Food Menu
Featured Cheeses
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Abbaye de Belloc(per pound) $26.00Abbaye de Bel'loc is still made in the traditional manner by Benedictine Monks at the abbey of Notre-Dame de Belloc. A French Pyrenees sheep's milk cheese, Abbaye has a fine, dense texture and is high in fat. The milk comes from the red-nosed Manech ewes (an old local breed) whose milk is brought into the monastery from neighboring farms. Abbaye de Belloc has a true Basque character, and it is believed that many centuries ago the monks from the Belloc Monastery first taught the Basque shepherds how to make cheese. Proper care in the right maturing conditions will accentuate the rich, caramelized flavors that make this cheese so addictive.
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Bethmale(per lb) $21.00Produced in the village of the same name, Bethmale, also sometimes known as Tomme de Couserans, is the best known of the traditional cow's milk cheeses from the Pyrénées. The texture of Bethmale is semisoft, supple and yielding, and cheeses are covered with a dense beige rind. The interior paste varies from ivory-white through to buttery-yellow depending on the season, and is dotted with small holes and slits. Aromas are pleasantly pungent, smelling of damp cellar and earth. Flavors are mild, very rich, milky and buttery with notes of grass, wood and mushrooms.
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Buenalba with Rosemary(per lb) $22.00From Castilla Vieja, Leon, Buenalba com Romero is a raw milk sheep cheese infued with rosemary. Savory, tangy flavors that match well with Olympic Provisions chorizo and a glass of Rioja.
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Cabra al Romero(per lb) $21.00Just arrives, this raw milk goat cheese from Toledo is made with vegetable rennet. The curds are mixed with red wine prior to pressing, giving the finished cheese a great violet hued color.
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Cabra con Pimenton(per lb) $20.00From the plain where it doesn't really rain, and where the windmills now are wind turbines adding energy to Spain's electrical grid, Cabra con Pimenton is a raw goat milk cheese flavored and colored with Spanish paprika (pimenton). Medium sharp. Pair with a glass of Txakoli for a late afternoon, early evening snack.
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Edel de Cleron(per lb) $21.00For Vacherin lovers, l'Edel de Cleron is the next best thing. Produced in the same part of Eastern France, the French-Comte. Edel de Cleron is a luscious cow's milk cheese, wrapped with a strip of spruce bark around their perimeter to support the cheese, which is runny when ripe. L'Edel de Cleron, sometimes called faux Vacherin, is a made with pasteurized cow's milk, and has a Camembert-like bloomy rind when young. As it ripens, some tan molds may colonize the surface. The surface should give with gentle pressure, and it has a characteristic earthy, mushroomy aroma.
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Keen's Cheddar(per pound) $22.00The Keen family have been making cheese at Moorhayes Farm, Wincanton in Somerset since 1898 when the family first moved there. George and Stephen Keen's great aunt Jane was thir first cheesemaker before cheesemaking passed down the family to their mother Dorothy. Today George makes cheese with his son James while Stephen and son Nick look after the herd. 'We make just one variety, but we do it really well,' says Stephen Keen. 'All the milk comes from our own herd of 250 Friesians, so we can make sure they are well fed and cared for. When customers buy our cheese they know it is made by hand with individual care and matured for at least ten months on wooden shelves before it goes into the stores.' Smooth and firm textured with long, complex, rich, nutty flavours and a tangy bite at the end.
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Le Marechal(per pound) $20.00Le Marechal is a raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes, Switzerland. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The texture of this farmhouse cheese is that of a Gruyere-style cheese, firm and dense. Its exceptional flavor is herbaceous and nutty with great depth.
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Quadrello di Bufala(per pound) $22.00Creamy, rich, with a hint of wild mushrooms.
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Queso Lenora(per lb) $22.00From the San Francisco Chronicle's description of this newly arrived Spanish cheese: "Named for León, its home region in Northern Spain, Leonora is a new goat cheese from a small farmstead producer who is just beginning to export to the United States....Made with pasteurized milk from the cheesemaker's own herd, the roughly 4-pound Leonora resembles a large flattened log, or brick, with slightly flared sides. The natural rind exhibits plentiful white and gray mold, producing a coat that looks like the bark of a birch tree.
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Rivers Edge Saint Olga(per pound) $26.00Raw goat's milk cheese. The rind is washed with Siletz Brewery Oatmeal Stout. Clean, fresh, complex flavors.
