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. Just add bubbles. | FR
jasper hill farm moses sleeper | cow
Mild, bloomy-rind, brie-like. | VT
Faup Bethmale chevre | goat
Tangy, spicy, complex; semi-soft cheese from the Pyrenees. Almost sweet, hazelnutty finish. | FR
Grazalema Payoyo | goat+SHEEP
This classic, handmade cheese from Andalucia is one of our all-time favorites--sharp, salty-sweet, fascinating. | SP
brebirousse d'argental | sheep
This gooey delight hails from the Rhone Alps. Rich, savory, red-friendly. | FR
abondance | cow*
Nutty, Alpine-style staff favorite made in the Haut-Savoie region. Aged on spruce boards. | FR
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.
lomo| Smoking Goose
Pork loin, black pepper, paprika, garlic.
bresaola | Volpi
Nitrate-free, cured beef from St. Louis.
capocolla | Smoking Goose
Uncured pork collar, paprika, white wine.
Gin & Juice| Smoking Goose
Uncured lamb and pork sausage with juniper and orange peel.