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  Butcher & Vine
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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.
Board for one — 15
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 |  tasso ham, pepperoni
  • cheeses | Sweet Grass Dairy Green Hill  (thomasville, georgia), Jasper Hill Karst Cave Aged Cheese (greensboro, vermont), Meadow Creek Appalacian Tomme (galax, virginia)
  • 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, hot soppressata
  • cheeses | Beehive Seahive (uintah, utah) , Jasper Hill Farm Bayley Hazen Blue (greensboro, vermont), Uplands Pleasant Ridge Reserve (dodgeville, wisconsin)
  • 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
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  • Home
  • Our Story
    • Our Team
    • Events
    • Say Hello
  • Butcher
    • Custom Orders
    • Holiday Orders
  • Eat
    • Boards
    • Sandwiches + Salads
    • Snacks + Sweets
  • Drink
  • Catering