La Jambe Union Market

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

Coated in herbs and flowers including cornflower, lavender, marjoram, lovage, and chervil. With flavors of Biscoff cookies, savory herbs, and rose petals, you’ll be glad to give in to this cheese. Alp Blossom is reminiscent of Gruyère: nutty, a bit beefy, and with savory hits from the rind—but its herbaceous smell and pastoral sweetness are all its own.

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.

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.

Trezième Apôtre ("the thirteenth apostle") is a raw goat's milk cheese with a striking orange-ochre washed rind and a clean white paste beneath. It's rich and creamy with delicate fruity 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.

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.

Pulled from a salt brine and aged in a nearby cellar, this is a soft, spreadable double-cream blue with a dramatic anthracite-grey rind, a buttery texture, and a umami finish. Pasteurized.

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!

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

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.

Delicately spiced and slowly cooked in its own juices, then wrapped in its skin. The result is a refined taste and a low sodium content.

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

Languedoc Roussillon | Chardonnay, Chenin Blanc, Pinot Noir, Mauzac Brilliant lemon in the glass. Ripe apple and apricot up front, then a wash of honeyed minerality that tastes like sunlight on limestone. Crisp acidity on the finish.

Provence | Grenache, Syrah Strawberry and nectarine on the nose, like summer fruit at a marché. The palate is all strawberries and cream with fine bubbles that feel like silk. The finish is pretty dry, with just a touch of fruity sweetness, but nothing cloying. Dangerously easy to drink!

Jura | Chardonnay, Pinot Noir A zero-dosage farmer fizz from the Jura, made from 70% Chardonnay and 30% Pinot Noir grown on clay-limestone soils using biodynamic farming. Expect crisp green apple, almond, and stony minerality, with a racy acidity and fine, persistent bubbles. Nine months of lees aging adds texture and depth. Could drink this all day!

Alsace | Riesling Sophie Schaal is a small, family-run domaine in the foothills of the Vosges Mountains. Their Riesling is stunning, with bright citrus, white flowers, and a laser-focused minerality. It's dry but not austere, with a juicy lime and lemon curd core balanced by a clean, stony finish.

Loire Valley | Sauvignon Blanc Notes of fresh cut grass, lemon verbena and lush exotic fruit make it irresistible to all Sauv Blanc lovers, no matter which region you’re usually after. Compared to the Sancerre, this leans more into the typical New Zealand style. Try it with goat cheese!

Loire Valley | Chardonnay A lovely, fresh, and mineral unoaked Chardonnay that ages in concrete, made by a collective of sustainable winemakers. This is a great alternative to white Burgundy! Fun fact: the label art was designed by famous cartoonist and leading artist of the French natural wine movement, Michel Tolmer.

Savoie | Jacquère High-elevation, hand-harvested Apremont from organic and biodynamic vineyards about an hour north of Grenoble. Made from Jacquère, the traditional white grape of Savoie, this wine is light, refreshing, and profoundly mineral.

Provence | Grenache, Cinsault, Syrah Did you know Provence has crus now?! This rosé comes from a family estate in Pourcieux dating to 1760. The cru designation for Sainte-Victoire was earned in 2025, recognizing its mountain terroir that stands out from the rest of the appellation. Pale pink, with red fruit, peach, and lychee on the nose and a fresh, bright finish. Beautiful, classic Provence rosé.

Côtes du Rhône ‍| Grenache, Cinsault‍ 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, crisp and light finish. It’s not Provence, but it drinks like it!

Vin de France | Souvignier Gris The nose is delicate with jasmine flowers, white tea, and peach notes. On the palate, it’s got bergamot orange and kaffir lime with a slightly grippy, energetic finish. Goes well with spicy food and porches.

Stellenbosch | Pinot Gris Pinot Gris isn’t exactly an abundant grape in Stellenbosch, but it is something husband-wife winemakers Mick and Jeanine love to work with. While Pinot Gris is often made in a white style, it is in fact a lovely coppery/dark pink skinned grape. This wine is skin fermented in concrete, similar to the Italian Ramato style. The result is a beautiful, bright magenta wine with pomegranate, rose, and strawberry flavors. Though it’s a porch pounder, it’s still a serious, single vineyard wine from the “Grand Cru” of Stellenbosch, the Polkadraai Hills.

Burgundy | Pinot Noir Surprisingly opulent with explosive aromas of fresh fruits like raspberry, black currant and red berry. Perfect balance between freshness and fruitiness. Unbeatable value for Burgundy these days!

Côtes du Rhône | Grenache, Syrah Domaine La Ligière farms biodynamically in the northwestern reaches of the Vaucluse, where the sun-baked garrigue meets the perfumed hillsides of Provence. Their winemaking is hands-off and terroir-driven. This wine is beautifully bright and lean for a Grenache-led Côtes du Rhône. Think red raspberry, violet, and warm spice. Yum.

Bordeaux | Merlot, Cabernet Sauvignon Full bodied with a lush and elegant mouth feel. Tastes of black cherries, graphite, and mint with a silky finish. This is a long-time La Jambe favorite. When you’re craving Bordeaux but don’t want to break the bank, this is always the one.

Willamette Valley | Mondeuse Mondeuse is a red grape native to the Savoie in France, but Brianne Day has been making a compelling case for it in Oregon's Willamette Valley. Named for a Greek river god, Achelous comes from Johan Vineyard, a biodynamic site shaped by the ancient Missoula Floods. It’s one of the only known sites in the Willamette Valley that has deposits of granite, with basalt boulders, marine sediment, and volcanic loam. The wine is red and blue fruited, medium-bodied, with sweet botanicals, fine tannins, and a fresh, lively acidity. It’s Mondeuse through and through.