, Spain 2009

100% tempranillo. Aged six months in oak, medium-bodied, smooth and rich. There are hints of cherry liqueur, coffee, and dark chocolate.

Fuso Barbera Di Colli Tortenesi, Piedmont, Italy 2009

100% barbera. Has the classic zip of barbera. Minerals, roasted cranberry, and light raspberry notes.

Puerta Vieja Crianza, Rioja, Spain 2008

80% tempranillo, 15% mazuelo, 5% graciano. Aged 18 months in oak. Medium-bodied with plum and red berry fruit, and a well-balanced finish.

Pago del Vicario Penta, Castilla, Spain 2006

Tempranillo, cabernet sauvignon, merlot, syrah, petit vedot. Aged 5 months in oak, full-bodied with lots of ripe fruit.

Urban Ribera, Ribera Del Duero, Spain 2008

100% tinto fino. Aged four months in french oak, smooth-textured and slick on the palate, with loads of succulent black fruit, subtle tannins, and a juicy finish.

Sage Road Pinot Noir, San Luis Obispo, California 2009

100% pinot noir. Fruit forward pinot with succulent black and red berry flavors.

Gunsight Rock Cabernet Sauvignon, Alexander Valley, California 2007

100% cabernet sauvignon. Medium-bodied and rich, with great tannic structure. Distinct flavor of black cherry, hints of cocoa, and underlying herbal notes.

Gran Vinya Sarda Reserva, Penedes, Spain 2005

Tempranillo, merlot, cabernet sauvignon. Aged for at least 3 years in oak and bottle. Elegant and well balanced with ripe cherry flavors.

Allegrini Palazzo Della Torre, Verona, Italy 2007

70% corvina veronese, 25% rondinella, 5% sangiovese. Deep ruby red in color with aromas of wild berries. Well-structured, smooth and rounded with a long, elegant finish.

Vega Sindoa, Navarra, Spain 2010

75% viura, 25% chardonnay. Hints of mineral, baked apple and honey on the nose. Medium-bodied, nicely balanced and refreshing.

Palazzone Orvieto, Umbria, Italy 2010

100% orvieto. Yellow apple and citrus flavors. It is bold with lots of zip.

Jelu Torrentes, San Juan, Argentina 2011

100% torrontes. Honeysuckle and flowers with some mineral on the palate.

Selbach Riesling, Mosel-Saar Ruwer, Germany 2009

100%‎ riesling. Bright and tart green apple flavors with sharp, steely acidity and just a hint of fresh fruit sugars, finishing long and dry.

Le Colture Prosecco Di Valdobbiadene DOC, Veneto, Italy

100% prosecco. Fresh fruit on the nose, light and dry on the palate.

Segrel Albarino, D.o. Rias Baixas, Spain 2009

100% albarino. Crisp, clean wine with hints of citrus.

Rain Sauvignon Blanc, Marlborough, New Zealand 2009

100% sauvignon blanc. Classic new zealand sauvignon blanc with gooseberry and citrus flavors and a crisp, steely acidity.

Botani, Malaga, Spain 2008

100%‎ moscatel. An alluring perfume of spring flowers, honey, spice box, and tropical fruits. Smooth-textured, ripe and dry.

Avanthia Godello, Galicia, Spain 2009

100% godello old vines. A ripe core of pineapple, mango and honey, framed by toasty vanilla and exotic spices.

Jorge Ordonez and Co. Seleccion Especial #1, Malaga, Spain 2007

100% moscatel de alejandria. Jasmine, honey and tropical fruits fill the nose. Sweet, but beautifully balanced.

Pacifico

Lager, mexico

Smuttynose

Ipa, new hampshire

Victory Prima Pilsner

Pennsylvania

Allagash White

Belgian white, maine

Samuel Smith

Nut brown ale, england

Sixpoint Sweet Action

Cream ale, new york 16oz.

Tripel Karmeliet

Abbey tripel, belgium

Ommegang Rare Vos

Belgian amber, new york 25oz.

We Got Nuttin

Nutella, banana, strawberry preserve

Filthy Sombrero

Dulce de leche, granny smith apples, goat cheese, rosemary aioli

The Fun Guy

Roast mushrooms, scrambled eggs, parmesan, truffle aioli

Sweet Ass

Prosciutto, fig spread, taleggio

Sir Oink-a-lot

Sweet sausage, scrambled eggs, caramelized onions, basil pesto, fontina

Piggy Got Back

Prosciutto, scrambled eggs, mozzarella, olive spread

Notorious P.i.g.

Smoked bacon, scrambled eggs, artisan cheddar, truffle spread

Señor T

Scrambled eggs, artichoke, tomato pesto, taleggio

Piggy Sue

Cappa ham, scrambled eggs, tomato pesto, goat cheese

Wake And Bake

Speck, bbq creamed onions, scrambled eggs, asiago, smoked mayo

Bacon Butty

Scrambled eggs, smoked bacon, avocado, blue cheese, spicy mayo

Raging Pig

Mortadella, scrambled eggs, piquillo peppers, pecorino, shut up sauce

The Goods

Meatloaf, scrambled eggs, fried shallots, mozzarella, olive spread

Il Bambino Cubano

Porchetta,‎ scrambled eggs, hot peppers, garlic butter, fontina

Pass The Hash

Garlic roasted potatoes, chorizo, truffle aioli, scrambled eggs, parmesan

Weekend Debris

Italian sausage, scrambled eggs, piquillo peppers, pecorino, chili oil

Appenzeller

This is a raw cow’s milk cheese from switzerland. It’s a smooth dense supple texture with a complexity of flowery, fruity, and tangy flavors.