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Rocchetta Alta Langhe(each) $15.00Cow, goat and sheep milk's cheese. Grassy aroma, rich texture.
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Stichelton Blue(per pound) $27.00Stichelton is one of very few unpasteurised English blue cheeses. It is made by Joe Schneider using organic, unpasteurised cows milk from Collingthwaite Farm on the Welbeck Estate. Flavors are cool and buttery with underlying nutty toasty notes. There is a spicy element from the blue mould but alongside that is a long lasting savouriness and caramel- like sweetness. The layers of flavours expand and develop in your mouth as you eat and last long after swallowing.
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Wookey Hole Cheddar(per pound) $17.00Wookey Hole (U.K) is famous for caves, witches and cheddar! We can offer you the cheddar. Buttery and tangy, and perfect with a good glass of ale!
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Zamorano(per lb.) $17.00Nutty, tangy, sharp but balanced, Zamorano, from Castilla-Leon in north central Spain is perfect with appetizers and a glass of tempranillo based Ribera del Duero or Toro.
Cow Cheese
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Affidelice Chablis, France$10.99
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Allgauer Bergkase, Germany$14.99
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Appenzeller Extra, Switzerland$15.99
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Appleby's Cheshire, UK$16.99
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Ardrahan, France$14.99
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Asiago fresco, Italy$9.99
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Asiago Grating, Italy$7.99
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Banon, France$4.99
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Beaufort, France$18.99
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Beecher's Flagship Cheddar, United States$12.99
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Bergkase Guffanti, Italy$17.99
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Bethmale, France$21.00
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Bethmale vache, France$16.99
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Big Ed's, United States$15.99
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Black diamond cheddar, Canada$12.99
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BonrUSA Alta Langhe, Italy
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Borough Market Cheddar, UK$14.99
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Bra duro, Italy$13.99
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Bra tenero, Italy$13.99
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Brescianella stagionata, Italy$17.99
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Brie, France$8.99
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Brie Nangis, France$11.99
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Brillat Savarin, France$15.99
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Brillat Savarin Truffle, France$18.99
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Brindisi Willamette Valley Cheese, United States$13.99
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Camembert Isigny, France$7.50
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Camembert Le Chatelaine, France
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Cantal, France$10.99
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Castelrosso, Italy$14.99
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Cave aged Gruyere, Switzerland$14.99
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Certoux, France$24.00
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Chaource, France$6.50
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Chimay grand cru, Belgium$15.99
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Chipotle Cheddar Bravo Farms, United States$9.99
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Columbina, Italy$13.99
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Comte, France$14.99
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Comte Extra, France
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Coolea, Ireland$17.99
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Cotswold, UK$14.99
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Coulommiers, France$11.99
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Cravanzina, Italy
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Crescenza, Bellwether 8 oz, United States
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Delice d'argental, France$13.99
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Delice de Bourgogne, France$13.99
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Echo Mountain Blue, United States$16.00
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Ecorce de Sapin, France$15.99
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Edel de Cleron, France$21.00
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Emmenthal, Switzerland$9.99
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Epoisses, France$13.99
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Estivo, Italy$19.99
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Explorateur, France$15.99
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Fiscalini cheddar, Italy$10.99
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Fiscalini cheddar 18 month, Italy
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Fleur d'aunis, France$10.99
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Fleur des Alpes, France$12.99
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Fontina Val D'Aosta, Italy$14.99
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Formaggio Crucolo, Italy$16.99
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FougerUSA, France$12.99
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Fournols, France
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Fresh mozzarella ovoline, Italy$1.99
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Fresh ricotta Calabro, Italy$6.99
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Fromage de Meaux, France$11.99
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Fromager d'affinois, France$10.99
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Fromager d'affinois garlic & herb, France$11.99
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Fromager d'Affinois, France$14.00
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Gorwydd's Caerphilly, UK$18.99
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Gouda 4 year, Netherlands$23.99
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Gouda Dutch, Netherlands$8.99
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Gouda Old Amsterdam, Netherlands$14.99
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Gouda Saenkantor, Netherlands$18.99
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Grafton cheddar 4 star, UK
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Grafton classic reserve cheddar 3 year, UK$10.99
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Gres de Vosges, France$17.99
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Gruyere, France$11.99
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Gubbeen, France$14.99
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Jarlsberg, Norway$9.99
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Jean Grogne, France$15.99
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Keen's Cheddar, UK$22.99
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La Tur Alta Langhe, Italy$10.99
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Langres Chalancey, France$8.99
Goat
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Bethmale chevre, France
