At The Bar

Bridgewater Wines Famous Charcuterie Boards

Each charcuterie board is accompanied with fig spread, dried fruit & nuts, honey, caperberries, cornichons, specialty olives in Arbequina olive oil & Tom Cat Bakery crusty bread from NYC!

To start, Choose a minimum of 3 Items

Cured Meats

Prosciutto
Aged 7-18 months, sweet and salty, the classic everyone loves! Courtney’s Pick!
Italy
~6.5


Sopressata Hot
A hint of pepper that’s spicy but not overpowering
Italy
~6.5


Hot Capicola
Nice, lean, cooked, pork marinated in brine with paprika & spices
Italy
~6.5


Bresaola
Lean, cured beef, with herbs and spices from the Valtellina region, aged for 3 months
Italy
~8.5


Chorizo
Hand crafted, dried Spanish style salami with smoky paprika Doug’s Pick!
New England Charcuterie
~8.5


Duck Salami
Hand crafted, 100% Duck, French-style, rich flavor, dry cured & fermented, aged for 2 months
Angel’s Salumi
~8.5


Lomo
Spanish style, dried cured pork loin. New England Charcuterie
~8.5


Tartufo Dry Salami
Hand crafted pork salami with white truffle salt
New England Charcuterie
~8.5


Wild Boar Salami
Hand crafted, wild boar with soft flavors
New England Charcuterie
~8.5


Cheeses

Montgomery’s Cheddar
Handmade, aged over 12 months, highly regarded as the best cheddar in the world, with claims of being only one of three remaining 100% traditional cheddars, crafted from cow’s milk with rich nutty flavors.
Somerset, England
~7.5


Hornbacher
Bold & hard cheese made with rich cow’s milk like a buttered baked potato!
Bern, Switzerland
~7.5


Provolone Cheese
Traditional hard provolone from Italy, aged, smoothly velvety on the tongue
Italy
~7.50


Smoked Gouda
As the name suggests, the natural gouda is smoked to add a delicate flavor to this popular cheese that is naturally mellow with a mild sweetness
Wisconsin
~6.5


Asiago Pressato aka Fresco
A semi-soft cheese from fresh cow milk in the low-lying areas of the Asiago plateau in the mountains of Veneto in northern Italy. Matured for 40 days.
Veneto, Italy
~6.5


Havarti Dill
Rich buttery flavor of Havarti combined with dill
Denmark
~6.5


Brie
A classic soft-ripened cheese with an edible rind.  A subtle rich, buttery creamy flavor. France ~9.5


Bellamy Blue Cheese
The exterior is hand-rubbed with a modest amount of applewood smoked sea salt and develops a natural rind in the natural aging caves, adjacent to the first man made bat cave. This allows for an earthy mushroom aroma to both the rind and dense creamy interior with a subtle hint of smoke
Sequatchie, TN
~8.5


Burrata
An Italian favorite! Think mozzarella, a cow’s milk cheese with a creamy buttery, soft oozing cheese on the inside, drizzled with fine olive oil. Courtney’s Pick!
Italy
~9.5


Green Hill
Sweet Grass Dairy, soft-ripened cow’s milk cheese that’s smooth buttery, soft, creamy
Thomasville, Georgia
~9.5


Cottonbell
“Cows Wear Bells” delicate rind and creamy center, elegant sister to Rockets Robiola,Team Pick!
Cedar Grove, NC
~9.5

Tax Not Included
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