At The Nickel we are passionate about the ancient craft of charcuterie.
So much so that we’ve assembled an entire menu dedicated to these delicious cured meats. We’ve designed it like a sushi bar menu so that you can pick and choose what you like to create your own charcuterie board.
Charcuterie has been enjoying the spotlight on restaurant menus recently. But at The Nickel, it’s more than just a passing fad. Our chefs are highly trained in this specialty and we’ve curated the best imported and domestic products for our menu. In addition, we also make several charcuterie board offerings in house, like our pork or salmon rillettes and chicken liver mousse.
While many of the best charcuterie products come from Europe, there are many fine products made in this country as well. We’re proud to offer sopressata from Creminelli Fine Meats, a family owned business started by Italian immigrants who have been making charcuterie for generations.
Cheese also plays an important role in our charcuterie board menu. This traditional accompaniment is meant to compliment the flavors of cured meats. Our menu features imported selections such as Brillat Savarin and Ossau Iraty from France, as well as local favorites such as Broken Shovel Farms goat cheese.
When creating your own charcuterie board we recommend you try a variety of styles and flavors. The classic Prosciutto de Parma is always a good choice, intensely flavored and almost buttery in texture when shaved thin. But compliment that with something different like Chorizo Secco, a dry chorizo sausage flavored with paprika and garlic. But don’t forget to try our house made offerings as well. The chicken liver mousse is not to be missed with its smooth, creamy texture and rich flavor. And complete the board with some of our house pickled vegetables, nuts, seasonal jam or honeycomb.