Revel

Build you own cheese and charcuterie board. Choose any combination of meats and/or cheeses. Served with accoutrements and house crackers. CHEESE Jake's Aged Gouda (cow's milk, New York) La Fueya (cow's milk, creamy blue, Spain) St. Malachi (cow's milk, firm, Pennsylvania) Piper's Pyramid (goat's milk, soft with smoked paprika, Indiana) Ossau Iraty (sheep's milk, firm, France) CHARCUTERIE Speck Alto Adige (dry cured & lightly smoked pork leg, Italy) Rosette de Lyon (dry aged pork salami, New York) Coppa (cider brined dry cured pork shoulder, Maine) Lonza (dry cured pork loin, lean & spicy, Maine) Chorizo Iberico (dry cured sausage, rich & smoky, Spain)

citrus and garlic (gluten free, vegan)

miso, nori (gluten free, dairy free, contains nuts)

creamy artichoke dip with parmesan, fresno and piquillo peppers. Tostada on the side. (vegetarian, gluten free)

Freshwater sourdough with rotating whipped compound butter (vegetarian)

five deviled eggs topped with sweet pepper relish and crispy shallot (gluten free, dairy free, vegetarian)

fromage fort, crispy prosciutto

toasted pepita, pickled red onion, labneh, crispy quinoa, sage butter flatbread

tamari, coconut milk, jalapeno, sesame, shrimp chips on the side (gluten free)

kale and mustard greens tossed in a smoky caesar dressing and topped with breadcrumbs and parmesan *dressing contains dairy and fish

parsley & chive mojo, garlic aioli

confit potato layered with egg and seared. Ramp aioli and greens on the side. (gluten free)

pickled fresno & cucumber escabeche

butter bean cassoulet

vanilla bean, mascarpone, citrus, almond brittle (gluten free)