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Charcuterie Plate
Served with cornichons, marinated olives, whole grain mustard, toasted bread and crackers
24
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
23
Brebirousse
(sheep)
Rhône-alpes, France
Clean and clear, strong minerality, complementing its oozy creamy cheesiness
Comte
(sheep)
Fort des Rousses, 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
29
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
Eel Lake
NS
/
Petite
Plump meats with a crunchy texture and a distinct grassy finish
3.50
Olde Salt
VA
/
Petite
Full ocean salinity and clean sweetness, with a slight metallic flavor on the finish
3.25
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
