Portuguese Paio –
A dry- cured sausage made up of large pieces of pork loin.

Portuguese Alheira –
Chicken and pork sausage with a touch of vinegar (has a soft consistency)

Portuguese Pancetta –
Similar looking to American bacon only it has an Italian pancetta consistancy

Portuguese Morcela –
Portuguese blood sausage (black pudding)

Octopus –

Dill –

Kale –
Thriving even in frost, kale is an easy-to-grow green that keeps on giving.

Sardine –

Steamed Shrimp –

Soaked Codfish –
Dry-salted cod, later soaked in water to control the saltiness

Collard Greens –
Slightly bittersweet large green leaves. A good source of vitamin C and soluble fiber. Contains multiple nutrients with potent anti-cancer properties.

Broccoli Rabe –
Somewhat bitter and pungent green – goes well with "sweet company" – a good source of vitamins A, C, and, as well as potassium, calcium and iron

Garlic –

Radicchio –
Sometimes known as Italian chicory which usually has white-veined red leaves – it has a bitter and spicy taste, which mellows when it is grilled or roasted

Tomato –

Roasted Peppers –

Fresh Rosemary –

Fresh Basil –

Fresh Oregano –

Cilantro –

Our Bread –
The insides of this one of a kind Italian/Portuguese bread are removed making it the perfect light bread-contains whole wheat.

Our Sauces –
Homemade yogurt based sauces and pesto – no mayo – Honey Basil, Shallot Dill, Black Olive Pesto, Honey Dijon

Panna Cotta –
Panna (Cream), Cotta (cooked) – has a flan consistency only it is prepared without egg.Topped with a strawberry port wine sauce