Tria

Gorgonzola and prosciutto di parma.

With herb aioli.

Charcuterie board with cured italian meats, provolone-stuffed peppadews, cornichons, and pickled pepper oil.

With piquillo peppers, pecorino, gem lettuce and caesar dressing.

With green olives, gold potatoes, caperberries, calabrian chili oil, and lemon vinaigrette.

With greek feta, pistachios, beet jam and grilled baguette.

Basil pesto.

With fontina.

Lavender honey.

With pumpkin seeds, dried cranberries, and rosemary maple syrup.

With red wine cherries, goat cheese, pistachios, and citrus-mint vinaigrette.

Baby spinach, fregola sarda, feta, and fennel with lemon-dill vinaigrette.

With prosciutto di parma and pine nuts with balsamic vinaigrette.

With gigante beans, grape tomato, pine nuts, and roasted tomato vinaigrette.

With apples, grapes, roasted bacon, farmer's cheese, and garlic croutons with cider vinaigrette.

Served with crispy prosciutto, roasted tomato, pesto, and garlic vinaigrette.

With cheddar, North Country bacon, tuscan kale, and cranberry mayo.

With honey mascarpone and raspberries.

With nutella sauce, dulce de leche, and whipped cream.

With cherry compote and pistachio crumb.

Your choice of beverage.

Rosemary and fennel marinated olives.

Fennel-roasted almonds.

Olive oil rosemary potato chips with herb aioli.

Warm poached black mission figs with gorgonzola and prosciutto di parma.

Truffled mushroom with fontina bruschetta.

Goat cheese with basil pesto bruschetta.

Pistachio herbed ricotta with lavender honey bruschetta.

Burrata and Tomato Conserva Toast with Aged Balsamic and Basil

Artichoke and asparagus Panzanella salad with Gigante beans, pine nuts, and roasted tomato vinaigrette.

Roasted beets and goat cheese with arugula, crushed almonds, red onion, and balsamic vinaigrette.

Hickory-smoked salmon with baby spinach, fregola Sarda, feta, fennel, and lemon-dill vinaigrette.

Koch's smoked turkey sandwich with Cheddar, north country bacon, tomato, and truffle-herb aioli.

Claudio mozzarella Panino on ciabatta with crispy prosciutto, roasted tomato, pesto, and garlic vinaigrette.

Truffled mushroom Panino with fontina, lemon spinach, and thyme.

Pistachio-ricotta cheesecake with cherry compote and pistachio crumb.

Flourless chocolate torte with honey mascarpone and raspberries.

Fennel-roasted almonds, rosemary, fennel marinated olives, warm poached black mission figs with gorgonzola, and prosciutto di parma.

Burrata, perry-poached pear toast, fennel-roasted almonds, rosemary, and fennel marinated olives.

with Sicilian Green Lentils

with Gorgonzola and Prosciutto di Parma

with Feta

with Paprika Toast

with Parsley-Garlic Oil

with Cornichons and Grilled Bread

with Herbed Aioli

with Fontina Fontal

served with Cornichons, Pickled Onion Mostarda and Spicy Garlic Oil

with Tomato Pesto and Parmigiano-Reggiano

with Basil Pesto

with Fontina

with Allagash Cherries

with Lavender Honey

with Feta

with Allagash Cherries, Pistachios, Grana Padano and Citrus-Mint Vinaigrette

with Arugula, Crushed Almonds, Red Onion and Balsamic Vinaigrette

with Baby Spinach, Fregola Sarda, Feta, Fennel and Lemon-Dill Vinaigrette

with Black Mission Figs, Gorgonzola Dolce, Pine Nuts and Balsamic Vinaigrette

with Sweet Corn, Tomatoes, Bacon, Farmer's Cheese and Balsamic Vinaigrette

with Black Olive Tapenade, Piquillo Peppers and Arugula

with Fontina, Grana Padano and Apple Tree Chevre

with Scamorza, Broccoli Rabe and Roasted Tomato-Sweet Pepper Spread

with Tomato and Herbed Aioli

with Crispy Prosciutto, Piquillo Peppers, Pesto and Garlic Vinaigrette

with Baby Spinach and Truffle Oil

with Banana, Caramel and Honey Mascarpone

with Hazelnuts and Honey Mascarpone

with Cranberry Compote