Led by in-house Cheesemonger, Red, The Wardroom’s expansive cheese selection is ever evolving. The selection represents many nationalities yet remains rooted in our commitment to American Farmstead producers. When possible, we collaborate directly with farmers who raise their own livestock and complete the entire production and aging processes on-site. Once at The Wardroom, cheeses are further aged in our temperature-controlled cheese cave.
Guests may order cheese plates that include an assortment of textures and flavors--from goat, cow, sheep, blue, and Alpine cheeses--and are accompanied by specialty accoutrements such as house-poached Seckel pear, fig, and Aceto balsamico, or honey from Piemonte. We look forward to suggesting cheeses best suited to your palate and welcome special orders.
Red works closely with our wine team to select weekly wine and cheese pairings. Sample them with us on Saturdays!
Our charcuterie case features a diverse selection of boutique producers from across the country and includes both traditional and innovative flavors. All charcuterie is sliced to order using a special heatless slicer that ensures a fresh flavorful product. In addition to cured meats, our culinary team crafts a selection of house-made pâtés and terrines. You may enjoy them in-house or take them with you to your home or event.
Pastas are made in-house below The Wardroom in the dedicated pasta kitchen, and served in our classic Italian dishes, often with an American-fusion twist. Our chefs use seasonal vegetables—peas, morel mushrooms, fava beans, ramps, asparagus, lettuce, tomatoes, string beans, pumpkins, squash and more—sourced from local farms whenever possible. Favorites include fettuccine Bolognese, four cheese ravioli with butter and sage, and bucatini cacio & pepe. Guests can also purchase fresh pasta from our case to cook at home with one of the many delicious sauces available in our market.
Each morning, we bake bread in-house, including such staples as classic sourdough, baguettes, and miche, as well as novelty breads and seasonally inspired focaccias. Our baking team, led by Bluepoint’s Head Baker, Glenn May, uses the finest ingredients and traditional techniques to craft exceptional sweet and savory goods.
Our bread counter includes an assortment of sweet items, including our signature dessert, the daily Bundt cake, and, on weekends, features sweet loaves — think Chocolate Babka or Lemon Poppy Seed. Be sure to stop by for our Challah Saturdays.