Served with crostini & house-made condiments (rice crackers available upon request)
*Denotes cheese produced with raw milk (aged 60+ days)
Guffanti Robiola "Tre Latte" cow+sheep+goat
Pale, complex, young bloomy-rind cheese with a milky tang. Aged 2-3 weeks. | IT
vacherousse d'argental | cow
rich, smooth, creamy, brine and annatto washed rind cheese from Lyonnais. | FR
Nancy's Hudson Valley Camembert sheep+cow< / i>
Capriole "Piper's Pyramid" | goat
Mellow, soft, bloomy-rind chevre. | IN
Soft, mellow, buttery, blended milk cheese from Old Chatham. | NY
Mimolette Extra Vieux cow
Nutty-sweet cowsmilk cheese from Lille in northern France, aged 24+ months. Bright orange color from annatto and texture perfected by the tiniest affineurs. | FR
Consider Bardwell "rupert" | cow*
6+ month aged Alpine-style cheese made from raw Jersey cowsmilk, similar to Comte in profile. | VT
Larra Roncal | sheep*
Ancient Basque cheese from Navarre; think Manchego but gamier and fruitier; with an olive-y finish. | SP
Jasper Hill Cellars Willoughby Gose | cow
Limited, special edition of a buttery, beefy classic--this iteration washed in Lost Nation Gose beer. | VT
Guffanti Blu di Moncenisio | cow
Moist, dense, woodsy, spicy blue from Piemonte. | IT
pork PATE | Housemade
Chicken livers, garlic, clove, parsley
iberico ham | bellota
Traditional acorn-fed Capa Negra; dry aged 18-24 months.
bresaola | Volpi
Nitrate-free, cured beef from St. Louis.
Dodge City| Smoking Goose
Pork salame with fennel pollen & pink peppercorns.
Capocollo| Smoking Goose
Uncured pork collar with paprika and white wine.