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Most famous for the Swiss dish (of the same name) where the cheese is melted and scraped onto diner’s plates over small potatoes, cornichons, pickled onions, and charcuterie. Try it also in our Grilled Cheese!

A soft cow’s milk cheese made near Paris. Buttery and nutty, creamy and dense - with a 75% fat content due to the addition of heavy cream to the whole milk. This triple-cream cheese has notes of mushrooms, nuts, and truffles.

Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area. It is a white mold-ripened wheel made from goat’s milk and Jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses

This Chenin Blanc and Chardonnay blend brings a fine minerality, honeyed notes, and a gorgeous finesse to the bubbly. The finished wine is brilliant lemon color with ripe apple, apricot, and a crisp and lively acidity. Loire Valley | Mauzac, Chardonnay

Bursting with notes of red berries, this Sparkling rose has a refreshing, but delicate fizz. The fruitiness and bubbles that define this bottle balance salty and creamy dishes. Bright and refreshing! Loire Valley | Pinot D'Aunis

Rich, with a creamy mouthfeel and toasty brioche notes. Champagne | Pinot Noir, Pinot Meunier, Chardonnay

This family estate, established in 1930, takes its name from a wild, aromatic Mediterranean herb called “La Patience” that can be found throughout the vineyards. Juicy strawberries and melon notes with an easy, crips and light finish. Cotes du Rhone | Grenache, Cinsault

A mouthwatering skin contact wine. Round yet fresh on the palate, with spicy/savory notes. The finish is long and mouthwatering, with a pleasant touch of tannic grip and a light, saline character Bordeaux | Semillon

Previously $42 The delicious wines of the Macon-Villages appellation offer a great value alternative to the classic Pouilly-Fuisse appellation wines. Similar soil and climate to Pouilly and just a stones throw from the region, Le Chai Duchet offers so much. This is a refined, yet intense wine with aromas of white peach, dried honey and white chocolate that are beautifully entwined with the oak. The palate is rounded on the entry with fresh lime, apricot.

A very pretty and intense nose of white peach and citrus fruits. A frank and lively attack. In the mouth, the wine is pleasing/gourmand with lemony notes and a lingering finish. Cotes de Gascogne | Colombard, Sauvignon

Vibrant, pale gold color. Subtle aromas of citrus and white flowers along with delicate mineral notes. The palate is fruity and full-bodied. Remarkably balanced with finesse. Loire Valley | Sauvignon Blanc

Fresh, lively, crisp and dry. Notes of citrus fruits, fresh grass and a delicate mineral finish. Loire Valley | Sauvignon Blanc

75% destemmed Mondeuse given a gentle maceration, blended with 25% direct press Jacquère fermented in stainless steel and bottled without any added sulfur. Fresh, joyful and fruity, with just a whisper of tannin that becomes more perceivable when the wine is cold. It's clean, easy and so much fun.

Previously $56. Full bodied with a lush and elegant mouth feel. Tastes of black cherries with a silky finish. Bordeaux | Merlot, Cabernet Sauvignon

Soft fruit with ripe tannins and red berry fruit flavors Bordeaux | Merlot, Cabernet Sauvignon

Deep purple in the glass with a bouquet of hazelnut, pepper and a hint of undergrowth. Notes of black berry, pepper and tobacco on the palate. A full bodied wine with nuances of vanilla on the finish. Cotes du Rhone | Grenache

Ricard is the #1 pastis, or aniseed-flavored beverage, in the world. The principal ingredient of Ricard is star anise, a rare spice that grows near the southern Chinese border and in the north of Vietnam. This refreshing beverage is traditionally served with 5 parts water and 1 part Ricard, making it "The French Milk" due to its cloudy, white appearance

The aroma is fresh, yet slightly briny and spicy with lightly mentholated and cacao notes. The flavors are multi-layered, the grape spirit provides a complex base for subtle herbal undertones, the anise and fennel seed are sweet yet, well balanced, highlighting the minty/menthol taste of true Pontarlier wormwood.

