Charcuterie Is What We Do!
FOR A CURRENT CHARCUTERIE MENU click here AND SELECT THE CHARCUTERIE TAB.
TO-GO/PARTY “Boards” for any of your carryout needs please click here
DESCRIPTIONS OF THE CURRENT CHARCUTERIE MENU ITEMS ARE BELOW TO BETTER EDUCATE YOU ON YOUR SELECTIONS AT THE SHOP!
When you walk into our establishment you will see two different counters. One of those counters is our craft beverage bar that will assist with craft beers, wines, canned cocktails, or aperitifs and digestifs as well as saki for any pairing or tasting need!
The other counter will be the meat and cheese market of our cured element and consist of unique meat and cheese selections from Spain, Italy, America’s, etc. We want to showcase these charcuterie selections and educate you on where they are from/raised and unique ways of pairing them with other foods, craft beer, wine, and champagne.
CURED/MEAT “BOARD” options
Prices for certain items are “market price” and we will have current price in store.
Specializing in high end/unique/rare cured meats and Artisanal cheeses, our Featured boards offer a pre-determined pairing. Any item can be purchased A La Carte so as to create your own board. All boards come with an assortment of house made accoutrements.
Best of the Best
IBERICO DE BELLOTA TYPE: HIND LEG MOUNTAIN AIR CURED 36 MONTHS – ORIGIN: SPAIN Made with Iberian pigs reared on the open range with acorns and wild herbs, creating its unique texture, slightly salty taste and intense, enjoyable, nuanced flavor. The best hams in the world! SERRANO TYPE: HIND LEG MOUNTAIN AIR CURED 15 MONTHS – ORIGIN: SPAIN Prosciuttos Spanish brother. Hams are buried for 10 days in Mediterranean Sea Salt before being moved to aging rooms for 15 months. BARELY BUZZED TYPE: FIRM COW’S MILK – ORIGIN: UTAH Unique espresso and lavender hand-rubbed cheese with subtle notes of butterscotch and caramel. Made from the milk of Jersey cows; this is a full-bodied cheese with a smooth, creamy texture. Barely Buzzed is our most popular cheese and is considered by many to be a great American original TÊTE DE MOINE AOP TYPE: SEMI HARD COW’S MILK – ORIGIN: SWITZERLAND Made from fresh, part-skim cow’s milk, this tangy, semi-hard cheese ages on small spruce planks and has a creamy mouthfeel with a rich sweetness and bright notes of sour cream. For a time, it was considered so valuable, tenant farmers used it as currency to pay landowners. ……….Board $32.00
SMOKED SALMON TYPE: WHOLE SMOKED – ORIGIN: MAINE Cold smoked Chilean Atlantic Skinless Salmon. SMOKED BAY SCALLOPS TYPE: SMOKED BAY SCALLOPS – ORIGIN: MAINE Delicate bay scallops are quickly blanched for firmness and then lightly smoked with Maine fruitwoods and hardwoods. MANCHEGO TYPE: SEMI-SOFT SHEEP’S MILK – ORIGIN: SPAIN Nutty and full flavored, Manchego is a D.O.P. cheese that can be made only from the milk of the Manchega sheep. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass. PECORINO TOSCANO DOP TYPE: SEMI SOFT SHEEP’S MILK – ORIGIN: ITALY This pecorino’s short aging time (30 days) and regional origin give it a fresh, mild, and grassy taste………..Board $27.00
