2 for $12 3 for $16 4 for $20
Cow’s milk- Pungent and creamy with a powerful rich flavor.
Raw Sheep’s milk- Firm, dense, smooth with grassy and sweet caramel notes.
Sainte-Maure de Touraine – France Goat’s milk – soft, bloomy
Roomano – Holland Cow’s milk – hard, butterscotchy
Fromager d'Affinios– France Cow's Milk – buttery, creamy
Montealva– Spain Goat's Milk – dense, citrusy
Arzua Ulloa – Spain cow milk – complex, creamy
L’Etivaz– Switzerland Raw Cow’s milk– firm, nutty
Camembert Fermier– France Cow’s milk - rich, mushroomy
Montgomery’s Cheddar -England Raw Cow's milk – dense, nutty
Monte Enebro – Spain Goat’s milk – cakey, nutty
Torta del Casar – Spain Raw Sheep’s milk- pudding like, sour
Blu di Langa – Italy Cow, Sheep and Goat’s milk pasty, sweet
Gorgonzola Cremificato – Italy Cow’s milk – thick, pungent
2 for $12 3 for $16 4 for $20
Hungarian Pick Salami
Winter salami, dotted with wonderful fat. Rich, meaty, and savory.
Rustic salami with red paprika.
Romanian hardwood smoked mild salami with a fine texture.
A Louisiana classic. Hot smoked with a garlic and cayenne rub.
Classic fennel spiced salami from Emilia-Romagna.
Air dried smoked beef tenderloin.
Air cured pork shoulder with cayenne pepper.
Harder salami, made with red wine, garlic and whole black peppercorn.
This cured pork loin has a delicate sweetness, with a rich and meaty finish.
Chorizo Iberico de Bellota
A rustic, earthy chorizo. Spicy with a silky texture.
Prosciutto di San Daniele
Produced in Friuli-Venezia Giulia from the legs of hogs raised over 9 months.
Pork Queen Salami pork – earthy, funky
Dry cured sausage warmed in a skillet and served with lemon marinated fennel.
Served with a green salad $12
Sautéed red bell pepper, red onion and eggplant.
Thin prosciutto, melted Fontina and lemon gremolata.
Manchego, Gruyere and Fontina with white truffle oil.
*Market Oysters Buck and a Half each
Wednesday and Saturday only.
House Marinated Olives
Bread and Butter
cultured Vermont butter, sea salt
Norwegian Salmon, imported by us, served simply with wasabi oil and tamari.
Spanish sardines, olive oil, butter, jalapeno, scallions
Toasted baguette sliced thin and covered with black truffles, truffle oil and grated ricotta salata.
*Beet Root Carpaccio
Fresh thinly sliced beet with crushed salted pistachios, lemon and sea salt.
Thinly sliced fennel marinated with lemon, olive oil and sea salt.
sweet corn, black truffle
Salt cured Sardinian Flathead Mullet roe- a Mediterranean delicacy served thinly shaved with scallion and extra virgin olive oil.
Marinated with extra virgin olive oil, lemon, spicy and sweet smoked Spanish paprika, tossed with celery, with parsley.
Whole Smoked Eel
Whole smoked fresh water eel from the Netherlands. Served with Lemon and toast points.
Ortiz Anchovies in Olive Oil from Basque Country
With a chunk of Vermont butter and fresh scallions.
Cherry tomatoes, Basil and Toast Points
Crisp baguette, chorizo.
Served on warm Focaccia with scallion, tomato water and seeds.
Smoked Eel Finger Sandwich
Smoked Dutch eel on white bread with cream cheese, simply toasted
Thin slices of seared, prime Wagyu beef served with mushroom and bean sprout
By Danielle Trencher