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Bocconcino di pura capra Alta Langhe, Italy
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Brunet Alta Langhe, Italy
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Cabra al Pimenton, Spain
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Cabra al Romero, Spain$21.00
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Cabra con Pimenton, Spain$20.00
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Capra Cremosa AL Tartufo, Italy
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Caprino Alta Langhe, Italy
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Caprino Cora, Italy
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Caprotto Madaio, Italy
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Cevrin alle Erbe di Montagna, Italy
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Chaubier
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Chevrochon, France
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Ciabot Cora, Italy
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Couturier chevre log, France
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Fiorito in cherry leaves, Italy
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Garrotxa, Italy
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Humboldt Fog, United States
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La Rossa Cora cherry leaves, Italy
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Majorero, Spain
Sheep
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Abbaye de Belloc, France$26.00
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Adelle, United States
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Ancient Heritage Dairy Adelle, United States$23.00
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Brebiroussa d'Argental, France
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Buenalba with Rosemary, Spain$22.00
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Moliterno with Black Truffle, Italy
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Pecorino Lucano stagionato, Italy
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Pecorino Toscano stagionato, Italy
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Perail Brebis, France
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Ricotta Salata, Italy
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Ricotta Sheep Milk Italy, Italy
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Roncal, France
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Ros, France
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San Andreas, United States
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Shepherd's Knoll Willam Vly Cheese, United States
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Testun, United States
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Toma di Pecora, Italy
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Toma ovi capri, Italy
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Tuada, Spain
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Zamorano, Spain
Blue
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Bayley Hazen Blue, United States
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Bleu d'Auvergne, France
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Bleu de Basque, France
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Bleu de Causses, France
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Bleu de Chevre Jacquin, France
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Bleu de Gex, France
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Bleu du Bocage, French
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Blu del Moncenisio, Italy
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Blue Castello, Denmark
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Cabrales, Spain
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Cambozola, Germany
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Cashel blue, Ireland
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Caveman Blue, United States
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Crater Lake Blue, United States
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Danish Blue, Denmark
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Fourme D'Ambert, France
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Gorg aged/naturale, Italy
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Gorgonzola dolce, Italy
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Gorgonzola Lucifero, United States
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Gorgonzola marca oro, Italy
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Gorgonzola mountain, Italy
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Great Hill blue, United States
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Huntsman, UK
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La Roche, French
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Maytag blue, United States
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Muffato, Italy
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Oregon Blue, United States
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Oregonzola, United States
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Pastor Picon, Spain
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Peral, Spain
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Point Reyes Blue, United States
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Rogue River Reserve Blue, United States
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Roquefort Gabriel, Coulet French
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Roquefort Papillion, French
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Roquefort Societe, French
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Roquefort Vieux Berger, French
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Rossini, Italian
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Saint Agur, French
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Shropshire Blue, UK
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Stilton Borough Market, UK
Featured Pasta
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Handmade Braised Beef RavioliBracing for winter weather? Just plain hungry. Treat yourself to this rich, satisfying handmade ravioli filled with braised Basque Ranch beef, red wine, tomato paste, onion, garlic, ricotta cheese, celery, carrots, anchovies, thyme, salt and pepper.
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Pastaworks Whole Wheat SpaghettiPastaworks fresh wholewheat spaghetti is made from 100% wholewheat flour from Washington's Shepherds Grain alliance of family farms. Mixed only with water, the pasta dough is pressed through a bronze die to form the traditional spaghetti shape, Shepherds Grain is an alliance of thirty-three families in Eastern Washington committed to the sustainability of their own farms as well as to the ecological well being of the region.
Wine Menu
Featured Wines
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Arregi Txakoli de Getaria, 2012, 2012Txakoli is the vinous choice in bars and restaurants throughout the Basque region. Arregi's rendition is prototypical Txakoli, produced from the indigenous Hondarribi Zuri grape. Light, crisp, clean, yes, slightly spritzy, and bound to bring a smile to your face. The 2011 vintage has just landed so you can be assured that you are consuming the latest, freshest brightest Txakoli available. We'll pour this by the glass at Evoe while the supply lasts. Peter scored a handful of escanciadores at the San Sebastian airport so you'll get the complete show. Don't have an escanciador? Just ask, or worry not, just pull the bottle back as you pour the wine into your glass for full effect. Perfect with briny creatures, antipasti and/or just a seat in the sun. Aupa!
