All Together Now Menu

Blakesville Creamery Curds, Pepper + Honey Relish, Fresh Herbs

Roast Beef, Housemade Pickles, Red Cabbage Kraut, Havarti Cheese, Caraway Rye Bread, Dipping Jus

Slagel Farms Beef Patties, Fried Onions, Malt Vinegar Mayo, Pickles, Aged Cheddar, Griddled Shokupan

White Beans, Feta, Herb Pistou, Pickled Shallot, Focaccia. Please be aware that this sandwich cannot be made without feta.

Soppressata, Aged Cheddar, Fresno Aioli, Housemade English Muffin

Grilled Broccolini, Raclette, Garlic Thyme Aioli, Rye Bread

Revol Farms Greens, Sarvecchio Cheese, Tarragon Dressing

Two Slices with Cultured Butter

A Rich Little Thing That Speaks with a Southern Accent and Has a Hazelnut Crust

Chocolate-Studded, Pecan Shortbread, Chocolate Dulce de Leche Filling

It's a Sandwich, But Better Because It's a Cookie

Honey Marshmallow Filling

Dark Chocolate, White Chocolate, Coconut, Marshmallows, Corn Nuts, Sea Salt

One of everything! Malted Chocolate Oreo, Pecan Shortbread, Monster Cookie, Oatmeal Sandwich Cookie

Pork Fat Collards, Pickled Pearl Onion, Lemon, Aleppo Pepper, Aya Sourdough

Lox, Preserved Lemon Aioli, Pickled Red Onion, Everything Bagel

Chamomile Greek Yogurt, Fruit Preserves, Erin's Mom's Granola, Marigold Petals

Fluffy Goodness with Cultured Butter + Seasonal Jam

Breakfast Sausage, Red Corn Grits, Toasted Shokupan, Cultured Butter

Lox, Preserved Lemon Aioli, Pickled Red Onion, Everything Bagel

Hand-Rolled Plain + Everything Bagels (3 of Each) Plus Plain + Scallion Cream Cheese

Erin's Mom's Maple Granola, Seasonal Fruit Preserves, Chamomile Greek Yogurt, Dried Marigold Petals

Saffron Aioli, Garlic Grissini

Underground Meats Salami, Pleasant Ridge Reserve Cheese, Aioli, Mustard, Demi Baguette

White Beans, Feta, Herb Pistou, Pickled Shallot, Focaccia. Please be aware that this sandwich cannot be made without feta.

Slagel Farms Beef Patties, Fried Onions, Malt Vinegar Mayo, Pickles, Aged Cheddar, Griddled Shokupan

Roast Beef, Housemade Pickles, Red Cabbage Kraut, Havarti Cheese, Caraway Rye Bread, Dipping Jus

Grilled Broccolini, Raclette, Garlic Thyme Aioli, Rye Bread

Revol Farms Greens, Sarvecchio Cheese, Tarragon Dressing

Two Slices with Cultured Butter

A Rich Little Thing That Speaks with a Southern Accent and Has a Hazelnut Crust

Chocolate-Studded, Pecan Shortbread, Chocolate Dulce de Leche Filling

It's a Sandwich, But Better Because It's a Cookie

Honey Marshmallow Filling

Dark Chocolate, White Chocolate, Coconut, Marshmallows, Corn Nuts, Sea Salt

One of everything! Malted Chocolate Oreo, Pecan Shortbread, Monster Cookie, Oatmeal Sandwich Cookie

Strawberry Preserves, Vanilla Frosting, Sprinkles

Puff Pastry Crust

Our tastiest cheeses and meats and all the accompaniments, sized for a 4-6 person gathering. Boards are served with crostini, preserves, cornichons + raw honey and are presented on a sturdy, table-ready, reusable wood board. Cheese and meat board includes three cheeses and two meats, and a cheese-only will have four cheeses. Looking for something larger? Check out the catering menu on our website.

