Boar's HeadOlli SalumeriaLa QuerciaMurray's CheeseJasper Hill FarmFra' ManiCreminelliRogue CreameryPoint ReyesCowgirl CreameryVermont CreameryVolpi FoodsBoar's HeadOlli SalumeriaLa QuerciaMurray's CheeseJasper Hill FarmFra' ManiCreminelliRogue CreameryPoint ReyesCowgirl CreameryVermont CreameryVolpi FoodsBoar's HeadOlli SalumeriaLa QuerciaMurray's CheeseJasper Hill FarmFra' ManiCreminelliRogue CreameryPoint ReyesCowgirl CreameryVermont CreameryVolpi Foods
Three boards we’ll stake our name on.
No. 01
Medium board · serves 8–10
Our most-ordered board. Five cheeses, four cured meats, seasonal preserves, and the staples that make a board feel inevitable.
View Board →
No. 02
Grazing table · serves 15–25
A grazing table built on the rentable oak plank, plated tableside and arranged in three movements: cured, aged, sweet.
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No. 03
Premium gift · paired wine
Our highest-touch gift. A curated cellar in a single box — a bottle of natural wine, two raw-milk cheeses, three cured meats, and a hand-numbered card.
View Board →§ 02 — A HOUSE NOTE
We believe a board is a conversation set in motion — a way of saying welcome without speaking. We build ours from a creamery in Austin, Kentucky, a curer in Calabria, and a bakery in Northside whose oven was warm before we arrived.
07
years of practice
46
small producers
3
ovens, by name
1
house standard
The Larder Letter
Seasonal menus, first.
A short letter, four times a year, when the menu turns. No social media spillover, no promotional fog.