Teresa's Cafe and Next Door

three sun-dried tomato pesto crostini, seranno ham, manchego cheese and drizzled with extra virgin olive oil.

carrots, celery, fennel, pecorino, egg, rich chicken broth

Flemish style carrot-tomato with fricadelles (pork and veal meatballs).

Extra virgin olive oil, garlic, and parsley. Image include cheese and sauce add on.

Chopped tentacle and tube, baby zucchini, house pickled cherry peppers served with spicy roasted garlic marinara.

oven-roasted, never fried, jumbo chicken wings choose: hot sauce, barbecue, very spicy thai-ginger or rosemary-garlic. please allow at least 20 min

Flemish style pork and veal meatballs, glazed in brown beer and chervil with bread.

Snails sautéed in butter, shallot, garlic, white wine, parsley and chervil, served with grilled toast points.

freshly baked soft pretzel served with sweet and spicy Bavarian mustard and Mornay.

Hand cut, twice fried potatoes served with our remoulade.

Pomme frites baked with melted brie, mornay sauce, and worcestershire demi glace. Served with ketchup.

Pan seared with butter, bacon, and shallots.

Narragansett mozzarella, panko breaded and fried. Served with our marinara.

Cornmeal and rice flour dusted, marinated long stem artichoke hearts, and lemon-caper aioli.

Homemade meatballs, ricotta cheese and bread

Wood grilled local asparagus spears with extra virgin olive oil.

Our locally harvested potatoes roasted with butter and finished with fresh parsley.

Two crispy fried parmesan risotto cakes.

organic strawberries and local burrata cheese drizzled with apple balsamela served over arugula and extra virgin olive oil.

Mixed greens, tomato, carrot, cucumber, radish, chervil-shallot vinaigrette.

Baby arugula, grana padano cheese, lemon, extra virigin olive oil.

Romaine hearts, grana padano cheese, croutons.

Grilled butter lettuce hearts, crisp Benton's bacon, heirloom cherry tomatoes, red onion, blue cheese.

Gigante white beans, wood grilled asparagus, artichoke hearts, and piquillo peppers served warm over garlic crostini with aged balsamic vinegar.

Mixed greens, lightly pickled roasted red beets, feta cheese, and crushed marcona almonds with a balsamic vinaigrette.

Local kale, lemon-tahini dressing, red cabbage, pickled peppers, sumac onions, and sesame seeds topped with tzatziki.

Warm goat's milk brie melted atop a crostini with honey, apples, pecans, baby arugula, and thyme vinaigrette.

ricotta ravioli tossed with chicken breast and baby zucchini in a sun-dried tomato pesto cream sauce.

Fusilli pasta with prosciutto, mushroom, basil pesto, crème fraîche.

Not pasta, but gluten free spaghetti squash with Swiss chard, sun chokes, hazelnuts, and brown butter.

Ricotta gnocchi, marinara, fresh mozzarella, and basil.

Penne pasta in a traditional pork, beef, and veal ragu simmered with tomatoes and herbs.

Fusilli pasta with stewed tomatoes, red and black lentils, mushrooms and tempeh create this hearty, comforting, and vegan friendly dish.

Linguini with sautéed shrimp, fresh tomato, arugula, oil, garlic, white wine.

Crispy panko breaded chicken breast cutlet topped with mozzarella and served with linguini tossed with filet tomatoes, basil, extra virgin olive oil, and garlic.

house-ground, prime strip loin meatballs in marinara topped with pecorino cheese

Penne pasta baked with hot sausage, mushrooms, roasted garlic, marinara, ricotta cheese and mozzarella.

Your choice of pasta tossed with your choice of sauce. Choose wisely.

knuckle and claw meat from the Gulf of Maine lightly dressed with a preserved lemon and chervil mayonnaise served in a split top toasted brioche bun served with our green salad.

Thinly sliced and delicate pastrami on marbled rye with sauerkraut, remoulade, and comte cheese, griddle to a golden brown and served with greens.

locally, raised wagyu beef grilled over hardwood and prepared as simply as possible to taste the quality of the beef. Served on a toasted bun with baby arugula and a preserved lemon mustard.

