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Wanna Learn More About Charcuterie and Cheese? Read our Tasting notes below!

CURE MENU DESCRIPTIONS

CHEESE

PIAVE STAGNIONATO VECCHIO:

ITALY
COW’S MILK/PASTEURIZED
HARD – AGED 180 DAYS

DENSE, FIRM, FLAKY TEXTURE
NUTTY, STRONG, AND SWEET FLAVOR
SIMILAR TO PARMESAN REGGIANO

MANCHEGO:

SPAIN
SHEEP’S MILK/RAW MILK
HARD – AGED 12 MONTHS

FIRM, COMPACT, BUTTERY TEXTURE
WELL DEVELOPED, YET, NOT TOO STRONG FLAVOR
CREAMY WITH CHARACTERISTIC FINISH OF SHEEP’S MILK

TOMA PIEMONTESE:

ITALY (PIEDMONT REGION)
COW’S MILK/PASTEURIZED
SEMI SOFT

CREAMY, FULL FLAVORED, A LITTLE SWEET AND BUTTERY

BLUE D’AUVERGNE:

FRANCE
COW’S MILK/RAW
SOFT

STRONG, PUNGENT TASTE —BUT TO LESSER EXTENT THAN MANY BLUE CHEESES
LESS SALTY, CREAMIER, MOISTER AND MORE BUTTERY

QUESO PATACABRA:

SPAIN
GOAT’S MILK/PASTEURIZED
SEMI SOFT – AGED – WASHED RIND

SMOOTH FLAVOR AND SOFT TEXTURE
MELLOW ACIDITY, NICE SALTINESS AND A BIT OF SWEETNESS ACCOMPANIED WITH A BIT OF FLORAL UNDERTONES (THINK MEADOW FLOWERS)

PECORINO MUGELLANO:

ITALY
SHEEP’S MILK/PASTEURIZED
SEMI SOFT – YOUNG PECORINO

SOFT, CREAMY TEXTURE WITH FULL RICH FLAVOR

PIERRE ROBERT TRIPLE CREAM:

FRANCE
COW’S MILK/PASTEURIZED
OVER 70% BUTTERFAT
CAVE AGED
SOFT

RICH, SMOOTH, AND BUTTERY WITH SLIGHT CRÈME FRAICHE TANG
WHIPPED MOUSSE-LIKE TEXTURE

FROMAGE BLANC:

CALIFORNIA, USA (CYPRESS GROVE)
GOAT’S MILK/PASTEURIZED
SOFT FRESH CHEESE
CHEVRE

LIGHTLY SALTED WITH A HARMONIOUS BLEND OF CREAM AND ACIDITY

RACLETTE:

FRANCE/ALPS
COW’S MILK/RAW
SEMI FIRM –SPECTACULAR MELTING CHEESE

MILD AND CREAMY WITH A SLIGHTLY NUTTY FLAVOR
DISTINCT AROMA YET MILD FLAVOR

OFTEN AN INGREDIENT IN CLASSIC FONDUE MIX
ALSO A CLASSIC DISH IN BOTH FRENCH AND SWISS ALPS WHERE WHEEL OF CHEESE IS MELTED IN FIRE AND “SCRAPED” OUT OF PAN WITH POTATOES, CORNICHONS AND CHARCUTERIE

CHARCUTERIE

PROSCIUTTO DI PARMA:

ITALY/PARMA
CURED ITALIAN HAM
MADE BY A SMALL PRODUCER USING TRADITIONAL METHODS
CERTIFIED “PROSCIUTTO DI PARMA”
CURED AT THE MINIMUM 16 MONTHS

SPECK ALTO ADIGE:

ITALY/SOUTH TYROL REGION
DRY CURED, SLIGHTLY SMOKED HAM
CURED WITH JUNIPER, BLACK PEPPER AND HERBS
SLIGHTLY SMOKED OVER BEECHWOOD

MORTADELLA:

ITALY
PORK FLECKED WITH PISTACHIOS
TYPICAL ITALIAN SALAME THAT ORIGINATED IN BOLOGNA

“THE ORIGINAL BOLOGNE”, ALTHOUGH, OSCAR MEYER DOESN’T DO IT JUSTICE

MILD FLAVOR WITH SLIGHTLY CREAMY TEXTURE

USED ON “THE SANDWICH”

COPPA:

SPICY CURED PORK SHOULDER
TEXTURE IS SIMILAR TO PROSCIUTTO

OURS COMES FROM A PRODUCER IN UPSTATE NY THAT USES TRADITONAL ITALIAN METHODS

NICE MARBLING OF FAT AND MILD SPICE

SALAME PICCANTE/CHORIZO:

MADE BY FRA MANI IN BERKLEY, CA
HARD SALAME

TRADITIONAL SPANISH STYLE DRY CHORIZO WITH PIMENTON (SMOKED PAPRIKA) AND VERY LIGHT SMOKE

SAUCISSON SEC:

FRANCE
TRADITIONAL FRENCH DRY SALAME MADE WITH GARLIC, WHITE WINE, AND BLACK PEPPER
MILD WITH NICE BALANCE
HARD SALAME

CERVEZA SEC:

