The Coupe Cocktail Bar

Includes provolone, greens, Dijon mustard served hot on a toasted baguette with puglia olive oil and kettle chips.

Beef, cured with only salt and pepper grassy and milky.

Pork, messy, rich, soft marbled throughout.

Pork sausage, fennel pollen, and fennel seed.

Includes bresaola, coppa and finocchiona.

Veneto, Italy, cow.

Rhone-alpes, France, cow.

Oregon, USA. Cow, semi-soft.

Includes piave vecchio, fromager d'affinos and rogue caveman blue.

Artichoke, roasted tomatoes, mushrooms, gigante beans, figs, olives, crostini.

Creamy and buttery.

Gooey, buttery, and woodsy.

Four Chile blends spiced pork sausage on crostini.

60% cacao, cream, carmenere wine, campan and dry curacao.

Two crostini with authentic Peking duck topped with mango sauce.

Six crostini with honey, ricotta, thyme, blueberry.