This is a Jerry good cheese that gets a bath in Chenin Blanc as it ages. (Jealous?) It's an exclusive made just for us by our friends at Blakesville Creamery. Get some of this ooey gooey, herbaceous, fruity, fluffy Jerry goodness for yourself. Pasteurized goat milk from Wisconsin. 5 ounce piece.

It’s easy to eat an immodest amount of these floofy, creamy Aussie cheese cubes. Consider yourself warned. Meredith Dairy’s Marinated Sheep & Goat Milk Cheese can slide onto your plate at all hours of the day. Spread on hearty toast for a great morning. Add to your midday sandwich. Toss a few pieces and their herby, garlicky marinating oil with hot pasta for an insta-sauce situation. When you inevitably empty the jar of cheese cubes, turn the remaining oil into dressing by whirling it in a blender with sherry vinegar.

Silky, custardy, earthy Piedmontese goodness. Cow and sheep milk from Italy. 9 ounce piece.

Lake Effect is a bloomy rinded, approachable goat milk cheese made at Blakesville Creamery in Port Washington, Wisconsin by cheesemaker extraordinaire Veronica Perdroza, a pal and former employee of All Together Now! A textural dreamscape featuring an ooey gooey creamline and a cakey interior. You'll want to be Veronica’s friend too after trying this cheese. Pasteurized goat milk cheese from Wisconsin. 5oz piece.

We all know someone like Julianna: buttery and smooth, nutty and firm, covered in flower petals and herbs. Or we wish we did, at least. This goat milk round from Capriole Farms is just as pretty as it is tasty. Pasteurized goat milk from Indiana.

A lightly-aged brick with veins of vegetable ash from Capriole Farms. Soft, silky, and lemon meringue-like. Goat milk from Capriole Farms in Indiana.

This Burgundian farmhouse cheese is washed with a spirit called Marc de Bourgogne as it ages. Lightly vegetal, sweet and milky, so tasty. 7 ounce wheel. Pasteurized cow milk from France.

A friendly but complex aged cheddar with crumbly texture, savory caramel flavors, and a bright sweetness at the finish. Cow's milk from Cellars at Jasper Hill in Vermont.

A very special Comte that comes back to the shop in the fall every year. This cheese is incredibly complex and yet beautifully mellow. Crystallized, crunchy proteins abound and a full-bodied, nutty + creamy flavor. Raw 24 month-aged cows' milk cheese.

‘Ombra’ means ‘shadow’ in Spanish, referring to its gray mottled natural rind. It lures you in with its irresistible flakey texture and then hits ya with the one-two punch of tropical fruit notes and a piquant, long finish. Pasteurized sheep milk cheese from Spain.

Pata Cabra is a washed-rind log with a nice balance of fruitiness and tangy acidity. Think lemon and creme fraiche, with a delightfully crumbly texture. Pasteurized goat's milk from Spain.

This sheep milk round takes a bath in balsamic vinegar and juniper berries before aging in oak barrel. And you thought the Italians were only serious about wine... A little bit granular and flaky, full of flavor, with a lingering fruity, woodsy finish and hints of juniper. Pasteurized sheep milk from Italy.

A rich, salty wedge with a long, fruity finish inspired by famous Alpine styles (think Gruyere, Comte). Cow's milk from Uplands Dairy in Wisconsin.

Prairie Breeze is an unfussy and highly snackable cheddar that hails from Milton, Iowa. It’s got bright notes of fresh pineapple, so be prepared for a mini vacation with each bite. Pasteurized cow milk.

Herbaceous and nearly pine-y from the rosemary that covers this sheep’s milk cheese while it ages for 8 months. Pasteurized sheep’s milk cheese from Spain.

Reading Raclette is a semi-firm wheel of cows' milk cheese that is washed with saltwater brine as it matures. Texture is soft and supple, with heady flavors that leant toward fruity and milky notes. This baby is a great melter and an ideal cheese for fondue, raclette, mac and cheese, other melty cheese dishes, and snacking, of course. Raw cow's milk from Vermont.

A best-in-show awarded cheese produced by Spring Brook Farm.

