CHEESE

 
BITES
 
 
 
 
 

 
 
 
 

Camembert Chatelain
(France) Soft and buttery

Cheddar
(Vermont) Hard and nutty


Epoisses
(France) Stinky, silky paste

Morbier
(France) Semi-Hard, nutty taste

Comte
(France) Hard, strong taste

Brillat savarin
(France) Soft and creamy

Blue ledge farm Crotina
(Vermont) Soft, mild flavor

Crotin, aged
(Italy) Hard, Semi-firm, tangy flavor

Chabichou
(France) Rustic, Semi firm

Manchego
(Spain) Semi-firm, nutty flavor

La Serena
(Spain) Soft, Sweet & earthy flavor

Abbaye de Belloc

(France) Semi-firm, caramelized finish



Oysters
East Coast/West Coast

Oyster Shot

Shrimp Cocktail

Proscuitto Plate

Terrine of foie gras

Charcuterie Plate

Burrata with tomato and basil

Mesclun with Roquefort

Pate de campagne

Grill Cheese Tartine

Almond and Chocolate Rocks