Alex’s Ultimate Charcuterie and Hors d’Oeuvre Feast

Alex's Ultimate Charcuterie and Hors d'Oeuvre Feast

A curated selection of salumi, cheeses, conservas, crudi, and more.
Cuisine Hors d'Oeuvres

Dishes and Components


Prepared Crudi

  • Sicilian Gamberi Rossi Tartare with Lemon Zest and Extra Virgin Olive Oil
  • Raw Blue Crab Tartare with Extra Virgin Olive Oil and Topped with Crab Roe
  • Sliced Raw Scallops with Rio Red Grapefruit and Ají Limo Peppers
  • Raw Whitebait Tossed with Lemon and Extra Virgin Olive Oil (Crudo di Bianchetti)
  • Bafun Uni Shooters (Sea Urchin, Quail Egg, Ponzu, Sake, Momiji Oroshi, and Scallions)

Prepared Crostini

  • Sea Urchin, Lardo, and Sea Salt Crostini
  • Cetara Anchovies and Rodolphe Le Meunier Unsalted Butter on Toasted Sourdough with Lemon Zest (Pane, Burro e Alici)
  • Sliced Seasonal Figs and Melted Gorgonzola Dolce, Topped with Thinly Sliced Guanciale and Micro Thyme, on a Toasted Semolina Baguette
  • Dungeness Crab Salad with Ossetra Caviar on Buttered Brioche Toast


  • Coppa Piacentina (Coppa from Piacenza)
  • Pancetta Arrotolata (Rolled Pancetta)
  • Prosciutto Crudo di Parma 24–36 Month (Prosciutto from Parma)
  • Salame Nobile del Giarolo or Salame Toscano (Salami from Piedmont or Tuscany)
  • Salsiccia Calabrese Piccante (Spicy Calabrian Cured Sausage)
  • Soprèssa Vicentina or Trevigiana (Medium-Grained Cured Sausage from Veneto)
  • Soppressata di Ricigliano (Cured and Smoked Sausage from Salerno)
  • Soppressata Toscana (Head Cheese from Tuscany)
  • Ventricina Teramana Spalmabile (Spreadable Ventricina from Teramana; Similar to 'Nduja)
  • Ventricina del Vastese (Spicy Cured Pork Sausages from Abruzzo)
  • Chorizo Iberico de Bellota (Spicy Cured Pork Sausage from Spain)
  • Mortadella Bologna Pistacchio (Mortadella with Pistachios from Bologna)
  • Jamon Ibérico de Bellota (Bone-in on a Jamonera from Spain)
  • Jambon de Canard (Duck Prosciutto from France)
  • Jambon à la Truffe (Cooked Ham with Summer Truffles from France)
  • Saucisson sec Truffé (Dry-Cured Sausage with Black Truffles from France)


  • Foie Gras Torchon with Blood Orange Marmalade, Served with Brioche Toast Points
  • Pâté en Croûte de Canard (Duck) and Foie Gras
  • Sweetbread and Green Peppercorn Terrine Served with Pommery Whole-Grain Mustard (Terrine de Ris de Veau aux Éclats de Poivre Vert)

Fresh Cheeses

Aged Cheeses

  • Parmigiano Reggiano di Vacche Bianche 36-month (Hard | Cow | Modena, Italy)
  • L’Etivaz (Hard | Cow | Vaud Alps, Switzerland)
  • Pecorino Moliterno al Tartufo Bianco (Semi-Hard | Sheep | White Truffle-Infused | Sardinia, Italy)
  • Rodolphe Le Meunier Tomme Brûlée (Semi-Hard | Sheep | Torched-Rind | French Basque Country)
  • Ossau-Iraty (Semi-Hard | Sheep | French Basque Country)
  • Manchego Artesano Curado or Mature Queso Payayo (Semi-Hard | Sheep | Spain)
  • Tête de Moine (Served on a Girolle) (Semi-Hard | Cow | Jura, Switzerland)
  • Beaufort d'Alpage (Semi-Hard | Cow | Savoie, France)
  • Trethowan’s Pitchfork Cheddar (Semi-Hard | Cow | Somerset, England)
  • Mimolette Vieille (Boule de Lille) (Semi-Hard | Cow | Lille, France)
  • Carles Roquefort (Semi-Hard Blue | Sheep | Mont Combalou, France)
  • Colston Bassett Shropshire Blue (Semi-Soft Blue | Cow | Nottinghamshire, England)
  • Rogue River Blue (Semi-Soft Blue | Cow | Oregon, USA)
  • Cambozola Black Label (Soft Triple Cream Blue | Cow | Heising, Germany)
  • Langres (Soft | Cow | Washed-Rind | Champagne-Ardenne, France)
  • Reblochon de Savoie (Soft | Cow | Washed-Rind | Savoie, France)
  • Rocamadour (Soft | Goat | Southwest France)
  • Cypress Grove Humboldt Fog (Soft | Goat | California, USA)
  • Saint André or Brillat-Savarin (Very Soft Triple Cream | Cow | Normandy or Burgundy, France)
  • Vacherin du Haut-Doubs or Serra da Estrela (Very Soft | Cow or Sheep | France or Portugal)
  • Brie de Meaux en Croûte Stuffed with Burgundy Truffle (Cooked | Soft | Cow | Meaux, France)
  • Fried Tunworth or Camembert de Normandie with Cranberry Jam (Gebackener Camembert) (Cooked | Soft | Cow | Hampshire, England or Normandy, France)


  • Seasonal Figs (Thinly Sliced)
  • Fuyu or Suruga Persimmons (Sliced)
  • Loquats (Sliced)
  • Pink Muscat Grapes (Seedless)
  • Crown and Yubari King Melons (Sliced)
  • Stayman Apples (Sliced)
  • Sukkari Dates
  • Tarocco and Vaniglia Sanguigno Blood Orange and Cara Cara Orange Supremes with Flaky Sea Salt
  • O'Henry Peaches Sliced and Topped with Flaky Sea Salt, Torched Lardo di Colonnata, Hazelnuts, Micro Basil, and a Drizzle of Extra Virgin Olive Oil


  • Castelvetrano, Cerignola, and Gordal Olives
  • Peschiole
  • Caper Berries
  • Cornichons
  • Grilled Artichokes Drizzled with Extra Virgin Olive Oil
  • Cherry Tomatoes on the Vine
  • Piennolo del Vesuvio Tomato Confit
  • Sliced Calabrian Chilis in Oil
  • Pickled Asparagus
  • Marinated Cremini Mushrooms
  • Cipollini Onions with Balsamic Glaze (Cipollini in Agrodolce)
  • Sweet and Sour Peppers (Peperoni in Agrodolce)
  • Confit of Sweet or Piquillo Peppers with Macadamia Nuts


  • Buttered Crostini
  • Warm Focaccia Genovese
  • Warm Jerusalem Bagel
  • Crispy Everything Flatbread Crackers
  • Breadsticks with Sesame Seeds (Grissini al Sesamo)
  • Buttery Sea Salt Crackers
  • Wafer Crackers
  • Brioche Toast Points (For the Foie Gras Torchon)
  • Sesame Seed Crusted Crostini (For the Ricotta Romana)



  • Dried Lemon, Pink Lemon, Blood Orange, and Cara Cara Orange Slices


  • Small Wooden Spoons for Serving
  • Small Wooden Honey Dipper
  • Toothpicks for Tinned Conservas


The prepared crudi should be served chilled, in glass bowls immersed in a bin of crushed ice.