Menu - Ebb Co

The Vieules family organically grows sunflowers; wheat; & grapes on their farm in the northeast corner of the Gaillac appellation in the Southwest of France. The old vines are pruned in the gobelet style & the low yields are hand‐harvested. They produ

Gamay from the Loire Valley. Light bodied; + a beautifully balanced perfume; acidity & fruitiness.

Organic Gamay from Moulin‐a‐Vent; Beaujolais + aromas of violet + cherry fruit. It's complex + punchy spicy tannins; which are rounded off by the time the juice spends in oak.. This is a beautiful wine that makes you want to cozy up to a plate of

100% Malbec. The fruit for Pur comes from seven different Combel sites totalling 8.5 hectares on the limestone plateau known as the causse. Certified organic; hand‐harvested grapes fermented at cool temperatures + indigenous yeasts in cement tanks with

André‐Jean & Héléana Morin own the 12 hectare estate Domaine de la Touraize in Arbois; Jura. All grapes are hand‐harvested & fermented + indigenous yeasts + minimal sulfur dioxide additions. The cuvée Terres Bleues is produced from 100% Savagnin

Orange wine of Chardonnay from the Caruntum region just east of Vienna. The organically farmed grapes are given 24 days on the skins during their spontaneous fermentation. Citrus peel & stone fruit notes; full‐bodied yet bright.

Organic Sangiovese rosè from Chianti. Wild strawberries; cherries & a touch of herbs. The palate is fresh + a lovely mineral backbone. A great food wine!

An organic frizzante blend of 70% Trebbiano Romagnolo & 30% Malvasia di Candia from Emilia‐Romagna region; in the unique seacoast area of the Bosco Eliceo. Salty; sandy; windy; + alternating fog & sun makes for a dramatic place for vines to grow. v

Flora is the Prosecco made by the family winery Col di Luna; in the pre‐Dolimites of Vittorio Veneto. This a Brut Nature Prosecco; bone‐dry; mountain flowers & honeysuckle mixed + wild tart apples. FUSO is a project of Portovino Italiano to search fo

Biodynamic Vino Frizzante from Veneto; Italy. 40% Boschera; 40% Verdiso; 20% Glera. Brut dry & ready to please Prosecco historians; hipsters; & anyone who just loves fun & fine bubbles.

Traditional method (Champagne method) sparkling wine from organically grown; native grape varieties Macabeo; Xarel‐lo; Parellada; from the highest elevation vineyards of Alt Penedes; bottle‐fermented + no added sugars. Dry; minerally & citrusy; perfe

Organic & natural; Xarel‐lo Vermell; partially fermented & bottled at 24 gr per liter RS; 25 months on lees. From the Penedès wine region; 45 km. from Barcelona. Golden in color + fresh & fruity aroma & mouth creamy feel. Reminiscent of baked a

Girl Meets Dirt quince paste; pickled rhubarb; sourdough crackers

Cherry Valley Dairy Fromage Blanc; local raw honey sourdough toast

La Quercia Prosciutto; local Charentais Melon

Hand‐harvested red chile pepper grown in the Basque region of France (the southwest area bordered by Spain; between the Pyrénées & the Bay of Biscay). Prized for its fruity flavor & fragrant red pepper aroma; Piment d' Espelette Powder AOP offers a he

Cultured European style butter + gray salt from grass‐fed cows from one of our favorite local farmsteads.

Bow Hill Blueberries is the oldest family‐run blueberry farm in Skagit Valley. Their pickled pickled blueberries are made from the Heirloom Stanley variety delivering a crisp burst of tangy deliciousness that opens up + each bite. We love them + smo

Barnacle Foods are lifelong Alaskans that have a deep appreciation for the rich bounty provided by their extensive coastline. They capture the essence of the Alaskan coastline highlighting locally grown; harvested; & foraged ingredients while making the

Simply crushed chiles; extra virgin olive oil & a little vinegar & salt; this fiery paste will really wake you up! We love it on anything….pasta; eggs; tinned fish

Like an Italian take on couscous; fregola is coarsely textured balls of pasta from Sardinia that have been rolled by hand; dried & then toasted in a wood‐burning oven for nutty; complex flavor. The dense; chewy pasta is excellent both hot & cold. We l

Fried salted + a rich; smooth texture. A must for any cheese board.

Agostino Recca anchovies in olive oil from Sicily are your secret weapon to making everything you cook taste better.

Caught off the coast of Galicia; Spain & traditionally hand‐processed & packaged in premium olive oil; these tender sardines are moist & rich.

Pollastrini di Anzio is one of the oldest canneries in Italy & some of the highest quality sardines we've ever tasted.

Arroyabe has been producing premium quality canned fish for over 100 years. This Bonito tuna in olive oil White Tuna is caught in summer in the Gulf of Biscay using traditional & ecological fishing methods (Pole Line).

La Brújula's razor clams are the epitome of luxury when it comes to Spanish tinned fish & seafood. Hand‐harvested by local women; their razor clams are gently cooked & packed in water + a touch of salt. The clams are tender + a silky; supple tex

Spanish white tuna; pickled green beans; fingerling potatoes; 7‐minute egg; anchovy; capers; soft herbs

soft herbs sourdough bread

dukkah sourdough crackers

pickled Calabrian chilis; lemon; crackers

Piment d' Espelette; herb salad; lemon; sourdough toast