Select three to five cheeses from our rotating collection. Served with seasonal accompaniments & fresh baguette. Serves 1 to 4.

trio of cheeses: rocketeer's robiola (goat), ossau iraty (sheep), gouda (cow) with country ham, roasted garlic & thyme butter, marinated vegetables, olives, cornichons, fig jam, marcona almonds, potato chips and baguette. Serves 2-4

A silky blend of Emmentaler, Gruyère & Prairie Breeze Cheddar, served with roasted potatoes, prosciutto, fresh vegetables, apples, cornichons, gougères & baguette. Serves 2-3.

Marinated olives with citrus, herbs & olive oil.

A bright, crunchy mix of pickled cauliflower, carrots and peppers with just enough heat and acidity to keep things lively. Salty, tangy and made for snacking alongside cheese, charcuterie or a cold glass of something.

A warm mix of roasted nuts tossed in nutty brown butter, rosemary and a touch of salt. Rich, savory and dangerously snackable.

warm focaccia served with whipped French butter

Cheesy pastry puffs with creamy alpine fondue and shaved gruyére

A trio of jamón serrano, capicola and soppressata, arranged with cornichons, whole-grain mustard and sliced baguette. Salty, savory, a little spicy and built for sharing with wine & cheese.

A warm, creamy soup of blended broccoli, carrot and new potatoes. Topped with roasted broccoli, shaved nettle gouda, croutons, and a dash of creme fraiche.

Romaine lettuce with shaved parmigiano reggiano, buttery breadcrumbs & anchovy-dijon Caesar dressing (gluten free option available without breadcrumbs)

Mix of tuscan kale and shaved brussels sprouts, brabander goat's milk gouda, tossed with apples, toasted hazelnuts and maple miso vinaigrette.

Creamy burrata with jamon serrano, roasted grapes, apple balsamic, olive oil. Served with toasted garlic bread.

Roasted turkey, creamy French Brie, stacked heirloom tomatoes, roasted tomato aioli, and crisp shredded lettuce on toasted bread. Add bacon if you're feeling indulgent.

Stracciatella (the creamy interior of burrata) with roasted tomatoes, basil pesto, Calabrian pepper jelly & toasted garlic bread.

French butter, house-cured ham & cornichons on a fresh baguette. Served with kettle chips and olives. Add Comté for +$4.

A toasted baguette piled with French ham, and raclette cheese, baked until molten and golden.

Butter-poached lobster with house beurre blanc on a brioche bun. Served with kettle chips and cornichons.

Roasted cabbage, deeply charred and served with warm fondue, pickled apple and cabbage, lemony breadcrumbs, and a Marcona almond crunch.

Sweet roasted carrots served over crème fraîche ranch, then finished with more ranch, fresh chives, and black pepper. Rich, tangy, and just enough of a vegetable.