We make a compound butter with unsalted butter, grainy mustard, lemon zest, salt, pepper and minced rosemary leaves. People love it and buy it to take home with them.

We currently serve duck, roasted garlic, and chile butters. We use Castello de Canena extra virgin olive from Valencia Spain, because it is the best I have ever had.

We offer a house churned butter.

N/A.

Black truffle butter Shiraz butter Sundried tomato butter These are great to not only put on the bread but to keep and put on top of your Ribeye, Salmon, and other entrees when they come out! The black truffle butter if for a more sophisticated pallet The shiraz butter is for our wine lovers and the Sundried tomato butter goes just about with everything