Marcona Almonds

Cipollini Onions

Olives with Harissa & Preserved Lemon

Drunken Raisins

Gigande Bean Dip

Tomato Basil Bruschetta

Mushroom & Rosemary Bruschetta

Onion Confit

Horseradish & Dill Potato Salad

Garlic & Roasted Pepper Hummus

Cornichon

Green Olive & Sundried Tomato Tapenade

Olives with Curry & Onions

1. •Cipollini Onions - Sweet and crunchy onions marinated in a reduced balsamic vinaigrette
   

2. •Cornichon - Classic french pickled gherkins with a crackly piquantness
   

3. •Drunken Raisins - Reduced with Cognac and Bay Leaves, mellow and complex
   

4. •Garlic & Roasted Pepper Hummus - Full-bodies and garlicky hummus with house-fire-roasted peppers
   

5. •Gigande Bean Dip - Purée of large white beans with tangy vinaigrette
   

6. •Green Olive & Sundried Tomato Tapenade - A variation on a classic, this spread balances the salty tartness of the olive, with the assertive sweetness of sundried tomato
   

7. •Horseradish & Dill Potato Salad - The perfect blend of American and German potato salads, prominent horseradish with notes of dill and vinegar
   

8. •Marcona Almonds - From Spain, these almonds are softer and sweeter than traditional almonds, and are roasted with olive oil and sea salt
   

9. •Mushroom & Rosemary Bruschetta - Chopped mushrooms marinated with rosemary and citrus, earthy and fragrant. Perfect for topping grilled or toasted baguette
   

10. •Olives with Curry & Onions - Indian style curry and caramelized onion create a complex and pleasing treat
    

11. •Olives with Harissa & Preserved Lemon - Harissa, a Tunisian chili paste, provides some spicy heat, and the preserved lemon adds its gentle sweet pickled fragrance.
    

12. •Onion Confit - Long cooked with wine to accentuate the sweetness of the wine and the onions.  Makes a wonderful accompaniment to cheeses, and toppings for grilled meats, veggies, and burgers.
    

13. •Tomato Basil Bruschetta - Traditional Buschetta made with local tomatoes and basil, with balsamic