Served with crostini & house-made condiments (rice crackers available upon request)
*Denotes cheese produced with raw milk (aged 60+ days)
Brillat Savarin cow
Triple-cream, baby! Voluptuous, rich and buttery--the ice cream of cheeses! | FR
Sweet Grass Dairy "Green Hill" Camembert | cow
Soft-ripened, double-cream cheese. Grassy, luscious. | GA
Valle d'Aspe Ossau-Iraty | raw sheep
Nutty, fruity, firm, Basque; wonderful with all manner of reds. | FR
Beemster XO cow
Extra-aged (24+ months), this crumbly Dutch cheese has notes of butterscotch, whiskey, and pecans. Great for lovers of aged Gouda. | NE
Capriole "Julianna" | goat
Soft, creamy chevre coated in aromatics: lavender, rosemary, wildflowers. | IN
Bufala Taleggio | cow+buffalo
Soft, supple, creamy interior with a crystally, aromatic salty rind. One of our all time favorites! | IT
Guffanti "Verde di Capra" Blue | goat
Super creamy, mild goat blue from Piemonte. | IT
pork PATE | Housemade
Chicken livers, garlic, clove, parsley
prosciutto | galloni
Traditional salt-cured Parma ham aged 18 months
bresaola | Volpi
Nitrate-free, cured beef from St. Louis.
sopressata | Smoking Goose
Uncured pork salame with black pepper, clove, ginger, nutmeg.
Hin & Juice| Smoking Goose
Uncured lamb and pork salame with juniper and orange peel.
Spicy Italian-style salami with cayenne and smoked paprika.