Served with spicy dijon.
Iceberg, blue cheese, tomatoes, bacon, and caramelized pecans.
Kale, roasted brussels sprouts, sundried cranberries, toasted pepitas, and shaved parmesan.
Roasted tomato, avocado, bacon, and a hint of chipotle.
Cave-aged gruyere, rosemary ham, and honeycup on oatmeal pecan raisin bread.
Vermont truffled cheddar, mozzarella, and a hint of truffle honey.
Prosciutto di San Daniele, taleggio, arugula, and fig.
Local Berkshire pork belly, maple bourbon ham, pickles, Emmentaler, and dijon.
Cambozola blue and bacon on semolina fennel-raisin bread with a hint of Vermont maple syrup.
Roasted, marinated artichokes, spinach, Westfield chevre, and Point Reyes Toma on sourdough.
Cave-aged gruyere, roasted brussels sprouts, caramelized onions, and sour cherry preserves.
Our take on the classic with chipotle, avocado, and the best bacon you have ever tasted.
Local Berkshire pork belly, cilantro, veggies, and mayo on a toasted baguette.
Sweet Italian sausage, greens, caramelized onions, peppers, and fresh mozzarella.
Pastrami, Emmentaler, barrel-aged kraul, and a pickled peppadew smear.
Manchego, Cantimpalo chorizo, marinated piquillo peppers, and membrillo.
Turkey galantine, cranberry-jalapeño relish, coastal cheddar, and apples.