Grassy, herbaceous, nutty, and semi-firm. Kind of like taking a nap in the grass with a goat. Pasteurized goat milk from Spain.

Tomme-style with tender texture and a delicate, herbaceous natural rind. Lightly aged goat milk from Blakesville Creamery in Wisconsin.

Another gem from Capriole Farms! This is a washed-rind goat milk cheese that takes a bath in His Dark Materials, a stout from Monnik Brewery in Louisville. It has a semi-firm, extra fine texture that’s perfectly matched to its hearty, briny flavor and beefy nose. It is both rustic and elegant. Pasteurized goat milk from Indiana.

A bright, fruity round from our pals at Blakesville Creamery. This cheese gets washed with saison from Is/Was Brewing. Jealous? Pasteurized goat milk from Wisconsin.

Crumbly, rich, and assertive. The natural rind on this cheese gives it an earthy funk, like how soil smells after a storm. Pasteurized sheep’s milk blue from France.

Creamy, salty, spicy blue cheese that you should most definitely slather with That Honey We Put On Our Cheese Boards. Pasteurized sheep milk from France.

The Spaniards created Mititbleu in an attempt to unseat the famous French Roquefort from atop its perch on the pantheon of blues, and in doing so they created a new classic. It’s firm with plenty of blue veining coursing through the paste. This wedge is less spicy than the inspiration but still packs a punch, with nice minerality, earthiness, and a whisper of vanilla. Raw sheep milk from Spain.

Earthy, Savory Salami Made with Mushroom + Black garlic. 2oz Piece.

The Calabrian Salami is Meat with Gentle Heat. It's Made with WI-Grown Calabrian Peppers + Red Wine. 2oz Piece.

A Jar of Decadence + Deliciousness. 4oz Portion.

Pork Salami with Bright Fennel Flavors, Black Pepper + White Wine. 2oz Piece.

Calabrian-Style Spreadable Salami with Ancho Chili + Ghost Pepper. 3oz Piece.

Classic French-style Salami with Garlic + Black Pepper. 2oz Piece.

Spicy 'n' spreadable Spanish-style salami with smoked paprika, cayenne, cascabel chile, and guajillo chile. 3 ounce piece.

Classic Italian-Style Salami with Black Pepper, Fennel + Red Wine. 6oz Piece.

The Wisco Old Fashioned is Underground Meat's Twist on a Wisconsin Cocktail Tradition: the Brandy Old Fashioned. They Use Heritage Pork with Allspice, Brandied Cherries, Orange Peel + a Hint of Red Chili. 2oz Piece.

Dry-cured pork loin from our pals at Underground Meats in Madison, WI. Their lonzino is made from locally-raised animals and cured with sherry, paprika, cayenne, garlic, and ground bay leaf. 3oz portion.

Peperone, but with a kick (and then some!) from Wisconsin-grown ghost chili peppers. 6oz piece.

Mildly Spicy Spanish-Style Chorizo with Smoky Paprika + Cayenne Pepper. 2oz Piece.

Underground Meats pork salami from Wisconsin. Spicy and garlicky - especially delicious on sandwiches or used in place of pepperoni! 4 oz portion.

Traditional lightly smoked and cured ham style from the mountains of northern Italy. Rubbed with a blend of spices including bay and juniper, it’s then cold-smoked in the mountain air, retaining flavors of pine and tobacco. 4 oz portion, pork from Italy.

Dry-cured Berkshire pork shoulder based on a classic Italian recipe. Produced by Il Porcelino in Colorado. 4 oz portion.

Spanish cured pork loin rubbed with garlic and pimentón. 4 ounce portion. Produced in Castilla y León.

Cured dried beef by Brooklyn Cured. 4 oz portion.

