Teresa's Next Door Menu

cherry sauce, upland cress, fresh cherries, brioche

cornmeal fried squid with a spicy roasted garlic tomato sauce

fried ball of burrata mozzarella served with marinara

cornmeal dusted, artichoke hearts, lemon caper aioli

five raw oysters, cucumber, raspberries, banyuls vinegar

local tomatoes, mozzarella, basil

burrata cheese, treviso, balsamic reduction

parmesan reggiano, 30 year balsamic vinegar

fontina cheese, prosciutto, arugula

grilled corn, truffle, ricotta salata

puree of local tomatoes, cucumbers and bell peppers

mixed lettuce, cherry tomatoes, cucumbers, red onions, balsamic

pork belly, pickled watermelon rind, feta cheese, basil

peaches, plums, cherries, arugula, endive, radicchio, gorgonzola, balsamic

arugula, black pepper candied pistachios, verde capra, sherry vinaigrette

baby arugula, grana padano, lemon, extra virgin olive oil, pure simplicity

romaine hearts, grana padano cheese, croutons

add boquerones

pork belly, fontina, smoked sassafras sauce, spicy pickled shallots, celery leaves

eggplant, olives, tomato, caper, mozzarella cheese

fennel salami, red onion, tomato sauce, fontina, fresh mozzarella

tomato sauce, fresh mozzarella, basil, olive oil

tomato sauce, mozzarella cheese, hot italian sausage, roasted red peppers and onions

grilled peaches, prosciutto, arugula, balsamic reduction, fresh mozzarella

roasted red peppers, zucchini, ricotta cheese, drizzled with basil pesto

zucchini, red peppers, corn, basil, corn brodo

melted leeks and golden potatoes

smoked shrimp and english pea risotto

summer corn, local tomato and cucumber salad

heirloom tomato provincial, fingerling potatoes

layers of grilled eggplant, tomato, spinach, mozzarella, grana padano

fettuccine, shrimp, cherry tomatoes, leeks, mushrooms, white wine, garlic

heirloom cherry tomato, basil, pine nut pesto, crispy parmesan

pork, beef and veal ragu simmered with tomatoes, grana padano

petit clams, garlic, parsley, pepper flakes, parsley, white wine

fettuccine, tomato, zucchini, pecorino romano, black pepper

braised beef shank, english peas, royal trumpet mushrooms, grana padano

no pasta, rainbow swiss chard, sunchokes, hazelnuts, brown butter

red sauce, butter, or extra virgin olive oil

penne

handmade

tomato sauce and mozzarella cheese

additional toppings

vermont, goat, soft ash rind, soft, creamy interior gets even better as it warms

france, cow, soft classic brie, rich milk taste, sweet, buttery flavors of mushrooms and almonds

italy, cow, sheep, goat, soft this breakfast cheese is better than honey goat. add honey if you need

italy, cow, sheep, goat, soft, bloomy rind fresh, tart and chalky, with lemon, grass and herbs

france, cow, soft real truffles, amazing skill, make the best truffle bomb ever

italy, cow, sheep, soft this luscious twin milk gem is mild, sweet and salty with hints of mushroom

chester county, raw cow, semi-soft birchrun’s local cheese is rich and flavorful with a mild, earthy rind

indiana, raw cow, semi-soft, washed rind friendly, american made taleggio, full of raw milk flavor

new york, raw goat, firm reminiscent of firm, crumbly, pecorino; delicate and herbacious

wisconsin, sheep and cow, firm nutty and sweet on the tongue, moist, but crumbly texture

vermont, cow, firm aged one year. firm, stoic, cheddar. one of the best around

france, cow, semi-soft, blue veined creamy with a delicate fruity flavor and mushroom overtones

chester county, raw cow, semi-soft mild saline with delicate fruity, grass flavor with herbal overtones

madisonville, tennessee cured and smoked ham the proper, old fashioned way

smoking goose, indianapolis pork, sea salt, dried blueberries and mead wine

fra’mani, berkeley, ca spicy dry chorizo, pork, dry red peppers, wine, garlic

brooklyn, ny pork, garlic, paprika, spices and mojo from happy, all natural, pigs

