PREPARED FOODS

  • Thai Basil Chicken

    The Marketplace Favorite. Our classic Thai Dressing brings chicken and vegetables to its most delicious form.

  • Basmati Rice Salad

    Tossed in our citrus vinaigrette, this Basmati and wild rice salad couldn’t be fresher if you opened a window.

  • Sweet Beet Salad

    Children from near and far rave about our sweet beet salad. Lightly dressed, this purple delight serves well with any meal, and even solos as a healthy snack.

  • Creamy Potato Salad

    Different than any potato salad your tongue has laid buds on. Our dreamy, creamy dressing is made with a magical puree that knocks the socks off any traditional style of this spud salad.

  • Creamy Chicken Salad

    We roast them. We pick them. We smother them. You’ll love them.

  • Poppy Maple Cole Slaw

    Pure maple syrup complements the tang in our “oh-so-famous slaw”.

  • Shiitake Lo Mein Salad

    With a boatload of shiitakes to boot, the Marketplace Lo Mein salad is lightly dressed in our house ginger dressing, boasting flavor while remaining lighter than most noodle dishes. A favorite for any picnic.

  • Steve’s Meatloaf

    After spending countless hours cooking alongside grandmas in the Northeast, Steve’s meatloaf is everything a meatloaf should be – hearty, fluffy, and leaving you begging for another piece.

  • Tarragon Tuna Salad

    Fresh Solid White Albacore Tuna and fresh Tarragon. Simple and savory.

  • Potato Croquettes

    Twice cooked potatoes, jalapenos, sweet corn, and lots of Vermont cheddar cheese – made into delicious little cakes! Yum.

  • Risotto Cakes

    Our house risotto infused with home made stock and other complementary ingredients, all seared into a cake. Makes a great base for a piece of meat and your savory sauce.

  • Tofu Miso Salad

    Sautéed tofu sticks drenched in our sesame, Miso dressing – a healthy favorite.

  • Greek Salad

    House roasted red peppers, Kalamata olives, and a massive amount of Feta cheese all tossed in with crisp European cucumbers.

  • Salmon Cakes

    A classic Marketplace recipe. Made from fresh salmon fillets, fresh produce and herbs and served with our house made tartar sauce.

  • Roasted Root Salad

    Parsnips, turnips, celery root, carrot, rutabaga, right from the ground to our roasting pans and into your belly.

  • Chicken Panko

    Tender chicken breasts breaded in our panko blend.

  • Chicken Piccata

    Chicken cutlets, capers, lemon, and white wine.

  • Chicken Marbella

    Chicken breasts with garlic, vinegar, brown sugar, oregano, dried plums and olives.

  • Chicken Cacciatore

    Chicken breasts with tomatoes, onions, mushrooms and herbs.

  • Broccoli Rabe

    Whole broccoli rabe’s bitter offering is balanced with the sweet and saltiness of our house ground Parmesan, oven roasted tomatoes, and Kalamata olives.

  • Meat Balls

    Home made savory meatballs that will make your mouth water.

  • Quiche

    Bite-for-bite, our quiche may be the tastiest of all of our savory offerings. In fact, how one quiche can hold the amount of ingredients we add still boggles our culinary minds. Available quiche include Shiitake Mushroom and Carmelized Onion, Broccoli and Cheddar, Quiche Lorraine, Asparagus and Brie, Tomato Mozzarella, and Zucchini and Goat Cheese.

  • Potato Leek Tart

    Potato, leeks, cream and cheeses in a flaky tart crust.

DIPS AND SPREADS

All of these dips and spreads are made by hand with natural ingredients:

  • Horseradish Cheddar

    Hummus

  • Sun dried Tomato & Artichoke

  • Guacamole

  • Farm Fresh Salsa

  • Balsamic Vinaigrette

  • Caesar Dressing

DELI

The Marketplace Specialty Foods carries the finest deli meats and cheeses we can get our hands on. Our deli case boasts a delicious variety of products from Applegate Farms, Nodine’s Smokehouse, Boar’s Head Provisions, and our very own line of Marketplace meats.

  • Applegate Farms

    Oven Roasted Turkey, Roast Beef, Black Forrest Ham, Honey Maple Turkey, Genoa Salami, Uncured Pepperoni and Uncured Prosciutto. Nitrate and antibiotic free. All natural.

  • Nodine’s Smokehouse

    Nodines is a family operated smokehouse out of Goshen, Connecticut. Their meats are rich, smoky and balanced. We are proud to provide you with the following Nodines products: Pastrami, Smoked Turkey, and Woodland Ham.

