air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color and develops a deep, sweet, robust, slight salty flavor
Coppa
traditional Italian pork salume with a delicate flavor, slightly sweet and almost melts in the mouth
Prosciutto de Parma
dry-cured ham from Parma, Italy. Sweet and nutty in flavor and firm and dense in texture
Spicy Capicola
American salumi with red pepper. Spicy and subtle sweetness
ARTISAN CHEESE
17
Fontina
Italian cow’s milk cheese noted for its earthy, mushroomy, and woody taste
Great Hill Blue
made in Marion, MA (Buzzard’s Bay). Slightly denser than conventional blue cheese with full flavor and smooth texture
Sage Derby
beautifully marbled, semi-hard, mild English cheese with sage flavor
Bonne Bouche
aged goat’s milk cheese made by Vermont Creamery. Soft ripened with tree ash, light and fluffy with notes of citrus
COMBINATION
17
Pick any 2 from Meat & Cheese Board
all boards are served with traditional accompaniments & grilled bread
