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Charcuterie Plate
Served with cornichons, marinated olives, toasted bread and crackers
29
24-Month Prosciutto di Parma
Parma, Italy
Extra aged for rounder, more developed flavor.
Bresaola
Georgia, USA
A deeply savory cured beef with a nutty finish and notes of molasses
Saucisson Sec
California, USA
Saucisson sec Basque style, seasoned with red wine, pepper, giving it a spicy and lasting finish
Cheese Plate
Three cheeses served with honey, apple, grapes, toasted bread and crackers
29
Brie du Pommier
(sheep)
Calvados, France
Clean and clear, strong minerality, complementing its oozy creamy cheesiness
Comté
(sheep)
Jura, France
Notes of butter, nuts, earth, dried apricots and cream, with a slight funky note
Dansk Blue
(sheep)
Denmark
A rich, smooth brie-style criss-crossed with rivulets of blue cheese
Combo Plate
Assortment of cheeses and cured meat
39
Nibbles
Mixed Nuts
Walnuts, Pecans & Marcona Almonds
10
Chicken Liver Mousse
Toasted Bread & Jam
16
Marinated Olives
Olive Oil, Fennel, Orange Zest
10
Raw Bar
Lucky Ladies
NY
/
Petite
Oceanic salinity and a meaty texture with an extraordinary satisfying finish
3.75
Baby Brielles
LI
/
Petite
Pleasant & exciting brine upfront followed by a mildly sweet tasting meat and lingering salinity
3.25
Kusshi
BC
/
Ex. Petite
Clean and plump meats with a smooth fruity finish
4.50
Cascadia
WA
/
Petite
Saltier than the standard west coast oyster with a vegetal/kelpy finish.
3.75
La St. Simon
NB
/
Standard
Up front salt that finishes with a combination of sweetness and butteriness
3.50
Moonrise
MA
/
Petit
Slightly sweet, briny flavor
3.50