  • Boar’s Head

OLIVES

We strive to provide the best European non pasteurized olives. They are fresh, not caned. The freshness is in the taste. Our olive bar features a wide variety of gourmet olives including:

  • Green and BLACK cerignola’s,picholine, French Riviera, Green Pitted with Herbs, Cracked Green, Cornichons, Castleventro, Black Bedly, Peppadew, Kalamata, Kalamata pitted, Dry-cured with herbs, Nicoise, and arbequina

HAND-CUT CHEESES

  • American Artisinals

  • Vermont Shepherd

    A rich, nutty cheese, one of the first true Artisan cheeses made in America.

  • Ascutney Mountain

  • A Marketplace Specialty Foods favorite — Ascuntey Mountain is one of the best cow’s milk cheeses in Vermont! It’s not unusual to experience a whole range of flavors from a single piece of this tremendously complex cheese. From the nutty caramal to a briny sharpness, Ascutney Mountain varies depending on what the cows are eating, bringing different delicious flavors to the palette with each batch. Wahoo!
  • Hope Farm: Tomme de Brebis

    A lemony, semi-soft cheese; earthy, rich, and intensely sheepy, made by a small producer in rural Vermont.

  • Upland Farm: Pleasant Ridge Reserve

    A raw cow’s milk, Gruyere-style Farmstead artisan cheese from Wisconsin. Very nutty and complex; fruity overtones reminiscent of grape must, with a deep, funky base and a midrange like the best butter you’ve ever eaten!

  • Cypress Grove: Humboldt Fog

    A soft ripened chevre, handmade into a layer cake of cheesy delights; the outer layer is like gooey cream frosting, followed by layers of crumbly fresh Chevre, punctuated by a stripe of ash (entirely vegetarian).

  • Cypress Grove: Midnight Moon

    Perfectly executed goat’s milk Gouda; sweet, firm textured and deeply flavored, lightened by the distinctive tang of goats milk yet rich enough to hold it’s own – another example of Cypress Grove’s masterful cheese-making.

  • Cabot Clothbound

    Widely considered to be the best cheddar produced in America, this is the result of years of effort by Cabot to create a traditional, artisan-style cheddar that rivals England’s best. With the help of Jasper Hill’s revolutionary aging facilities, they have succeeded.

  • Grafton Clothbound

    Intense, small batch, quintessential Vermont Cheddar; not sweet like Cabot, nor horseradishy and blued like Montgomery’s, this is a nice step up from classic “block” cheddars, but stays well within the usual range of what a “cheddar” is expected.

  • American Blues

  • Maytag Blue

    A crumbly, sweet blue cheese that is one of the most versatile in our collection – wonderful in a salad, steak sauces, perfect for cooking with, and a divine after-dinner treat.

  • Great Hill Blue

    Another blue from Massachusetts, Great Hill is a fantastic candidate for crumbling over salads, as its relatively dry, mild makeup suits it very well to this purpose. Well suited to those who don’t like “soapier” blues.

  • Point Reyes

    Stronger than Great Hill, yet not as sweet as the Maytag, this well balanced blue cheese belongs right between those two distinguished companions.

  • Berkshire Blue

    A local specialty, made in The Marketplace’s old Crissey Rd. building, this raw Jersey Cow’s milk blue is earthy and rich, with a subtle barnyard flavor that truly transports you to the farm.

  • Old Chatham Sheepherding: Ewe’s Blue

    One of our most interesting blue cheeses –a local sheep’s milk blue cheese with relatively little fat but lots of flavor; fruity, a little crumbly, with an ethereal sheep’s milk tang.

  • Rogue Creamery: Oregonzola

    Strong, savory, blue cheese, firm and moist, crumbles well, and melts better than most blues. Perfect for burgers. Easy to eat a lot of, for better or worse!

  • Rogue Creamery: Oregon Blue

    Strong and sweet, hints of apples and pears, and notes of pecan and sherry. Most comparable to Maytag – sweeter and less soapy, a little softer and less crumbly.

  • Jasper Hill: Bayley Hazen Blue

    A Vermont blue with aquamarine and hazel blueing. Rich flavors of earth and moss predominate this raw milk cheese.

  • Jasper Hill: Bartlett Blue

    Sharper and harder than the Bayley Hazen, Bartlett Blue is, appropriately enough, a pear’s best friend.

  • English Clothbound and Farmhouse Cheeses

  • Caerphilly

    Caerphilly is a raw milk masterpiece, constructed layer by layer, with rich, nutty notes counterbalanced by the clean, fresh flavor of the pastures of Wales, where the cheese originated.

