Menu for The Cheese Course (Restaurant is Closed)

(check with restaurant for latest menu and prices)

Bistro Menu - Cheese Courses

CREATE YOUR OWN CHEESE COURSE

Let us help you create a cheese course unique to your taste and temperament by selecting from over 100 cheeses and accompaniments to match.

ONE CHEESE & ONE ACCOMPANIMENT

TWO CHEESE & ACCOMPANIMENT

THREE CHEESE & TWO ACCOMPANIMENTS

THREE CHEESES FROM ONE REGION

These cheese courses each feature three classic cheeses from one single country. For those wanting a bit more from the region, try our recommended Blue Cheese and specialty meat from each country.

UNITED STATES

Cypress Grove Humbolt Fog Goat Cheese, CA (Fresh), and Old Chatham Camembert, NY (Bloomy Rind), Pleasant Ridge Reserve, WI (Hard) with sundried tomato pesto, homemade cranberry raspberry relish, and sliced baguette. Add Bayley Hazen Blue, VT (Blue) or Molinari Salami, CA.

FRANCE

Sainte-Maure (Fresh), Camembert (Bloomy Rind), and Comte (Hard) with sundried tomato pesto, imported olives and sliced baguette. Add Roquefort (Blue), French Country Pate or Saucisson Sec, FR.

ITALY

Robiola (Fresh), Taleggio (Washed Rind), and Parmigiano Reggiano (Hard) with roasted red pepper, Tuscan honey and sliced baguette. Add Gorgonzola (Blue), Italian Sopressata Sausage or Prosciutto di Parma, IT.

SPAIN

Tetilla (Semi-Hard), Manchego (Hard), and Garrotxa (Hard) with membrillo (quince paste), marcona almonds and sliced baguette. Add Valdeon (Blue) or Spanish Serrano Ham, SP.

CHEESE STEWARD’S TASTING PLATE

These three special cheeses are at our very favorite stage of ripening and flavor, and have been carefully chosen from among our entire collection. Served with two perfectly complimentary accompaniments, and a sliced baguette.

SIX CATEGORY SAMPLER (serves 2)

This memorable tasting presents one representative cheese from each of our six cheese categories, along with three perfectly matched accompaniments.

MILD FLAVORS

Robiola (Fresh), Fromage d’Affinois (Bloomy Rind), Le Merlemont (Washed Rind), Gorgonzola Dolce (Blue), Goat Gouda (Semi-Hard), Ossau Iraty (Hard) with fresh grapes, varietal honey, roasted red peppers and a sliced baguette.

MEDIUM FLAVORS

Chevrot (Fresh), Edel de Cleron (Bloomy Rind), Taleggio (Washed Rind), Stilton (Blue), Morbier (Semi-Hard), Pecorino Toscano (Hard) with fresh apple slices, caramelized walnuts, sundried tomatoes.

BOLD FLAVORS

Barrel-Aged Greek Feta (Fresh), Brie de Meaux (Bloomy Rind), Munster (Washed Rind), Roquefort (Blue), Tete de Moine (Semi-Hard), Aged Gouda (Hard) with fresh green apple slices, fig spread, imported olives and a sliced baguette.

Bistro Menu - Sandwiches

1. ITALIAN CAPRESE

w/ Fresh Mozzarella, tomatoes, fresh basil, basil pesto, extra virgin olive oil, and balsamic vinegar

2. CLASSIC CHEDDAR MELT

w/ Aged Cheddar, sundried tomato pesto, black olive tapenade, and fresh basil; warmed

3. TALEGGIO CHEESE STEAK

w/ Taleggio, sauteed mushrooms and onions

4. ALBACORE WHITE TUNA MELT

w/ Gruyere, shredded carrots, extra virgin olive oil, mayonnaise and greens; warmed

5. GRILLED CHICKEN BREAST

w/ Fontina, tomatoes, basil pesto, roasted red onions, rosemary aioli, and greens; warmed

6. TUSCAN ROAST VEGETABLE

w/ Pecorino Toscano, eggplant, zucchini, yellow squash, red onion, sundried tomato pesto, and balsamic vinegar; warmed

7. PROSCIUTTO DI PARMA

w/ Fresh Mozzarella, tomatoes, fresh basil, basil pesto, extra virgin olive oil, and balsamic vinegar

8. PEPPERED ROAST BEEF

w/ Blue Cheese, raspberry cranberry relish, and greens

9. ROAST TURKEY BREAST

w/ Smoked Cheddar, fruit chutney, mayonnaise, and greens

10. SOPRESSATA SALAMI

w/ Provolone, sundried tomatoes, black olive tapenade, extra virgin olive oil, balsamic vinegar, and greens

11. WHITE MEAT CHICKEN SALAD

w/ Asiago Fresca, diced Granny Smith apples, golden raisins, pine nuts, fresh basil, mayonnaise, and greens

12. PREMIUM GRILLED PASTRAMI

w/ Swiss Emmental, sauerkraut, and Russian dressing; warmed

13. BLACK FOREST HAM

w/ Brie, raspberry cranberry relish, and greens

14. APPLEWOOD BACON

w/ Goat Gouda, tomatoes, avocado, rosemary aioli, and greens; warmed

15. SOUTHWEST CHICKEN BREAST

w/ Jalapeno Monterey Jack, roasted red peppers, basil pesto, mayonnaise, and greens; warmed

16. SPANISH SERRANO HAM

w/ Manchego, black olive tapenade, extra virgin olive oil, balsamic vinegar, and greens

17. SCRAMBLED EGG & BACON

w/ Artisanal Cream Cheese, avocado, roasted red peppers, and chipotle mayonnaise; warmed

18. SMOKED NORTHATLANTIC SALMON

w/ Artisanal Cream Cheese, tomato, red onion, capers, fresh dill, extra virgin olive oil, fresh ground black pepper and greens

19. HERB OMELETTE

w/ Fresh Goat Cheese, roasted vegetables, and fresh herbs; warmed

Comments

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