FOOD

Please Allow up to 15 minutes

add a side of beer to pair

Toasted fennel and chili oil w/ warm pita

Anchovy, piparra pepper, & Castelvetrano olive on a skewer (2)

Whipped manchego and parm on crostini. Gluten free available upon request.

spicy dry chorizo, rosette de lyon saucisson and thin sliced jamon serano

onion, mint, rice & dill wrapped in a grape leaf

Salty, umami, little briny bites

find out if you like pickled eggs

buttery olives served with lemon zest

fried spanish almonds served with thyme

Spanish tuna fillets with smoked pimenton aioli, house relish, pickled garlic, & dill.

melty alpine cheese, caramelized onion, toasted peppercorns, and dijon mustard

honey, thyme, marcona almonds.

cured ham, manchego cheese, dijon olive oil.

arugula, lemon dijon vinaigrette, maldon sea salt

baby kale, caesar dressing, parmesan, brown butter bread crumbs, lemon

In Vinegar

Habanero Salmon

served with olive oil chips

cockles in brine

naturally leavened bread with nutty and sour notes. Dressed in garlic confit. served with whipped miso butter.

toasted baguette dressed with butter.

Made from the raw milk of Montbéliarde cows in the Jura Mountains and aged at Fort Lucotte for a long time, this might be the best cheese there is (sorry other cheeses). Creamy and dense with intense notes of hazelnut, dried fruit, and gratin.

Supple and custardy goat’s milk round with a thin rind barely holding in the fragrant and mild paste. Served lightly grilled. From Piedmont, Italy.

A play on classic french brie from Lyon, France. Vacherousse is decadent as hell and almost sweet like a vanilla ice cream. Served with tart cherry preserves.

Spreadable, velvety cubes of sheep and goat feta from Meredith Dairy Farm in Victoria, Australia.

a soft, creamy cheese made with cow’s and sheep’s milk mixed with black truffles

Firm and salty with notes of butterscotch, the flavor is reminiscent of a sharp cheddar or aged gouda.