fork

Charcuterie

Cheese Flights

Chef
$26

NANCY’S CAMEMBERT
GORGONZOLA
WINE-CURED GOAT CHEESE
BRESAOLA
LANDJAEGER
SPECK

SERVED WITH WHOLE GRAIN MUSTARD, OLIVES, CORNICHONS, JAM & FRUIT.

French
$26

BRIE
ST. AGUR
P'TIT BASQUE
PÂTÉ DE CAMPAGNE
DUCK POSCUITTO
MAGRET FUMÉ

SERVED WITH WHOLE GRAIN MUSTARD, DRIED FRUIT & CORNICHONS.

Spanish
$26

MAHON
ROSEMARY MANCHEGO
SAN SIMON DA COSTA
SERRANO HAM
CHORIZO
LOMO SERRANO

SERVED WITH MEMBRILLO, OVEN DRIED TOMATOES, OLIVES & ALMONDS

Italian
$26

TALLEGIO
PECORINO PISTACHIO
CREMA DI PECORINO
FINOCCHIONA
CAPOCOLLO
SPECK

SERVED WITH MOSTARDA, OLIVES & PICKLED GARLIC STUFFED PAPPADEUX PEPPERS.

choose your own cheese & meat

ANY ONE FOR $5, ANY THREE FOR $14, ANY FIVE FOR $22

Cow's milk cheese

*ROTH KASE GRUYERE:

Brown butter & roasted nut aromas

*SAN SIMON DA COSTA DOP:

(Spain) Smoked over birch wood,creamy & smoky flavor with a nutty aftertaste. 

*ST. AGUR:

(Beauzac, France) Double cream, smooth balanced blue cheese.

*GORGONZOLA:

(Lombardy, Italy) buttery, blue veining, creamy & mild

*BRIE:

(France) semi soft, fruity, mild & nutty

TALEGGIO:

(Lombardy, Italy) Aged 60 days, sweet & tangy.

*MAHON:

(Menorca, Spain) buttery, sharp, lightly aromatic, slightly salty

Goat's milk cheese

*HUMBOLDT FOG:

(Cypress Grove, California) soft, creamy, ash-washed with milk acidity.

*TRUFFLE TREMOR: (+$1)

(Cypress Grove, California) soft, mineral & truffle flavor.

*WINE CURED GOAT CHEESE:

(Murcia, Spain) Semi-soft goat cheese, rich flavor, wine soaked for 3 days & aged for 3 months.

charcuterie

LOMO SERRANO:

Dry-cured pork loin with garlic and paprika.

#DUCK PROSCIUTTO:

Maple leaf farms breast.

SERRANO HAM: (+$2)

Spanish, dry cured.

#MAGRET FUMÉ:

Maple leaf farms duck breast.

#PÂTÉ DE CAMPAGNE:

Country pork pate.

SPECK: (+$2)

Sweet, slightly smoky pork prosciutto.

FINOCCHIONA:

Fennel salami.

IBERICO CHORIZO:

Garlic & smoked paprika sausage

LANDJAEGER:

Smoked sausage with bison & pork, garlic & caraway.

BRESAOLA:

(Italy) Dry-cured, aged, salty with hints of garlic & pepper.

Sheep's milk cheese

*NANCY’S CAMEMBERT:

(Hudson Valley, New York) light, soft, buttery with notes of hay, grass and
savory vegetal flavor.

*CREMA DI PECORINO:

( Italia) creamy salty and light smoked finish.

*ROSEMARY MANCHEGO:

(La Mancha, Spain) semi-firm with sweet rosemary flavor

SMOKED PECORINO (FIORE SARDO):

(Sardinia, Italy) rich, salty, nutty flavors with a smoky finish.

P’TIT BASQUE:

(France) Semi-hard sheep’s milk cheese, has a slightly oily texture and an earthy, nutty flavor.

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