2 for $12 3 for $16 4 for $20
Milton Creamery Prairie breeze Cheddar - Iowa
Cow's Milk- Sweet, balanced, medium sharp with nutty notes.
Sainte-Maure de Touraine-France
Goat’s milk-Soft, fresh and mild with a lemony finish.
Goat’s milk-Exceptionally creamy and buttery, with a clean mineral tang.
Cow’s milk-Salty and creamy with a powerful rich flavor.
Raw Cow's milk- Intense flavors of roasted nuts, butterscotch and cocoa.
Beaufort AOC d'Ete-France
Raw Cow’s milk-Richly buttery, sharp, stinky and milky.
Fiacco di Capra-Italy
Goats Milk- Silky textured with substantial bite.
Colton Basset Stilton-England
Blue:Cow's milk- Exceptionally creamy and buttery in texture with a clean mineral tang.
Cow's,Sheep's &Goat's Milk- Runny, cakey and dense, the flavor is earthy and full.
Chevre D'Argintal- France
Goat's Milk- A soft creamy, sweet paste.
Goat&Cow's milk- A bold and spicy blue.
Madaio Caprotto -Sardinia
Raw Goat's Milk- A very strong aroma of roasted hazelnuts with flowery notes.
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.
Goose liver mousse with greens and baguette.
Dry cured sausage warmed in a skillet and served with lemon marinated fennel.
Served with a green salad $10
Sautéed red bell pepper, red onion and eggplant.
Thin prosciutto, melted Fontina and lemon gremolata.
Manchego, Gruyere and Fontina with white truffle oil.
Buck and a Half each Wednesday and Saturday only.
House Marinated Olives
Lemon, bay, oregano and thyme.
Toasted baguette sliced thin and covered with black truffles, truffle oil and grated ricotta salata.
House made sweet corn polenta with white truffle oil and shaved black truffles.
Beet Root Carpaccio
Fresh thinly sliced beet with crushed salted pistachios, lemon and sea salt.
Thinly sliced fennel marinated in a caramelized citrus sauce with fennel seeds, garlic, shallots, ginger, olive oil and sea salt.
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.
Ortiz Anchovies in Olive Oil from Basque Country
The Anchovies are fished in traditional way from Mediterranean waters; trimmed and filleted by hand. Served with a chunk of Vermont butter and fresh scallions.
Cherry tomatoes, Basil and Toast Points
CHOCOLATE / DESSERT
By: C&M Chocolatier. Chris Martorano Executive Pastry Chef. Hand made exclusively for Lelabar
$3 for $10
Earl Grey Truffles.
Pecan Bread Pudding
With a drizzle of caramel
Please allow 15-20 minutes