  • Lincolnshire Poacher

    A truly great cheddar, which some prefer over even Montgomery’s, this raw milk wonder is sharp and savory at once, masterfully balanced between rich caramel and sharp, biting horseradish.

  • Mrs. Appleby’s Cheshire

    A raw milk cheese based on an old family recipe, much like classic English cheddar, but crumblier and a little drier, and a tearjerker tartness designed to make your tongue tingle!

  • Doddington Cheddar

    A hard, crystalline cheddar almost reminiscent of Parmesan, with the distinctive crunch and sweetness of that Italian favorite, and a cheddary bite that brings you right back to the UK.

  • Wensleydale Mature

    Wallace and Grommet’s favorite cheese! Real Wensleydale walks a fine line between sour sharpness and crumbly creaminess, pairing wonderfully with fresh sweet fruit, especially ripe peaches!

  • Isle of MullScottish: Farmhouse Cheddar

    Almost eye-wateringly sharp when young, this cheddar develops with age, finishing as a mature cheese heavy with notes of earth and pasture, not to mention a fudgy texture all it’s own.

  • Montgomery’s Cheddar

    Considered by many to be the finest of the English farmhouse cheddars, this handcrafted classic is sharp and horseradishy, with the richness of raw milk and distinctive blue marbling.

  • Keen’s Cheddar

    One of England’s most prized artisanal cheddars. Punctuated by bluish marbling, it is a wonder to bite into, having a myriad of flavors in each piece – earthy, sharp, and fudgy, reminiscent of hay filled barns and rainy pastures.

  • French and Swiss Mountain Cheeses

  • Fermier Ossau

    A hard cheese made of raw sheep’s milk in the farmstead style, with all the flavors of the sheep’s milk preserved and made more intense by aging. A great alternative to Manchego or Pecorino – a sheep cheese with sweetness and depth of character.

  • Le Somport

    A raw cow’s milk cheese from the Pyrenees, delicate and mild, but surprisingly complex. Children love its simplicity; adults love what lies beneath.

  • Raclette

    A stinky French indulgence of the highest order! Rich, gooey, pungent and delicious, Raclette is the classic choice of fondue lovers everywhere, and pairs quite well with fresh fruit too.

  • Appenzeller

    What Swiss cheese is supposed to taste like – nutty, brimming with sweet mountain cream, hints of herbs from alpine pastures – a great choice for the table, and a classic element of fondue.

  • Chaubier

    A semi-soft, creamy blend of cow’s and goat’s milk, with alternating notes provided by each, and a distinctive sweetness and tang lent backbone by the richness of cow’s milk.

  • Morbier

    A classic French table cheese made of raw cow’s milk, aged to gooey, funky ripeness and punctuated by a stripe of ash. A wonderful choice for most every cheese plate, American or continental.

  • Mimolette Demi-Vielle

    A French variation on the Dutch cheese Edam, with a brilliantly orange color derived from annatto extract, a flavor similar to that of a good Colby cheddar, and a wonderfully snappy texture. Extremely kid-friendly, but serious enough for adults to enjoy.

  • Tete de Moine

    A curious little drumlin of tasty mountain cheese, with a great name (Head of the Monk). A pasteurized cow’s milk from the Swiss Alps, it is sweet and nutty, but not as crystalline or concentrated as our Gruyere. Quite tasty with apples or especially pears of the Bosc variety. It matches deliciously with a bright, white wine, as it likes a touch of sweetness and a little effervescence.

  • Emmi Gruyere Reserve

    Gruyere is a sweet, extremely nutty cow cheese with a firm, almost crystalline body that stands up well to most other flavors and adds a solid dose of cheesy goodness to many popular recipes. Reminiscent of honey roasted peanuts, but thankfully more subtle and without any corporate mascot. Best served with light-to medium bodied beers and bright, slightly sparkly wines, like a dry Riesling.

  • Soft Ripened Cheeses

  • St. Nectaire

    A gooey, slightly funky semi-soft French cheese, with a faint scent of spring veggies and grassy French pastures. Meltingly soft when warm, it’s a fabulous cheese, from breakfast to bedtime.

  • Fromage de Savoie

    These flavorful little wheels of fruity soft cheese are light and vegetal, with a slight cabbagey flavor that pairs nicely with the fruity, yeasty rind, like a chopped slaw with a vinaigrette. Not too heavy on the cream, this cheese nicely walks the line on fat content, somehow managing to be satisfyingly creamy, yet light enough not to feel real guilty about.

