Endless Bloody Marys finlandia vodka, zing zang bloody mary mix
Chesapeake Bay Bloody Mary crop organic tomato vodka, house made bloody mary mix, old bay rim, jumbo shrimp garnish
Jenn's House Made Fresh Pastries
4 Cinnamon Sugar Donuts
Truckstop Cinnamon Buns
Childern's Selections $6
French Toast syrup
Chicken Fingers french fries
Grilled Cheese Sandwich french fries
Farfalle Pasta butter or marinara
Local Roasted French Press Coffee dark horse robust pacific blend
Fresh Brewed Coffee
Harney & Son's Tea Selection
Sides A La Carte
Applewood Smoked Bacon
Kevin's House Made Breakfast Sausage
Seasonal Fresh Fruit Salad
Toast Or Bagel with butter & house made jam
Cheese & Charcuterie
Selection Of 3 (Includes 2 Accompaniments) $16, Selection Of 5 (Includes 3 Accompaniments) $21. Additional Items: Protein By The Piece For $5, Accompaniments By The Item For $3.
House Cured Charcuterie
Salame Al Tartufo ground organic palmetto creek farms pork from highlands county, florida with black truffle and cracked black pepper, dry cured for 60 days in house
12 Month Organic Proscuitto organic palmetto creek farms back ham cured with sea salt and air dried for 12 months. a must try
Sopressata organic palmetto creek farms pork is ground & diced mixed with garlic, black peppercorn, fennel and red chili flakes dry cured for 60 days.
Sweet Coppa cured and dry aged for 90 days with paprika and spices which allows the sweetness of the organic pork to shine through.
Magret Duck Ham fresh magret duck breast cured with gara masala and sea salt and dried for 4 weeks. sweet and fatty, melts in your mouth.
Truffled Foie Gras Pate hudson valley magret duck liver is chopped, cured then formed in terrine mold with roasted pistachio, fresh black truffle shavings and fleur de sel, lightly perfumed with port wine.
Hand Sliced Pata Negra, Jamon Iberico De Bellota, Spain 100% blackfoot pigs, free range and acorn fed. hams are cured and air dried in caves for 3-4 years. recognized as "the best ham in the world"
Recla Speck, Alto Adige, Italy speck is a type of dry cured ham that is lightly smoked and seasoned. produced in italy in the mountainous region where austria, switzerland and italy come together.
Palacios, Dried Chorizo, La Rioja, Spain coarsley chopped pork & pork fat seasoned with paprika and salt. this version is picante, with a pleasant mild heat. the sausage is lightly smoked, contains garlic & herbs and hails from la rioja region of spain.
T.S.G. Jamon Serrano, Spain these hams are salted and hung to dry in a cool dry place for 12- 18 months. they have a rich, slightly nutty flavor due to the diets of the spanish pigs.
Mocetta, Bresaola Piccola, Italy from the valle d’aosta region of italy. spiced cured beef tenderloin that has been air dried and shaved paper thin with flavors of pepper and garlic.
La Quercia Prosciutto, Iowa heritage pork that is hand selected and cured to preserve the flavor of the organic ham.. known as being the best american prosciutto.
Olli Salumeria, Spicy Calabrese Salame, Mechanicsville, Virginia calabrese is a spicy salame that gets its kick from cayenne pepper and paprika. our calabrese salame is based on a traditional recipe from calabria, where spicy sausages are popular.
Olli Salumeria, Wild Boar Salame, Mechanicsville, Virginia our wild boar salame is smoked over applewood and has a unique flavor. the selected cuts used come from the lean shoulders and legs, giving it an almost purple color
Surryano Ham, Surry, Virginia the creme de la creme, our finest surryano ham in its easiest-toenjoy form of paper-thin slices. as in the traditions of imported european cured hams, surryano is dry-cured, smoked for seven days over hickory wood, and aged more than 400 days to develop its exquisitely delicate flavor.
Molinari, Pepperoni, San Francisco, CA spiced and smoked pork ground with hints of paprika and garlic. made in the traditional way from italy.
