At The Bar

Food

Charcuterie

To start, Choose 3-8 Items

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 over powering
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


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


Nduja Salami
Different, but so good! Hand crafted, semi-soft spreadable salami with a hint of hot
New England Charcuterie
~7


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

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!

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


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


Shakerag Blue Cheese
Crumbly, dense, salty-sweet with fruity root beer, and complex notes of savory bacon, dark chocolate, and tropical flavors towards the finish and cloaked in local fig leaves soaked in Chattanooga Whiskey, the first legal whiskey being distilled in the city since Prohibition! Aged 6 months. Tennessee award winning Blue! Charlie’s Pick!
Sequatchie, TN
~7


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
~7


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
~7

Petite Desserts

Skillet Chocolate Chunk Cookie
A warm chocolate chunk cookie served in a cast iron skillet topped with Vanilla Bean ice cream and drizzled with chocolate and caramel sauces
~12


Small Bites

Burratta
An Italian favorite! Think mozzarella a cow’s milk cheese with a creamy buttery and soft oozing cheese on the inside, drizzled with fine olive oil and served with toasty baguette slices
~9


Maple Walnut Baked Brie
A warm round of brie served in a cast iron skillet smothered in walnuts and maple syrup served with toasty baguette slices
~12


Chicken Empanada
A warm & delicious chicken empanada served nestled in Bridgewater Wines famous queso sauce, with fresh pico de gallo and sour cream
~9


Rub a Dub-Dub, Piggy’s in a Tub!
A classic, everyone loves! A dozen warm pigs in a blanket, nestled in a cozy tub served with traditional brown mustard and ketchup
~12.5


 

Pulled Pork Nachos with Queso Sauce
A cast iron skillet filled with warm nachos topped with pulled pork, queso, sour cream and guacamole
~12


Adult Grilled Cheese
Open-face, melted Asiago cheese on top of Tom Cat Bakery baguette accompanied by sundried tomato pesto and traditional basil pesto
~11


Our Own Fresh Made Creamy Hummus
A whipped blend of chickpeas, roasted garlic, a hint of cream & Arbequina olive oil served with fresh Naan
~7


Our Own House Made Tapenade
Kalamata Olives, roasted garlic, special olive oil served with Rustic Artisan Bread from Tom Cat Bakery, Anne’s Pick!
~8


Can’t decide, try both! — The Perfect Yin & Yang

Our Own Fresh Made Creamy Hummus ~and~ Our Own House Made Tapenade
~14


Bavarian Pretzel fit for a King or Queen
A warm Bavarian pretzel served with wholegrain brown mustard
~7


Gram’s Famous Gourmet Chips and Dip
Gram’s secret onion dip recipe served with Gourmet Sea Salt Kettle Chips
~7


Rustic Bread Basket
Tom Cat Bakery dark crusty ciabatta bread served with Arbequina olive oil, fresh pepper & sea salt
~7

 

 

 

 

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