Chopped Romaine + Wild Arugula Mixed Crumbled Prairie Breeze Cheddar Chickpeas (whole) Salami, Thinly sliced in strips Shredded Carrots Small Dice Persian Cucumber Chopped Pepperoncini Cherry Tomatoes, in half Julienned Red Beets Salt + Pepper Parsley Leaves Minced Chives Edible Flower Dressing: House Golden Vinaigrette

New Orleans Kettle Style

Cultured Butter is a European-style butter with cow's milk heavy cream, salt, and cultures. Our butter, like our cheese, is made the old fashioned way. We slow culture cream for a week which turns it into beautiful crème fraiche, or sour cream. We then churn it in small batches, work out the buttermilk, add salt and form into round molds.

Marinated Fromage Blanc is a soft and fluffy cow's milk cheese. It's creamy, fresh, tangy, and delightfully light. Infused with locally sourced olive oil, black peppercorns, bay leaf, and chili pepper, it’s perfect on a baguette or fresh veggies. We recommend refrigerating all our cheeses before/after eating, including the Marinated Fromage Blanc. You will want to remove this cheese from the fridge and bring to room temp before eating - typically, this can take 15-30 minutes for the olive oil to re-liquify and makes it much easier to scoop/spread the cheese and olive oil on crackers or bread.