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 WINE BAR AND CAFÉ
DAY MENU 11am-3pm
3-5pm Cheese, Charcuterie & Shareables
 
Monday - Saturday 
RF ~
 
 All cured meats served in 2 oz. portions
Spanish Chorizo
~ $6From the Central Spanish Region of Salamanca,Dry-Cured Pork Sausage with Smoked Paprika.
Sweet Coppa
~ $6 Air Dried Whole Pork Shoulder with Delicate Flavor.
Prosciutto
~ $6.5Salt-Cured and Dry Aged a Minimumof 230 Days to Ensure Tender, Sweet Flavor.
Genova Salami
~ $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 
Robust Factor
 
Robust Chowder
~ $5.5Gulf Rock Shrimp, Corn, Spanish Chorizo, AndouilleSausage with Sweet Peppers, Potatoes, and Onions.
Chef’s Daily 
Selection of Seasonal Soups. ~ $4.5
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 All cheeses served in 2 oz. portions
Pinna Brigante, Sardinia, Italy 
~ $8
Sheep’s milk, semi firm, Pale color, mild flavor, refreshing
and slightly fruity notes. Aged 7 months, Unpasteurized.
Mantoro, Benton Harbor, Michigan
~ $7
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
~ $8
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
~$8
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
~$9
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
~ $8
Triple cream cow’s milk cheese with a bloomy rind; big rich
 buttery flavors, creamy smooth texture. Pasteurized.
Marcoot Jersey Creamery, Greenville, IL
~$8Semi-
hard Cow’s milk, Cave Aged Forest Alpine,
Slighty Crumbly, Asiago meets Swiss.
C
hef’s 3 Cheese Sampler
~ $18.5Mantoro, Michigan
Shaft’s Blue, Wisconsin
Saint Angel Triple Cream, Rhone, France
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Notes
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