Offered Weekends 3:30PM – 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.
Cato Corner Bloomsday
Colchester, CT | Cow | Aged 6-7mos. Mottled. Sweet. Cheddary acidity.
Four Fat Foul St. Stephen
Stephentown, NY | Cow | Triple cream. Rich. Buttery. Simply divine.
Plymouth Ballyhoo Brie
Plymouth Notch, VT | Cow | Soft-ripened. Bloomy rind. Salty. Piquant. Pasteurized.
Rogue Smokey Echo Blue
Central Point, OR | Cow | Fudgy. Dense. Smoked over hazlenut shells. Pasteurized.
Cellars at Jasper Hill Whitney
Greensboro, VT | Cow | Wine washed. Supple. Fruity. Scrumptious.
Cellars at Jasper Hill Vault No. 5
Greensboro, VT | Cow | Meaty. Salty-sweet. Crystalline. Intense.
Old Chatham Nancy's Camembert
Groton, NY | Cow/Sheep | Velvery texture. Buttery. Decadant.
Blue Ledge Lake's Edge
Salisbury, VT | Goat | Cakelike, ashed center. Velvety. Delectable. Pasteurized.
Green Mountain Boucher Blue
Highgate, VT | Cow | Creamy. Salty. Sharp. Bold.
High Lawn Crema Alpina
Lee, MA | Cow | Cider-washed. Supple. Yeasty. Fruity with a hint of funk. Pasteurized.
Point Reyes Blue
Point Reyes Station, CA | Cow | Bold. Salty. Hints of sweet milk. Peppery finish.
Hubbardston, MA | Goat | Clasic chevre. Vibrant. Lemony. Luscious. Pasteurized.
Your choice of 1, 2 or 3 charcuterie items | $11 – $18 – $25 | served with pickles, mustard, and crostini
finished with fleur de sel
rustic pork spread
bacon-wrapped chicken liver & pork country pate with raisin & pistachio
French dry-cured sausage
dry-cured Spanish ham
Crusty Bread 6
fresh baked leavened bread, cultured butter, fleur de sel
savory mix of marinated Mediterranean olives
homemade, parsley, paprika, lemon, EVOO, crispy chickpeas, grilled pita
mint gremolata, citrus oil, honey, sunflower seed za'atar, served with grilled bread
Mediterranean Slate 25
whipped feta, hummus, olives, serrano ham, pistachios, fresh baked breads