Country: Germany Region: Pfalz Grapes: Silvaner & Weissburguner (Pinot Blanc) Style: Pet-Nat Brothers Daniel and Jonas, shook up the Brand family tree. Five generations of vignerons in, they decided in 2011 that their 18 hectares of limestone-rich vineyards in the northern Pfalz should be farmed striclty organic/biodynamic. They were certified in 2017. Their Pet-Nat, the 1st to be registered in Germany, is wild yeast fermented in tanks and old barrels and left on its lees for "as long as possible."

Country: France Region: Loire Valley Style: Pet-Nat Grapes: 70% Pineau D`Aunis, 30% Grolleau Noir The grapes are direct pressed then the juice partially ferments in stainless steel. It is then bottled with a crown cap. The fermentation continues inside of the bottle and the trapped CO2 creates the wine's natural effervescence. Each bottle is manually disgorged then resealed with a Champagne cork.

Sparkling Chenin Blanc / Loire Valley FR

Country: France Region: Lorraine Grape: Gamay Style: Method Traditionnelle Camille Migot is most certainly serious. He is a young dude; his first vintage was 2013. Migot’s family has been working the vineyards around here for some 13 generations...The estate, only five hectares in size, is certified organic and the vineyard work is impressive...very grape is hand-harvested. In the cellar, Camille is part of the younger generation looking past the “technologies” of the past few decades and returning to something more basic. All fermentations are carried out by natural yeasts. Élevage can be in both stainless steel or neutral oak; bottling is carried out with only the lightest of filtering.

Country: US Region: Paso Robles Grapes: Malvasia Style: White Producer: Saint K

Country: Germany Region: Franken Grape: Muller Thurgau, Silvaner Style: White Producer: 2Naturkinder About: Light-bodied and dry with a refreshing acidity, citrusy lime, grapefruit, and green apple notes. Silvaner, aged in steel tanks, imparts structure, while Müller-Thurgau, aged in old oak barrels, adds creaminess. The finish is clean and crisp with lingering citrus and mineral nuances. Versatile and easy-drinking, it pairs seamlessly with seafood, salads, poultry, or vegetarian dishes.

Country: US Region: Oregon Grape: Chardonnay Style: White Producer: J.C. Sommers About: The La Revanche Chardonnay is blended from some of the best Chardonnay sites in the Willamette Valley. It’s fermented and aged in 600-liter French oak barrels without the use of secondary malolactic fermentation. The result is a pure, bright, mineral-driven Chardonnay that is delicious on its own and with food.

Country: Italy Region: Sicily Grapes: 50% Minnella and 50% blend of Carricante, Catarratto, Grecanico, Inzolia Style: White Producer: Eduardo Torres Acosta About: The 2020 Bianco Versante Nord is distinctly savory and mineral in style, wafting up with notes of stone dust, crushed almond and young peach. It’s soft-textured, with a core of saline-tinged acids, orchard fruit, florals, and green melon on the palette and a long yet subtle finish. Made through spontaneous fermentation in concrete tanks, with skin maceration for 5 days and no temperature control then aged for 8 months in concrete and used oak. Viticulture is organic, no chemicals or fertilizers are used, and grapes are hand- harvested.

Country: USA Region: Willamette Valley Grapes: Chardonnay Owners Dan and Helen Dusschee planted the iconic Freedom Hill Vineyard in 1981. Their son, Dustin, has recently taken over the farming responsibility in yet another generation of sustainable stewardship, maintaining the family legacy. Freedom Hill Vineyard is tucked into the coast range on a gentle southeast slope. Protected from the Van Duzer coastal winds, this vineyard has a warmer climate than those of the neighboring Eola-Amity Hills. The soils here are a sedimentary, uplifted seabed and are thought to be among the oldest in the region. These ancient soils, combined with the vineyard’s microclimate are now recognized as part of a new sub-appellation within the Willamette Valley called Mt. Pisgah. Fermented and aged in 500 & 350-liter barrels for 12 months & finished for 3 months in stainless steel tank. 40% New Oak

Malvasia, Moscadella, Insolia + Nerello Mascalese / Sicily IT

violet aromas, sour cherry, full body

Gamay / Beaujolais Fr No Sulfur Bottling

Arneis, Dolcetto, Barbera, Nebbiolo / Geyserville, Ca

Trollinger, Portugieser, Zweigelt & SpatBurgunder / Swabia DE 1.5L

Crispy, snacky fried fava beans. 4 ounce bag.

