BARS: The bar menu at Prime Meats

Prime Meats edges closer and closer to becoming a full-fledged food-serving restaurant; last night they were serving a German-inflected bar menu (heavy on the cheeses, charcuterie and spaetzle) until 11 p.m. We had the Vesper Brett, a rustic wooden plank of five cured meats (including pork belly and buttery soft "uncooked" bacon—basically, bacon before you fry it), bookended by two kinds of pâté, pickles, sweet pickled onions and special mustard ($11). Amazing.

The menu:

Salads

Red Cabbage Salad, with walnuts, lemon, balsamic and sunflower oil, $7

Bibb Lettuce, with pumpkin seeds, radish, pumpkin seed oil and lemon, $7

Cheeses (one for $7, three for $19, five for $30)

Goat:

Square Cheese, from Twig Farm in West Cornwall, VT

Sheep:

Shaker Blue, from Old Chatham Sheepherding Co. in Old Chatham, NY

Vermont Shepherd, from Major Farm in Putney, VT

Cow:

Grafton 2-Year Cheddar, from Grafton Village Cheese in Grafton, VT

Pleasant Ridge Reserve, from Uplands Cheese Co. in Dodgeville, WI

Eden, from Sprout Creek Farm in Poughkeepsie, NY

Meats

Vesper Brett, chef's selection of meats and pickles, $11

Black Forest Ham, $9

Landjager, dried hunter's sausage from Germany, $2/piece

Larger meals

Weisswurst, served with sweet mustard and pretzel, $9

Pork goulash with spaetzle, $12

Cheese spaetzle, $9