Lelabar Menu

Mrs. Quickes 18 Month Farmhouse Cheddar - England

Raw cow's milk- earthy medium sharp clothbound cheddar.

Sainte-Maure de Touraine-France

Goat’s milk-Soft, fresh and mild with a lemony finish.

Bucheron-France

Goat’s milk-exceptionally creamy and buttery with a clean mineral tang.

Epoisses-France

Cow’s milk-salty and creamy with a powerful rich flavor.

Brie Fermier Jouvence-France

Cow's milk- gooey, creamy-mushroomy and earthy with a bloomy rind.

Roomano-Holland

Cow’s milk-Intense flavors of sweet-salty butterscotch with an assertive crunch.

Zimbro–Portugal

Sheep’s milk-creamy and tangy with custard texture.

L'etivaz-Switzerland

Raw cow's milk- alpine cheese, traditionally made. Beefy, nutty and fruity.

Colton Basset Stilton-England

Blue - cow's milk- exceptionally creamy and buttery in texture with a clean mineral tang.

La Tur-Italy

Cow's, sheep's &goat's milk- runny, cakey and dense, the flavor is earthy and full.

Beato de Tabara- Spain

Raw goat's milk-semi-firm goodness. Sweet yet goaty, earthy and bright.

Quadrello di Bufula- Italy

Buffalo's milk- essentially a buffalo milk taleggio, it has a soft, ivory pink rind with a creamy paste

Salva Cremasco -Italy

Cow's milk- gentle, milky and herbaceous with the slightest hint of a tangy finish.

U Pecorinu - Corsica

Sheep's milk- sheepy and funky with a luscious, oozing texture.

Hungarian Pick Salami

Winter salami, dotted with wonderful fat. rich, meaty, and savory.

Kulen

Rustic salami with red paprika.

Gypsy Salami

Romanian hardwood smoked mild salami with a fine texture.

Tasso Ham

Hot smoked with a garlic and cayenne rub

Felino

Classic fennel spiced salami from emilia romagna.

Beef Loin

Air dried smoked beef tenderloin.

Coppa

Air cured pork shoulder with cayenne pepper.

Istrianka Salami

Harder salami, made with red wine, garlic and whole black peppercorn.

Lonza

This cured pork loin has a delicate sweetness, with a rich and meaty finish.

Chorizo Iberico de Bellota

A rustic, earthy chorizo. Spicy with a silky texture.

Prosciutto di San Daniele

Produced in friuli-venezia giulia from the legs of hogs raised over 9 months.

Goose Liver

Goose liver mousse with greens and baguette.

Lamb Sausage

Dry cured sausage warmed in a skillet and served with lemon marinated fennel.

Acorn Tamworth Ham

The dark coral meat is nutty and sweet, with an unexpected depth and is meltingly tender.

Veggie

Sauteed red bell pepper, red onion and eggplant.

Prosciutto

Thin prosciutto, melted fontina and lemon gremolata.

Cheese Trio

Manchego, gruyere and fontina with white truffle oil.

Market Oysters

Buck and a half each wednesday and saturday only.

House Marinated Olives

Lemon, bay, oregano and thyme.

Truffled Toast

Toasted baguette sliced thin and covered with black truffles, truffle oil and grated ricotta salata.

Truffled Polenta

House made sweet corn polenta with white truffle oil and shaved black truffles.

Beet Root Carpaccio

Fresh thinly sliced beet with crushed salted pistachios, lemon and sea salt.

Fennel

Thinly sliced fennel marinated in a caramelized citrus sauce with fennel seeds, garlic, shallots, ginger, olive oil and sea salt.

Bottarga

Salt cured sardinian flathead Mullet roe- a mediterranean delicacy served thinly shaved with scallion and extra virgin olive oil.

Chick Peas

Marinated with extra virgin olive oil, lemon, spicy and sweet smoked spanish paprika, tossed with celery with parsley.

Ortiz Anchovies in Olive Oil from Basque Country

Served with a chunk of vermont butter and fresh scallions.

Grape Cilantro Salad

A refreshing salad of green grapes with green bell pepper and garlic.

Fresh Burrata

Cherry tomatoes, basil and toast points

Earl Grey Truffles.

Pecan Bread Pudding

Served with a drizzle of caramel