Small Charcuterie Board
- Your choice of 3 meats and 3 cheeses
- Includes dried fruit, marcona almonds, cornichons, garlic stuffed olives, Dijon mustard, a variety of jams, crackers, French baguette and a reusable wooden board
- Feeds 5-8 people
- $89.99
Medium Charcuterie Board
- Your choice of 3 meats and 3 cheeses
- Includes dried fruit, marcona almonds, cornichons, garlic stuffed olives, Dijon mustard, a variety of jams, crackers, French baguette and a reusable wooden board
- Feeds 12 to 15 people
- $139.99
Large Charcuterie Board
- Your Choice of 4 meats and 4 cheeses
- Includes dried fruit, marcona almonds, cornichons, garlic stuffed olives, Dijon mustard, a variety of jams, crackers, French baguette and a reusable wooden board
- Feeds 20 to 25 people
- $179.99
Cured Meats
Speck Alto Adige
Speck Alto Adige PGI is a dry-cured, lightly smoked ham, produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication status.
Porchetta
Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition.
Mortadella Pistachio
Classic Mortadella, imported from Italy, is made with 100 percent pork and studded with pistachios. Silky in texture, this mortadella is slightly sweet, not too fatty, and uniformly pink in color.
Prosciutto San Daniele
Prosciutto di San Daniele is made from just two ingredients: high-quality pork legs and sea salt. … The combination of intoxicating air from the mountains and the Adriatic Sea makes the San Daniele area the perfect place to age prosciutto.
Prosciutto Di Parma
Prosciutto di Parma is a specific variety of cured pork made according to certain traditions. In Parma, a town in the heart of Emilia-Romagna, making prosciutto is part of an age-old tradition passed on from generation to generation.
Iberico Ham
Acorns contribute to the ham’s nutty flavor and aroma, as essential to the product as the meat itself.The special aspect of Iberico is that it can go through this cycle two or three times. The result is a build up of complex, volatile molecules in the ham that transform it from a piece of pork into an orchestra of flavors.
Culatello
The cut used to make this cured meat is only a small section from the pig’s rear leg, with the skin and bone removed. The texture, like thinly sliced lardo, is as if proscuitto took a slow crawl toward lox: it looks and acts like cured meat, but it collapses on your tongue.
Smoking Goose Gin & Juice
Lamb and a little bit of pork for texture with crushed juniper berries and orange peel
Smoking Goose Rust Belt
Cold smoked pork with lemon peel, and nutmeg
Pancetta
Italian cured belly of pork.
Smoking Goose Dodge City
Pork salame of fennel pollen and pink peppercorns
Ham Lomo Americano
Dry cured pork loin
Pate De Campagne
A pâté de campagne, or country terrine, is a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver—liver is a seasoning device here rather than the dominant flavor.
Sweet Coppa
Sweet Coppa is made from the pork shoulder. This cut is salted and hand-rubbed with spice, stuffed in casing and dry-cured whole. The flavor palate is sweet and tangy It is similar to prosciutto, but it is derived from the shoulder rather than the ham.
Le Stelle Sweet Soppressata
Slow-Cured Salami Seasoned with Salt and White Pepper
Le Stelle Hot Soppressata
Slow-Cured Salami Seasoned with Salt, White Pepper, crushed red pepper and other spices
Guanciale
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for ‘cheek’
Caviar
Pleas call for selections and pricing
Foie Gras
Unsurpassed Flavor – The High Fat Content Melts In Your Mouth
Cheeses
Purple Haze Cheese
Subtly sweet with the tangy brightness of fresh goat cheese. The distinct and unexpected marriage of lavender and hand-harvested fennel pollen makes Purple Haze® utterly addictive — and unforgettable.
Humboldt Fog Goat Cheese
Humboldt Fog is not a blue cheese, but that’s a common misconception. The grey line running through the center of Humboldt Fog and around the outside under the rind is an odorless, tasteless, and completely edible vegetable ash. The ash adds a beautiful aesthetic and is an ode to the French cheese Morbier, but it also helps the mold to grow on the outside of the cheese. Goat cheese is quite acidic, and the ash helps to bring up the pH and encourages mold growth, which in turn becomes the rind of the cheese.
