SAVORY
SALT & VINEGAR POPCORN / Dill / Butter / 8
HOUSE-MARINATED ITALIAN OLIVES / 7
MUSTARD MISO PICKLES / Seasonal Vegetables / Egg / 9
CHISTORRAS IN A BLANKET / Mexican Crema / Radish Pico de Gringo / 11
STUFFED PEPPADEW PEPPERS / House-Made Mozzarella / Speck / 13
CHARCUTERIE BOARD / Chef’s Selection of 3 Meats / Cornichon / Dijon / Seasonal Chutney / 18
SPICY KALE SALAD / Frizzled Shiitake / Spicy Tahini Vinaigrette / Sesame / 16
ENDIVE SALAD / Danish Blue / Pear / Macadamia Nuts / Apple Cider Vinaigrette / 16
MAC AND CHEESE / Emmenthaler / Comté / Chèvre / Lardons / Caramelized Onions / 17
PIG’S ASS SANDWICH™/ Emmenthaler / Shelburne Farms Cheddar / House-Made B&B Pickles / ChipotleAioli / 19
SWEET
CHOCOLATE CAKE / Local Heavy Cream Soak / 12
TRUFFLES / Chocolate / Goat Cheese / Hazelnuts / 6 truffles for 10 or 2 each
~ExecutiveChef Jennifer Scher & Chef de Cuisine Daniel Murphy
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Executive Chef
Jennifer Scher
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Chef de Cuisine
Daniel Murphy
As part of our commitment to environmental sustainability, we preserve water as much as possible. We are happy to bring you water on request.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Our cheese selection changes daily. We have what you are looking for, or something better. This sample menu should give you an idea of what we might have tonight.
THE CHEESE / $8 each / Flight possibilities are endless. Ask for suggestions.
FROMAGÈRE’S CHOICE / 6 cheeses for the price of 5 when our Fromagère selects them for you. No special requests.
FRESH / Cheeses with little or no aging, usually eaten within days or weeks of production.
CHEVRE, GOAT RODEO / Allison Park, Pennsylvania / Pasteurized Goat / So Fluffy! The Best We’ve Had. Ever.
MANOURI / Mt. Vikos, Greece / Pasteurized Sheep and Goat / Feta’s Offspring. Lactic. Lil’ Dry.
BRILLAT-SAVARIN FRAIS / Burgundy, France / Pasteurized Cow / Unusual. Unripened Triple Cream. Unbelievable.
BUFFALO LABNEH, RIVERINE RANCH / Asbury, New Jersey / Pasteurized Water Buffalo / Yogurt Style. Delicate.
BLOOMY and SOFT-RIPENED / Typically creamy cheeses, often with white Penicillium Candidum rinds.
LA TUR / Piedmont, Italy / Pasteurized Cow, Goat, & Sheep / Savory Cheesecake. Irresistible.
PECORA ROSSA / Langhe, Italy / Pasteurized Sheep / Milky. Luxurious. Smooth.
DÉLICE DE BOURGOGNE / Burgundy, France / Pasteurized Cow / Whipped Cream. Fluffy. Triple Crème.
VALENÇAY / Berry, France / Pasteurized Goat / Ash Coated Pyramid. Classic. Bright.
OH MY HEART, LAZY LADY FARM / Westfield, Vermont / Pasteurized Cow / Limited Edition. Lovely. Camembert Style.
ROBIOLA BOSINA / Langhe, Italy / Pasteurized Cow & Sheep / Silky. Milky. Gentle.
CAÑA DE OVEJA / Murcia, Spain / Pasteurized Sheep / Dense. Satisfying. Grassy.
BÛCHE DE LUÇAY / Berry, France / Pasteurized Goat / Pure. Clean. Straightforward.
GATEKEEPER, CROWN FINISH CAVES / Brooklyn, NY / Pasteurized Sheep / Cider Washed. Very Buttery.Smooth.
PRESSED AND/OR COOKED / Semi-firm to hard cheeses that range from springy to crumbly.
TOM, REVERIE CREAMERY / Mayville, New York / Pasteurized Cow / Toasted Bread. Salty. A Little Fruity.Yogurt-y.
