Mourad Restaurant

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 with seasonal sides, pasta and chophouse style cuts of meat for dinner. Breakfast and lunch are served throughout the week, featuring handmade sandwiches, pastries and freshly-brewed Four Barrel coffee. 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 United States. We also offer several handcrafted beers and a wine list focused mainly on artisanal European producers.