Trou Normand

Featured Item

• Charcuterie, Salumi & Cheese

  Featuring our own breeding stock of Mangalitsa Pigs. Select your own or chef's choice

  • Four Items$49.00
  • Eight Items$71.00
  • Twelve Items$104.00

Salumi

• Squid Ink Salame$18.00

  a house original using squid ink, lemon, fresh garlic, oregano and chili

• Tuscan Salame$18.00

  a larger format "old-style" salame made with red wine, black pepper and garnished with hand cut lardo

• Calabrian Salame$18.00

  a slightly fattier salame made with both pickled & dried chiles and fennel seed

• Thyme Salame$18.00

  a crowd pleaser – fresh thyme, white wine & black pepper

• Marjoram Salame$18.00

  herbaceous and simple with organic marjoram, garlic & white wine

• Finocchiona$18.00

  a classic, made with wild-foraged Sicilian fennel pollen, garlic and white wine

• Saucisson Sec$18.00

  straightfoward and easy with just black pepper & garlic

• Rosette de Lyon$18.00

  a rustic salame made with white peppercorn and aged slightly longer for a sweeter, mellow flavor

• Beef Borscht Salame$18.00

  an original recipe, this mix of lean beef and pork fat is mixed with red beet juice, fresh dill, celery seed and crème fraîche

• Felino$18.00

  The "king" of salame hailing from Parma, Italy. This salame is slow-aged in a natural casing and garnished with anise seed, clove and sweet wine. A house favorite!

• Crespone$18.00

  A traditional recipe from Brianza in Northern Italy, our salame is made with lambrusco, garlic and pepper and then aged in beef casing. Funky & beautiful!

Dinner

• Blossom Bluff Stone Fruit and Brokaw Avocado Salad$20.00

  pistachio, salsa verde

• 20 Month Prosciutto and Tuscan Melon$25.00

  perserved plum, nasturtium

• Porchetta with Festival Red Pluot$26.00

  pickled green strawberry, wild fennel, ice lettuce

• Soft-Scrambled Duck Eggs with Morels$26.00

  radish blossom, grilled levain

• Pappardelle with Pork Ragu$32.00

  pea tendrils, green garlic, parmigiano reggiano

• Local King Salmon$37.00

  roasted harukei turnip, salmon roe, english peas, agretti

• 16 Oz. Riverdog Pork Chop$56.00

  red flint polenta, charred nectarine, watercress

• Trou Normand Burger*$23.00

  gruyère, dijon mustard, aïoli

• Crispy Potatoes*$13.00

  aïoli

Whole Muscle

• Pancetta$18.00

  cured belly aged in a rub of juniper, black pepper and bay leaves

• Guanciale$18.00

  made from the entire pork jowl, soaked in red wine and covered in garlic, clove, juniper and black pepper

• Lonza$18.00

  with aromatic coriander, fennel seed and orange zest, this is the flavorful loin with a large, juicy fat cap

• Lardo$18.00

  cured fat-back with incredible flavor due to the forager diets of our Mangalitsa hogs. Aged under fennel pollen & meyer lemon

• Coppa$18.00

  The "collar" where the shoulder & neck meet. Poached in red wine & aged with black pepper, fennel & chili

• 16 MO. Prosciutto$24.00

  Made from Mangalitsa hogs raised by Dinner Bell Farm in Grass Valley. (Available a la carte only)

Charcuterie

• Pork Pate with Persimmon$20.00

  sweet & spicy

• Chicken Pate with Jalapeño$20.00

  spicy & lean

• Chicken Liver Mousse$22.00

  potted & topped with strawberry-lambrusco marmalade

• Ciccioli$18.00

  An Italian-style pork rillette. Rich, decadent and fatty – flavored with dried oregano and black pepper

• 'Nduja$18.00

  A spicy, spreadable fermented salame. Garnished with espelette, smoked paprika, lambrusco and red beet juice

Cheese

• Dreamweaver$16.00

  soft-ripened goat's milk, CA

• Ossau Iraty$16.00

  young Basque style sheep's milk, FR

• Comté Reserve$16.00

  raw cow's milk from the Alps, FR

• Sofia$16.00

  lightly aged, ash layer, goat's milk, IN

Dessert

• Brooks Cherry Shortcake$16.00

  whipped cream

• Blackberry and Aprium Crostata$16.00

  fennel flowers, vanilla whipped cream

Join Us for Happy Hour!

Every Monday through Saturday 3:00 to 5:30 PM

• Norman Cider + Shot of Calvados$10.00

• Little Pork Sausage$3.00

• Pig's Head Fritter$2.50