Offered Weekends 3:00PM – 4:00PM between Brunch & Dinner
Your choice of 1, 2 or 3 Farmstead Cheeses | $11 – $18 – $25 | served with preserves, honey, candied almonds, fresh breads.
High Lawn Wilde Field«
Lee, MA | Cow. IPA washed. Aged 8+mos. Sharp. Nutty. Buttery-chew.
Green Mountain Boucher Blue
Highgate, VT | Cow. Creamy. Salty. Sharp. Bold.
Cato Corner Farm Bloomsday
Stony Pond Swallowtail Tomme
Fairfield, VT | Cow. Buttery. Grassy. Herbaceous. Earthy. Nuanced.
Four Fat Fowl St. Stephen
Stephentown, NY | Cow. Triple Cream. Decadent, buttery notes. Simply divine.
Rogue Smokey Echo Blue«
Central Point, OR | Cow. Fudgy. Dense. Bacony. Smoked over hazelnut shells©.
Vella Dry Monterey Jack
Sonoma, CA | Cow. Aged 12+mos. Sharp. Salty-sweet. Parmesan-like Acidity.
Nettle Meadow Adiron-Jack«
Lake Luzerne, NY |Cow. Applejack brandy infused. Floral. Fruity. Heavenly.
Jasper Hill Vault No. 5
Greensboro, VT | Cow. Meaty. Salty-sweet. Crystalline. Intense.
Old Chatham Boujee Blue
Lively Run Finger Lakes Gold Reserve
Interlaken, NY | Goat. Aged 10+mos. Crumbly. Salty. Nutty & sweet.
Barn First Creamery Cowles
Westfield, VT | Goat. Bloomy, ashed rind. Gooey. Tangy. Hint of funk.
Hubbardston, MA | Goat. Classic Chèvre. Vibrant. Lemony. Luscious.
Your choice of 1, 2 or 3 charcuterie items | $11 – $18 – $25 - $50 | served with pickles, mustard, and crostini
dry-cured, Spanish Sausage with pimenton
dry-cured fennel salumi
bacon-wrapped, pork & pistachio country pate
French style dry-cured sausage
Rillette de Cochon
confit pork, whole grain mustard, Lebanese hyssop, bacon fat
Crusty Bread 8
fresh baked leavened bread, cultured butter, fleur de sel
savory mix of marinated Mediterranean olives
chickpea hummus, paprika, lemon, EVOO, grilled pita
parsley & mint gremolata, EVOO, honey, sunflower seed za'atar, grilled bread
Mediterranean Slate 25
whipped feta, hummus, olives, serrano ham, pickles, fresh baked breads