“We like to focus on different flavors and local companies,” Chef Brian Maust said.
Handsomely served on a slab of slate, the platter is ever-changing in its varied items. There are always six cheeses, most from area makers, which might include Swiss, smoked Gouda, spicy feta, colby, cheddar and blue cheese, with two kinds of crackers.
Meats may include salami, capicola and trail bologna. The four dipping sauces could be horseradish mustard, hot pepper jelly, garlic Parmesan and chipotle ranch. Also on the platter might be Chicago-style peppers, sweet gherkin pickles, red and white grapes, strawberries and raspberries and even a square of honeycomb.
The full platter is $17.95; a smaller version is $10.95.