Every Sunday is ½ Price Cheese Day
St. Albans Vermont Creamery, Cow
Served warm in it's own crock w/apples & baguette for dipping 11.
Castelbelbo Italy, Cow, Sheep, Goat, Soft, Bloomy Rind
subtle grassy and mushroom flavors with a pleasant lactic tang 8.
Capra Honey Goat Belgium, Goat, Soft
This liquid gold is your gateway drugto a love affair w/cheese 7½.
Humble Parish Hill Vermont, Raw Cow, Semi-Sweet
Mild Buttery Flavors enhanced by it's cider washed rind 8.
Lorelei Oregon, Goat, Semi-Soft
Stout washed for a mild rind with clean and citrusy flavors 7.
Truf 3 Latti Italy, Cow, Sheep, Goat, Semi-Soft
Real Truffles, Be Patient, allow to warm to truly enjoy the sublime texture 8.
Dalmatinac Croatia, Cow, Sheep, Firm
Buttery, Salty, Grassy, w/flavors of Toasted Nuts 7½.
Paski Sir Croatia, Sheep, Firm
From grazing through aging on the Isle of Pag; Savory, Tangy, Herbal, & Aromatic 8.
Flory's Truckle Missouri, Raw Cow, Firm
Big, Rich, bandage wrapped cheddar from a single, tiny herd of happy cows! 7.
Bleu d'Auvergne France, Raw Cow, Semi-Soft
Rich, Creamy, everything you need in a classic blue 7.
Surfin' Blue Italy, Raw Buffalo, Semi-Firm
Blu Di Bufala washed in American style DIPA w/citrusy hop notes 8½.
Blue Sue Birchrun Hill Farm, Raw Cow, Semi-Firm
Aged for 8 months in Birchrun Hill's dank, musty caves 8.
Charcuterie, Salumi and Ham
All our meats come from happy pigs, so we can feel good about eating them
Extra Vecchio // Brooklyn
Clean pork flavor, made with white wine garlic & black pepper 7.
Lonzo // Brooklyn
Cured, heritage breed pork loin, clean, simple; taste their happiness 7.
Dodge City Salame // Indianapolis
Amazing hand cut pork salami made w/fennel pollen & pink peppercorns 7.
Prosciutto Creminelli // Utah
This amazing version of the traditional has a touch of balancing sweetness 7.
Cabecero de Lomo Ibérico de Bellota // Spain
Ibérico pigs are some of the best in the world, grazing upon a strict diet of acorns, chestnuts and woodland grasses. Paprika and garlic are added during the curing 15.
Kaas cubed aged gouda 4. | Salami cubed dry salami 4. | Kaas and Salami 4.
Vinegar cured anchovy fillets, piquillo-parsley salad, sherry vinegar, extra virgin olive oil
Mixed Olives 5.
Castelvetrano and Cerignola olives in a light brine along with oil cured Black Beldi olives
Table Olives 5.
Tasty Tuscan varieties grown organically at McEvoy Ranch in California, our new crack!
Spicy Almonds 3½.
California almonds roasted with our blend of cinnamon, cayenne and chocolate
Marcona Almonds 4½.
roasted with sea salt and extra virgin olive oil