B O A R D S
Boards are available Tuesday through Saturday, noon to 9 p.m. for dine-in, patio seating and to-go.
Please, no substitutions. Individual meats, cheeses and accompaniments may be added to any board.
Please, no substitutions. Individual meats, cheeses and accompaniments may be added to any board.
Board for one — 15
Board for two to three — 29
Board for three to four — 42
Board for two to three — 29
Board for three to four — 42
All boards served with rotating locally baked breads and gourmet crackers. Gluten-free options available upon request.
down south
- meats | duck pastrami, tasso ham
- cheeses | Reypenaer 2-year aged gouda (the netherlands), Sequatchie Cove Coppinger (sequatchie, tennessee), Jacobs and Brichford Ameribella (indiana)
- accompanied by | Harden Hill honey and honeycomb, pickled cauliflower, marinated mushrooms, buffalo-garlic hummus, Valencia almonds in fine herbs
board of favorites
- meats | prosciutto, bresaola, soppressata
- cheeses | Beehive Seahive (uintah, utah) , Jasper Hill Farm Bayley Hazen Blue (greensboro, vermont), Jacobs and Brichford Ameribella (indiana)
- accompanied by | tart dried cherries, Valencia almonds in fine herbs, cornichons, olive medley, fig spread
the herbivore
- cheeses | Beehive Smoked Apple & Walnut Promontory (uintah, utah) with fig spread, Butcher & Vine cashew cheese (watkinsville, georgia) with Valencia almonds in fine herbs
- accompanied by | buffalo-garlic hummus, antipasto-style stuffed sweet pepper, seasonal salad