MADE BY CHARLITO’S, NY

DRY BEER SALAME

DRY CURED WITH BOTTLE FERMENTED BROWN ALE
SUBTLE WITH A ROBUST WARMTH

BRESAOLA:

TRADITIONAL STYLE BRESAOLA FROM ITALY

DRY RUBBED & MARINATED BEEF EYE ROUND WHICH IS THEN AIR DRIED

SLICED THINLY LIKE PROSCIUTTO AND SERVED WITH HOUSEMADE MARINATED MUSHROOMS

FINOCCHIONA:

TRADITIONAL ITALIAN SALAME (TUSCAN STYLE)

FENNEL AND GARLIC ARE THE MOST PREDOMINATE FLAVORS

VERY APPROACHABLE AND MILD IN FLAVOR

USED ON “THE OTHER SANDWICH”

NDUJA:

SPICY CALABRIAN STYLE SPREADABLE SALAME

OURS IS MADE WITH THE TRIMMINGS OF PROSCIUTTO AND SPECK AND CALABRIAN PEPPERS (WHICH ARE A BIT SPICY)

SMOKED DUCK BREAST:

BRINED AND THEN SLIGHTLY SMOKED DUCK BREAST – NOT AN OVERWHELMING SMOKE FLAVOR

SERVED THINLY SLICED

SALCHICON IBERICO:

CLASSIC SPANISH IBERICO HARD SALAME

MADE FROM CERTIFIED PUREBRED IBERICO PIGS

A “SUMMER SAUSAGE” STYLE SALAME WITH NICE BALANCE OF FAT, SALT, AND GARLIC

LOMO IBERICO:

CLASSIC SPANISH LOMO IBERICO

MADE FROM CERTIFIED PUREBRED IBERICO PIGS

DRY CURED PORK LOIN

*IBERICO PIGS ARE “BLACK HOOF” PIGS RAISED IN THE SPARSE OAK FORESTS OF SPAIN. THEY ARE ALLOWED TO ROAM FREELY AND HAVE A DIET THAT CONSISTS MOSTLY OF ACORNS. BECAUSE OF THESE CONDITIONS, THEY HAVE A PARTICULARLY MARBLED FAT DISTRIBUTION WHICH MAKES THEM PRIZED AND FLAVORFUL.

*OUR IBERICO PRODUCTS ARE IMPORTED DIRECTLY FROM SPAIN

SOUPS

TOMATO SOUP:

VEGAN.

ROASTED GARLIC, OLIVE OIL, HERBS, WHITE WINE, AND FIRE ROASTED TOMATOES.

*ALL SOUPS ARE HOUSEMADE AND HEATED TO ORDER

COMPLEMENTS

PICHOLINE OLIVES:

SMALL, FIRM GREEN OLIVES
PACKED IN BRINE
SALTY

MIXED OLIVES:

MIX OF ITALIAN OLIVES (GREEN AND PURPLE)
PACKED IN OIL WITH HERBS

CORNICHONS:

GHERKINS PICKLED WITH TARRAGON AND OTHER SPICES

PIPARRAS PEPPERS:

LONG THIN SPANISH PEPPERS
PACKED IN BRINE
MILD HEAT
SIMILAR TO PEPPERONCINI PEPPERS IN FLAVOR

SPICY VEGETABLE MIX:

*HOUSEMADE
MIX OF CAULIFLOWER, CELERY, RED BELL PEPPER, CARROTS AND GARLIC
PICKLED IN SPICY BRINE

PICKLED SHALLOTS:

*HOUSEMADE
THINLY SLICED SHALLOTS PICKLED IN SIMPLE BRINE WITH SHERRY VINEGAR

BOQUERONES:

ANCHOVIES MARINATED WITH OLIVE OIL, VINEGAR, AND HERBS
TANGY AND FISHY (IN A GOOD WAY)

SPICY PEPPER JELLY:

*HOUSEMADE

A BLEND OF NEW MEXICAN HATCH GREEN CHILES AND JALAPENOS
SERVED WITH CREAM CHEESE
SWEET AND SPICY AT THE SAME TIME

PEAR MOSTARDA:

PEAR PRESERVE MADE WITH A MUSTARD SEED BASE
SWEET WITH THE BITE OF MUSTARD

FIG JAM:

CLASSIC JAM MADE WITH FIGS
SWEET

TOMATO JAM:

*HOUSEMADE

A LITTLE SPICY, TANGY, AND SWEET AT THE SAME TIME
MADE WITH FIRE ROASTED TOMATOES, JALAPENOS, FRESH GINGER, AND GARLIC
NATURAL PECTIN IN TOMATOES MAKES JAM THICK
THIS IS NOT A VEGETARIAN OPTION —MY SECRET INGREDIENT IS FISH SAUCE!

MARINATED MUSHROOMS:

*HOUSEMADE

CRIMINI MUSHROOMS, ROASTED RED PEPPERS, GARLIC, SHALLOTS, AND GREEN ONION
MARINATED WITH RED WINE VINEGAR AND OLIVE OIL

FISH

SARDINES:

PACKED IN OIL
YES, THEY COME IN LITTLE TINS
FROM FRANCE

TUNA:

“BONITO”
FROM SPAIN
PACKED IN OIL, AGAIN, COMES IN LITTLE TINS