martin’s sausage, new jersey veal and chicken sausage, mustard and cornichon

cubed gouda

cubed dry salami

vinegar cured anchovy fillets, piquillo-parsley salad, extra virgin olive oil

roasted with sea salt and extra virgin olive oil

crispy, sweet, savory and spicy corn chips

corn nuts roasted with with sea salt and extra virgin olive oil

cornmeal crust, strawberry semi freddo, strawberry sauce

dairy-free, roasted pineapple, tuile

creme anglaise, chocolate sauce

peanut butter milk chocolate mousse, raspberry curd, salted toffee

vanilla bean ice cream, milk chocolate fudge, handmade brown sugar marshmallow

ricotta, cinnamon, chocolate chips, homemade shell

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

eggs, sugar, milk

vanilla bean ice cream, crushed marcona almonds and hot fudge

daily baked cookies paired with your selection of three scoops: vanilla bean, pecan praline, strawberries and cream or mocha mint ice cream; coconut or raspberry lambic sorbet

seasonal berries and cream

vanilla ice cream, hot fudge, strawberry

espresso, cappuccino, latte, macchiato or mocha. available hot or cold

are all available for your enjoyment as well

belgium stop overlooking this excellent tripel. it’s great too

belgium this barely noticed monastery makes great beer

belgium the monastery’s flagship; malt, dried fruit and sherry prevail

belgium originally only for the monks, light pale with coriander and a dry finish

belgium the all popular, nearly commercial trappist beer most of us started

belgium at least this bottle shows commitment

belgium it’s a tripel in case you were wondering

belgium blue is bigger, more malty and developed than chimay red

belgium five years of cellaring will make this beer perfect

belgium belly up, buy a big bottle and share with friends

netherlands just as sweet and delicious as their quad, just not as strong

netherlands a very dry and refreshing tripel, get it, you won’t regret it

netherlands formerly koningshoeven, but who cares? it’s good

netherlands aged in brandy and oloroso casks

netherlands aged primarily in oloroso sherry casks

netherlands brewed for their 135th anniversary in ‘09, so good its year round now

belgium unique among the trappist beers for their house yeast strain, a very dry finish

belgium the best table beer a monk could have

belgium some say this is better than the almighty rochefort 10°, you decide

belgium arguably the most complex and balanced trappist available here

austria the newest trappist on the list, dark, dry and roasty

austria amber in color and brewed with honey with a hint of sweetness

belgium these monks get credit for beginning the style, try it

belgium the bigger the bottle, the better the fermentation

belgium this is the benchmark for the style, clean, dry finish

belgium brewed using the original coal fired copper kettles

belgium brewed in belgium, methode champenoise in france, now celebrate

belgium one of the best, brewed with wheat, oats and barley

belgium the classic belgian golden ale, it’s got the best head

kansas city, ms a saison collaboration with ommegang, dry and grassy

hershey, pa troegs first cork and cage bottle, proof that the brothers can go belgian

belgium a brew fermented completely with brett, a stand out

japan brewed with nutmeg, coriander, orange juice and peel

belgium our favorite strong, it may be a holiday beer, but not spiced

belgium 100% sustainable farmhouse brewery making great liquid

belgium this triple is pitched with orval yeast, making it better with age

belgium strong golden ale. even the belgians think pounders are cool.

