WINE BAR AND CAFÉ
DAY MENU 11am-3pm
3-5pm Cheese, Charcuterie & Shareables
Monday - Saturday
All cured meats served in 2 oz. portions
~ $6From the Central Spanish Region of Salamanca,Dry-Cured Pork Sausage with Smoked Paprika.
~ $6 Air Dried Whole Pork Shoulder with Delicate Flavor.
~ $6.5Salt-Cured and Dry Aged a Minimumof 230 Days to Ensure Tender, Sweet Flavor.
~ $6 Air Dried Lean Pork with Classic Infused Garlic.
Bresaola “Carpaccio” Style
~ $8Dry aged salt cured Beef, very lean, seasoned withtraditional herbs and spices. Topped with ParmesanCheese, Argula and touch of Truffle Oil.
Pâté de Campagne
~ $6.5 A Blend of Pork Seasoned with Herbs and Port Wine,Served with Cornichons and Grain Mustard.
Chef’s Charcuterie Sampler
~ $16Sweet Coppa, Genova Salami, Pâté, Prosciutto, Whole Grain Mustard, Cornichons, andFrench Ficelle.Denotes suggested wine pairing by
~ $5.5Gulf Rock Shrimp, Corn, Spanish Chorizo, AndouilleSausage with Sweet Peppers, Potatoes, and Onions.
Selection of Seasonal Soups. ~ $4.5
Varies][RF - 1, 2][RF - 1, 3][RF - 2, 3][RF - 1, 3][RF - 1, 5][RF - 1, 3, 8][RF - 1, 2, 3 ][RF - 1, 2 ][RF - 5, 7, 8 ]
RF - 1, 4, 5]
[RF - 1, 2, 3][RF - 1, 2, 7][RF - 4, 5, 6]
All cheeses served in 2 oz. portions
Pinna Brigante, Sardinia, Italy
Sheep’s milk, semi firm, Pale color, mild flavor, refreshing
and slightly fruity notes. Aged 7 months, Unpasteurized.
Mantoro, Benton Harbor, Michigan
US version of Manchego. Cow’s milk using same basket
press method. Semi- firm cheese, salty and creamy texturethat melts in your mouth.
Shaft’s Blue Cheese, Wisconsin
Cow’s milk cheese begins in Wisconsin and then aged
in Gold Mines in California for a minimum of one year. Dense and Creamy.
Sartori Raspberry, Wisconsin
Unique Cow’s milk, Parmesan flavor and creamy Cheddar
texture soaked in new Glarus Raspberry Tart Ale to bringout the fruity notes of the cheese.
Purple Haze, California
Fresh Goat’s milk cheese from Cypress Grove in CA. Fla-
vored with wild Fennel pollen and Lavender to give a senseof Provence with a nice creamy texture.
Saint Angel, Rhone Alps, France
Triple cream cow’s milk cheese with a bloomy rind; big rich
buttery flavors, creamy smooth texture. Pasteurized.
Marcoot Jersey Creamery, Greenville, IL
hard Cow’s milk, Cave Aged Forest Alpine,
Slighty Crumbly, Asiago meets Swiss.
hef’s 3 Cheese Sampler
~ $18.5Mantoro, Michigan
Shaft’s Blue, Wisconsin
Saint Angel Triple Cream, Rhone, France
[RF - 4, 5, 6][RF - 2, 3, 8]