Tempesta Market Grand Ave

JUST Meat (No Cheese)

JUST Cheese (No Meat)

Meat and Cheese board.

Five of your favorite Sandwiches, wrapped, and cut in half, labeled and presented on a 16in platter.

12 piece platter. Comes with 2 Dantes, 2 B.Franklin., 2 Caprese. Wrapped, labeled and cut in half presented on a 16" platter.

10 pieces of Choice of any single style sandwich served on a platter.

Feed your vegetarians and inner Italian with these tray of 10 pieces of caprese sandwiches in Aya Demi baguette with house pesto. Nut free*

Add on any of one your favorite classic sandwiches to your platter.

One to two biters, perfect for standing parties

made by Aya Pastry

All the garden appears to be in this soup. Its both hearty and nourishing. Ingredients: cabbage, carrots, zucchini, kidney beans, chick peas, potatoes, tomatoes, chicken broth.

Meat Lover's Chili, its spicy and full flavored. Ingredients: beef, nduja, bell peppers, kidney beans, pepperoni, chorizo, chicken stock, beef stock, mushroom stock, special spice blend.

Aged Cheddar, Parmiggiano Reggiano, broccoli, chicken stock, special spice blend. Pair with your favorite sandwich or loaf of bread and a Sauvignon Blanc or light beer.

Beef, Pork, Butter, Celery, Onions, Carrots, Tomatoes.

San Marzano tomatoes, cream, onion, Prosciutto di Parma, EVOO, vodka.

San Marzano tomatoes, basil, EVOO, onions, Sherry wine, spices.

Tempesta house-made frozen pizza Our frozen pizza topped with our signature Tempesta Salumi.

250ml, Made of fresh Trentino apples that are reduced and acidified in the same manner of a fine balsamic, Sweet, fruity vinegar with a soft acidity. Use to finish dishes like grilled steaks or topping to desserts.

A 6 oz jar of Ripe peaches steep in rich chamomile tea, creating a luscious preserve with notes of maple, brown butter and wildflower honey.

Spain; 100% ORANGE Blossom HONEY COMB Floral aroma, very mild on the palate, sweet and lingering flavour, with a strong acidic component. You'll want to use this for your next cheese board.

Sourced from wild mountain chestnut flowers, it has a pungent aroma with a slightly bitter aftertaste. Pair with aged cheeses or whipped ricotta.

8oz of house hand pickled and packed onions. Great for sandwiches, with salumi, or tartines.

8oz of house made bread and butter pickles. Sweet and tangy.

Mama Lil's Mildly Spicy Pickled Peppers in Oil are the perfect balance of rich, ripe pepper flavor and a kick of heat! The "original" Mildly Spicy Peppers in oil are pickled and packed in a savory herb and touch of garlic oil blend. Describing natural pepper heat is subjective but our "Mildly Spicy" tends to be about as hot as medium salsa.

The Brinery, Michigan; Green cabbage, filtered water, caraway seed, sea salt. 24 oz

Classic flavors of smoked Spanish pimenton, Rioja wine, and garlic. We decided to make a large, 3" wide sized chorizo, a rare offering, so that you can easily purchase by weigh to make a sandwich or platter with a Spanish touch!

This is a traditional whole muscle cut produced by most salumeria from the collar muscle (shoulder area), and air dried with precision, similar to prosciutto. Ours has incredibly deep pork flavor for a few reasons: We use family farm raised pork, so the animal has an opportunity to use it's muscles which adds flavor to the meat. We use heritage breed pork that have the unique characteristics of driving flavor deep into each muscle via interlaced intramuscular fat, giving our coppa marbling that exceeds imported or commodity produced coppa. Lastly, our pigs have a varied diet, which creates a softer fat which melts at lower temperatures, releasing the flavor of pork and complementary herbs and spices to your palate more readily. That means you can enjoy more while eating less! Just like all whole muscle salumi, we will slice it thin for you to savor it best!

This is a traditional whole muscle cut that is produced by most salumeria from the collar muscle (shoulder area), and air dried with precision, similar to prosciutto. Ours has incredibly deep pork flavor for a few reasons: We use family farm raised pork, so the animal has an opportunity to use it's muscles which adds flavor to the meat. We use heritage breed pork that have the unique characteristics of driving flavor deep into each muscle via interlaced intramuscular fat. This gives our coppa marbling that exceeds imported or commodity produced coppa. Lastly, our pigs have a varied diet, which creates a softer fat which melts at lower temperatures, releasing the flavor of pork and complementary herbs and spices to your palate more readily. That means you can enjoy more while eating less! "Piccante" means this is our spicy version, though we make one that is not spicy as well.

The jowl of family farmed pork should be thick and big. This is a muscle that never stops, as the pig is continuously rooting and eating. The jowl should be fatty, and lightly speckled with lean muscle. This is why it is the preferred cut for rendering to start any classic Italian pan sauce or pasta dish, like carbonara, amatriciana, and gricia, for example. Due to its varied diet, size and extended length of aging, even though it is lightly and simply seasoned, our guanciale will have the most flavor of any you have ever tasted. We go the extra step of removing the inedible skin, and glands, which are bitter, so you have no waste. Actually, it tastes so good, many people enjoy slicing it super thin and eating it directly out of hand, as a stand alone addition to your meat board!

