Ápartager
- Olivesmixed mediterranean olives with caperberries$5.50
- House Made Pate' Platecheck board for daily special$13.00
- Pommes Frites (Fried In Goose Fat)malt vinegar aioli & spicy peanut satay$7.50
- Frog Legswickedly spicy fried legs glazed with our remoulade$10.00
- Grilled Eggplant Cannoliseggplant with piped in chevre, ricotta, served w/ muhammara$9.00
- Smoked Salmon Johnny Cakesroasted corn griddle cakes topped with smoked salmon, vodka crème fraiche, & , and caviar$13.00
- Flank Steak Bruschettagrilled marinated flank steak, peruvian garlic sauce, & shaved aged manchego on ciabatta crostini$14.00
Potage Et Salade
- Soup Du Joursee board for daily special$8.00
- Delachaise Saladmixed greens, pecans, red onion, fiore sardo, quince vinaigrette$7.50
- Side Saladhalf delachaise salad$4.00
Plats De Résistance
- Grilled Cheese Anabellaasiago pressato, fiore sardo, & our house-made apple butter on semolina bread$8.00
- The Boztuscan ham, brie, arugula on ciabatta$13.00
- Moules Et Fritesfresh mussels steamed in a fragrant broth w/ lime leaf and thai chili, served with our goose-fat fries$14.00
- Mofongo Relleno De Pollo Guisadomashed fried plantain stuffed w/ stewed chicken and served with roasted poblano sauce$14.50
- Shrimp Clemenceau (Bangkok Style)la jumbo shrimp in golden thai curry sauce with crimini mushrooms, peas & brabant potatoes$15.00
- Cuban Twice-Cooked Porksucculent pieces of pork stewed in aromatic broth then crisped in duck fat served with orange mojo & fried yucca$16.50
- Steak Frites12oz. creekstone farms ribeye, grilled & topped with our shropshire blue butter and served with our goose-fat fries$28.00
Dessert
- Chocolate Molten Souffléplease allow fifteen minutes$7.00
- Crème Brûléechef's inspiration (see board)$7.00
The Softer Side
- Brillat Savarinsinful mousse-like interior, this airy triple-creme delicacy has the ability to enter your mouth a savory slab of seemingly dense cake & instantly dissolve into creamy liquidity. pair with champagne
- Robiola Due Latte (Served With Rosemary Honey)italian double cream made of cow, sheep and goat's milk. meaty flavors and heady white truffle aromas. pair with nz sauvingnon blanc, albarino
- Honey Goata light tangy chevre enhanced with the subtle sweetness of honey. among our most popular cheeses, its sophisticated and reliable despite its youth. pair with txakolina, sauvingnon blanc, albarino
- Tommette De Savoiesemi soft, raw cow & goats milk cheese from france's rhone-alpes. rich with aromatic complexity. creamy earthy flavor distinct mushroom aromas. pair with grenache
Firm & Nutty
- Surchoix Gruyere Grand Crudelicious award winning swiss. pair with white
- Ubriaco Al Proseccofirm fruity, nutty with smoky nuances. pair with merlot or cabernet
- 5 Yr Gouda "Roomano"flaking shards of flavor-dense cheese from the netherlands, heady toffee and whisky flavors with nutty, even salty, crystals of pure milk. a whole different level of gouda. pair with amber ale, stout or porter
- Pleasant Ridge Reservesmooth & full, with a wonderfully nutty flavor that lasts long after your first taste, this may remind you of the very best gruyere you've ever had. pair with pinot noir or a light dessert wine
- Manchegothe one that put spain on the map. the taste is distinctive & somewhat mild with a smoky nuttiness. order with quince paste. pair with quince paste & albarino or txakolina
Blue
- Valdeontangy, vivid taste, the strongest blue on the list. valdeon is a spanish blue cheese that mixes goat & cow's milk & is wrapped in chestnut leaves to age. pair with beaujolais. muscat
- Shropshire Bluecreamy, but with stout blue pungency. pair with port, sauternes
- Jasper Hill “Contant Bliss"medium-strong. firm yet creamy blue that has a rich nuttiness & nice salty punch. pair with english or irish stout
- Jasper Hill "Bailey Hazen"delectable firm paste is complex, tasting of sweet cream and nuts, with distinct licorice notes. pair with english or irish stout
- Fourme D'amberta raw cow's milk blue from france, gentle, voluptuous, rich & long lasting. pair with tawny port
Authentic Cheddars
- Red Dragonmade with mustard seeds & welsh brown ale, this is a cheddar with plenty of spicy bite & creamy texture. not only do the mustard seeds give red dragon its marvelous flavor, but also its texture as the seeds pop along the tongue. pair with shiraz, dark ale
- Goot Essa Mountain Valley Cheddarcrafted by a dairy co-op in the heart of amish country, this is a classic old-fashioned cheddar aged eight months
Stinky & Funky
- Meadow Creek Dairy "Grayson"mildly pungent, semi-soft that tastes rich and beefy with sweet, nutty tones
- Herve Mon's St. Nectairelush, unpasteurized cow's milk cheese from auvergne, france. hand selected by one of france's premier affineurs. pair with cabernet franc or viogneir
- Epoissespowerful aroma. salty and runny, with a mild bite. pair with alsatian riesling, cabernet
- Fontina Val D'aostatrue raw cow's cheese from northem italy. blows away all imitation fontina with its muscular, beefy flavor. not quite stinky, but definitely not a cheese for the faint of heart. pair with pinot noir, pinot grigio
- Quince Pastea spanish delicacy. pair with manchego, blue cheese
