Garces Trading Co.

From murcia; bloomy rind with mushroom aromas and a tangy finish.

Aragon, lightly washed rind makes for balance of sweet and meaty flavors.

From la mancha; aged 1 year, sharp and rich.

Classic minorcan variety-crunchy, similar to cheddar.

Catalonia; similar to French raclette, toasty and meaty with yogurt finish.

Beira baixa, portugal; supple texture with bright, heady herbaceousness.

Basque; Supple with pronounced almond flavor.

Franche-comte; sweet and nutty.

Auvergne; mild blue with ample cream and crumbly texture.

Rhone-alpes; Similar to other tomme style cheese, but two-stage aging process provides incredible depth and earthiness.

Lore Valley; Lightly-aged chevre, lemony and delicate.

Hard cheese from sardinia with crunchy crystallization.

Compared to parmesan, intensely nutty and sweet.

Similar to gorgonzola, mild but tangy.

Lombardy; rich texture with mildly tangy and gamey notes.

Piedmont; fluffy and smooth texture with full, tart and earthy flavors.

Lombardy; washed rind imparts earthy, toasty, and pungent notes.

New York triple cream.

Smoked over hazelnut shells, sharp and assertive.

Maryland; perfect balance of tangy, floral and astringent.

Vermont; wrapped in spruce bark to impart smokey, mustardy flavors.

Vermont; traditional English style. flakey texture with undertones of fresh grass and caramel.

Selection of 3 with accompaniments.

The finest Spanish ham cured from the acorn-fed black iberian pig.

Cured loin from the black iberian pig-hint of paprika.

Famous Spanish cured pork leg-salty and tender.

Cousin of sopresatta, mild salami with subtle garlic flavor, enriched by long aging.

Unique soft salami, richness of pate with the distinct aromas of aged products.

Lyonnaise-style salami, cured with red wine and quatre epices.

Country-style salami with unique addition of espelette.

Simply-seasoned, large-size salami.

Pork leg cured only in salt, aged 18 months.

A smoked pepper cured ham with distinctly juniper flavored ham from tyrol.

Pork, veal and beef sausage flavored with aromatic spices.

Sweet, unpressed ham-aged 14 months.

Traditional italian salumi with pepper and red wine.

Fine-grained salami spiked with coarse ground fennel seeds and red wine.

Duck rillette, foie gras mousse, elderflower caramel.

Pork salami with orange zest and toasted coriander seeds.

Prosciutto-wrapped pate, pickled sunchokes, house mustard.

Selection of 3 with GTC mustard and pickled vegetables.

Black garlic pesto, spring onion, tarragon.

Preserved lemon, honey, dates, walnuts.

Olive Oil, Maldon Salt, Cracked Pepper

Tarragon A?oli, Candied Pepitas, Mascarpone

Selection of 2 with accompaniments.

Selection of 3 with house made mustard.

Goat cheese fonduta, spiced pepitas, sherry vinaigrette.

Brown butter croutons, pecorino, garlic dressing.

Pomegranate, red onion, walnut dressing.

Duck confit, fingerling potatoes, mustard vinaigrette.

Blue hill boy mussels, allagash-saffron broth, duck fat fries

Duck confit, poached egg, bacon, lardons, mustard vinaigrette.

Sevilla orange, bucherondin, golden raisins, anjou pears.

Organic greens, stone fruit, pistachio, apricot vinaigrette.

Brown butter croutons, pecorino, garlic dressing.

Cranberry beans, toulous sausage, celery root and ditalini.

Potato, leek, chive, scallop, bacon.

Cranberry beans, toulous sausage, celery root and ditalini.

Roast pork, ham, gruyere, mustard, pickle.

House ground burger, tasso ham, sharp provolone, tomato conserva.Served with chips.

Roast beef, hot peppers, house made giardiniera, served wet or dry.

Grilled chicken, romesco aioli, applewood smoked bacon, and marinated tomato. Served with chips.

Capicola, prosciutto, genoa salami, and italian herbs.Served with chips.

