Our Menu
Charcuterie & Cheese
$8.50 for One / $24.00 for Three
Parma sausage, Pitt, PA aged 18 days, traditional, red wine & garlic.
Parma sausage, Pitt, PA aged 18 days, mild heat, made with limoncello.
Salt Lake City, UT, aged 5 mos, uncured wild boar & pork, juniper berries & cloves.
Parma sausage, Pitt, PA aged 18 days, dry cured pork shoulder, medium heat, red pepper blend.
Ontario, can aged 2 yrs, firm, cow's milk, rich, sharp, nutty.
Stelvio Valley, it's aged 2 mos, semi-soft, cow’s milk, aromatic, buttery.
Goat rodeo, Pitt, PA aged 18 days, semi soft, goat’s milk, mild, smooth, creamy.
Point Reyes, CA, aged 5 mos, semi-soft, cow’s milk, bold, tangy, peppery.
Penn mac, Pitt, PA aged 3 mos, air-dried seasoned beef, savory, slightly sweet.
Parma sausage, Pitt, PA aged 18 days, dry cured pork shoulder, mild spice.
La Mancha, esp aged 6 mos, semi soft, sheep’s milk, nutty, caramel flavors.
Humboldt County, CA, aged 2 mos, soft, goat’s milk, creamy, floral, herbaceous, citrus finish.
Caviar
Add a bump of Caviar to your meal for $20.00
Nutty, buttery, creamy chips & crème fraiche.
Fish Dips
Served with Manicini’s baguettes & garlic herb butte.
Creamy smoked salmon blended with fresh herbs and seasonings.
Flaky smoked white fish folded into a savory herb spread.
Tinned Fish
Served with Mancini’s baguettes & garlic herb butter.
Rich, buttery Spanish anchovies in extra virgin olive oil.
Flaky smoked rainbow trout with red chimichurri.