Select your favorite menu :
Lunch | Housemade Sodas | Charcuterie & Salumi
Lunch |
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| Pastrami | $13.05 | ||
| tlp pastrami, sauerkraut, swiss cheese, russian & dressing on rye bread | |||
| Muffaletta | $11.95 | ||
| a variety of tlp salumi, olive salad, & pickled red onion on ciabatta bun | |||
| Curried Chicken Salad Wrap | $9.95 | ||
| curried chicken, brie cheese, sprouts, cashews, & golden raisins wrapped in lavash | |||
| Tuna Salad Sandwich | $11.05 | ||
| line caught tuna, dill mayo, preserved lemon, lettuce, red onion, b&b pickles, & tomato on whole wheat | |||
| Chicken Pesto Wrap | $10.05 | ||
| roasted chicken with basil pesto, mozzarella, tomato, & olive oil on whole wheat tortilla | |||
| Roast Beef | $13.05 | ||
| oven-roasted beef, cheddar cheese sauce, horseradish mayo, & chili sauce on an onion roll | |||
| BBQ Pulled Pork | $10.05 | ||
| tlp bbq pit pulled pork & creamy slaw on a jalapeno cheddar bun | |||
| Fat James (Ham & Cheesep) | $10.05 | ||
| honey ham, swiss cheese, 1000 island dressing, dill pickles, lettuce, & tomato on a hoagie roll | |||
| Bagels & Lox | $8.95 | ||
| tlp gravlax, dill cream cheese, & capers on a toasted bagel | |||
| TLP BLT | $10.05 | ||
| tlp black pepper bacon, vine ripened tomatoes, bibb lettuce, & bacon mayo on brioche | |||
| Smoked Turkey Sandwich | $12.05 | ||
| tlp barrel smoked turkey, zingermans' pimento cheese, lettuce, & pickled red onions on french bread | |||
| Club Sandwich | $11.95 | ||
| tlp barrel smoked turkey, double-cut bacon, tomato, bibb letuce, & bacon mayo on pullman | |||
| Italian Sub | $13.05 | ||
| tlp salumi, smoked ham, havarti, lettuce, tomato, pickled peppers, red onion, & viniagrette on a hoagie roll | |||
| Vegetarian Wrap | $9.05 | ||
| roasted seasonal vegetables, hummus, boursin cheese, lettuce, & olive salad in a whole wheat tortilla | |||
Housemade Sodas |
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| Honey-Lemon | |||
| Lime-Ginger | |||
| Spring Blossom | |||
Charcuterie & Salumi |
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| Duck Prosciutto | |||
| hudson valley duck breast, white pepper, curing salt | |||
| Spanish Chorizo | |||
| ground pork shoulder cured with a pimenton spice blend, black pepper, oregano, garlic, and cold smoked over hickory wood. | |||
| Cherrywood Bacon | |||
| pasture raised pork belly dry cured in kosher salt, blackstrap molasses, and black pepper | |||
| Breakfast Bacon | |||
| pasture raised pork belly cured with kosher salt, black pepper, maple syrup, and hot smoked over maple wood | |||
| Cajun Andouille | |||
| coarsely ground pork seasoned with our cajun spice blend, and smoked over pecan wood | |||
| Duck Confit | |||
| locally farmed duck legs cured in organic herb salt and braised overnight until meltingly tender | |||
| Hot Sopressata | |||
| ground pork shoulder cured with kosher salt, whole peppercorns, red pepper flakes, toasted cumin, ground chili, garlic, and then dry aged for 90 days. | |||
| Mexican Chorizo | |||
| pasture raised pork, kosher salt, black pepper, ancho chili, garlic, cumin, epazote (mexican oregano), and a splash of organic lime juice | |||
| Merguez Sausage | |||
| local lamb seasoned with harissa, espelette, garlic, olive oil, and allspice | |||
| Pancetta | |||
| rolled and tied pork belly cured with juniper berries, rosemary, thyme, garlic, black pepper, and nutmeg | |||
| African Biltong | |||
| locally raised beef eye round marinated in malt vinegar and rubbed with curing salt, coriander, and garlic | |||
| Tlp Baby-Back Ribs | |||
| pasture raised pork ribs dry rubbed and smoked slow & low in the bbq pit . | |||
| Pepperone | |||
| local sirloin and fatback, curing salt, cane sugar, black peppercorns, pimenton, and anise | |||
| Beef Jerky | |||
| grass fed beef marinated in worcestershire, soy sauce, garlic, brown sugar, and smoked over hickory wood | |||
| Hot Italian Sausage | |||
| coarsely ground pork seasoned with kosher salt, black pepper, paprika, coriander, fennel seeds, oregano, red pepper flakes, and red wine vinegar | |||
| Breakfast Sausage | |||
| pasture raised pork with kosher salt, black pepper, dark brown sugar, sage, and a highly classified spice blend | |||
| Lomo Embuchado | |||
| locally raised pork loin cured with garlic, pimenton, cracked black pepper, cane sugar, and dry aged for one month | |||
| Beer Bratwurst | |||
| pasture raised pork, marjoram, ginger, white pepper, organic egg whites, and pale ale | |||
| Double Pork Stock | |||
| roasted pork bones, onions, carrots, leeks, and aromatics | |||
| Kielbasa | |||
| pasture raised pork, garlic, marjoram, kosher salt, and black pepper | |||
| Bee Hive Ham | |||
| pasture raised pork brined in salt, honey, spices, and hot smoked over pecan wood. | |||
| Leaf Lard | |||
| Citrus Smoked Salmon | |||
| atlantic salmon, sea salt, cane sugar, lemon, orange, allspice, and smoked over lemon wood | |||
| Chinese Sausage | |||
| pasture raised pork cured with sea salt, cane sugar, chinese five spice, soy sauce, rice wine vinegar, and smoked over cherry wood | |||
| Tasso | |||
| pasture raised pork cured with kosher salt, black peppercorns, garlic, cayenne, white peppercorns, and smoked over pecan wood. | |||
| Country Pate | |||
| pasture raised pork, kosher salt, shallots, evensong farm eggs, garlic, thyme, sage, and white wine | |||
| Sobrassada | |||
| reigning from the balearic islands in spain, this spreadable sausage sequesters the soft fats from the swine. the spicy, slightly piquant flavor is unrivaled when spread on crusty bread and a nice glass of riojan red wine. | |||
| Coppa | |||
| evensong farm pork neck, cured with sea salt, brown sugar, black pepper, garlic, coriander, fennel seed, red chili flakes, cumin, clove, & then aged for three months | |||
| Smoked Trotters | |||
| whole pigs feet brined and smoked over hickory wood. | |||
