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Cheese & Charcuterie
CHARCUTERIE
prosciutto di parma. pork. italy $4
salt and air cured pork
lomo. pork. spain $4
cured pork loin seasoned with paprika garlic and salt
smoked speck. pork. germany $4
cured ham seasoned with pepper & coriander, smoked over beech wood
chorizo de revilla. pork. spain $4
dry cured pork seasoned with pimenton
duck prosciutto. duck. usa $5
salt and air cured duck breast
bresaola. beef. usa $6
salt cured and air dried eye of round
salchichón de vic. pork. spain $4
coarsely ground sausage with black peppercorn
from the pyrenees mountains north of barcelona
jamon iberico. pork. spain. $12
dry cured iberico pork ham
assortment of marinated olives $4
with feta $5
truffled butter and pecorino crostini $7
liver mousse crostini $7
with a field green salad and candied onions
pan con tomate $8
with garlic, tomato, chorizo de revilla, and manchego
chef’s charcuterie board $25
½ ounce selections of all cured meats
and chef’s garniture
cheese $4 per selection
$2 spicy candied pecans & dried figs
manchego pasamontes. spain. raw sheep
firm, creamy, and complex
caña de oveja. spain. raw sheep
soft ripened with notes of tangy butter
ba ba blue. wisconsin. raw sheep
aged for 4 months for intense “blue” flavor
pecorino grand cru. italy. raw sheep
hard, sharp, and savory
dante. wisconsin. pasteurized sheep
rich and nutty with a slightly dry texture
humboldt fog. california. pasteurized goat
elegant, soft, and tangy with a thin layer of vegetable ash
garrotxa. spain. pasteurized goat
mildly herbal and tangy
pantaleo. italy. pasteurized goat
floral, sweet flavors with hints of citrus in the finish
trailhead. washington. pasteurized cow.
semi-firm, with a full, nutty flavor
red hawk. california. pasteurized cow
pungent, full flavored triple cream
mimolette extra vielle. france. pasteurized cow $6
a chewy texture and smoky, almost bacon-like flavor
cheese flights
sheep $14
manchego pasamontes
dante
ba ba blue
goat $14
garrotxa
pantaleo
humboldt fog
cow $15
trailhead
red hawk
mimolette
cheeses and pairings subject to change according to availability and seasonality