Tarentaise, Thistle Farm, Vermont organic grass fed cow’s milk is cultured in a copper vat giving it the distinctive flavor of an alpine cheese. aged and hand washed with the techniques used in the savoie for over 100 years. warm butterscotch color with a smooth, subtle even texture with nutty and herbaceous flavors.
Pont L’Eveque Aoc, Normandy, France the best and oldest raw cow’s milk cheese from normandy. slowly aged for 5 to 6 weeks. this very pungent aroma cheese has a golden washed rind with a delicious nutty flavor.
Landaff, Landaff Creamery, Landaff, New Hampshire landaff has a rustic natural rind and a semi-firm paste showing subtle aromas of cave and grass. its balanced complexity harmonizes a bright buttermilk tang and savory brown butter notes.
10 Year Aged Farmhouse Cheddar, Hook’s Dairy, Mineral Point, Wisconsin 1st place in the ‘06 american cheese society show, this cheddar has the "crunch" that you look for in an aged cheddar and will be crumbly.
15 Month Aged Oak Smoked Cheddar, Quicke’s Farmhouse, Devon, England making cheese for over 450 years, this classic gem is aged in cellar for 15 months, cut into 15 kg halves and smoked over oak shavings for 3-4 hours. you simply must try this to believe the intense and refined flavors!
Tete De Moine, Abbey Bellelay, Bernese Jura, Switzerland made by monks, the cheese is firm and even throughout. the rind is washed in beer made within the abbey. served here in the classic "florettes" created by the monks’ tool, girolle, the cheese is full of fruity flavors with aromas of beer & wine.
Aoc Beaufort, Tarentaise, France a very distinct aroma, sometime described as strong or mildly pungent and reminiscent of the pastures on which the tarentaise and abondance cows graze to provide the milk.
Red Dragon, Wales, United Kingdom washed in ale with mustard seed throughout, this artisan gem is buttery, rich, spicy and quite a treat! try it with a rich ale and prepare to be amazed.
Aoc Brie De Meaux, Rouzaire, Seine Et Marne, Champagne, France this world renowned cheese has a soft texture, flavors of hazelnut and gentle fruits with a grassy, buttery backdrop. the sweetness lingers after. sure to please!
Brillat Savarin Burgundy, France this young triple cream brie is luscious, slightly sour with a wonderful fresh creamy finish. very similar to an extremely rich cream cheese.
Pepato, Bellweather Farms, Sonoma County, California made with the same italian techniques as pecorino,. this raw sheep’s milk cheese is semi firm, slightly nutty and salty. it’s smooth yet complex flavor is accentuated by black peppercorns throughout the cheese.
Pecorino Ginepro, Formaggio Merammano, Emiglia-Romano, Italy this firm classic is aged in balsamic vinegar & juniper for 9 months and cellared an additional 3 months, giving a sweet mustiness to the already persistent sharp quality of this gem.
El Trigal Reservedo Manchego, La Mancha, Spain aged 10 months, nutty, grassy, sharp and unforgettable. this ancient cheese from spain is famous for great reasons. one taste & you’re hooked!
Pecorini, Boschetto Al Tartufo, Mogello, Italy, Raw Sheep & Cows’ Milk the harmony between the pronounced flavor of glorious white truffles and the delicate sweetness of the tender cow and sheeps’ milk paste are just two of the reasons why this cheese was voted one of the best in competitions worldwide.
The Harmony Between The Pronounced Flavor Of Glorious White 100% Ayrshire Cows’ Milk not your typical spicy character from this bleu cheese, rather a more sweet, nutty and grassy type flavors.
Shropshire Blue, England, Pasteurized Cow’s Milk cross between stilton and cheshire. this slightly tangy bleu has a deep yellow color. slightly sharper yet creamier than stilton giving it a sweet buttery finish.
Aoc Papillon Roquefort, Aquitaine, Larzac, France, Raw Sheeps’ Milk strong & opulent with briny, earthy notes. one can literally taste the caves these remarkable cheeses "persille", or blue, in. a world known cheese for a reason. if never enjoyed, i definitely recommend trying this at least once!
