Cheese & Charcuterie
1 for $5
3 for $12
5 for $20
Monger’s Choice – Selection of Cheeses & Charcuterie for $25
SMOOTH & SILKY
Kunik – Nettle Meadow Farms │ Thurman, NY| Pasteurized Goat & Cow
Creamy and smooth with hints of lemon. Paired with gingersnaps.
Moses Sleeper – Jasper Hill Farms│ Greensboro, VT │ Pasteurized Cow
This is an oozy cheese with hints of both a vegetal & buttery flavor. Paired with Four Red Fruits preserves.
Buck Hill Sunrise – Lazy Lady Farm | Westfield, VT| Pasteurized Cow
A scrumptious little morsel of creamy, brie-like cheese ,with a light bloomy rind. Paired with honey.
Dorset – Consider Bardwell Farm│ West Pawlet, VT │ Raw Cow
Hearty, meaty taste. Earthy & complex with a bright orange rind. Paired with maple syrup.
Red Hawk – Cowgirl Creamery│ Point Reyes, CA │Raw Cow
A stinky, but oh so triple creamy cheese. Paired with apple cider jelly.
Sunlight – Haystack Mountain |Longmont, CO | Raw Goat
Mildly stinky & somewhat sweet. Paired with dried fruit.
FIRM, but FRIENDLY
Teahive – Beehive Cheese Co. | Uintah, Utah | Pasteurized Cow
Cheddar style, hand-rubbed with black tea and bergamot oil. Paired with shortbread.
Tarentaise – Spring Brook Farm | Reading, VT | Raw Cow
Earthy, grassy, & sweet. French Alpine style.
Paired with Plum Preserves.
Madeline – Sprout Creek Farm | Poughkeepsie, NY │Raw Goat
Though slightly goaty and salty and reminiscent of a pecorino in texture, Madeline is both delicate and herbaceous. Paired with orange marmalade.
Middlebury Blue – Blue Ledge Farm│ Leceister, VT │ Pasteurized Cow
Creamy with a mild grassy and fruitiness. A relatively mellow blue. Paired with dried figs.
Dunbarton Blue – Roelli Cheese│ Shullsburg, WI │ Raw Cow
Cheddar, with a hint of blue. Milky, clean taste that melts in your mouth. Paired with dark chocolate.
Caveman Blue – Rogue Creamery │ Central Point, Oregon | Raw Cow
Nutty aroma with a hint of buttermilk and hazelnut flavor. Moist, dense, and fudgy. Paired with Nutella.
Duck Salami - Hudson Valley Duck F.G.
Cage–free Hudson Valley Duck cured in a French-style salami.
Boar Pâté - Trois Petits Cochons
This coarse pâté from Les Trois Petits Cochons is made from ground feral swine, garnished with cranberries & nuts.
Applewood Smoked Magret Duck Breast – Hudson Valley Duck F.G.
Duck breasts hot-smoked over applewood chips. Just the right hint of sweet smokiness.
Fennell Sausage - Molinari
Finocchio “Fennel”, in a fine grind Tuscany Sausage. Rosy, with anise notes.
Spicy Capicola - Aux Délices des Bois
Capicola, or “Coppa”, is a traditional Italian Salume made from pork shoulder. Dry-cured with pimento, cayenne peppers and cracked red peppercorns.
Speck – Salumeria Biellese
Smoked prosciutto covered in ground black pepper.
Smoked Salmon │St. James Smokehouse - 9
Wild Salmon served with capers, tomato, red onion & hard-boiled egg. Served w/ Placid Baker Bread.
Vegan Chana Masala – 9
Traditional Indian dish served over Basmati Rice
Savory Bread Pudding – 5
Placid Baker bread with blue cheese, onions, apples and walnuts. Topped with Vermont Creamery butter
Spring Confectionery Salad – 8
Mesclun lettuce, poached white asparagus, soy pickled shiitake mushrooms, almonds, lemon ginger vinaigrette
Vegan small plates are housemade daily and served with freshly baked Placid Baker Bread.
Hummus – 6
Kalamata Olive Tapenade – 6
Eggplant Caponata – 5
Fire Roasted Tomato Salad -5
Gigante Beans in Vinaigrette – 4
Herbed Red Quinoa Salad -5
Spicy Peanut Noodles with tofu – 8
Garnished with snow-peas, red jalapeño and micro-kale.
Marcona Almonds – 3
Sicilian Olives – 3 ½
Blue Bottle Coffee (Brooklyn, NY)
Pourover (12 oz. cup) – 3
French Press (32 oz. carafe) – 6
Latte – 4
Espresso – 2 ½
Hot Chocolate – 4
Teapot – Mighty Leaf Tea – 3
Organic Breakfast, Earl Grey, Orange Dulce (caffeine)
Chamomile Citrus, Green Tea Tropical, Organic African Nectar (caffeine-free)
Navarro Pinot Noir Grape Juice 2012 (Sonoma, CA) – 5