Served with crostini & house-made condiments (rice crackers available upon request)
*Denotes cheese produced with raw milk (aged 60+ days)
Caromont Farm Chevre goat
Mild, fresh, lactic chevre from our favorite Esmontonian herdswoman and goat-cuddler Gail Hobbs-Paige. | VA
vacherousse d'argental | cow
rich, smooth, creamy, brine and annatto washed rind cheese from Lyonnais. | FR
Capriole "Sofia" | goat
Silky, soft, bloomy-rind chevre with a streak of vegetable ash. | IN
Piave Vecchio cow
If you like Parmesan you'll love this: almond-nutty-sweet-salty-fruity. Pairs equally well with beer and wine. | IT
P'tit Basque | sheep
Firm, brined, uncooked, nutty, rich but mild sheep cheese made with traditional methods in the Pyrenees. | SP
Hook's Cheese Co. "Ewe Calf to be Kidding" Blue | cow+sheep+goat
Mild, creamy, grassy, addictive. Aged 4-5 months. | WI
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.
Gentile Giant| Smoking Goose
Wild boar and pork salame made with rum wort from Hotel Tango Distillery.
Dodge City | Smoking Goose
Pork salame with fennel pollen & pink peppercorns.