Point Reyes, Bay Blue, California, Pasteurized Cow’s Milk reminiscent of stilton, this rustic style blue cheese is known for it’s mellow flavor and sweet salted caramel finish.
Doc Gorgonzola Dolce, Cremificado, Lombardy Italy, Raw Cows’ Milk made from a single milking in a batch, this cheese comes from the cows grazing on the foothills surrounding this ancient city. creamy, slightly runny and soft as pillows on the palate, the flavor is intense with a sweet nuttiness.
Little Boy Blue, Sheeps’ Milk, Wisconsin award winning bleu cheese from hooks dairy farm.. earthy and flavorful with a taste of lush grass from the rolling hills of southwest wisconsin.
Humboldt Fog, Cypress Grove Farms, California an elegant, soft, surface ripened cheese. the texture is creamy and luscious with a subtle tangy flavor. each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. an american original!
Bonne Bouche, Vermont Butter & Cheese Creamery, Vermont french for "good mouthful", bonne bouche is a hand ladled aged goats’ cheese with a sprinkling of poplar wood ash. creamy, rich with overtones of mold and fat, long lived on the palate.
Dop Queso De Murcia, The Drunken Goat, Murcia, Spain aged for 10 weeks, this semi-firm goat milk cheese is soaked in doble pasta wine for 72 hours before shipping to the us. the wine gives it a sweet, fruity flavor, smooth texture, and a charming violet-colored rind.
Midnight Moon, Cypress Grove, California raw goat’s milk aged for 6 to 8 months. this ivory colored cheese is dense but smooth with a slightly buttery flavor and a caramel finish.
Goat Feta, Meredith Dairy Farms, Australia raw goat’s milk, marinated in extra virgin olive oil, garlic, peppercorns and herbs is widely duplicated but never matched.
All Plates Come With Toasted House Made Baguette
White Truffle Honey local loxahatchee orange blossom honey whipped with umbrian white truffle oil. recommended for strong or firm cheeses.
Raw Honeycomb savannah bee hive company’s 100% all natural honeycomb. sweet & rich with waxy overtones naturally!
Roasted Fresh Marcona Almonds sweet, nutty a bit salty. roasted with sea salt and cold pressed extra virgin olive oil in our hearth. a perfect accompaniment to everything in this book!
Indian River Peach Jam made fresh in house. local peaches stewed at the hight of season and sweetness with prosecco and fresh mint.
Mandarin Orange Marmalade made fresh in house. california shasta mandarin oranges stewed with gran marnier and espelette pepper.
Blood Orange Marmalade made fresh in house. rind and flesh of blood oranges slowly stewed with a splash of gran marnier.
Strawberry Basil Jam made fresh in house. fresh local plant city strawberries, tahitian vanilla bean, fresh basil.
61% Valrhona Chocolate dense cocoa in this rich and elegant bitter sweet chocolate hand crafted in tain l’hermitage, cedex, france. served in broken chunks and great with fatty cheeses.
Pommery Mustard crushed mustard seed cured with vinegar is a classic served with various charcuterie meats.
Membrillo quince paste from las torres de cotillas in murcia, spain
House Pickled Vegetables carrots, celery, fennel, bell peppers, cauliflower florettes, red onion, jalapeno and cornichons pickled in champagne vinegar and spices in house.
Mixed Exotic Olives rich red & black cerignola, briney mantequilla de murcia and earthy castelvetrano olives marinated in extra virgin olive oil, local citrus and herbs.
Huckleberry Jam made fresh in house. huckleberries and florida blueberries stewed with sage and a subtle amount of ginger.
Anchor Steam Lager san francisco, ca.
Dogsfish Head, 60 Minute IPA lewes, de
Dogfish Head, 90 Minute IPA lewes, de
Dogfish Head, Noble Rot 750ml, lewes, de
New Castle brown ale, new castle, england
Chimay Red Superiore Ale chimay, belgium
Orval trappist ale, orval monastary, belgium
Becks dark pilsner, germany
All Desserts And Gelato Made By Hand At City Cellar