Planche du Beaujolais
The board is centered around pork charcuterie from Lyon, along with some good French butter and cervelle de canut, a regional cheese spread. It can feed a few people.
Planche du Fermier
French for “farmer’s plank,” this rustic board of cured meats emphasizes pigs, ducks, chickens, and cows: jambon de Bayonne, duck salami, chicken liver pâté, and hard farmhouse-style cheese.
Fromages
A selection of five rotating cheeses vary in flavor and texture but are nearly always French. Order one — or all — to plug and play with bread and charcuterie.
Beef Tartare
A French bistro classic, Le Caviste’s tartare is made with plenty of capers and Dijon and served with toasted baguette slices.
Dining and Cooking