Chef's choice 2 meats and 2 cheeses, house jam, olives, house-made pickles, mustard, apricot mostarda, and crostini.

Chef's choice 3 meats and 3 cheeses, house bacon jam, fig jam, olives, house-made pickles, mustard, apricot mostarda, crostini, and Marcona almonds.

Local Polks Folly heritage breed pork, salted and seasoned, wrapped in bacon and cooked in a terrine. Served chilled with a side of crostini, house pickles, pickled mustard seed, whole grain mustard, and apricot mostarda.

3 cheeses, fig jam, olives, house-made pickles, mustard, apricot mostarda, and crostini.

5 cheeses, fig jam, olives, house-made pickles, mustard, apricot mostarda, crostini, and Marcona almonds.

Iceberg stack, crispy prosciutto, pickled red onion, buttercream blue cheese, hard boiled egg, everything bagel crumbs and topped with house-made green goddess dressing.

Spring mix greens, seasonal vegetables, Tucumcari feta cheese and topped with a house-made sherry vinaigrette.

Roasted red and yellow beets, shaved fennel, arugula, roasted pumpkin seeds, pickled mustard seeds and chevre topped with a house-made horseradish vinaigrette.

Sliced avocado, arugula, pickled red onion, sprouts and everything bagel crumb with sliced prosciutto.

Soft burrata cheese, house-made bacon jam, fennel salami, arugula drizzled with olive oil with a touch of sea salt and cracked black pepper.

Traditional French open-faced pub sandwich, French Madrange ham, shaved Gruyere and sauce bechamel topped with a soft poached egg.

Roasted shiitake and crimini mushrooms pureed with house-made black garlic, olive oil, caramelized onion, and roasted red pepper, arugula pesto and topped with a soft poached egg.

Soft-ripened Brie and Spanish manchego cheese with our fig jam.

Bahn mi style with a rich and creamy mousse of chicken pate, topped with pickled vegetables, Fresno chili, and cilantro aioli.

Thinly sliced prosciutto, finocchiona and sliced French Madrange ham with Swiss cheese with an olive tapenade served with a side of our house oil and vinegar blend for dipping.

Sliced French ham, house roasted spiced pork, sliced Swiss cheese, and house-made spicy mustard and topped with a dill pickle.

French Madrange ham with shaved Gruyere cheese and sauce bechamel.

Sauteed mushroom, roasted red pepper, caramelized onion topped with an aged Gouda and roasted garlic aioli.

House-made deconstructed Gruyere cheese, mortadella, grilled onion, and brioche bun.

House-made deconstructed Gruyere cheese and Bosque baking company sourdough.