Served with seasonal fruits, Chef’s spiced nuts + house-made jams. Additional bread for boards +1
In order to preserve the quality of the cheese, we do cut each piece to order. Please allow for additional time.
Simmons Farm Infused Chevre | Middletown, RI | Goat’s milk | Pasteurized – Infused in our kitchens with preserved thyme + lemon zest.
Kunik | Warrensburg, NY | Pasteurized Cow, Goat’s milk – Goat cheese enriched w/Jersey cow cream. Tart, tangy + buttery; dense, creamy texture. Animals fed only organically-grown grain, hay + herbs.
Pleasant Ridge Reserve Extra Aged | WI | Raw Cow’s milk – Nutritious and subtle, from pasture-raised cows. Delicate profile; rich fruit, olives, herbs + tangy finish.
Vivace | Cato Corner, CT| Raw Cow’s milk – Like Emmental + Provolone combined. Aged 4-6 mos., supple, medium bite + aromatic finish. Pair with Pinot Noir or Pilsner
Hollander Special Reserve | NY | Pasteurized Sheep’s milk – Layered notes of smoked meat, slightly brandied cherries + yeasty fresh bread. Subtle + complex, with a pudgy texture + slight funk.
Willoughby | VT | Pasteurized Cow’s milk – Pudgy, pudding-like texture. Washed in a brine, with strong aromas of peat, roasted beef + onions as well as milky, herbal, + ripe-peach flavors within.
Wrangeback | Sweden| Raw Cow’s milk – Creative combo of cheddar and Alpine techniques, yielding a firm but creamy, sweet-nutty, high-acid cheese. From an 8,800-acre farm founded by monks in 1225.
Rusticapra | Italy | Raw Goat’s milk – Cool, wet stone notes, goaty tartness + slight sweetness, with biting acidity and piquancy that grows toward the rind.
Please inform your server of any food allergies.
Raw meat & shellfish, or products not cooked to recommended internal temperatures, can increase your risk of illness. Consumers who are sensitive to food-related reactions or illness should eat only thoroughly cooked meats, poultry & seafood. Please no substitutions.