Raclette, gruyere, house made tomato jam and arugula on brioche

Vermont cheddar, fig jam, apple and Jambon de Paris on brioche

Caramelized onion, Aged Gruyere and Bresaola on brioche

Provolone, 12 months Parmesan, Mortadella, pickled onions and basil infused olive oil on Brioche

Cheddar on Brioche

Brillat Savarin triple cream, Jambon de Paris, Blood orange jam and mixed greens on a Baguette

Speck, blue cheese, fig jam, apple and mixed greens on a Baguette

Melted raclette cheese, salami Rosette de lyon and cornichon on a toasted baguette

Grilled Halloumi cheese, cucumber, crispy chickpeas, kalamata olives and pickled onions in a creamy yogurt Za'tar dressing

3 puff pastries with melted brie, apple butter and walnuts

a Truffle Basque goat’s milk cheese This little truckle of deliciousness has sprinklings of summer black truffles of Spain mixed through its curd before it is matured for 3 months. This results in a sweet and nutty flavour of the cheese combined with the savoury and exquisite notes of the black truffle in a perfectly balanced flavour experience. The texture is semi firm and melts in the mouth.

A funky & earthy blue cow’s milk cheese. From the high altitudes of the Midi-Pyrenees, Bleu d’Auvergne is entirely edible, rind included, and maintains a texture between creamy and crumbly. It presents earthy, grassy, herbal notes, indicative of the cows’ diet.

An ooey-gooey wonder sure to please any crowd, with a creamy paste that threatens to run free of its annatto-tinged rind. Luscious and silky enough for brie-lovers, sheepy and full-flavored enough for the most adventurous palate, its bright orange rind refuses to be ignored, but its delicate sweetness balances the buttery intensity with aplomb. Made in Lyon, France, of pure pasteurized sheep milk. Brebirousse (literally: red sheep) is everything we could want in a cheese: savory, creamy, nutty and complex.

A soft cow’s milk cheese made near Paris. Buttery and nutty, creamy and dense - with a 75% fat content due to the addition of heavy cream to the whole milk. This triple-cream cheese has notes of mushrooms, nuts, and truffles.

Northwest France’s salt-sprayed pastures keep the distinctive Normande dairy cows happy, producing very rich milk. The high butterfat lends a mild buttery, fruity, and creamy flavor.

Earthy and lactic, balanced by the richness of blue mold and butter. When young, it tends to be slightly tangy, but this will disappear as the cheese matures.

The cattle in this steep region between the Vosges and Jura mountains get fat from lush green pastures. Sweet, nutty, and superior melting capabilities make this cheese chef-friendly.

A classic triple crème from Burgundy, made by blending full-fat cow's milk with crème fraîche to create an incredibly rich flavor and a smooth, melt-in-the-mouth texture. The mushroomy aroma of the thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes.

A 2 year aged renowned Gouda Unlike other goudas, this cheese is never matured in cooler temperatures, allowing it to develop fuller flavors.  The aroma shows roasted notes of hazelnut and caramel. It is creamy with slightly salty, nutty notes and a very deep, complex, long finish.

A local washed rind cow’s milk cheese. The texture is supple and fudgy, becoming silky as it warms; the rich, beefy paste is slightly sweet, with grassy, nutty notes and a solid earthy undertone.

Imported from the island of Cyprus, this block of tangy deliciousness is great for grilling or frying in olive oil with a squeeze of lemon. A Mediterranean favorite. Pasteurized sheep's milk; Greece.

a showstopper on your holiday board! Wrapped like a pretty package, Holiday Cheer is a nod to Wisconsin Old Fashioneds and leaf-wrapped cheeses. Cheesemaker Veronica Pedraza takes fragrant Japanese Sakura leaves soaked in Korbel Brandy, and carefully wraps each citrus-flecked puck of chèvre by hand.

Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area. It is a white mold-ripened wheel made from goat’s milk and Jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses

Fully aged cheese smeared with olive oil during the process. It has holes throughout the paste with a mild, slightly briny, nutty flavor. There is a peppery bite to cheeses that have reached a great age.

A raw cow’s milk washed in Pinot Noir The cheese maker uses local unpasteurised milk to make this creamy, medium-strength semi-hard cheese before maturing it in their own maturing rooms. The Pinot Noir also comes from the same little mountain and complements this cheese superbly.

