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. We have up to 40 types of salumi and charcuterie available all-day. Our menus change daily based on the freshest, local ingredients available.
Our cocktails are based on classic turn-of-the-century recipes made with Brandies and spirits that we meticulously source from small batch producers, including an exclusive selection of Armagnac, Cognac, and Calvados that cannot be found anywhere else in the US. We also feature handcrafted beers and a wine list focused on artisanal European producers.