Radicchio relish, shaved zucchini, fontina val d'aosta, membrillo crema. Served with chips.

Tomato sauce, fresh mozzarella and basil.

House made mozzarella, horseradish, baby arugula.

Maitakes, royal trumpets, taleggio and black truffles.

House made mozzarella, horseradish, baby arugula.

Oven roasted san marzano tomato confit, gruyere, fresh mozzarella.

Glazed heirloom carrots, truffle jus.

Romesco, Grilled Green Onions, Patatas Riojanas

Duck Confit, Sausage de Toulouse, Pocha Beans,Pickled Cherry

Carnaroli Rice, English Peas, Chanterelles,Pine Nuts, Roasted Scallop Jus

Jumbo Prawns, Halibut, Mussels, Cockles, Saffron Rouille

Spanish Sea Bass, Salsa Verde, Spring Peas, Lemon

Brandy cream, hazelnut.

Marinated in orange and brandy with a shallot confit.

Whipped yukona, mozzarella curd.

Selection of our seasonal house made antipasti. Minimum 12.

Choose one sandwich, served with house made antipasti & chocolate bouchon. Choice: Italian, Cubano Clasico, Di Prosciutto, Poulet Fume, Spaniard, Cured Salmon, Bonito Del Norte, Mortadella, Jardiniere or Veggie.

House baked muffins, all-butter croissants, cannelles, butter, cream cheese and cherry fig marmalade.

House baked muffins, all-butter croissants, cannelles, scones, butter, cream cheese and cherry fig marmalade.

House baked muffins, all-butter croissants, cannelles, scones, fresh squeezed orange juice, butter, cream cheese and cherry fig marmalade.

Greek yogurt, house made crunchy granola, toasted nuts and fresh berries.

Seasonal sliced fruit, berries, orange & mint labneh and spicy pecans. Choice of small, medium or large.

Includes: prosciutto di parma, lomo embuchado and saucisson sec basque. Priced per person, Minimum 8 People.

Includes: lomo iberico bellota, saucisson petit jesu and speck. Priced per person, Minimum 8 People.

Piave vecchio, cabot clothbound cheddar & Brie de nangis. Minimum 8 people.

Pantaleo, tomme crayuese, kunick. Minimum 8 people.

Choice of three sandwiches, two salads, and Garces Trading Company signature French macaroons.

Braised chicken, pearl onions, mushroom, potatoes. Served with sour dough bread and extra virgin olive oil. Minimum 10.

Duck confit, toulouse sausage, Swiss chard, honey turnips. Served with sour dough bread and extra virgin olive oil. Minimum 10 People.

Organic chicken, chorizo, shrimp, fava beans. Served with sour dough bread and extra virgin olive oil. Minimum 10 People.

Oxtail, short rib, baby spinach and ricotta. Served with sour dough bread and extra virgin olive oil. Minimum 10 People.

Tomato gravy, Parmesan. Served with sour dough bread and extra virgin olive oil. Minimum 10 People.

Guanciale, egg, black pepper, pecorino. Served with sour dough bread with extra virgin olive oil. Minimum 10 People.

Heirloom potato salad, romesco. Served with sour dough bread and extra virgin olive oil. Minimum 10 People.

Wild mushroom truffle pasta, baby carrots. Served with sour dough bread and extra virgin olive oil. Minimum 10 People.

Grana arso gramigna, shaved pantaleo. Served with sour dough bread and extra virgin olive oil. Minimum 10 People.

Roasted tomato, sauteed spinach and Bucherondin.

Cabot clothbound cheddar and prosciutto cotto.

Wild mushrooms, Taleggio cheese, fine herbs and truffle oil.

Fava beans, asparagus, sauteed spinach and whole milk ricotta.

Selection of marinated olives. Minimum 8 people.

Bacon lardons, roasted peppers, cuquillo olives.

Dried cranberry, basil and grilled zucchini.

Mint labneh and spicy pecans.

Grilled hangar steak, house duck fat fries, choice of sauce - sauce au poivre vert, bearnaise, and bordelaise accompanied by a house salad with mustard vinaigrette.