belgium developed with pierre celis, this is the original witte beer recipe

belgium dry hopped for a little extra character

belgium ‘sint foo-yen’, under appreciated and often overlooked, a favorite here

stratford, ct outstanding white sage saison from a great gypsy brewer

belgium a citrusy but clean blonde with a pleasing grassy note

belgium easy to drink, deceivingly strong. walk the plank

belgium a slightly dryer and hoppier version of the original

mount pleasant, sc all brett pale ale with citrus zest and orange

newcastle, me an excellent farmhouse collaborate between oxbow and naparbier

france a strong dry cider with the body and strength of a triple

france made by a 4th generation cider maker, tasty

france usda organic for the french hipsters

spain a great example of an asturias cider. funky, still and dry in the finish

england a great example of a traditional english cider

france dry and musty with a hint of sweetness

phoenixville, pa early american apple cider fermented with honey

phoenixville, pa the same as above, but with cherry added

italy made in italy using french apples and spontaneously fermented. dry and delicate

france despite the name, golden in color. ripe apple sweetness, mildly tart finish

france a big bottle goodness, approachable, lightly sweet and delicate

france musty, funky and effervesent, this is a treat for those looking to experiment

dallastown, pa super clean, perfectly refreshing and a made locally.

france our only cider from breton, slightly sweet and earthy. more like english cider

italy smooth amber lager, perfect for italian food pairings

brooklyn, ny an earthy, spicy and delicious, saison-like strong ale

belgium slightly sour quad, complex caramel and vinous dried fruit

bend, or conflux series no.1, barrel aged in wine and spirit barrels

scotland a few of these and your cranium might crack

belgium the carriage glass came before cupholders did for your road soda

belgium six months time in oak smooth and mellow this rich, big beer

italy almond and tropical fruit notes, whisky yeast from the isle of islay

italy pear and fig in the aroma, flavors of white wine and herbs

belgium we have a ton of favorite triples. this is surely one

belgium classic example of an abbey dubbel, big body, malty palate

belgium ‘gateway’ beer to the slippery slope of sours

belgium pronounced ‘gee suss’ a big sweet and spicy christmas beer

england aged in oak for over a year, full bodied, rich and tasty

belgium sweet, delicious amber nectar with caramel notes

belgium aged to perfection, trust us you want this

belgium brewed for christmas, this annual release is amazing

belgium a lightly sour beer with flavors of plum, oak and raisons.

belgium barrel aged fisherman’s ale, think dry, roasty quad

belgium a rich and complex beer, deep roast, spicy yeast and hints of sour

belgium brewed once a year for charles the fifth, worthy of aging

belgium we have a few, ask your server which are available

belgium a big, strong, dark colored, yet easy to drink balanced belgian ale

belgium scaldis noel aged 6 months in burgundy barrels, beautiful

kansas city, ms exactly as the name implies, sweet and sticky

italy flavors of chestnuts, plums, grape and caramel

italy our most interesting, brewed with cannonau grapes and orange peel

italy dark ale brewed with carob and cacao beans, rich

belgium unofficially the same recipe as westvleteren 12, ask a belgian quietly

hershey, pa they needed a 16 oz can to contain this huge malty dopplebock

belgium excellent example of the classic flemish red

easton, pa one of the best american made quads, big, sweet and delicious

san diego, ca an imperial stout brewed with coffee beans

comstock, mi a big mid-western stout that has been a favorite of ours for years

sweden a touch of sweetness, with a rich body and a pitch black color

sweden true wisdom can only come with age, and a few of these beauties

mount pleasant, sc

westminster, md an existential stout with burgundy grape juice

denmark imperial stout with five kinds of malt including peat smoked malt

norway in their words, a "double extreme imperial wheat stout"

bend, or 26th birthday, barrel aged with pomegranate molasses

brooklyn, ny made the way it should be, no chocolate added

holland, mi bourbon barrel aged dark ale. sweet and savory

finland unfiltered, dark porter with ample hops to balance

belgium rich toffee malts balanced by mellow hops

netherlands more a black ipa with an espresso stout base, very unique

truckee, ca a bold imperial stout brewed with honey, aged in whiskey barrels

paso robles, ca possibly the best imperial ipa we can get in bottle

paso robles, ca one of the best ipa’s we’ve ever had in a bottle

paso robles, ca the big, black, rye version of double jack

brooklyn, ny saison dry hopped with the rare lemon zest flavored hop

grand rapids, mi the name says it all, amazingly refreshing and hoppy

chico, ca this is one big, hoppy and malty sasquatch

chico, ca the classic american pale ale that helped start it all

chico, ca why a pounder? because it’s awesome, that’s why

escondido, ca the gargoyle’s yearly malty, but bitter, hoppy delight

hershey, pa we love nick and we love this full bodied ipa

petaluma, ca how can you resist this. awesome beer, awesome

saison named for their jack russel who was hit by a car, bounced back and lived on