MONTEALVA / Cádiz, Spain / Pasteurized Goat / Ocean Breeze. Olives. Dune Grass.
ANABASQUE, LANDMARK CREAMERY / Albany, Wisconsin / Pasteurized Sheep / Sweet. Sheepy. Basque-Style.
CABOT CLOTHBOUND, JASPER HILL FARM / Greensboro, Vermont / Pasteurized Cow / Savory. Crumbly. Nutty. Caramel Finish.
MISTOA / French Pyrenees & New York, New York / Pasteurized Sheep & Goat / Firm. Vegetal. Cooked Milk. Smooth.
JAKE’S GOUDA / Deansboro, New York / Raw Cow / Nutty. Dense. Aged. Caramelly. Crystaline!
DEVONSHIRE RED, QUICKE’S / Devon, England / Pasteurized Cow / Full-flavored. Traditional. Lemon Creaminess.
DEHESA DE LOS LLANOS / Albacete, Spain / Raw Sheep / A Bit Citrusy. Balanced. Did Someone Say Manchego?!
BLACK SWALLOWTAIL, DOE RUN / Coatesville, Pennsylvania / Raw Sheep, Cow & Goat / Spanish Style.Crumbly. Lactic Notes.
ABONDANCE / Haute-Savoie, France / Raw Cow / Oniony. Garlicky. Divine.
SBRINZ / Central Switzerland / Raw Cow / Firm. Crystalized. Hint of Hazelnuts. Alpage.
FOURMAGE / Veenhuizen, Netherlands / Pasteurized Goat, Sheep, Cow & Water Buffalo / Semi-Firm. Brown Butter Caramel.
ANNELIES, MURRAY’S CAVEMASTER RESERVE / New York, New York / Raw Cow / Alpine Grass. Cocoa.
TRONCHÓN / Murcia, Spain / Pasteurized Cow, Goat & Sheep / Mild Buttermilk. Chewy. Centuries Old.
WASHED / Typically intense and often creamy cheeses with rinds washed in brine, wine, or spirits.
80:10:10, MURRAY’S CAVES / New York, New York / Pasteurized Cow, Goat & Sheep / Churned Butter. Spreadable. Crave-able.
GUBBEEN / County Cork, Ireland / Pasteurized Cow / Grassy. Mossy. Peaty.
CIEL DE CHEVRE / Maffe, Belgium / Raw Goat / Custard. Clean. Mouth Watering.
SPECIAL EDITION ROSE HOPPER / New York, New York / Pasteurized Sheep / Smoked Meat. Brandied Cherries. Fresh Bread.
BATHED IN VICTORY, DOE RUN / Coatesville, Pennsylvania / Pasteurized Cow / Washed in ‘Hop Devil’ Beer. Mild. Creamy.
GRAYSON, MEADOW CREEK DAIRY / Galax, Virginia / Raw Cow / Supple. Eggy. Savory.
BAMBOOZLED, GOAT RODEO / Allison Park, Pennsylvania / Pasteurized Goat & Cow / Notes of Chocolate and Slate. Pleasing. Beer Washed.
WILLOUGHBY, JASPER HILL FARM / Greensboro, Vermont / Pasteurized Cow / Cider Washed. Balanced. Smooth. Light Funk.
BLUE / Cheeses that have mold spores introduced internally during the cheese making process.
PRIA AZUL / Asturias, Spain / Pasteurized Cow, Sheep & Goat / Subtly Smoky. Gamey. Balanced.
GREAT HILL BLUE, GREAT HILL DAIRY / Marlon, Massachusetts / Raw Cow / Rich. Bright. Full-Flavored.
BLUE HILLS BLEU, WISCONSIN SHEEP CO-OP / Strum, Wisconsin / Pasteurized Sheep / Firm. Fruity. Crunchy.
~Fromagères Leigh Friend & Jennifer Scher
**As a part of our commitment to environmental sustainability, we preserve water as much as possible. We are happy to bring you water on request.
(B) Biodynamic (FT) Fair Trade (O) Organic (S) Sustainable (SF) Sulfite Free (V) Vegan