Served with crostini & house-made condiments (rice crackers available upon request)
*Denotes cheese produced with raw milk (aged 60+ days)
Nancy's Hudson Valley Camembert sheep+cow
Soft, mellow, buttery, blended milk cheese from Old Chatham. | NY
vacherousse d'argental | cow
rich, smooth, creamy, brine and annatto washed rind cheese from Lyonnais. | FR
Capriole "O'Bannon" | goat
Soft, fresh chevre wrapped in bourbon-soaked chestnut leaves. | IN
Pleasant Ridge Reserve | cow*
Award-winning, nutty, alpine-style cheese made May-October from grass-fed cows' milk. | WI
guffanti bufala taleggio | cow, bufalo
Luscious, creamy, full-flavored interior with a salty, crystally, funky rind. One of our favorites! | IT
roaring 40's blue | cow
Soft, creamy, fruity blue from Australia that will win over even the most blue-ambivalent. | AU
pork PATE | Housemade
Chicken livers, pork, clove, parsley
iberico ham | bellota
Traditional acorn-fed Capa Negra; dry aged 18-24 months.
bresaola | Volpi
Nitrate-free, cured beef from St. Louis.
Gin & juice| Smoking Goose
Uncured lamb and pork salame with juniper and orange peel.
Capocollo| Smoking Goose
Uncured pork collar with paprika and white wine.