dedicated to the dark side, a smooth, delicious and mischievous brew

dexter, mi brewed by jolly with hibiscus, rose hips and petals

barrel aged witte beer, smooth and dry

a hoppy farmhouse ale with all that jolly pumpkin funk

these guys can do everything well, even a real pumpkin beer

the firefly is a wild one, with a touch of hops and spice

barrel aged stout, roasty with hints of sour

barrel aged golden ale, dry, spicy and peppery

a sour wheat beer that exemplifies what ron does with styles of beer

this could be the beer that saves the world; you’ll help us save the world, won’t you?

dry hopped with glacier hops and spiked with brettanomyces

jim beam barrel aged triple, one of our favorites

strong ale brewed with spelt, green and pink peppercorns

quad brewed with 4 sugars, 4 hops, 4 yeasts and fermented 4 times

dark, roasty wild ale brewed with 100% brettanomyces

two beers and three yeast strains blended together create a unique farmhouse ale

strong ale aged in cabernet barrels with black currants

traditionally named golden ale that is just right

a 100% brettanomyces brew, taste the genius

brown ale aged in pinot noir barrels with whole sour cherries

blond ale aged in chardonnay barrels with a slurry of flavor

belgium a perfect blend of muscat grapes and wonderful lambic

anchorage, ak a white ipa aged in oak fouders with brett. dry, oaky and bitter

anchorage, ak a wit beer brewed with brett, aged in french chardonnay barrels

anchorage, ak a spiced saison with brett aged in pinot noir barrels

belgium a blend of sour ale, whole cherries and real lambic

belgium champagne effervescence and citrus funk is armand’s style

belgium don’t worry about the name, this is amazing stuff, tart and dry

belgium yes, this is good lambic; just before they ruin it with sweeteners

belgium calvados barrel aged pale ale primed in the bottle, tart and sour

germany the original, brewed with salt an coriander. noticably tart but not offensive

italy a blend of an italian amber and 1 year old cantillon lambic

belgium trained with the best and it definitely shows in this one

belgium a slightly higher alcohol version, blended 1,2 and 3 yr lambic

belgium delicate plum and lambic together, its wonderfully delicious

italy an intentionally soured wild ale with lactobacillus

belgium a blend of their dry triple and boon lambic, unique and tasty

mount pleasant, sc in a tribute to a legend, brewed with blueberries and slight sour

germany classic berlinerweisse, soured with lactic acid

easton, pa brewed with raspberry puree and aged in oak

quebec, canada aged in botrytized wine barrels, yum!

brooklyn, ny golden ale, barrel aged with brett in a row home in brooklyn

italy for the obsessive sour heads out there

switzerland a barrel aged blend of sour goodies

belgium brewed in 2011, bottled in 2013, from private domain in the zenne valley

belgium brewed in 2011, bottled in 2013, from de troch in wambeerk

borgorose, italy a lighter bodied beer brewed with fresh raspberry, no artificial sugar

mount pleasant, sc light alcohol, very refreshing, grapefruit forward and tart

belgium brewed to celebrate the 120th anniversary of petrus, light amber

belgium available in framboise, kriek, cassis, peche and pomme

germany this is cologne’s great grandfather of the pilsner

germany this refreshing kolsch has been brewed since 1894

add a short pour of distilled and bourbon barrel aged reissdorf kolsch on the side for an extra

germany naturally cloudy wheat beer with yeasty taste

germany the filtered version of the one above

germany this is a classic example of the dortmunder style lager, what’s up bud?