Brioche toasted with comte cheese, ham, mornay sauce, and a fried egg. Served with a small green salad.

A lavash wrap rolled with our homemade falafel, red cabbage, tomatoes, cucumbers, sumac-onions, pickled peppers, lemon-tahini and tzatziki.

Our own unique blend of ground, USDA Prime steak. Served with lettuce, tomato, and onion, and a green side salad. For pickup and delivery, meat continues to cook in the container. We will do our best to match your temperature but they will vary.

Tired of your standard burger? Try our Rotating Gamer burger. Each week we offer exotic game meats from: Bison, Elk, Venison, Rabbit, Goat, Camel, Yak, Wild Boar, Kangaroo, and more. Call us if you're curious to see what we are offering this week!

fried wild caught Chesapeake Bay Catfish on a long roll with shredded lettuce, plum tomato, pickles and remoulade, served with basil-jalapeño slaw.

seasoned lamb and beef kebab, fresh tomato, onions, and black garlic sauce wrapped in lavash bread and served with greens.

Hickory smoked bacon, lettuce, tomato, and mayo on brioche toast. Served with a small green salad.

Fried chicken thigh, Birchrun Hills pimento cheese, pickled green tomato, toasted brioche bun, classic potato chips. A true southern classic from a bunch of northerners.

Smoked pork, ham, comte cheese, pickles, mustard, ciabatta bread. Served with a small green salad.

Hand cut, twice fried potatoes served with our remoulade.

This is not like American barbecue and takes at least 30 mins to prepare. Wood roasted baby back ribs accompanied by pomme frites, spicy samurai sauce and a basil-jalapeño slaw.

All natural, Pineland Farms strip steak from the wood grill with a worcestershire demi-glace and pomme frites. For pickup and delivery, meat continues to cook in the container. We will do our best to match your temperature but they will vary.

Three wood grilled sausages (Bauernwurst, Bockwurst and Nürnberger), served with sauerkraut, potato pancake, cucumber salad, bread and Bavarian mustard.

Scallops, shrimp, and mussels poached in white wine with celery root, leeks, carrots, potatoes, herbs, and a touch of cream.

Pan seared salmon filet served with grilled asparagus, roasted red onion-wild rice, lemon vinaigrette and a lemon wedge.

Pan seared, skin-on chicken breast, oven roasted tomato, mushroom, grilled asparagus, risotto cake.

Layers of grilled eggplant, tomato, spinach, mozzarella, and grana padano cheese.

three eggs, braised leeks, goat cheese, and herbs served with roasted potatoes and a small green salad.

Dark beer, chorizo sausage, shallot, chervil. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Marinara, basil, white wine, garlic. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Spicy Thai chilies, ginger, scallion, white wine. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Bacon, red onion, blue cheese, white beer. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

White wine, garlic, shallot, herbs. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Fennel, celery, onions, sorrel, parsley, chervil, mustard, white wine, cream. Served with pomme frites and bread. Please note that mussels continue to cook in to go containers. They may be tougher and smaller than when consumed in house.

Wheels of Wayne 2026 1st Place Trophy Winner. prime ground beef, grilled red onion, cheddar and mozzarella cheese, pickles, house remoulade and tomato sauce

Wheels of Wayne 2026 1st Place Trophy Winner. prime ground beef, grilled red onion, cheddar and mozzarella cheese, pickles, house remoulade and tomato sauce. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

Mozzarella and tomato sauce.

Fresh mozzarella, tomato sauce, basil, and extra virgin olive oil.

Calabrian Chile - Tomato sauce, mozzarella, hot italian sausage, fresh sliced jalapeño, wood grilled red onion.

Oil and garlic, basil, mozzarella, spinach, eggplant, and pecorino, topped with filetto tomato sauce

Artisanal pepperoni, local hot Italian sausage, mushrooms, black bledi olives, wood grilled onions, mozzarella, tomato sauce.

Mushrooms, woodland herbs, oil, garlic, and stinky cheese please.

