Trou Normand focuses on whole-animal butchery and house-made charcuterie using pork from Riverdog Farm and dried meats made from rare Mangalitsa pigs bred exclusively by Csarda Haz Farm and Dinner Bell Farm. It has up to 40 types of salumi and charcuterie available all-day with seasonal sides, pasta and chophouse style cuts of meat for dinner. Lunch is served throughout the week, featuring handmade sandwiches and freshly-brewed Four Barrel coffee. The menus change daily based on the freshest, local ingredients available.
Monday thru Saturday from 11:30am to 10:30pm Sunday 10:30am to 9:30pm