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 "Piper's Pyramid" | goat
Mellow, soft, bloomy-rind chevre. | IN
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
Larra Roncal | sheep*
Ancient Basque cheese from Navarre; think Manchego but gamier and fruitier; with an olive-y finish. | SP
Jasper Hill Cellars Willoughby | cow
Buttery, fudgy washed-rind classic--gets beefier as it ages but mild and easy-going when young. | 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.
Capocollo| Smoking Goose
Pork salame with fennel pollen & pink peppercorns.
Rust Belt Saucisson | Smoking Goose
Uncured, pork collar with paprika and white wine.