A semi- hard nutty cow’s milk cheese A great melting cheese from high in the Alps, Morbier is traditionally made from both the milk gathered in the morning and the milk gathered in the evening. The evening cheese was protected from dirt and insects by placing a layer of spruce ash on top of it. The milk from the net morning’s milking is then placed on top, producing the striking horizontal line directly through the middle of the cheese.

A semi-hard earthy sheep’s milk cheese Near the border with Spain, Ossau-Iraty is made from the milk of the local Manech ewes and has herbaceous, fruity and nutty flavors. The Basque region is home to strong and long-standing cheese-making traditions that both France and Spain share.

Parmesan must be produced from cows grazing on fresh grass and hay. True Parmesan like this one, has a hard, gritty texture and is fruity and nutty in taste. Use grated over pastas, in soups, and in risottos. It is also eaten on its own - try topping with honey!

Most famous for the Swiss dish (of the same name) where the cheese is melted and scraped onto diner’s plates over small potatoes, cornichons, pickled onions, and charcuterie. Try it also in our Grilled Cheese!

Raw blue sheep's milk. One of the most beloved blue cheese in the world. Addictively salty, sweet and complex. Briny, ocean-y notes are present and a blue piquancy floats up through the nostrils.

Semi soft cheese produced in the Savoie region. Complex and intensely earthy. Rinds are natural with a cellar-like aroma.

Moliterno sheep’s milk cheese is injected with earthy black truffles during the aging period. These injections create gorgeous black veining throughout the paste and the rich flavor flows through the body of the cheese.

a soft and creamy cow’s milk cheese. The rind is washed with salt water and then aged for 3 weeks. This mildly flavored washed rind cheese is a crowd pleaser.

air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round, and is lean and tender, with a sweet, musty smell.

Dry cured sausage made from 100% acorn-fed Ibérico pork. Iberico pigs are naturally raised without antibiotics or hormones. This Ibérico chorizo has an exquisite aroma with a rich and intense flavor.

Also known as capicola, this traditional salumi is made from whole meat cuts and has a deep red color from seasoning with peppers and paprika.

Traditional Italian salami with garlic, black pepper & fennel. Named after its main flavor component (fennel), this is one of Tuscany’s oldest and most loved pork products.

Terrine, the preparation, is the purest experience of foie gras, since the whole raw liver is packed into a terrine mold and cooked at low temperature in a water bath. One of the most prestigious French delicacy.

The finest white Duroc pork buried in sea salt, then dry-cured in mountain-air conditions. Result in a deep, nutty flavor. Serrano's are aged on average 6 to 18 months, 18 months being the most prestigious

Lomo—which means “loin” in Spanish—is the finest of Spanish cured meats. Each loin is seasoned with smoky paprika from Spain and fresh garlic, then hung to cure for three months.

Produced since Roman times and world renowned for its delicate and sweet flavor. Produced from the hind legs of specially selected heritage breed pigs and aged up to 24 months for the most prestigious Prosciuttos. A slightly nutty flavor comes from the Parmigiano Reggiano whey fed to the pigs.

A country-style salami named for its rose-colored appearance. Made with select cuts of pork—coarsely chopped—then fresh garlic and white peppercorns are added, and slow-aged 25 days for a sweet, mellow flavor.

A distinctive cured ham, gently smoked over several months to compliment the meat’s natural flavors.

Chef's choice of cheese and charcuterie for 2. Does not come with any accompaniments

Chef's choice of cheese and charcuterie for 4 Does not come with any accompaniments

Chef's choice of just cheese for 2 Does not come with any accompaniments

Chef's choice of just cheese for 4 Does not come with any accompaniments

Handcrafted with traditional French methods, this butter is a creamy delicacy not to be missed

Artisanally brined and hand-packed in the farm-rich region of Eastern Pennsylvania, every jar of Crisp & Co. starts with sourcing local, fresh ingredients right from the farm.

Previously $22. PRINTED WILD is a DC based brand created by a French friend of ours, the artist Eva Calonder. Pattern screen printed with eco-friendly water-based ink Made from pure ring spun cotton. Lint-free and machine washable Approximatively 22" x 36" (55 cm x 83 cm)