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Ayres Willamette Valley Pinot Noir, 2012The latest release of one of our consistent favorites, the 2012 Ayres Willamette Valley Pinot Noir is a blend of estate fruit joined by grapes from the Eola Hills. High tones of bing cherries and raspberries. It is ready to drink at dinner tonight and is a perfect introduction to quality Oregon Pinot Noir at a fair price.
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Canalicchio Rosso di Montalcino, 2011Year in and year out Canalicchio produces stellar, quintessential Sangiovese based wines. The latest Rosso di Montalcino shows forward, bright fruit with a long, pleasing finish. It matches well with grilled meats and roasted vegetables and medium sharp sheep milk cheeses.
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Cantina del Pino, 2010Ripe plum and fresh cherry flavors are supported by mineral tanins which give this wine great elegance. The wine is soft, succulent with a lovely long finish and good acidity. Cantina del Pino's Barbera production is quite small but we think that the wine ranks with among the very best from the region.
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Correggia Roero Arneis, 2012The late Matteo Correggia helped put the "left bank" of the Tanaro river in Piedmont on the vinous map.Long overshadowed by the "Langhe" region across the river, home to long lived Barolos and Barbarescos as well as Dolcettos and Barberas, the Roero, as the left bank is called, had an often deserved reputation for slurpable but forgettable wines. Correggia and a handful of other producers believed that the sandy soils of the Roero were capable of more. This Roero Arneis shows that the region deserves its place on the map. Bright, fresh fruit, with hints of almonds. Well suited to fish dishes, appetizers, au gratin vegetables and fresh cheeses.
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Produttori del Barbaresco Nebbiolo delle Langhe, 2011Produttori del Barbaresco is all things nebbiolo. Located in the village of Barbaresco, the Produttori, a co-operative of more than 60 families, own and cultivate some the region's most expressive and important vineyards. The 2011 Nebbiolo is a wonderful introduction to the variety. This is the roundest, most forward Produttori Nebbiolo delle Langhe in recent memory. yet it retains the structure and balance associated with winery. Pair with pasta dishes, braised meats and sharp cheeses.
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Selvapiana Bucerchiale, 2009Bucerchiale is Selvapiana's single vineyard riserva Chianti Rufina. Quite simple, it's one of Tuscany's and Italy's best wines, year after year (when it is produced). Opulent, yet elegant balanced, Bucerchiale expresses the full potential of sangiovese.
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Selvapiana Chianti Rufina, 2010Selvapiana launched Pastaworks pursuit of all (wine) things Italian. A local restaurant welcomed us to the neighborhood with a bottle of 1977 Selvapiana Riserva. We discarded what few wines we had from California (we have added some since) and began our love affair with Italian wines. Much has changed at Selvapiana since that fateful first taste---the riserva bottling is now a single vineyard wine, Bucerchiale---but the quality and consistency of the estate's wines continue. This is till our house Chianti of choice!
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Zerbina Ceregio, 2010Simply put, Fattoria Zerbina's Cristina Geminiani produces some of Italy's best wines. Ceregio is Zerbina's go to everyday Sangiovese. It has bright, focused forward fruit, redolent of cherries (thus Ceregio). It's balanced and pleasurable, and matches well with an array of typical Italian dishes---pastas, pizza, antipasti, grilled sausages and fowl---as well as domestic stand byes, aka hamburgers.
Sandwich Menu
Pastaworks Hand-Built Sandwiches
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Meat Sandwich$9.00Includes 1 meat filling and 1 non-meat filling, veggies + condiments
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Veggie Sandwich$9.00Includes 2 non-meat fillings, veggies + condiments
Choose a Bread
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Baguette
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Pastaworks' Focaccia
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Soft Ciabatta Roll
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Sliced Wheat
Choose Fillings
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Ham
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Roast Beef
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Roast Turkey
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Salame
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Pastrami
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Prosciutto
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Extra MeatAdd $1
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Brie
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Fresh Mozzarella
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Italian Provolone
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Swiss (Emmenthal)
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Pastaworks' Hummus
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Extra CheeseAdd $1
Choose Veggies
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Lettuce
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Onion
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Avocado
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Fresh Tomato (In Season)
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Pickles
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Pastaworks' Marinated Bell Peppers
Choose Condiments
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Olive Oil + Sherry Vinegar
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Mayo
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Dijon Mustard
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Horseradish Mustard
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Butter
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Pastaworks' Pesto
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Sea Salt/Pepper
Choose Extras
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Grilled
