Falls Church Distillers

Tomato, avocado, shredded carrots, and lettuce in toasted bread swathed in olive oil.

Apple and mozzarella cheese melted in a hot pressed roll dressed with olive oil and basil.

Prosciutto di parma and mozzarella cheese with fresh basil in a toasted bread.

Meatballs served with peppers, cheeses, and a red sauce on a hoagie roll.

Italian cold meats and chesses. Served with olive oil dressing on a hoagie roll.

A chicken, pepper, and onion combination. Served on a hoagie roll.

Spicy sausage, peppers, and onions. Served with a red sauce on a hoagie roll

Stuffed peppers with a combination of meats, cheeses, and rice. Served with a pasta side.

A combination of hot Italian sausage and beef as meats along with the standard array of Italian cheeses. Served with a green salad side.

Three cannelloni shells stuffed with multiple cheeses, spices, and covered with frozen falls vodka sauce. Served with a green salad side.

Rigatoni fettuccini pasta topped with meat sauce and grated cheese.

Served with rice and green salad.

Assorted flavors.

A warmed brownie with a scoop of gelato on top.

Cream puffs with chocolate syrup.

A personal apple pie half an apple baked, filled with mascarpone and topped with roasted coconut.

A chilled serving of lady fingers, mascarpone cheese, processed espresso, and falls rum.

Salami, prosciutto, chorizo, and smoked salmon. Served with olives, pickles, nuts, crackers, and bread.

Three kinds of cured meats and three kinds of cheese. Served with dried and fresh fruits, nuts, olives, pickles, crackers, and bread.

Onion, capers, lemon wedges, spring mix, and bread.

Tacos seasoned with pesto sauce.

Anchovy, olive oil, and lemon dip. Served with crudités celery, carrots, red bell pepper, and cucumber.

Three small meatballs with a cheese and spicy pepper core coated with a church bourbon glaze.

Cheesy garlic bread.

Four slices of bacon drizzled in a church bourbon brown sugar glaze, baked, and served at room temperature.

Two baked pockets of dough stuffed with salami, mozzarella, and frozen falls vodka sauce.

Two flat breads rolled and stuffed with capicola, mozzarella. And vodka sauce.

Two seasonal fruit wrapped in prosciutto di parma.

Goat cheese, gorgonzola, blue cheese, asiago cheese, and brie. Served with dried and fresh fruits, nuts, olives, crackers, and bread.

A bruschetta made with tomato, artichoke hearts covered in provolone cheese, and sprinkled with basil on toasted bread with salad side.

A bruschetta made with sliced mozzarella, prosciutto, salami, and capicola heated and basil with salad side.

A flatbread pizza comprised of assorted toppings and frozen falls vodka sauce and cheeses.

A blend of greek olives, spicy pickled vegetables marinated in oil, vinegar, herbs, and spices.

Served with bread.

Fusilli pasta, mayonnaise, eggs, onion, and parsley.

Assorted marinated olives.

Spicy pickled vegetables marinated in oil, vinegar, herbs, and spices.

Seasonal fruit wrapped in prosciutto di parma.

Cheesy garlic bread.

Three slices of bacon drizzled in bourbon brown sugar glaze.

Three to four meatballs with a cheese and spicy pepper core coated with a church bourbon glaze.

Baked pockets of dough stuffed with salami, mozzarella and a vodka sauce. Served with ranch dressing.

Roll the dough and stuff it with cappiocola, mozzarella, and the vodka sauce. Served with ranch dressing.

Two tacos seasoned with a pesto sauce.

Tomato and artichoke hearts sprinkled with basil on toasted bread.

Sliced mozzarella with prosciutto, salami, and cappicola heated then sprinkled with basil.

A flatbread pizza with assorted frozen falls vodka sauce.