Enjoy the ancient culinary crafts of
cured meat and gourmet cheese
Charcuterie: French | noun | char-cu-te-rie | shär-ˌkü-tə-ˈrē
We have a new menu with 11 new cheeses!
Fromager D’Affinois – France – Pasteurized Cow’s Milk – Mild double cream, tangy & milky
Fleur Verte – France – Soft Fresh Goat’s Milk – Soft Fresh Goat’s Milk – Creamy, herbal & spicy
Morbier – France – Semi-Soft Raw Cow’s Milk – Aromatic, fruity & full flavored
Mimolette – France – Firm Aged Pasteurized Cow’s Milk – Sweet, caramelized and fudgy
Fontina – Italy – Semi-Soft Unpasteurized Cow’s Milk – Mild, nutty & slightly sweet
Cabrales – Spain – Cow, Goat & Sheep’s Milk – A hard and strong aged blue cheese
Emmi Emmentaler – Switzerland – Unpasteurized Cow’s Milk – Buttery and fruity, nutty aftertaste
Kaltbach Le Gruyère AOP – Switzerland – Hard Unpasteurized Cow’s Milk – Fruity, strong & tangy
Tipperary Irish Cheddar – Ireland – Pasteurized Cow’s Milk – Firm, rich, creamy & sharp
Beemster XO Gouda – Holland – Firm Pasteurized Cow’s Milk, Aged – Rich, butterscotch & nutty
Cambozola – Germany – Veined Pasteurized Cow’s Milk – Sweet, nutty, peppery
Meat & Cheese Platters, Hors D’oeuvres, Sandwiches, Mac & Cheese, Soups, Salads & Desserts
BYOB
Charcuterie platters are the perfect pair for your favorite wine, beer or spirits