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


Sopressata Hot
A hint of pepper that’s spicy but not overpowering
Italy
~6


Hot Capicola
Nice, lean, cooked, pork marinated in brine with paprika & spices
Italy
~6


Bresaola
Lean, cured beef, with herbs and spices from the Valtellina region, aged for 3 months
Italy
~7


Lomo
Spanish style, dried cured pork loin
New England Charcuterie
~8


Chorizo
Hand crafted, dried Spanish style salami with smoky paprika Doug’s Pick!
New England Charcuterie
~7


Duck Salami
Hand crafted, 100% Duck, French-style, rich flavor, dry cured & fermented, aged for 2 months
Angel’s Salumi
~8


Tartufo Dry Salami
Hand crafted pork salami with white truffle salt
New England Charcuterie
~7


Venison & Pork Salami
Hand crafted New Zealand venison and purebred Berkshire pork, red wine, juniper berries
Angel’s Salumi
~8


Wild Boar Salami
Hand crafted, wild boar with soft flavors
New England Charcuterie
~7


Cheeses

Listed from Hardest to Softest

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


Gruyere Suchoix
Aged over 12 months, with subtle, savory, complex taste, of nutty, fruity and floral tones, from the best quality unpasteurized cow’s milk.
Fribourg, Switzerland
~7


Hornbacher
Bold & hard cheese made with rich cow’s milk like a buttered baked potato!
Bern, Switzerland
~7


Provolone Cheese
Clean, buttery, a hint of sharpness, a semi soft cheese, made the traditional Italian way
Wisconsin
~6


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


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


Havarti Dill
Combines the rich and buttery flavor of Havarti with the slightly tangy, satisfyingly bitter flavor of dill to produce a flavor sensation that will knock your socks off!
Denmark
~6


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
~7


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


Snow Camp
Goat Lady Dairy, Camembert style cow & goat milk blend, deep flavors of butter and fresh cream, one of the first settlements in central NC. Susan’s Pick!
Climax, NC
~9.5


Rocket’s Robiola
Lucious creamy & plump, pasteurized cow’s milk, with gentle toasted almond and butter-roasted mushroom notes, a wrinkly rind, with a gentle, edible, vegetable ash dusting, presents itself as a slow, soft paste.
Cedar Grove, NC
~9

Tax Not Included
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