Wholesale Dispensary

A platter featuring a selection of sliced cured hams and cheeses. Savory and salty flavors. Typically served as a starter for sharing.

An assortment of five different types of cheese. Offers a variety of textures and flavors from mild to sharp. Best enjoyed with wine or crackers.

A selection of four distinct varieties of cured ham. Salty, savory, and thinly sliced. Eaten as a cold appetizer.

House-made pickled vegetables. Crunchy texture with a sour and tangy flavor profile. Serves as a palate cleanser.

A serving of cured olives. Salty and briny with a firm texture. A classic simple appetizer.

Rolled slices of smoked salmon, likely with a filling such as cream cheese. Rich, smoky, and smooth texture. Served chilled.

Thinly sliced raw or lightly cured duck meat. Delicate and flavorful, dressed with olive oil and seasonings. A refined starter dish.

Very thin slices of raw salmon. Fresh and tender, typically seasoned with lemon, oil, and herbs. Light and refreshing.

A 300g ribeye steak from Thai-French beef (a popular local breed). Marbled and flavorful, grilled to your preference. Juicy and tender.

A 250g tenderloin cut from Thai-French beef. Known for being extremely tender and lean. Grilled and served as a main course.

A 250g sirloin steak from Thai-French beef. Offers a balance of tenderness and robust beef flavor. Grilled and savory.

A 250g cut of Angus beef tenderloin. Highly prized for its soft texture and quality. Grilled to order.

A 300g Angus sirloin steak. Rich in flavor with a firm but tender texture. A hearty beef dish.

A 300g T-bone steak from Thai-French beef, featuring both sirloin and tenderloin cuts separated by bone. Rich and meaty. Grilled.

Beef tenderloin from local cattle. Lean and tender meat, grilled. A more affordable steak option.

250g of beef tongue. Known for its unique, tender yet slightly chewy texture and rich flavor. Grilled or pan-seared.

Lamb chops weighing 320g. Tender meat on the bone with a distinct gamey flavor. Grilled, often served with herbs.

A 220g steak made from duck breast. Rich, savory, and tender with a layer of fat. Pan-seared or grilled.

A ground beef patty, grilled and served as a hamburger steak or in a bun. Juicy and savory.

A platter of assorted sausages. Offers various flavors and textures of processed meat. Grilled or pan-fried.

300g of pork jowl meat. Known for its high fat content and tender, succulent texture. Grilled, often with a smoky flavor.

A cut of pork loin with the bone. Meaty and savory, grilled or pan-fried. Served as a main dish.

An Ajillo (Spanish garlic oil) dish featuring shrimp and scallops. Cooked in hot olive oil with garlic and chilies. Served with bread for dipping.

Ajillo style dish with duck meat and anchovies. A rich and salty combination cooked in garlic oil.

A vegetarian version of Ajillo. Mixed vegetables cooked in garlic-infused olive oil. A flavorful meat-free option.

Classic pasta served with a tomato-based Pomodoro sauce. Simple, tangy, and savory with herbs like basil.

Pasta served with savory meatballs in a rich sauce. A hearty and comforting dish.

Pasta with a meat-based tomato sauce (ragù). Rich, savory, and filling.

Pasta in a creamy sauce made with eggs, cheese, and cured pork (bacon or pancetta). Rich and savory.

Pasta served with a mix of seafood such as shrimp, squid, and mussels. Typically in a tomato or oil-based sauce.

Pasta tossed in a rich sauce made from four distinct cheeses. Creamy, cheesy, and indulgent.

Pasta in a spicy tomato sauce made with garlic and chili peppers. Zesty and flavorful.

Pasta with seafood tossed in a green basil pesto sauce. Herby, nutty, and fresh.

Pasta tossed in olive oil, garlic, and chili, with bacon added. Savory and slightly spicy.

Pasta in a rich cream sauce infused with truffle flavor. Earthy, aromatic, and luxurious.

Baked pasta sheets layered with meat sauce, béchamel, and cheese. Hearty and cheesy comfort food.

Pasta in a tangy tomato sauce with olives, capers, and anchovies. Savory and salty.

Fresh salad featuring creamy Burrata cheese (mozzarella with a cream center). Often served with tomatoes and greens. Rich and refreshing.

A selection of 8 types of fresh vegetables served with a warm dip, likely a Bagna Cauda style sauce (garlic and anchovies).

Classic Caesar salad with romaine lettuce, croutons, and parmesan, topped with a poached egg. Creamy and savory.

A fresh salad topped with both cured Parma ham and slices of smoked salmon. A salty and savory combination.

A salad featuring tuna and likely ingredients from a Ghiotta sauce (tomatoes, capers, olives). Savory and Mediterranean style.

Battered or breaded onion rings deep-fried until crispy and golden. Sweet onion flavor with a crunchy coating.

Whole or sliced shiitake mushrooms deep-fried. Earthy flavor with a crispy exterior.

Corn on the cob or kernels grilled with butter. Sweet, savory, and smoky.

Deep-fried potato strips. Crispy on the outside, soft inside. A classic side snack.

Thick wedges of potato, seasoned and fried or baked. Heartier than fries with a fluffy interior.

Cashew nuts deep-fried for crunch, available plain or with spicy seasoning. A popular crunchy snack.

Mashed potatoes mixed or topped with melted cheese. Creamy, smooth, and rich.

Breaded sticks of cheese deep-fried until the center is gooey and melted. Served with dipping sauce.

Deep-fried battered squid rings. Crispy and chewy, often served with lemon and sauce.

Chicken wings deep-fried and coated in a spicy buffalo sauce. Tangy and hot.

Strips of sea bass fillet, breaded or battered and deep-fried. Tender fish with a crispy coating.

A platter of small cocktail sausages and meat chunks, deep-fried. Savory and salty snack.