  • Gubbeen

    A soft ripened, washed rind Irish cheese, rich and almost smoky, with multiple layers of complexity provided by the washed rind itself, and more by aging.

  • Ardrahan

    Another washed rind Irish cheese, not as smoky or rich as its counterpart, but with more of the milk’s flavor itself shining through – a wonderful cheese.

  • Spanish Sheep Cheeses

  • Pasteurized Manchego

    Lighter and tangier than raw milk Manchego, this cheese has a fresh young flavor perfectly suited to snacking.

  • Rosemary Manchego

    Tangy Spanish Classic surrounded by a crust of savory rosemary. The aromatic rosemary nicely complements the center section of rich sheep’s milk Manchego without overpowering it.

  • Raw Milk Manchego

    The unpasteurized sheep’s milk gives this cheese a rich, nutty sweetness lacking in its pasteurized cousin.

  • Iberico

    A tangy, subtle, aromatic blend of sheep’s, goat’s and cow’s milks, this cheese has a fabulous balance of flavors.

  • Idiazabal

    A Basque sheep’s milk cheese, very lightly smoked, with sharp sheep’s milk notes complemented by wisps of smoke and hints of caramelized sugar.

  • Roncal

    Sharp, hard raw sheep’s milk cheese, with the biggest bite of the bunch – almost reminiscent of aged asiago.

  • Queso Azul

    A Basque sheep’s milk blue aged in caves high in the Pyrenees, this is a unique blend of aged hard sheep cheese and salty, crumbly blue. Rich, meaty and utterly delectable, this is a great example of how using a different milk can put a totally new twist on cheese.

  • Italian Cheeses

  • Fontina Italiana

    Soft, creamy mild Italian cheese most suitable for cooking, although it’s simple, mild nature makes it an ideal children’s snack food, especially in grilled cheese!

  • Fontina Val D’Aosta

    An aged DOP Fontina, much more complex than it’s soft counterpart. The mountain milk and longer aging bring out sweet, nutty, rich & funky notes.

  • Ubriaco

    A wine washed cow’s milk cheese whose sharp flavors mask subtler undertones of fruity, sweet red wine must. Wonderful grated over pasta, or as a table cheese paired with red Italian wine.

  • Talleggio il Caravaggio

    Soft, creamy, slightly funky cow’s milk cheese that many think of as Italy’s answer to Brie. Rich, complex and versatile, not to mention quite delicious!

  • Ricotta Salata

    A slightly aged, pressed Ricotta, with a salty, crumbly body and a fresh taste – fantastic as a snack, or used as a foil for more complex, powerful flavors.

  • Pecorino Fresco – Dolce di Villanova

    Soft, fresh, mild sheep’s milk Pecorino, with a hint of the sweetness that is its namesake – try drizzled with truffle oil for a simple, decadent treat!

  • Piave

    Semi-hard, alpine Italian cheese with the body of a cheddary young parmesan, and fresh, vibrant notes of fruit, flowers, muscatel and honey – a great alternative to parmesan or cheddar for grating.

  • Pecorino a Latte Crudo

    Based on the old family recipe from the Caseificio del Fiorino cheese makers, this raw milk Pecorino is surprisingly light given its density, but full of delicate little nuances that round out it’s flavor and come out bit by bit as it melts on your tongue. Magnifico!

  • European Blues, Cheddars, and more!

  • St. Agur

    A meltingly rich, unctuous triple crème French blue, deep and complex with a creamy mouthfeel and a beautifully balanced blue bite.

  • Cashel Irish Blue

    Creamy, old-world blue cheese with a buttery, golden body and a mossy, briny blue marbling. A wonderful cheese, fantastic as an after-dinner savory.

  • Bucheron

    A soft ripened chevre, shaped into a wrinkly white log, with a gooey, giving crust and a crumbly, tart interior, often likened to brie, but more vibrant.

  • Courturier

    A simple, crumbly log of fresh French chevre, packed and shipped without aging or pretension. Try it with our beet salad – a match made in heaven!

  • Manouri

    A fresh, firm Greek sheep cheese in the style of Ricotta Salata, but with a more pronounced creaminess and a firmer, smoother texture. It’s often served plain or pan-fried, can be paired with honey and nuts for dessert, or even substitute for cream cheese in cheesecakes!

  • Por Bica

    Cow, goat and sheep milks are masterfully blended to make this little oblong from Portugal, which is rubbed with annatto to give it its distinctive color; a perfect example of a properly balanced cheese.

  • Artisan Breads

    Our fine arisan breads come from the following amazing bakeries:

  • Berkshire Mountain Bakery

  • Bread Alone