TONIGHT’S SELECTION OF FINE CHEESE

All Cheese Boards served with appropriate accoutrements.

 

Sheep & Goat Feta – Meredith Dairy Australian sheep & goat’s milk marinated feta cheese. 17

 

Belle Chevre Greek Kiss – Artisan goat cheese wrapped in Greek grape leaf. 17

 

Cypress Grove Humboldt Fog - Humboldt County California, soft ripened goat cheese. 19

 

Cypress Grove Purple Haze - Goat cheese with lavender and fennel pollen. 16

 

Stilton with Mango & Ginger - English white stilton with mango & ginger Cheese. 15

 

Smoked Gouda – New York cow’s milk smoked black forest gouda cheese. 15

 

Cambozola Black Label - Mild triple cream blue cheese, agedlonger than Blue Label. 20

 

Cambozola Blue Label - Mild triple cream blue cheese. 19

 

Roquefort - French Roquefort cheese by Papillon, sheep’s milk blue. 15

 

Horseradish Cheddar – New York State cow’s milk cheddar cheese with horseradish, gluten & lactose free. 16

 

Buffalo Cheddar – New York cheddar cheese, buffalo wing hot sauce infused. 15

 

Hatch Chile – New York State cow’s milk cheese mildly spicy, gluten & lactose free. 16

 

Red Leicester – English cow’s milk semi-hard crumbly cheese aged 6 months. 15

 

Double Gloucester - Dorchester England Double Gloucester with chive & onion. 15

 

Red Dragon Cheese - English cheddar cheese with wholegrain mustard and ale. 17

 

Champignon Mushroom - Triple cream Bavarian soft ripened cheese with mushrooms. 19

 

Port Salut – Semi-soft cow’s milk cheese from Pays de la Loire, France. 18

 

La Tur – Italian sheep, goat & cow’s milk soft-ripened cheese. 19

 

Double Cream Brie – Henri Hutin French cow’s milk double cream brie couronne. 16

 

 

SPECIALTY

 

Large Stone Crab Claws – Three Large Chilled Stone Crab Claws, mustard dipping sauce. 42 (Additional 14 each)

 

Charcuterie Board - Assorted artisanal meats, accoutrements, whim of the Chef. Perfect for sharing. 38

 

Duck Breast Prosciutto – Cured duck breast prosciutto, shaved pecorino, accoutrements. 18

 

Prosciutto Peppers – Red Cherry and Green Peppers stuffed with prosciutto. 12

 

Chef’s Pâté – Chef selection of pâté, warm bread, accoutrements. 14

 

Deviled Eggs – Deviled eggs, assorted toppings, whim of the Chef. A Della Nickell classic recipe. 10

 

Fried Goat Cheese – Hazelnut panko crusted goat cheese, salsa, sun-dried tomato jam, warm bread. 17

 

Pimento Cheese Dip – Pimento, cheese curds, accoutrements, crackers. 13

 

Shrimp Cocktail – Six shrimp, classic cocktail sauce, seaweed salad. 22

 

Salmon Bites – Pan sautéed BBQ Atlantic salmon bites. 15

 

Smoked Fish Dip – Smoked spicy white fish dip, accoutrements. 14

 

Brussels Sprouts – Brussels sprouts roasted with garlic, tomato, pumpkin seeds, apple cider glaze. 15

 

Fall Harvest Salad - Mixed greens, cranberries, butternut squash, cucumber, crispy onions, house dressing. 14

 

Butternut Squash Bisque – Butternut squash bisque, cinnamon crème. 14

 

 

MAIN PLATES

 

Steak Frites – Hanger steak, pesto, crispy French-fried potatoes, salsa. 33

 

Duck Fat Burger – Two duck fat infused beef patty, Swiss cheese, lettuce, tomato, onion, house sauce, fries. 17

 

Gnocchi – Potato gnocchi, parmesan, roasted garlic, slow roasted tomatoes, basil pesto. 22

 

Prosciutto & Fig Pizza – This crust pizza, prosciutto, fig, goat cheese pizza. 24

 

Crab Cakes – Maryland lump crab cakes, mashed potatoes, hollandaise sauce. 37

 

 

Desserts

 

Eggnog Martini – Benchmark Bourbon, crème de cocoa, eggnog, topped with s’mores marshmallow. 14

 

Ricotta e Pistacchio – Pistachio crème and ricotta crème between soft sponge cake. 12

 

Piramide al Cioccolato – Chocolate mousse on a chocolate cake base, chocolate & hazelnut crunch. 12

 

Pumpkin Cheesecake – New York style pumpkin cheesecake. 12

 

Vanilla Rainbow Cake – Vanilla iced vanilla layer cake, whipped cream. 8

 

Berry Crème Brûlée – Mixed summer berries topped with creamy custard. 10