Black Truffle Butter
With hints of chocolate, earthy Black Truffle Butter delivers its most volatile notes when slipped onto hot foods just before serving.  The essence of this woodland aromat is captured in blissfully high fat butter. 

Melt over a just-grilled steak or omelet.  Stuff under the skin of a roasting bird; swirl into cheese fondue. Transform pan juices into an ethereal sauce. Tuck knobs between sliced potatoes for a gratin, or whip into a sweet potato, parsnip, or cauliflower puree.  Top a creamy soup, steamed green beans, or come-hither sliced-radish canapé.

White Truffle Butter
The powerhouse that is White Truffle Butter has no equal in the world of aromatics.  Its garlicky, woodsy flavor, combined with 82% high fat butter, brings all the flavor to the party. 

Toss with still-dripping hot pasta or hot-n-ready risotto.  Drop a dollop of hot grilled or baked fish; schmeer on burnt-edged bruschetta with a slice of prosciutto.   Garnish asparagus, artichokes, and braised tomatoes.  With a knob of well-placed butter, a wild mushroom sauté takes front and center of the plate. 

• Ancient Grains - spike cooked grains with a fortifying butter blast, add flurry of fresh herbs
• Veg Out - top cauliflower steak, kale/pecorino flatbread, fluffy mashed sweet potatoes, grilled asparagus
• Fish Dish - rub over blistered shrimp, top salmon/veggie in parchment packet, roast monkfish larded with butter
• Quick Hits - float a pat on tortellini in broth, stir into creamy ready-to-eat soup, upgrade salad bar proteins, bring some dazzle to leftover curry, spaghetti with red sauce, simmered beans

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