We take the finest pork we can source and cure it under herbs in the same style as the famous salumiere of Colonnata in the Apuan Alps just north of Florence in Tuscany. It is important that the correct thickness of back-fat is used to ensure the proper balance of seasoning without over powering the unique qualities of the particular pigs chosen for each batch. Bold flavors are expressed in each animals most worked muscles. In the case of lardo, where the back is rarely exercised, the finest examples are those that express the subtle qualities of an animal's life, accumulated over the entire course of it's life. We make our lardo with excellence of craft, from superiorly raised pigs. It is traditionally served sliced extremely thin and often draped over warm crostini. Otherwise served in a simple manner to accentuate its subtle excellence.

Not everyone loves pork, who knew? Well, we decided that should not mean compromising flavor. This is one of our most popular salami! Zero pork ...even the casing is made from beef. Wagyu beef plus Cabernet wine, black pepper and thyme round out the flavors of this unique and sumptuous salame! ...btw, "Manzo" means "Beef" in Italian

We call this our “Maple Bacon 2x” because we first dry cure the pork belly with 100% pure maple sugar and then we slow smoke it over maple wood. Stan's Donuts made our bacon famous by choosing it as the centerpiece of their signature Bacon Maple Bar!

This is the finest Mortadella available in America. We are confident saying that because we have gone to Italy, tasted the best, and are confident that the best that Italy has to export is inferior to our product. Italian imports cannot compare with the the breeds and conditions by which the animals we source are raised by our farmer partners. Our products are made from the highest quality family farm raised heritage animals that far surpass anything that can be offered by imported brands. You can be sure that when you taste our mortadella you will be tasting a product only otherwise made by those who craft on a local level in Bologna. This is the Berkshire rendition of the classic from Emilia Romagna. Laced with whole black Tellicherry peppercorns, and diced back fat. Made with Heritage Berkshire and Duroc pigs raised on family farms without antibiotics or hormones, and always vegetarian-fed.

This is the finest Mortadella available in America. We are confident saying that because we have gone to Italy, tasted the best, and are confident that the best that Italy has to export is inferior to our product. Italian imports cannot compare with the the breeds and conditions by which the animals we source are raised by our farmer partners. Our products are made from the highest quality family farm raised heritage animals that far surpass anything that can be offered by imported brands. You can be sure that when you taste our mortadella you will be tasting a product only otherwise made by those who craft on a local level in Bologna. This is the Berkshire rendition of the classic from Emilia Romagna. Laced with whole black peppercorns, diced back fat, and the finest Sicilian pistachios we can source. Made with Heritage Berkshire and Duroc pigs raised on family farms without antibiotics or hormones, and always vegetarian-fed.

Our heritage breed pork belly cured with traditional herbs and spices. Great for dicing up to start your favorite pasta dish, or slice thin and wrap around some asparagus for a grilled favorite!

Our cooked, deli-style Porchetta is seasoned with Sea Salt, Rosemary, Garlic, and finished with a touch of smoke. It is made with complementing flavors of an “Arista” style Porchetta, but prepared for the delicatessen. Super juicy, insanely delicious!

Calabria made it famous and this is our homage to the Fiasche family’s ancestral region. Calabrian peppers lend a balanced heat.

Tuscany is known for producing both black and white truffles and we are happy to partner with our friends at Savini Tartufi in Tuscany to feature their black truffles and truffle salt in our Tartufo salame. we aren't fans of many truffle products because the strong essence of artificial truffle-like oils overpowers quality products.

Jason Wiebe Dairy,Durham Kansas; Raw Cow's Milk, Sweet and Crystalized, 2 Year Aged

A Sardinian sheep milk's cheese that is crumbly, dense, tangy and almost spicy flavor. Great for grating over hearty pasta dishes or paired with old world salami.

The creaminess of Renard's Monterey Jack includes a nutty, earthy character of morel and delicately mild onion flavor of leeks makes this cheese a crowd pleaser every time.

Pasteurized sheep milk. It is a semi-cooked cheese that matures for at least 4 months, typical of the Sardinian dairy tradition. The rind is smooth, intense yellow-coloured, treated on the surface with olive oil; the paste is compact, more or less hard depending on the maturing and straw yellow-coloured. The flavour is intense, rich and complex, accentuated by maturing.

A caved aged cheddar with hints of blue, a bloomy rind and twice the amount of annatto coloring from Roelli Cheese Haus. Truly unique and luxurious.

An exquisite fusion of Renard’s handcrafted cheddar, parmesan and gouda.

Spicy and creamy cheddar with chipotle, habanero, and jalapeno.

Tangy and smooth with the luxe flavor of black truffles by Wood River Creamery.

Sundried tomatoes marinated in sunflower oil, capers, oregano, and red peppers.

A meaty and buttery green olive from Sicily, IT. Contains pits.

Small black pitted olives, marinated in olive oil. Salty and bitter.

Large green olives, thick, meaty, and slightly tart. Contains pits.

Grilled artichoke hearts, marinated in sunflower oil with garlic, red pepper, and herbs.

Green artichokes with long, wide stems full of rich meaty flavor.