Candied almonds, cashews, pecans, rosemary, Aleppo pepper, crispy favas, and big corn nuts are having a party and you're invited. 7 ounce bag.

Better butter made by us with local cream

Spread it on your crackers, bread, and sandwiches. Dunk your veggies in it. There are a lot of ways to win with this one.

Crunchy. Classic.

Like a really good salt + vinegar chip, but with a Creole twist

Big crunchy corn nuts. 4 ounce bag.

Toasted, salted, and tossed with olive oil. 4 ounce tub.

Bright green, buttery, rich, and delectable

A classic spear everyone can get behind. Made right here.

Crunchy, snacky, star anise and bay leaf-spiked carrot sticks. Made right here.

Pure pickled gold(en beets) with a kick. Made right here.

Tiny lil pickles

Six vanilla-sea salt goat milk caramels covered in organic dark chocolate. Yum.

These whole yellow 'Ercolano' cherry tomatoes are a burst of sunshine straight from the bay of Naples. They're sweet, dense, and versatile. Smash on garlic toast, turn into a bright, golden pasta sauce, make gazpacho, and more. They're preserved using just water and salt, which keeps them tasting field-fresh. 12 ounce jar.

Organic Tuscan olive oil from a husband-and-wife team. It's cold-pressed within a couple of hours of harvest to preserve vibrancy. Flavor profile is classic Tuscan: fresh-cut grass, artichoke, almond, and balanced peppery finish. Elegant but punchy in all the right ways. 500ml bottle.

Thai roasted chili jam from local maker Pink Salt Kitchens that checks all the boxes: umami, smoky, tangy, sweet, and spicy. It's amazing with soft cheese, and in dressings, stir fries, and soups. 6 ounce jar. * Contains shellfish *

A stone-ground, lively, classic mustard that's perfect on sandwiches and charcuterie boards. It comes from Caplansky's Deli in Toronto, folks who know a thing or two about condiments. 8 ounce jar.

A mustard with a jolt of kicky horseradish for when you want to be EXTRA. Awesome with cured meats and all other places you need some pizzaz.

Few things are more ridiculous and fun than popping yourself a bag of popcorn covered in BLACK TRUFFLE. It's the ultimate high-low eating experience. Each box contains three bags.

A classic spear everyone can get behind. Made right here.

This cold-pressed Ligurian olive oil is delicate and fruity, with buttery, smooth texture. 500ml bottle.

This is essentially a red onion jam -- a spread with a delightful balance of sweet and savory that makes a stellar addition to grilled meats, cheese boards, and sandwiches.

Gently-pressed olives from the Tuscan estate of Montenidoli, one of our all-time favorite winemakers. Grassy, spicy, artichoke-y, and perfect for finishing grilled veggies and seafood.

Blueberries, lemongrass, and delight in a jar. Made right here.

Crunchy, snacky, star anise and bay leaf-spiked carrot sticks. Made right here.

Pure pickled gold(en beets) with a kick. Made right here.

Blackberries and thyme in spreadable deliciousness form. A pleasing yin and yang of fruit and herbs. Made right here.

Local strawberries and a whisper of citrus. Makes friends easily, especially with goat cheese and/or a nice biscuit. Made right here.

Concord grapes (aka the grape-iest of the grapes) from Mick Klug cooked down with a touch of Vietnamese cinnamon. Floral, bright, and classic. Made right here.

Raw honey that spreads like frosting and improves LITERALLY EVERYTHING IT TOUCHES from Trillium Woods Apiary in Sheboygan Falls, WI.

The best granola around, made by ATN owner Erin's mom. It's a seedy, crunchy blend made with maple syrup, olive oil, sea salt.

