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Featured Cheeses

Smoked Caciocavallo


Pasteurized Cow

Still molded by hand into a characteristic teardrop shaped.. Caciocavallo was mentioned the first time around 500 before our era

Pasta filata cheese, firm and stringy texture.

Mild, salty and smoke flavours.​

French Brie


Pasteurized Cow

Called “The Prince of cheese”, made since the Middle Age and invented by monk.

The bloomy rind brings mushroomy and earthy notes to a lactic, buttery paste.

Sheep Gouda


Pasteurized Sheep

Made with milk from sheep grazing on alluvial soil which makes this Gouda very rich and flavorful.

Dense, compact texture with caramel and nutty flavors.



Pasteurized Goat

Caprano is a semi-hard cheese aged for six months until it develops a delicate texture with many small holes, smooth, delicate, natural rind and flavor of goat butter without the bitterness.



Pasteurized Cow

Made since the beginning of the 18th century, a staple in English cuisine.

Shaped in a cylinder, the rind encloses a crumbly, smooth, and semi-soft paste. Complex flavors of cream, nuts followed by a salty and spicy.

Featured Meats

Italian Genoa



Seasoned with garlic, salt, black and white peppercorns, and red wine. It has a characteristic fermented, bright and acidic flavor .

Prosciutto Crudo


Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks.

Prosciutto is a flavorful, delicately sweet and salty product.

To experience the fullest flavor, we serve prosciutto in paper-thin slices.

Prosciutto Cotto


Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices.

Calabrese Salami


Sweet, savory, porky and spicy just enough. A definite crowd-pleaser. Fennel aroma comes through quite nicely. the flavors are rich and robust. There is a noticeable sweetness from the paprika coupled with  spiciness.

Mariage Vin et Fromage

Murcia Al Vino

Murcia, Spain

Pasteurized Goat

Immersed in local red wine and aged for 75 days. The Murcia region has a rich variety grasses and wild herbs on which the goats graze. Texture is compact and supple. Very flavorful cheese, tangy, creamy with a fruity and floral taste finish due to the wine.

Basa Lore Txakoli

First established in the 1930’s, Bodegas Basa Lore is one of the oldest wineries in Getariako Txakolina. Their txakoli is a fresh and authentic rendition of Spain’s most refreshing white wine style. Made from 100% Hondarribi Zuri, it is light with zesty acidity, which is complemented by flavours of green apples, lemons, and pears. 

Clothbound Cheddar

PEI, Canada

Unpasteurized Cow

Wrapped in cloth for an ageing period of at least a year. English style cheddar, has its roots from the Orkney Islands .Firm, slightly dry and crumbly texture

Rich, savory flavors of earth and mushrooms coming from the salted air and iron-rich soil.

Three Finger Jack

California, USA

Inspired by Three Finger Jack's daring character, this red bursts with unabashed fruit and a structure to be reckoned with. Polished tannins and saturated flavours of black plums and cherries spiced with coffee and black pepper let you know that this is not your ordinary Cabernet.

Bleu Benedictin

Quebec, Canada

Pasteurized Cow

Made by the Benedictine monks at the Abbaye de Saint-Benoît-du-Lac from whole milk.

 Crumbly and creamy, flavors are rich, creamy with undertones of salt and woody notes with mushroom aroma.

Lillet Blanc

Nouvelle-Aquitaine, France

 A selection of wines with a complex bouquet meet a careful selection of fruit, including sweet oranges from Turkey, Spain, Morocco and Haiti bitter oranges, to which is added the quinine bark of South America.

It shows a golden yellow color. The scent is intense and floral. The taste is full and meaty, soft and fruity, with notes of candied orange, honey, pine resin and exotic fruit that pave the way for a long and refreshing finish.

L'Heure de L'Apéro

Pick one Wine and one Cheese to build your tasting.


Quail's Gate Chasselas

Okanagan Valley, Canada

Very easy drinking white with lifted aromatics of white flowers and notes of citrus and pear. Light-bodied and slightly off-dry, bright acidity with a fresh citrus finish.

Castilla, Spain

Dry, medium-plus-bodied, juicy and velvety red Wine blend with concentrated blueberry, dark plum, black raspberry, earthy florals and Vanilla flavours wrapped up with a lingering spicy finish.


Jura, France
Unpasteurized Cow

PDO designation, a wheel can weight up to 50 kg (110 lbs), 600 liters of milk are used. Smooth and dense texture, flavors are complex, fruity, nutty, savory, salty with a sweet finish.

Crottin à ma Manière

Québec, Canada

Pasteurized Goat

 Inspired by Crottin cheeses of the French tradition, made in Quebec since 2010. Firm, dense and slightly crumbly. Rich buttery creaminess, delicate acidity, caprine taste, lactic with a hint of hazelnut.

Bresse Bleu
Bourgogne, France
Pasteurized Cow

A cross between blue cheese and Camembert, the objective is to provide a milder alternative to blue cheese. Soft, spreadable cream-colored paste with patches of blue-green veining. Less salty and pungent than other blue cheeses, taste is lactic with a slight kick of spiciness.

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