Pecorino Grand Cru 12.50

Italy – Sheep – Raw – aged 18 months, sheepy tang, sweet finish

Fiscalini Bandage Wrapped Cheddar 13.50

California – Cow - Raw-  buttery with earthy, nutty, smokey

Cypress Grove – Midnight Moon  11.50

Holland – Goat – Past – dense & smooth with long caramel finish

Ewephoria  11.50

Holland – Sheep – Past – aged 9 months, sweet with caramel flavors

Doe Run Dairy - Seven Sisters Gouda  12.50

Pennsylvania – Cow – Raw - sweet milk with butterscotch & herb flavors

Manchego  9.50

Spain – Sheep – Raw – mild, creamy & slightly nutty

Cabot Clothbound  13.50

Vermont – Cow – Past –slightly salty “Old World Style”

Comte - 30 Month Aged  13.50

France – Cow – Raw – similar to Gruyere, nutty flavor comes with age, deep meaty notes

Bear Hill  13.50

Vermont – Sheep – Raw - washed rind - mild, milky, & nutty

Montamore Cheddar  10.50

Wisconsin – Cow – Past - creamy, white, Parmesan notes

Fontina 10

Italy – Cow – Past – light, mild & nutty

Sottocenere al Tartufo 12.50

Italy – Cow – Raw – rubbed with truffles, flavors of nutmeg, coriander, licorice & fennel

Boxcarr Campo  12.50

North Carolina – Cow – Past - creamy, bright, gentle savory smoke

Point Reyes Toma 12.50

California - Cow - Past - creamy buttery flavor, grassy tang finish

Cypress Grove - Humboldt Fog  12.50

California – Goat – Past – soft & tangy with a layer of vegetable ash

Cypress Grove – Truffle Tremor  13.50

California – Goat  - Past – summer black truffle shavings, floral & herbaceous

Delicapra  10.50

Spain – Goat – Past – hints of sweet cream & citrus

St. Andre  10.50

France – Cow – Past – buttery & extremely rich triple-crème

Pierre Robert  11.50

France – Cow – Past – smooth & decadent triple crème with a tangy finish

St. Stephen  13.50

New York – Cow – Past – buttery, dense, satiny-rich

Cambozola  10.50

Germany – Cow – Past – Camembert Gorgonzola blend

Point Reyes  10.50

California – Cow – Raw – sweet, fresh, & creamy

Saucisson Sec  13.50

Olympia Provisions – Portland, OR – firm textured with garlic & pepper

Chorizo Andalucia  13.50

Olympia Provisions – Portland, OR – coarse texture, sweet paprika, garlic

Salami Sopressata  9.50

San Francisco, CA - traditional air-dried pork salami   

Iberico Chorizo  14.50

Spain - acorn fed Iberico pork, paprika, garlic

Jamon Serrano  10.50

Spain - dry salt cured Spanish ham from Landrace white pig

Palacios Aged Chorizo  9.50

Spain - paprika rubbed pork, cured & smoked

Hot Coppa  10.50

San Francisco, CA - salted and rubbed with chilis

La Quicera American Prosciutto  11.50

Norwalk, Iowa - Berkshire hog, earthy & rich, deep & sweet

Finocchiona  12.50

Tempesta – Chicago, IL – fennel pollen salumi 

Lemongrass Szechuan Peppercorn Salumi  13.50

Il Porcellino Salumi – Denver, CO – citrus, spice, garlic

Dodge City Salame  11.50

Smoking Goose – Indiana – pink peppercorn & fennel pollen

Salame Toscano  12.50

Fra’ Mani – Berkeley, CA – deep burgundy in color with salinity, born of the tradition of pairing foods with unsalted breads

Nduja 13.50

Tempesta – Chicago, IL – spicy, spreadable salami originating from Calabria, delicious in it’s simplicity

House Made Grilled Sausages  12.50                                                                                                                                                                                                                                                                                       Our sausages are made & smoked in house, grilled and served with house sesame crackers,  cornichons, pickled red onions, house beer mustard, and house chipotle ketchup                          

Kielbasa    /     Jalapeno Cheddar     /     Chorizo     /     Andouille     /     Texas Guts

**All house made sausages contain Monosodium Glutamate**