germany traditional open fermentation yields artisanal beer

germany part of a benedictine monastery since 1455, well crafted

germany original, organic schneider family recipe

germany our most popular hefe; clove, nutmeg and apple nose

germany full bodied, gentle clove aroma and a touch of sour caramel

add a short pour of distilled aventinus on the side for an extra

germany the classic rauchbier, smoky liquid bacon in a bottle

add a short pour of distilled aecht schlenkerla marzen on the side for an extra

germany get your goat on with the benchmark for doppelbocks

germany discovering this style was a wonderful accident

pottstown, pa a great helles lager in, quite possibly, the coolest can ever

germany we didn’t even want to list this its so cool

germany a rare style, dark with a bitter, sour character

england harvest ale aged in lagavulin casks, mildly peaty

england cream sherry casks add sweet and nutty flavors

england brewed annually since 1985, drink it now, or in 10 more years

belgium the name says it all, this is one big english style barleywine

belgium the name is harsh, the beer is not

germany a non-alcoholic beer from germany, not too bad

milton, de a dogfish gluten free beer brewed with strawberries and honey

belgium a gluten free amber with a good amount of malt and candi sugar

belgium best tasting gluten free beer to date, not a bad triple at all, considering

belgium a gluten free dubbel that will rival any that uses traditional ingredients

nantucket, ma this is good enough for even us to drink during bikini season

woodford reserve bourbon, dolin sweet vermouth, angostura bitters

aviation gin, dolin dry vermouth, castelvetrano olive

aviation gin, dolin sweet vermouth, cardamaro

resposado and anejo tequila, mezcal, agave nectar, cointreau, teapot bitters

glenfiddich 12 year, pear, honey liqour, cointreau

knob creek bourbon and rye, byrrh, gran classico

cruz blanca tequila, el dorado 15 year rum, cointreau, dolin dry vermouth, pechauds bitters

aviation gin, art in the age rhubarb, strawberry

bourbon, cointreau, fresh squeezed lemonade

white rum, dark rum, orange, lime, bitters, nutmeg

homemade ginger beer, penn vodka, lime

half price artisan cheese all day

half price wine bottles (under 80, 20% off bottled wine over 80.), buck-a-shuck oysters

tnd’s longest running night of irreverent, food pairing fun

beer, wine and swine pairing dinners at the café 3 beers, 3 wines, 3 courses

each week we select and feature a different distillery, style or importer with food pairings and special pricing

mosel, germany 2013 bright fruit, slate, good acidity

bordeaux, france 2013 crisp, clean, and citrus-driven

napa valley, ca 2012 grapefruit, bell pepper, acid; the usual

loire, france 2010 chenin blanc, dry, mildly acidic and full bodied

montorso vicentino, italy 2012 light, easy and refreshing with good acidity

marlborough, new zealand 2012 ripe lemon, peach and tangerine

russian river valley, california 2011 melon, peach, kiwi, subtle minerals, supple finish

cisterna d’asti, italy 2013 light ruby, soft and fruity; lively

valdobbiadene, italy nv this is our staple italian bubbly, dry and delicious

chile 2012 a cult exists following for this dry wine

montalcino, italy 2011 more sophisticated, modern italian wine

columbia valley, washington 2011 better than many french wines twice the price

côtes du rhône, france 2010 left bank, right bank. can you tell the difference?

mendoza, argentina 2011 they lost the cup, but still make good juice

graten, ca 2009 where exactly? row 11, vine 3? micro terroir.

columbia valley, washington 2009 rich cherry, oak, coconut, vanilla, spice, coffee

bordeaux, france 2009 wow. extend your pinky and indulge

mendocino valley, california 2012 cassis, tart cherry, plum. well balanced

colchagua valley, chile 2011 blends are good; grapes aren’t racist classists

savennieres, bordeaux blanc and the all too familiar, pinot grigio

malbec gran reserva, cabernet sauvignon and montgras quatro red blend. yes try the blend

founders ruby porto, smith woodhouse 10 year tawny and graham’s 20 year tawny