Oliver’s Charcuterie: Curated by You
At Oliver’s Italian, charcuterie isn’t preset. It’s personal.
Our board is designed to be built — one selection at a time — from a curated collection of Italian meats, cheeses, oysters, and thoughtful accompaniments. You choose what speaks to you. We plate it beautifully.
Each selection is $8, or three for $23. Simple. Flexible. Intentional.
The Meats
We start with classic Italian salumi — each with its own character.
Finocchiona brings fennel and aromatic richness.
Soppressata Calabrese offers spice and rustic depth.
’Nduja is smoky and fiery, meant to be spread and savored.
24-month Prosciutto di Parma is silky, sweet, and nutty — time doing what only time can do.
Coppa is marbled and savory.
Chicken liver pâté adds a creamy, subtly seasoned option for those who appreciate old-world flavor.
These aren’t fillers. They’re expressions of craft.
Robiola Cheese and Truffle-Honey on Artisan Bread
The Cheeses
Balance lives here.
Robiola is creamy and tangy with elegance.
Gorgonzola Dolce is soft and buttery with gentle blue character.
Pecorino Toscano is firm, grassy, and salty — a nod to the Tuscan countryside.
24-month Parmigiano Reggiano delivers nutty umami and crystalline texture.
La Tur is creamy, earthy, and indulgent.
Mix soft with firm. Sharp with mild. Let contrast do the work.
Pick and choose your nibbles to create your signature board at Oliver’s
The Accoutrement
The details matter.
Artisan bread.
Marinated olives.
Fig jam.
Marcona almonds.
Truffle honey.
These aren’t decorations. They’re bridges — sweet against salt,
crunch against cream, richness lifted by acidity.
And Then, The Sea
Because this is Oliver’s.
Oliver’s Charcuterie & Wine
You can extend your board into something uniquely ours by adding oysters and clams — six for $24 or twelve for $48.
La Dolce Vita from Great South Bay, NY.
Pink Moon from Prince Edward Island.
Blue Pearl from the Chesapeake Bay.
Calm Cove from Puget Sound.
Littleneck clams from Great South Bay.
Few Italian neighborhood restaurants let you build a board that moves from fennel salumi to East Coast oysters in the same sitting. We do.
Designed for the Way You Dine
This format gives you freedom.
A light board for two with Robiola, Prosciutto, and truffle honey.
A bold spread with ’Nduja, Gorgonzola, and Soppressata.
An indulgent table with Parmigiano, Coppa, oysters, and Champagne.
“You can keep it simple. Or you can build something layered and abundant.”
Charcuterie at Oliver’s isn’t about excess. It’s about intention. About selecting what you love. About slowing down long enough to taste the difference between creamy and crystalline, smoky and sweet, briny and bright.
Choose thoughtfully. Pour generously. Stay awhile.
