Served with crostini & house-made condiments (rice crackers available upon request)
*Denotes cheese produced with raw milk (aged 60+ days)
delice de bourgogne | cow
Triple cream, baby! voluptuous, rich & buttery. | FR
jasper hill farm harbison | cow
Soft-ripened classic, bloomy-rind cheese wrapped in spruce bark. | VT
montenebro | GOAT
Creamy-fudgy, surface-ripened goat cheese from central Spain. Tiny production cheese made by a father-daughter team. | SP
cypress grove midnight moon | goat
Made in Holland, this collaborative goat gouda is aged a minimum of one year, which gives it a dense, chewy texture and a sweet caramel-brown butter finish. Tiny calcium crystals give it a fun crunch. | NE
vento d'estate | cow
Umami-rich cheese barrel-aged under hay; from northern Italy. Translation: "summer wind." | IT
istara ossau iraty | SHEEP
Nutty, fruity, firm, Basque; pairs brilliantly with all reds. | SP
jasper hill farm alpha tolman | cow*
2015 American Cheese Society winner. Alpine-style, cooked, pressed, brined. Milky, fruity, nutty. | VT
perlagrigia tartufo | COW
Beneath a coating of fragrant herbs and vegetable ash is a dense, milky interior studded with white and black truffles. | IT
point reyes blue | COW*
Milky, tangy, medium-strong blue made from vegetable rennet. | CA
prosciutto | galloni
18-month aged, salt-cured Parma ham.
Dodge City Salame | Smoking Goose
Pork salame with fennel pollen and pink peppercorns.
BRESAOLA | Volpi
Nitrate-free cured beef from St. Louis.
coppa | Smoking Goose
Uncured pork shoulder, black pepper, paprika, garlic.
pork PATE | Housemade
Chicken livers, pork, clove, parsley