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.