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Specialty Pâtés: Truffle Mousse, Campagne, Canard à l'Orange, Mousse Poivre Noir, Spinach terrine, Salmon Mousse, Mousse au Foie Gras, Crab Mousse Terrine Seasonal Pâtés: Venison, Wild boar. Caviar: (according to market) Ossetra, Sevruga, American Sturgeon, Stromluga of Iceland, Salmon Roe, and Foie Gras. Our own homemade cheese spreads: Horseradish Cheddar, Port Wine Cheddar, Garlic and Herbs, Low-fat Sundried Tomato, Roquefort, Crab Spread, Black Olive and Hot Pepper Spread. Frozen Packages of Hors d'oeuvres: (by the dozen) Spanikopita (Spinach & Feta) triangles, Crab & Brie, Feta w/Sundried Tomato, Broccoli/Mushroom Quiche, Sundried Tomato Quiche, Artichoke Phyllo, Portabella Mushroom Phyllo, Mushroom & Leek Crescents, Shrimp Puffs, Ricotta-Pesto Crescents, Escargots in Brioche, Spinach & Feta Quiche. Breads from Pip's at The Copper Beech Inn everyday and Howard's Breads from Lyme every Saturday. Breads by Fabled Foods of Deep River and Judie's bakeries of New Haven- call for availability. New York's Two Italian Girls' pasta-gnocchi, tortellini, cavatelli, stuffed shells, manicotti and sauces - alfredo and pink vodka Unique lines of Olive Oils, Vinegars, Salad Dressings, Jams, Condiments, Teas, Chocolates, Cookies, Biscotti, Pastas, Sauces and other gourmet treats. Many of those hard-to-find items recipes may call for or suggest. Other specialties: Smoked Salmon, Sopressata, California Dry Salamis, Crème Fraîche, Chicken, Andouille and Chorizo Sausages, cheese tortas with sundried tomato and pesto or blue cheese and hazelnuts, Duck Sausages, Duck Bacon Wild boar bacon and saucisson, Nitrate-free salamis, Venison medallions, Tasso, Magret duck, Smoked duck breast, Chorizo, etc
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