Pecorino Pepato

A pasteurized sheep’s milk cheese from italy that is firm and crumbly with a very salty, slightly oily flavor studded with whole black peppercorns.

La Tur

A‎ pasteurized blend of cow, sheep, and goat’s milk from italy that is quite delicate. It’s runny around the perimeter with a moist cakey texture in the middle. It’s a rich flavor reminiscent of sour cream.

Monte Enebro

This is a pasteurized goat cheese from spain that is being highlighted by cheese connoisseurs around the world. It’s creamy, lemony and slightly acidic that becomes more intense and pungent as it ages.

Hazen Blue

This is an award winning raw cow’s milk blue from jasper hill farm in vermont. It’s drier than most blues with rich subdued flavors of hazelnuts, dark chocolate and licorice spice.

Scharfe Maxx

This is a raw cow’s milk swiss, with a buttery base flavor. Made in hatswil, this is one of their most piquant cheeses.

Cabra Romero

A pasteurized goat’s milk cheese from spain that is pressed and coated with rosemary needles leaving you with a tangy essence of the hearty, flowering herb.

Pecorino Tartufello

A raw sheep’s milk cheese from italy that is dense, tangy and flecked with black truffles. It has a rich, aromatic and exotic flavor.

Cabot Cheddar

This clothbound cheddar is made from vermont’s finest cheese makers. Cabot makes this from pasteurized holstein cow’s milk. The result is a nutty, complex and perfectly sharp cheese.

Cashel Blue

This is an irish blue made with pasteurized cow’s milk. It has a unique voluptuous creamy texture, complemented by a delightful blue tang.

Cabra al Vino

A semi-firm pasteurized goat cheese from spain’s mediterranean coast. It’s cured in a red wine leaving it with a sweet, smooth and mildly fruity flavor

Weinkase Lagrein

This is a pasteurized cow’s milk cheese from the alto-adige region of italy, with a peppery, garlicky flavor reminiscent of cured pork.

Champlain Valley Triple Cream

A pasteurized organic cow’s milk from vergennes vt with a bloomy rind that is fluffy, buttery and undeniably creamy.

La Serena

Made with raw sheep’s milk from spain this cheese is gooey with lactic and floral flavors.

Blu del Moncenisio

This‎ is an italian raw cow’s milk cheese with a peppery kick and a sweet finish. It is a blue with complex flavors, balanced perfectly for blue enthusiasts and new recruits.

Piave

A deliciously nutty, pasteurized cow’s milk from northern italy. It is a sweet tropical fruit flavor with a slight almond bitterness.

Malvarosa

A pasteurized sheep’s milk cheese from spain that is firm, but buttery, incredibly rich and sweet with a butterscotch finish.

Nettle Meadow Kunik

A tart triple crème from upstate new york made of pasteurized goat milk enriched by jersey cow cream. It’s a thick buttery paste, a bit lemony with a taste of mushroom.

Cypress Humboldt Fog

This is a pasteurized goat cheese from california. It is a crumbly smooth paste with a full tangy flavor.

Valdeon

A pasteurized cow and goat blend from spain. It’s a strong flavored blue with heavy veining and wrapped in sycamore leaves.

Black River Blue

Pasteurized cow’s milk blue from wisconsin. The texture is slightly softer than butter, giving it a nice backdrop for the bright blue flavor.

Grayson

A washed brownish-orange rind with mildly pungent semi-soft paste from meadow creek dairy in virginia. It’s made with raw cow’s milk giving it a rich beefy flavor, with sweet, nutty tones.

Sottocenere

A pasteurized cow’s milk cheese from italy. It’s rind is flavored with nutmeg, coriander, cinnamon, licorice, cloves, and fennel. Its paste is creamy and smooth, laced with flecks of black truffle.

Pecorino Tuscan Young

This is a pasteurized sheep’s milk cheese from italy. It’s a rindless, pale white paste with a tang, acidic clean flavor.

Leonora

A goat’s milk cheese from spain that’s pasteurized milk keeps a fresh, flakey, though creamy texture, while the ashed exterior forms a natural mold rind.

Pata Cabra

Pasteurized goat cheese that is pungent, tangy, aromatic and shaped like the leg of the animal whose milk it is made with. Yum!

Hooligan

From cato corner farm this raw cow’s milk cheese has a buttermilk washed rind. It is moist, sticky and pungent with a paste that is thick and creamy with a long, milky, barnyard finish.

Consider Bardwell chester

This is a raw cow’s milk cheese from vermont that has a natural mottled rind. It has a funky buttery and vegetal bright yellow paste.

Cypress Grove Truffle Tremor

Pasteurized goat cheese from california with a thick bloomy rind and a sticky, moist and creamy paste spiked with small nibs of black truffle.

Tete De Moine

This is a raw cows milk cheese from switzerland. It has a hard sticky reddish-brown rind, with a yellow paste that is dense with a sharp, spicy and nutty finish.

Shropshire Blue

A pasteurized cow’s milk cheese from england. It has a rough reddish-brown rind, with a moist creamy orange paste that has extensive blue green veining. The flavor is mild, creamy and caramel sweet with a spicy finish.

Salva Cremasco

A moist rust colored rind with an interior that is ivory white and has a crumbly texture with a creamy, lactic, slightly pungent flavor. It’s made from raw cow’s milk in italy.

Pecorino Marzolino

A raw sheep’s milk cheese from italy that has a soft rind rubbed with italy’s famed san marzano tomatoes to impart a juicy, vegetal flavor and delicate terracotta colored rind that is lactic, sour and tangy.

Capra Sardo

A pasteurized goat cheese from italy that has a hard waxy rind with a corn-yellow interior that is firm, granular, dense with a sweet flavor and woodsy tones.