Food

 

 

Cheese Board   

Choice of cheese accompanied by House Olives and Baguette

 

 

Brillat-Savarin, Ile-de-France                       Classico Reserve, Central Oregon

Semi-Soft, Creamy, Divine, Triple Cream                     Semi-Firm, Cave-Aged Goat’s Milk, Ripened for 1 year

 

Scharfe Maxx, Thurgau, Switzerland             La Tur,   Alba, Italy   

Nutty, Robust, Distinct, Cream, Raw Cow’s Milk                Delicate, Tender, Cow, Sheep and Goat’s Milk

 

Pâté Rustique & Picnic Ham    

From Fatted Calf : Pork Terrine wrapped in bacon, Herbed Smoky Ham, Grain Mustard

 

Artisan Salumi    

Selection of Three with Cornichons, Grain Mustard and Baguette Slice

 

      

Romaine Wedge Salad   

Pancetta, Pears and Point Reyes Blue Cheese Dressing           

                                              

Bloomsdale Spinach Salad  

Strawberries, Mint, Humboldt Fog, Walnuts and Aged Sherry Vinaigrette

 

 

Truffled Grilled Cheese 

White and black truffle shavings, Chives and Herb Oil on Levain

 

Croque Rillettes  

Pork Rillettes and Picnic Ham with Grain Mustard and Gruyere on Baguette

 

 

SWEET 

 

Almond Beer Brittle   

House made brittle with almonds, rosemary and seasonal beer

 

Jacobins Rouge Chocolate Mousse   

Chocolate Mousse made with a sour Flemish Red ale and topped with candied hazelnuts