MONTE ENEBRO TYPE: SOFT RIPENED – PASTEURIZED GOAT’S MILK – ORIGIN: SPAIN A rind composed of ash and mold means insistent flavor, more like a blue cheese than anything else. The damp, cakey, acidic paste near the rind is fierce, with unmistakable overtones of black walnut. Inside, the core remains salty, lactic, and soothing. Monte Enebro won top goat cheese in Spain in 2003. HATCH PEPPER TYPE: SOFT COW’S MILK – ORIGIN: HOLLAND Beemster Mild gets a peppery kick from Hatch chiles, which vary in heat from mild to fiery. FONTINA TYPE: – SOFT – PASTEURIZED COW’S MILK – ORIGIN: DENMARK You’ll find that it has a delicate, nutty, honey-like flavor. A slight tang asserts itself, but there is no acidic or bitter aftertaste. Just a clean, yet complex finish. BAY BLUE TYPE: BLEU – COW’S MILK – ORIGIN: CALIFORNIA Bay Blue is a rustic-style blue cheese reminiscent of Stilton. It is known for its mellow flavor with earthy tones and sweet, salted-caramel finish………..Board $26.00
Funk & Spice Board
SMOKED ELK TERRINE TYPE: SEASONED ELK, GROUND PORK, LIVER – ORIGIN: INDIANA Cold-Smoked Elk Terrine, a country-style Elk Pate wrapped in Bacon, White Pepper, Cinnamon, Clove and Nutmeg. CALABRESE TYPE: HOT SALAMI – ORIGIN: CANADA Inspired by the beautiful Calabria region of southern Italy, Mastro Calabrese Hot Salami is a distinctively spicy, authentic salami with an exceptional taste. HATCH PEPPER TYPE: SOFT COW’S MILK – ORIGIN: HOLLAND Beemster Mild gets a peppery kick from Hatch chiles, which vary in heat from mild to fiery. BAY BLUE TYPE: BLEU – COW’S MILK – ORIGIN: CALIFORNIA Bay Blue is a rustic-style blue cheese reminiscent of Stilton. It is known for its mellow flavor with earthy tones and sweet, salted-caramel finish………..Board $25.00
SMOKED TURKEY TYPE: SMOKED WHOLE MUSCLE – ORIGIN: INDIANA Pasture raised smoked turkey breast with black peppercorns, orange peel, bay leaves, thyme, cloves, allspice, mustard. CITY HAM TYPE: WHOLE MUSCLE BRINED & SMOKED – ORIGIN: URUGUAY Boneless ham spice brined under black peppercorns, garlic, allspice, cloves, juniper berries, bay leaves; smoked over apple wood. CRANBERRY WENSLEYDALE TYPE: PASTEURIZED COW’S MILK – ORIGIN: ENGLAND The cheese is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries of the finest quality. YAM GOAT CHEESE TYPE: FRESH/SOFT – PASTEURIZED GOAT’S MILK – ORIGIN: SPAIN House mixed Reserve Goat Cheese with Yams, Honey and fall spices………..Board $23.00
TASSO TYPE: SMOKED & SEASONED PORK – ORIGIN: LOUISIANA Tasso is a lean cut of pork, the length of a pig’s arm, which is smoked all day long over a pecan, oak or hickory-wood fire. PROSCIUTTO ITALIANO TYPE: DRY CURED HIND LEG (14 MONTHS) – ORIGIN: ITALY A 100% natural product with very little salt, a natural and ancient method to preserve food without adding any kind of preservative or additive. SMOKED MAPLE CHEDDAR TYPE: UNPASTEURIZED COW’S MILK – ORIGIN: VERMONT This young cheddar is cold-smoked over maple and hardwood for up to four hours, imparting the signature aroma and satisfying flavor of this classic cheese. Grafton’s Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. FONTINA TYPE: – SOFT – PASTEURIZED COW’S MILK – ORIGIN: DENMARK When enjoying Reny Picot Fontina straight up, you’ll find that it has a delicate, nutty, almost honey-like flavor. A slight tang asserts itself, but there is no acidic or bitter aftertaste. Just a clean, yet complex finish………..Board $20.00
Andolina Goat Cheese topped with Vanilla Bean Bourbon Caramel sauce, Chocolate mini cups stuffed with house made Mascarpone Cheese with Raspberry Compote, French Macarones, Berries, House made Chocolate Bark & Peanut Brittle, Lady Fingers and finished with Chocolate syrup and powdered sugar………..Board $18.00