Trou Normand

Featured Item

• Charcuterie, Salumi & Cheese

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

  • Four Items49,00 $
  • Eight Items71,00 $
  • Twelve Items104,00 $

Salumi

• Squid Ink Salame18,00 $

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

• Tuscan Salame18,00 $

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

• Calabrian Salame18,00 $

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

• Thyme Salame18,00 $

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

• Marjoram Salame18,00 $

  herbaceous and simple with organic marjoram, garlic & white wine

• Finocchiona18,00 $

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

• Saucisson Sec18,00 $

  straightfoward and easy with just black pepper & garlic

• Rosette de Lyon18,00 $

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

• Beef Borscht Salame18,00 $

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

• Felino18,00 $

  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!

• Crespone18,00 $

  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 Salad20,00 $

  pistachio, salsa verde

• 20 Month Prosciutto and Tuscan Melon25,00 $

  perserved plum, nasturtium

• Porchetta with Festival Red Pluot26,00 $

  pickled green strawberry, wild fennel, ice lettuce

• Soft-Scrambled Duck Eggs with Morels26,00 $

  radish blossom, grilled levain

• Pappardelle with Pork Ragu32,00 $

  pea tendrils, green garlic, parmigiano reggiano

• Local King Salmon37,00 $

  roasted harukei turnip, salmon roe, english peas, agretti

• 16 Oz. Riverdog Pork Chop56,00 $

  red flint polenta, charred nectarine, watercress

• Trou Normand Burger*23,00 $

  gruyère, dijon mustard, aïoli

• Crispy Potatoes*13,00 $

  aïoli

Whole Muscle

• Pancetta18,00 $

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

• Guanciale18,00 $

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

• Lonza18,00 $

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

• Lardo18,00 $

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

• Coppa18,00 $

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

• 16 MO. Prosciutto24,00 $

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

Charcuterie

• Pork Pate with Persimmon20,00 $

  sweet & spicy

• Chicken Pate with Jalapeño20,00 $

  spicy & lean

• Chicken Liver Mousse22,00 $

  potted & topped with strawberry-lambrusco marmalade

• Ciccioli18,00 $

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

• 'Nduja18,00 $

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

Cheese

• Dreamweaver16,00 $

  soft-ripened goat's milk, CA

• Ossau Iraty16,00 $

  young Basque style sheep's milk, FR

• Comté Reserve16,00 $

  raw cow's milk from the Alps, FR

• Sofia16,00 $

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

Dessert

• Brooks Cherry Shortcake16,00 $

  whipped cream

• Blackberry and Aprium Crostata16,00 $

  fennel flowers, vanilla whipped cream

Join Us for Happy Hour!

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

• Norman Cider + Shot of Calvados10,00 $

• Little Pork Sausage3,00 $

• Pig's Head Fritter2,50 $