Roast beef, manchego, artichoke tapenade and horseradish mayo on a brioche bun

Roasted marinated portobello mushrooms, gruyere, raclette, pesto and caramelized onions on sourdough

Maple bourbon ham, jowl bacon, pickles, emmenthaler and dijon on a brioche roll

Our take on the classic with avocado, chipotle mayo and the best bacon you've ever tasted on challah.

A new take on the classic muffuletta: olive tapenade, mortadella, Emmenthaler swiss, red lettuce and oil and vinegar on a toasted ciabatta bun.

Turkey, capocollo, pickled onions and peppers, provolone and mayo on a baguette

Cave aged gruyere, roasted brussels sprouts, caramelized onions and sour cherry preserves on sourdough with a crispy cheese crust

Cave aged gruyere, rosemary ham and honeycup mustard on oatmeal pecan-raisin bread with a crispy cheese crust

All the great flavors of Spain! Manchego, cantimpalo chorizo, marinated piquillo peppers and membrillo on sourdough

Pepperoni, ricotta, fresh mozz, spicy roasted tomatoes, pesto and caramelized onions on garlic sourdough.

Locally produced porchetta, marinated veggies, cilantro, mayo and a nip of sriracha on a toasted baguette

Cheddar, brie, green apple and honey mustard on baguette

Grilled cheese on sourdough with Gruyere

Prosciutto di San Daniele, taleggio, arugula and fig spread on sourdough

Raclette, cheddar, roasted broccolini, onions and harissa on sourdough (has some heat)

Turkey, chevre, baby spinach, green apple and a hint of maple syrup on oatmeal pecan raisin bread

The best freshly baked pretzel in NYC, served with spicy dijon.

Kale, roasted brussels sprouts, citrus vinaigrette, sun-dried cranberries, toasted pepitas and shaved grana

Fresh ricotta, pickled peaches, hot honey and crumbled almonds

The squeakiest curds around served with warm sliced bread

A selection of our favorites. Comes with bread and garnish.

A selection of our favorites. Comes with bread and garnish.

Four of our favorites. Comes with bread, pickles and mustard.

Our large cheese and meat plate combined provides the perfect sharing plate! Comes with five cheeses, four meats, as well as bread, pickles, mustard and fig cake

Rich triple cream Brie with 70% butter fat

Unpasteurized double cream Brie from France. Earthy and mushroomy. Plays well with jams.

Very mild and creamy blue cheese from Germany

Coastal Cheddar is a rich, rugged and mature cheddar, handmade in the rolling hills on the stunning Dorset coastline, Coastal Cheddar is often characterized with a distinctive crunch – a result of the calcium lactate crystals which form naturally in the cheese as it matures. We're proud to call this our "House Cheddar"!

Classic English blue from the early 18th century. Not very strong but definitely has a solid bite.

English cheddar with caramelized onions and chives

Semi firm goat cheese from Spain soaked in wine.

The classic one with the holes :D

Sheep milk gouda from the Netherlands. Aged for one year, slight sweetness.

Spicy cheddar with chilis

Classic French stinker

Our best selling Brie. Not a triple cream but eats like one. Mild and buttery.

Very earthy rather than the solid kick you get from other truffle cheeses.

The king of the blues. Super strong 💪 and spicy 🥵. The Coulet family has been making Roquefort for nearly 150 years.

Made with cheddar, fresh goat cheese, and of course beer 🍺

Middle strength blue from one of the best cheese makers in the US.

Gouda with truffles. Much less firm than classic gouda.

No disrespect to all the Greeks in Astoria, but this Australian feta is off the chain. Marinated in olive oil, made with sheep and goat milk. 11oz.

This truffle pecorino will really kick your cheese plate or pasta up a notch. Unpasteurized.

The Sartori family from Wisconsin makes this creamy, award winning cheddar in 7oz blocks just for you 💕

You know the vibes 🇮🇹

Welsh cheddar with whole mustard seeds. Pairs great with a lager.

Pretty self explanatory. Manchego with fresh Rosemary on the rind.

People often think this cheese is a combination of blue and cheddar cheeses, but it is not. Mild and crumbly.

Made in Belgium by a Dutch family. Crunchy and snackable.

Stinky and a bit gooey. Goes great on sourdough.

It’s a fresh chevre from upstate NY.

Fresh chevre with herbs

These are the best, squeakiest curds we've found. We serve them cold in our shop but you could fry them or make an amazing Poutine!

Gourmet jerky basically.

Uncured salami made with High West whiskey. 5oz salami with a casing that needs to be removed.

It’s ham with rosemary 👍

Salame Rosa is a cooked salami very similar to mortadella. Has pistachios.

A classic imported from northern Italy. Salty, fatty and rich.

Is this the Spanish version of prosciutto or is prosciutto the Italian version of serrano? We may never know

The Molinari family has been making gourmet meat in San Francisco since the 1896. For lack of a better description, this meat is very porky.

Spicy salami. Like a nicer pepperoni.

Salami with fennel seeds for that licorice-y kick.

Salami with peppercorns.

Classic evenly spiced salami.

Basically a smoked prosciutto. Slightly firmer. Really shouldn’t be missed.

More than a ham, a way of life 🙏

Aka gabagool, this is a slightly spicy pork neck aged in wine, so it’s softer than traditional salami 🤌🤌

No joke this is probably one of the best salamis in the US.

Pre-packaged Belgian waffle. We recommend microwaving for 20 seconds.

16 oz can, 4.8% abv

16oz can, 4.9% abv