Menu of the Week

Naturally leavened focaccia with pear, walnuts, brie, extra virgin olive oil and flaky sea salt. When warmed the brie turns creamy over the pear while the walnuts add crunch. Between sweet and savory, it pairs with Chardonnay or sparkling wine on an antipasti table.

Naturally leavened focaccia with fig, apricot, honey, extra virgin olive oil and flaky sea salt. The honey glazes and caramelizes the fruit while the salt crystals contrast the sweetness. Serve lightly warmed with goat cheese or brie as a dinner starter.