Charcuterie

Charcuterie

Charcuterie was introduced by the Romans and developed into a culinary art by the French. The word “charcuterie” is from the French “chair cuite” meaning “cooked meats.” It was originally used as a process to preserve meat, centuries before refrigeration.

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Today's Boards

charcuterie + cheese board

artisan cheeses + house preserves + cured & cooked meats + house pickled vegetables

small 20
large 34

seafood board

house smoked salmon + tuna tartare + salmon gravlax + house pickled vegetables + pickled ginger + sriracha + wasabi + soy + goat cheese

small 21
large 33