Cheese & Charcuterie Boards
Have chef build you the ultimate artisanal platter!
Simply choose your meat to cheese ratio and let us do the rest. In addition to our house sourdough bread made by Bigelow Fields, all platters are served with our rotating seasonal accoutrements: mustard, nuts, dried fruit, house-jams + pickled veggies
We are here to provide you everything you need for your socially-distanced Après-ski hour. Whether you’re looking for a solo plate, or the ultimate platter for your ‘loaf crew - we’ve got you covered! All boards are customizable and can be made gluten free ( we carry GF crisps and GF multigrain rolls).
Charcuterie
from A&L kitchen
Duck Rillettes
(Black Earth Forest Farm products, Lincoln County, ME)
Spread of cooked duck confit preserved in duck fat, made with white wine, garlic & orange
Chicken Liver Mousse
(PineTree Poultry chicken livers, New Sharon ME)
Spread of chicken livers, cream, onions + port, and aromatics
From White’s Farm, ME
Authentic Salamis
Chorizo (beef) Cayenne + paprika
Sujuk (beef + lamb) Turkish style cured with cumin, cayenne + black pepper
Special Features:
Fennel Salami Singing Pastures, ME
(pork) Aromatic and bright from a dusting of coarse-ground fennel seeds
Ramp Salami From A Small Good Co. ME
(pork) cured with leeks(Gouda) This semi-hard cheese rooted in the Southern regions of the Netherlands is a baby gouda selection, and opens with a mild wonderfully creamy texture, and a sharp after taste.
Coppa New England Charcutterie, MA
Dry cured pork shoulder, herbs +pices
Goat’s Milk Cheeses
Caerphilly Highlands Kennebec Cheesery, ME
(hard) This spin on a traditional Welsh cheese displays a hard and slightly flaky texture, with a sharp, nutty flavor. Not dissimilar from an aged cheddar. Aged 6-12 months.
Solstice Cosmic Goat Farm & Creamery, ME
(Tomme) Made with raw certified Organic goat milk and aged over 6 months, this cheese
Afterglow Blakesville Creamery & Dairy Farm, WI
(washed) This uniquely rich wheel is washed with New Glarus Belgian Red Ale brine., adding a subtle, fruity flavor to its opulent creaminess.
Cow’s Milk Cheeses
Oma Cellars at Jasper Hill Farm, VT
(washed) This approachable washed-rind, tomme-style cheese is made from the organic milk of the von Trapp's primarily Jersey breed cows in VT - and offers pungent flavors and a rich paste.
Rockweed Lakin’s Gorges, ME
(soft-ripened) This delicacy boasts a creamy, briny paste with a ribbon of locally foraged powdered seaweed running through the middle.
Glenn Cove State of Maine Cheese Co., ME
(Gouda) This semi-hard cheese rooted in the Southern regions of the Netherlands is a baby gouda selection, and opens with a mild wonderfully creamy texture, and a sharp after taste.
Rosemary’s Waltz Silvery Moon Creamery, ME
(Fresh) This slightly tart cheese is coated with rosemary and a scattering of juniper berries for a fragrant twist.
Small Craft Advisory Fuzzy Udder Creamery, ME (bloomy) This soft-ripened Brie style wheels a perfectly moldy + funky rind that is perfectly edible. Prepare to surrender your taste buds! Suggested pairing: A glass of white Burgundy
Spring Day Blues Spring Day Creamery, ME
(Blue) Raw milk, blue-veined cheese with a natural rind. Savory, earthy, mushroomy taste, ranging from mild to piquant. Both creamy and slightly crumbly.
Little Bloom Tide Mill Creamery, ME
(soft-ripened) This handcrafted small batch organic selection offers rich and tangy paste, with a thin layer of vegetable ash
Build your board | or let Chef pick for you!
1 Maine cheese $14 | 1 House-made charcuterie $16 | 3 ($27) or 6 ($36)
each additional item +$3.50 | GF crisps substitution - $2 | Side Salad - $5
*Consuming raw, undercooked or unpasteurized meats, poultry, seafood, shellfish, eggs or dairy products may increase your risk of foodborne illness*