Served with crostini & house-made condiments (rice crackers available upon request)
*Denotes cheese produced with raw milk (aged 60+ days)
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
brebirousse d'argental | sheep
This gooey delight hails from the Rhone Alps. Rich, savory, red-friendly. | FR
vallee d'aspe ossau iraty | SHEEP*
Nutty, fruity, firm, Basque; pairs brilliantly with all reds. | 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
abondance | cow*
Nutty, Alpine-style staff favorite made in the Haut-Savoie region. Aged on spruce boards. | FR
vulto creamery miranda | cow*
Named after the cheesemaker's wife, this mild, absinthe-washed-rind cheese is floral, grassy, addictive. | NY
roaring 40's blue | cow
Soft, creamy, fruity blue from Australia that will win over even the most blue-ambivalent. | AU
iberico ham | bellota
Traditional acorn-fed Capa Negra; dry aged 18-24 months.
Dodge City Salame | Smoking Goose
Pork salame with fennel pollen and pink peppercorns.
lamb sopressata| Smoking Goose
Lamb & pork salame with black pepper, clove, nutmeg, ginger.
coppa | Smoking Goose
Uncured pork shoulder, black pepper, paprika, garlic.
BRESAOLA | Volpi
Nitrate-free cured beef from St. Louis.
pork PATE | Housemade
Chicken livers, pork, clove, parsley