Newly arrived! This year’s first press of a beautiful Sicilian oil from Nocellino: 100% Nocellara del Belice olives from Castelvetrano, Sicily.

We also received five gallons of a wonderful local blend of Italian varietals by Chalk Hill.

On the current menu:

Crudo of Magruder beef with fresh Cayenne pepper, Castelvetrano olives, parsley, and Nocellino Sicilian olio nuovo

Seared ribollita: traditional bread “soup” of Blackeyed peas with a poached egg, Parmesan cheese, and Chalk Hill olio nuovo