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, buttery--the ice cream of cheeses. | FR
Caromont Farm Chevre goat
Mild, fresh, lactic chevre from our favorite Esmontonian herdswoman and goat-cuddler Gail Hobbs-Paige. | VA
Capriole "Sofia" | goat
Silky, soft, bloomy-rind chevre with a streak of vegetable ash. | IN
Goot Essa Mountain Cheddar raw cow
Creamy, sweet-salty with a complex brown butter note and a classic sharp finish. | PA
P'tit Basque | sheep
Firm, brined, uncooked, nutty, rich but mild sheep cheese made with traditional methods in the Pyrenees. | SP
Consider Bardwell Farms "Dorset" | raw cow
Washed rind, soft-ripened, Jersey cows milk--rich, tangy, complex, and a wee bit funky. | VT
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.
Dodge City | Smoking Goose
Pork salame with fennel pollen & pink peppercorns.
Spicy Italian-style salami with cayenne and smoked paprika.