3 cheeses, we pick your 2 accompaniments and crostini.
3 charcuterie, we pick your 2 accompaniments and crostini.
Gluten-sensitive. Valbreso sheep's milk feta, mixed berries, granny apple, toasted almonds, kale, honey Dijon vinaigrette.
Gluten-sensitive. Marin French triple creme Brie, Fuji apple, toasted walnut, pickled shallot, mixed greens, Dijon vinaigrette.
Gluten-sensitive. Sweet and savory tomato soup infused with thyme, oregano, basil, Parmigiano-Reggiano crisp. (has cream)
DiStefano Burrata in a Hot House Tomato cup, piquillo sauce, basil oil, balsamic reduction, basil, and French baguette toasties drizzled in basil oil. Vegetarian.
Shaved Idiazabal, a smoked sheep's milk cheese, mixed greens, Romesco vinaigrette, dried cranberries, radicchio, toasted almonds. Contains raw milk cheese.
5 year Black Diamond Cheddar inside and out on sourdough for a crispy, gooey twist. We recommend adding prosciutto!
Marin French triple creme Brie, Fuji apple, prosciutto, salted caramel sauce, rosemary, hint cayenne and guajillo, sourdough.
Vegan. Herbs de Provence inspired Cashew Spread layered with bell peppers, red onion, cucumber, pea shoots, sourdough.
Black Diamond 5 year cheddar, provolone, pepperoncinis, Creminelli Calabrese salami, mixed baby greens, sourdough.
Black Diamond 5 year Cheddar, Laura Chenel Chevre (goat cheese), roasted poblano pepper, jalapeno, Black Diamond Cheddar skirt, sourdough.
Fontal, Black Diamond 5 yr. Cheddar, white truffle oil, kale, sourdough.
Aged Parmigiano-Reggiano, Gruyere, Black Diamond 5 year Cheddar, bread crumbs. Contains raw milk.
Our 3 cheese blend with butternut squash puree, roasted brussels sprouts caramelized in onion, garlic, and sage.
Kale and herb pesto with a creamy cashew-sunflower puree, artichoke hearts, cherry tomatoes, red onions, herbed bread crumbs. Vegan.
Laura Chenel Chevre, pea puree-béchamel, crispy prosciutto, mixed mushrooms, truffle oil, snow pea sprouts.
Aged Parmigiano-Reggiano, Gruyere,9 Black Diamond 5 yr. Cheddar, asparagus, asparagus pesto, bread crumbs.
Gluten-sensitive. Chocolate and cheese pairing, using Ginger Elizabeth's chocolate, 1 cheese to 2 pieces of chocolate bonbons. Pairings may change. Choice of Dark or Milk Chocolate- let us know!
Gluten-sensitive. Vanilla bean creme brulee made with cage-free, organic eggs.
A blend of Fromage Blanc and cream cheese, a Mexican-inspired Graham cracker crust with cocoa, cinnamon, hint of guajillo, topped with blueberry sauce, vanilla bean whip cream.
Gluten-sensitive. Espresso infused Valrhona dark chocolate mousse, orange-vanilla mascarpone topping, raspberries, dark and white chocolate Valrhona shavings.
Fresh strawberry and rosemary pureed into a beautiful creamy custard, golden caramelized-sugar top.
Aromatic jasmine green tea joins roses, lavender and chamomile to create a refreshingly bright botanical brew.