Lamb Chopper Gouda
Aged Sheep Milk Cheese Made Exclusively For Cypress Grove in Holland. Lamb Chopper has a buttery color, smooth texture, and is mild on the palate, but don’t equate “mild” with “lack of complexity” — this is a nutty, subtly sweet cheese that’s semi-firm and meltable
Brie Les Chateaux de France
This is a soft, ripened cheese with an edible velvety rind. A much-loved French classic, its wonderful smooth texture and magnificent creamy flavour leaves a pleasant aftertaste on the pallet.
Carolina Moon Camembert
This decadent, soft-ripened cheese is made from pasteurized Jersey milk, and has the traditional round shape of its French counterpart. Aged for 4-5 weeks, it has a delicious buttery, mushroom-y flavor and a rich, creamy texture.
Mt Tam Cowgirl Cheese
Bloomy rind ranging from pillowy to birch bark in appearance; Delightful contrast in textures: At room temperature, features a dense fudgy core enveloped in an evolving pudgy creamline. When young, notes of creme fraiche & cultured butter. At all ages, luscious, salted butter, cream, fresh pasture, & white mushrooms.
don’t equate “mild” with “lack of complexity” — this is a nutty, subtly sweet cheese that’s semi-firm and meltable
Rogue Smokey Blue Cheese
Playfully inspired by Smokey Bear, this American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.
Casatica Di Bufala
Casatica di Bufala is a full-fat pasteurized buffalo milk cheese made by Quattro Portoni in Bergamo, Italy. It is a soft-ripened cheese with an attractive flowery/bloomy rind and a pristine white, soft paste. Flavours are delicate and creamy, evocative of the richness of buffalo’s milk.
Parmesan Reggiano
Parmigiano-Reggiano is an Italian hard, granular cheese produced from cow’s milk and aged at least 12 months.
Pecorino Red Wine Cheese
Pecorino cheese flavoured with red wine is another Italian specialty produced exclusively by the Stirparo Dairy. Its production takes place through the processing of pasteurized sheep’s milk, rennet, salt and natural milk ferments. Pecorino with red wine is a unique cheese defined by a truly pleasant taste.
Point Reyes Gouda
Creamy in texture but slightly crystalized, delivering pops of complex flavor. You’ll enjoy deep flavors of toasted hazelnuts, caramel, butterscotch and cooked cream.
Boxcarr Lissome
This big, beefy, beer-laden cow’s milk takes inspiration from the funky Italian classic, Taleggio. Weeks of regular washing with a Piedmontese beer and brine solution promotes this bright orange rind, which, in turn, provides a malty, warming funk alongside a rich, lusciously creamy depth.
Boxcarr Campo Smoked
Named for the Italian translation of “field”, Campo sees a quick cold-smoking, conjuring the campfire warmth alongside the meatiness of its washed rind. The pasteurized cow’s milk takes on notes of toasted walnut and brown butter, while an ever-present flavor of beautiful cured meat looms large. If a cheese could taste like all of Italy, this would be it!
Black & Bleu Goat
When it comes to beautiful blues, goats are the new cows. Well, maybe not, but the playing field has been leveled. Black & Blue’s dense, buttery, and stark white interior is as gorgeous to look at as it is to savor—with exactly the right amount of sweetness, making it appealing to just about any level of blue cheese fan.
Crabby Cow Cheddar
There is that perfect moment when eating Maryland steamed crabs that you sweep your little finger into a nook or cranny and pull out that last morsel that is not just crab and not just classic Chesapeake Bay seasoning but a delectable blend of the two. CGF Crabby Cheddar reminds you of that moment.
Red Dragon Cheddar
This creamy Cheddar is carefully blended with Wholegrain Mustard Seed and Ale providing a wonderful bite without being overpowering. … Red Dragon is a great addition to any cheese board and makes for a fantastic burger topping or grilled sandwich filling.
Harlech Cheese
A strong and creamy Cheddar blended with horseradish and parsley, Harlech has herbal notes and a peppery finish.
Manchego Aged in Olive Oil
Left to intermingle for weeks or months in a jar (traditionally an earthenware orza jug), the oil gradually permeates the creamy sheep’s milk cheese, softening it and imparting a compelling, throat-catching piquancy.
Manchego Cheese
Rooted in the La Mancha wilderness of central Spain, Manchego hails from milk of the Manchega sheep. Fostered on the pastures in the heartland of Spain, this semi-hard cheese is identified by its distinctive herringbone rind and sweet flavor.