A bag o' beans roasted by our pals at Ruby Coffee Roasters in Nelsonville, WI just for us. The "Breakfast of Champions" blend is rich, vibrant, and chocolatey.

Bright, balanced, fruit-forward red wine vinegar from venerable Piedmont winemaker Castello Conti. It's made from old estate grape vines and aged slowly over two years. Unfiltered, intense and delightful. 250ml bottle.

Sweet, delicately spicy red pepper jelly from famed Tuscan butcher Dario Cecchini. Eat this on soft cheese (Robiola Bosina, perhaps?), stirred into vinaigrette, slathered on roasted meats, layer it into sandwiches. There's no bad way to do it. 220g jar.

Ripe, sweet cherry tomatoes harvested at the height of Ligurian summer, gently dried and packed in Armato's stellar olive oil. Delicious with literally everything, but especially with cheese and cured meat.

Locally-loomed checked napkins from The Weaving Mill. Excellent for picnics or giving your cheese and bread a rest during cocktail hour. This set of two is 100% cotton, machine-washable, and measures 7.5” x 7.5” each. About The Weaving Mill: The Weaving Mill is an artist-run industrial weaving studio in Chicago. They make projects of their own, textile and otherwise, that respond to the practice of running a small industrial mill, and also collaborate with other artists and designers. Working with people of diverse textile experience, TWM aims to fill the space between hand and industrially made and bring the mechanics of textile production into wider view.

A dried Nomon floral arrangement of lavender, pepper berries, stipa feather, wheat, and more to behold while you enjoy yourself now, later, and way later. Includes white ceramic vase, too. Nomon is Trey and Erin, a couple with design skills and a ‘we can do that!’ attitude. They reimagine what flower delivery looks like with long-lasting flower arrangements that can go anywhere. All their flowers are arranged in Chicago and sourced from top flower farms in the Netherlands.

Hot tip: these are SO good with cheese. Thin, crispy, JUST this side of sweet... A dream. Truly.

A cracker so thin you have to see it to believe it! 'Pane di Musica' is a classic Sardinian semolina and olive oil flatbread named for the sheets of parchment on which music was once transcribed. Delicate, yes, but also rich and flavorful. It's a great sort of dissonance that begs for soft cheese.

Homemade honey-whole wheat rounds studded with sesame, fennel, chia + caraway seeds, urfa pepper, and sea salt.

Crunchy lil wreath-shaped olive oil crackers. Dangerously snackable.

Fennel-flecked olive oil crackers that hail from Southern Italy and want to be friends with your cheese

An aromatic, eminently sippable gin from the Forthave folks. Juicy, herbaceous, and round on the palate. This gin is the reason we broke our own rule of only offering "wine-adjacent" spirits. Drink over ice or mix for a superlative cocktail.

Aperitif / 750ml / Brooklyn NY

IPA / 6.8% ABV / 16oz / Chicago

Gose / 5.4% ABV / 12oz / Chicago

Bubbly water!

Cold coffee brewed from Ruby Coffee Roasters beans

Vegan + delicious

Bold, bitter, and herbaceous, just like your favorite aperitivo. Think Sprite with extra ginger. No booze here, though!

Chocolatey, vibrant drip coffee from Ruby Coffee Roasters

Choice of Turmeric Tonic (Herbal Tea, Caffeine-Free), Breakfast Blend (Black Tea, Caffeinated), or Emerald Spring (Green Tea, Caffeinated)

A verdant, grapefruit-forward hop-infused sparkling water. Lively, non-alcoholic, and unsweetened.

Sparkling cherry lime basil shrub with 30mg of hemp derived CBD. No alcohol, yes CBD.

Citrus Party is a blend of orange, lemon, grapefruit and lime with a light dry hopping of Citra hops. No alcohol, yes CBD.

Sparkling water steeped with grapefruit, quince, hibiscus, and other refreshing botanicals. Unsweetened.

For the kid in you. Or your actual kid.

This thing is for removing barriers between you and your wine, often called "corks".

Have you ever tried drinking coffee straight from your hands? This mug works a lot better than that.