Our chef's creation, fresh French loaf topped with Gruyere, arugula and ev olive oil.
Sweet topped with a raspberry preserve baked in phyllo-dough and topped with marcona almonds. Savory is stuffed with rosemary and shallots.
Sweet topped with a raspberry preserve baked in phyllo-dough and topped with marcona almonds. Savory is stuffed with rosemary and shallots.
Sliced tomato, mozzarella, fresh basil drizzled with olive oil and balsamic reduction.
A bed of arugula and spinach, cherry tomatoes, onion, pecans, carrots and chevre. With croutons and a pear shallot vinaigrette.
Fresh apples, dried cranberries, candied walnuts topped with feta on a bed of arugula and baby spinach.
Tomato, mozzarella, fresh basil seasoned with kosher salt, pepper on a French loaf.
Uncured rosemary ham, triple cream Brie and Dijon mustard on a fresh French loaf.
Prosciutto di san daniele, fontina cheese, pesto sauce, baby arugula, salt, pepper on a French loaf.
Delice de mon sire soft ripened Brie, p'tit basque and herb crusted chevre, prosciutto di san daniele and a truffle pate. Accented with almonds, cashews and a selection of bread.
3 delicate cheeses, honey infused chevre, ewephoriaand soft ripened harbison, with rosemary ham and prosciutto di san daniele, along housemade truffles, nuts and fruit.
Rogue smokey blue, cloth-bound aged cheddar and Parmigiano-reggiano is served alongside calabrese and Genoa salami. Dried cherries, toasted almonds, candied walnuts; assorted olives are served along side of your favorite breads and crisps.
Hazelnut or pistachio.