Mozzarella and tomato sauce. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

calabrian chili sauce, mozzarella, hot Italian sausage, jalapeños, wood grilled red onions. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

extra virgin olive oil, garlic, mozzarella, spinach, eggplant and pecorino, topped with tomato sauce. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

pepperoni, hot sausage, mushrooms, wood grilled onions, black beldi olives, mozzarella, tomato sauce. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

extra virgin olive oil, garlic, mushrooms, woodland herbs, birchrun’s fat cat cheese, and mozzarella. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

Not to brag, but this is the best tomato pie ever. Sorry, we're a little biased. WITH THAT BEING SAID, if you like your tomato pie to have tons of fresh flavors and a great balance of sweet and savory, this is the one for you. Served vegan but with a side of grana padano cheese. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

Teresa's Tomato Pie is getting a makeover. This is the way we like to eat it. We're adding marinated artichoke hearts, pickled banana peppers, black beldi olives, and grilled red onion. Our large pizzas are worth the wait, but they do take 35-45 minutes to prepare.

they’re cute and small; treat yourself. chocolate chip, pistachio and cherry

they’re cute and small; treat yourself. chocolate chip, pistachio and cherry

Our version of a classic: lady fingers, zabaglione, coffee liqueur, chocolate shavings.

A full pint of creamy chocolate mousse topped with Chantilly cream and an Amarena cherry. Plenty to share.

Belgium, goat, soft - just what it sounds like, smooth, creamy goat cheese blended with honey

France, cow, soft - rich milk taste, buttery flavors of mushrooms and almonds

Spain, raw sheep, semi-firm - ivory paste and clean aroma with toasted nutty notes is cured with olive oil. This extraordinary, single herd Manchego is aged for about 4 months on the Dehesa de Los Llanos estate.

a Birchrun special, with good salinity and delicate flesh.

England, cow, firm - grassy aromas with a creamy mouthfeel, rich and buttery with notes of caramel

Chester Springs, cow, semi-firm - their award winning blue was soaked in an inordinate amount of Bourbon just for us

Tennessee - hickory smoked and aged for 12 months, this is the gold standard for American back country hams. We served it with pimento cheese and pickled green tomatoes

Indiana, Smoking Goose - smoky and some heat from red chiles and espelette pepper.

Italy - elegant, but full and complex, characterized by floral and citrusy notes, clean on the palate with an unexpected sweetness, perfectly controlled salting, and pleasant secondary aromas.

Cubed organic dutch gouda and cubed salchichón de vic.

Cucumber, onion and dill salad.

Classic German potato pancakes.

Classic German braised cabbage with herds and spices.

freshly shredded cabbage in a basil jalapeno vinaigrette.

12 oz can

12 oz can

12 oz can

12 oz can

Uses a handful of different botanicals, including our distinctive quinine and oils from Mexican Bitter Oranges. Soft but noticeable dry finish.

Sweetened using fruit sugars and noticeably drier than its standard cousin but with 57% fewer calories.

The delicate and sweet flavor of elderflower is perfectly balanced by the soft bitterness of the quinine

A distinct, fresh ginger taste predominates. It is refreshing and clean-tasting without being overly sweet.

Has a slight bite from the juicy citrus that is rounded off by the same fruits’ natural sweetness.

Uses naturally sourced ingredients to achieve the perfectly balanced, bitter-yet-sweet flavor with fresh and floral notes, showcasing the very best that pink grapefruit has to offer.

Made using Sanguinello, Tarocco and Moro blood oranges, with the addition of lemon juice, this soda stands out thanks to its intense color and flavor. This delicious taste is also the result of natural ripening of the citrus fruits, which are organically grown in south Italy, directly on the tree. The addition of citrus pulp gives this soft drink added body and a pleasant consistency. Hence, as well as being refreshing as a stand-alone drink.

Made from the best organic lemons grown in Sicily and famed for is extremely intense flavor. This intensity recalls the island’s fragrances and its warm sunlight and is further enhanced by the pulp of citrus fruits, a taste sensation released at every sip that adds body and consistency to this soft drink.