CHEESE & CHARCUTERIE BOARDS
Design your own board! Select from today’s cheese list and any of the below listed items
LA QUERCIA BERKSHIRE PROSCIUTTO, SERRANO HAM, COLUMBUS CALABRESE SALAMI, CIPOLLINE ONIONS IN BALSAMIC VINEGAR, MARCONA ALMONDS, PATE’ Du JOUR, LOCAL HONEY
CHOOSE TWO $10
CHOOSE THREE $14
CHOOSE FOUR $18
CHOOSE FIVE $22
MASTER LEVEL BOARD* $35
ALL OF OUR BOARDS ARE SERVED WITH CRACKERS AND A VARIETY OF SEASONAL ACCOUTERMENTS
*Features 5 of today’s cheeses, 2 meats, and listed menu items
TODAY’S SELECTION OF CHEESES
DEER CREEK “THE FAWN” CHEDDAR – International Cheese Awards 2017 & 2018 Gold Winner for Best USA Mature Cheddar: A unique culture set gives this young cheese an award-winning, sweet nuttiness with a full, complex Cheddar flavor not found in traditional bandage-wrapped Cheddars. Pairs perfectly with full-bodied reds or an oaky, buttery Chardonnay.
WISCONSIN 4 YEAR AGED CHEDDAR – Aged just enough to bring out the full-bodied flavor without losing its creamy smoothness. Great with Gruner Veltliner, Friulano, Nebbiolo, and other hearty reds.
RAYPAENAER 2 YEAR AGED GOUDA – From the oldest maturing house in Holland. The flavor is intense and creamy with strong hints of butterscotch and caramel. Try with a Cabernet, Merlot, or Blend.
CARPUCLA SPANISH MANCHEGO – Sheep’s milk cheese from La Mancha. Pairs nicely with spicy reds like Garnacha or Zinfandel, and acidic whites like Albarino.
SAINT ANGEL TRIPLE-CREAM BRIE – Buttery with a little salt, a somewhat strong tang, and a hint of earth and white mushroom. Pair with Pinot Gris, White Burgundy, Pinot Noir, or Gamay.
SARTORI MONTAMORE – Sartori Montamore is a Wisconsin artisan cheese made from pasteurized cow’s milk. This cheese is a member of the parmesan family and offers a creamy, fruity, sweet, and tangy flavour. Is it Cheddar that tastes like Parmesan, or Parmesan that tastes like Cheddar?
PARMAGIANNO-REGGIANO – A classic from Parma. Pairs perfectly with bold, red wines like Barolo or Sangiovese.
GARLIC & HERB CHEVRE – Infused with fresh garlic and herbs throughout, which adds a savory dimension to the cheese. Sauvignon Blanc and Pinot Noir pairs nicely with this cheese.
BAVARIAN PRETZEL $10 – A 10 oz. German pretzel served hot with our house-made Lusty Monk Mustard and Beer Cheese Sauce.
BRUSCHETTA $8 – Fresh, roasted cherry tomatoes, mozzarella, 12 year balsamic vinegar, and basil oil served warm on Armand’s Herbed Altomura Bread.
CHOCOLATE & BERRIES $10 – French Truffles served with seasonal fresh berries.
BURRATA W/ SUN-DRIED TOMATO MARINARA $12 – Fresh Mozzarella with House-made Basil oil and a Sun-dried tomato/Caramelized onion Marinara, served with warm Focaccia bread.
HOT SPINACH & ARTICHOKE DIP Sm $8 / Lg $14 – Made with whole milk, cream cheese, Parmigiano-Reggiano, Feta, Artichoke Hearts, and Fresh Baby Spinach. Served with warm pita.
OLIVE AND ARTICHOKE BAGUETTE $9 – A blend of Artichoke Hearts, Kalamata Olives, Green Olives, and Jack cheese, baked and served on a toasted Baguette made by Armand, our local baker extraordinaire!
MUFFULETTA $6 – This New Orleans classic features Mortadella Ham, Dry Salami, Provolone Cheese, and an Olive Salad on Focaccia bread. Served warm.
ITALIAN BEEF WON-TON PURSES $6 – A spicy mixture of ground beef, onions, garlic, Parmigiano-Reggiano, and topped with mozzarella.
WILD MUSHROOM WON-TON PURSES $6 – Made with a blend of Wild Mushrooms, Fresh Tarragon, Onions, & Garlic. Topped with Garlic & Herb Goat Cheese.
SAUSAGE AND JALEPENO WON-TON PURSES $6 – Made with mild Italian sausage, jalapeños (spicy but not hot), and mozzarella cheese.
PATE`, RILLETTE, & FOIE GRAS
Bon Paté is a family run company based in Winter Park, FL. They make patés carefully, artisanally and focus on using the best ingredients available, treating them with respect and creating flavors and textures in an appealing design.
DUCK PATE` WITH BLACK TRUFFLE OR SAUTERNES $16 – An exquisitely balanced classic, with at least 3% Black Truffle. Pork free, No gluten, starches or fillers, all natural ingredients. Decorated with a Winter Truffle. Or flavored with Sauternes.
GOOSE LIVER PATE` $16 – Smooth, free range goose pate` with a hint of green pepper and Sauternes.
CAPRESE MOUSSE $12 – Goat cheese, sun dried tomatoes, fine herbs and pesto in three layers. It is a classic blend of Italian flavors and textures.
DUCK FOIE GRAS MOUSSE WITH COGNAC AND SAUTERNES $16 – Made from free range naturally fattened Duck, this rare paté will give you the experience of true foie gras without the unconformable thought of a force- fed animal.
DUCK RILLETTE $18 – Made from Free-Range Duck meat, Cherries, Pistachios, and Gran Marnier. No Liver, Pork free, No gluten, starches or fillers, all natural ingredients.
TRIO OF PATE’ $14 – From Bon Pate` in Winter Park, Fl., Try a sample of three different Pate’. Served with Caperberries and crackers.
TRIO OF CURED MEATS $6 – Compare the different styles of today’s selection of cured, aged meats.
CIPOLLINE ONIONS IN BALSAMIC VINEGAR $5 – Borettane onions marinated in Balsamic vinegar from Modena Italy, these are an incredible addition to any cheese course or by themselves.
MARCONA ALMONDS $3 – These blanched Marcona almonds are roasted in olive oil and then sprinkled with sea salt, offering a delicious taste that goes perfectly with dry cured meats and hard cheeses.
NUTS & OLIVES $9 – Features Castelvaltrano & Kalamata olives, with Spanish Marcona Almonds & Walnuts.
FRENCH BAGUETTE $4 – Made by Armand, our local baker, all natural, no preservatives. Served w/EVOO and 12 year-aged Balsamic vinegar.