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.
Persille de Rambouillet-France
Goat’s milk- (Blue) Smooth texture with a sweet cream and peppery finish.
Picon de Bejes-Spain
Raw cow’s milk- (Blue) Buttery with a paste like texture. Bold musty and earthy flavors.
Sainte-Maure de Touraine-France
Goat’s milk- Soft and bloomy with an herbal, lemony finish.
Raw cow’s milk- Milky and herbaceous with a tangy finish.
Klaaverkass Estate Gouda-Holland
Cow’s milk- Dense and nutty with notes of butterscotch.
Goat's Milk- Moist and cakey texture with smooth, tart, goaty flavors.
Raw Cow's milk- Sharp, nutty and sweet with a firm and dense texture.
Chabichou du Poitou-France
Goat's Milk- Soft thick paste. Rich with a minerally finish.
Cow's Milk- Mushroomy and creamy with a gooey texture.
Nuvola di Pecora-Italy
Sheep's Milk- Semisoft with an earthy tangy flavor and notes of straw.
Torta de Cabra-Spain
Raw Goat's Milk- Creamy paste with a briny, funky flavor and notes of walnuts.
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 $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.
jalapeno, parsley, garlic
Bulgarian feta, mint
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
By Danielle Trencher