Mix of kalamata, cerignola and Nicoise olives with Calabrian chilies
$6
$6
fried chickpeas
Aleppo pepper, sea salt
$6
$8
Fried, Gorgonzola-stuffed Castelvetrano olives
$8
$7
za'atar spiced almonds
sea salt
$7
$6
house-pickled seasonal vegetables
$6
$7
spanish tortilla
paprika aioli
$7
Cheese & Cured Meats
Served 5-10PM Nightly
Cheese & Cured Meats
Served 5-10PM Nightly
Served with crostini & house-made condiments (rice crackers available upon request)
*Denotes cheese produced with raw milk (aged 60+ days)
Old Chatham "Nancy's Camembert sheep+cow
Silky, mellow, buttery, lush bloomy-rind cheese from Hudson Valley. | NY
Faup Bethmale Chevre | goat
Tangy, spicy, complex, semi-soft cheese from the Pyrenees. Has an almost sweet, hazelnutty finish. | FR
Casa Madaio "Cinerino" sheep
One of our all time favorites! Pecorino from Campania aged under myrtle wood ash for 6 months. It's herbal, nutty, woodsy, with a great flaky texture. | IT
Abondance raw cow
Nutty, Alpine cheese. Staff favorite--made in Haut-Savoie region and aged on spruce boards. Great with our dry sake. | FR
Capriole Julianna goat
A glorious experiment gone right--an herb and floral-coated, firm, mushroomy chevre recalling Provence and a spunky Hungarian intern who hit it out of the park. | IN
Alma de Cerron Red Wine goat
months, then soaked in deeply fruity, local Monastrell (Mourvedre) wine. Intense and satisfying. Certified organic.
Madame di Bufala | buffalo
Creamy, tangy, luscious, washed rind water buffalo cheese from Lombardy in northern Italy. Aged 40 days. Certified organic. | IT
Onetik Blue de Basque| sheep
Creamy, herbal, spicy, floral blue from the French Pyrenees. Classic pairing with Sauternes. |FR
CHARCUTERIE
duck rillette | Housemade
Garlic, thyme | VA
lardo | Housemade
Salt cured Hog Haven pork with sage & rosemary | VA
prosciutto | galloni
Traditional salt-cured Parma ham aged 18 months | IT
bresaola | Volpi
Nitrate-free, cured beef from St. Louis. | MO
Sopressata| Fra'Mani
Pork, sea salt, garlic, clove. | CA
Gin & Juice| Smoking Goose
Uncured lamb and pork salame with juniper and orange peel. | IN
