Food

• CHEESE & CHARCUTERIE BOARDS

  Traditionally, cheese and charcuterie boards are enjoyed as an appetizer, meal, or even dessert. Our popular cheese and charcuterie boards always come fresh, cut to order. Selections change daily. Served with a variety of accompaniments and crostinis made from Bella Bru's French Baguettes, toasted with kosher salt and olive oil. Fresh apple slices or Pushkin’s gluten free crostini may be available in place of our crostinis. Ask your server. Cheers!

  Yes, you can mix and match between cheese and charcuterie on one board! 

• Caviar Bump

  • 8

  Add a Caviar Bump to any Cheese or Charcuterie Board. – Sterling Caviar, Elverta, CA

   

• Caviar Dip & Potato Chips

  • 16
  • Double Bump! 24

  Cypress Grove Chèvre Fromage Blanc, shallots, chives, topped with 1/4 tsp. Caviar. Served with Lay's Potato Chips!  Sterling Caviar, Elverta, CA

• Artisan Cheese Board

  • 25

  A selection of 3 cheeses with artisan accompaniments and crostini.  

  Add an extra Cheese or Charcuterie – 9

  view our available cheeses and charcuterie

• Artisan Charcuterie Board

  • 25

  A selection of 3 charcuterie with artisan accompaniments and crostini.  

  Add an extra Cheese or Charcuterie – 9

  view our available cheeses and charcuterie

• Feelin’ Single – Cheese or Charcuterie

  • 11

  Choose one Cheese or Charcuterie accompanied with our house crostini & Cheesemonger's favorite accompaniment (could be nuts, jam, honey, fresh or dried fruit, pickled veggie, olives, etc.)

• SOMEWHAT SMALL PLATES

• Brie Fondue

  • 25

  Melty, baked Brie from Marin French Cheese Co., topped with chopped walnuts, rosemary, honey, truffle oil. Served with baked French baguette crostini

• Dancing Shishito

  • 14

  Roasted shishito peppers in citrus tamari glaze, bonito flakes, black and white semame seeds. (GF)

• The Asparagus Truffle Tartine

  • 14

  Melted Belletoile triple creme Brie, asparagus, sundried tomato, mushroom pâté, grilled French Baguette slice. 2 each

• Buffalo Blues

  • 16

  Roasted Buffalo style cauliflower florets, melty Cambozola Black cheese, a dreamy camembert and gorgonzola cheese, topped with pickled shallots, fresh celery and carrot slices, bread crumbs.

• Roasted Brussels

  • 16

  Roasted Brussels sprouts, red onion-bacon jam, topped with shaved Parmigiano-Reggiano 2yr., chives. (GF)

• Burrata Beets

  • 25

  Di Stefano Burrata, cilantro garnish, roasted red and golden beets, pearl onions, topped with fresh pea shoots, and a pesto of spring peas and basil. Served with buttered grilled French Baguette slices (5).

  Add 2 additional slices of French Baguette – $3

• GREENS & SOUP

• Side Salad

  • 6

  Mixed greens, cherry tomatoes, pickled shallots, creamy lemon thyme vinagrette. (GF)

• Comte Pear Salad

  • 15

  Poached Barlette pears, 11 month Comte Alpine Cheese shaved, toasted walnuts, Champagne vinaigrette, baby arugula and mixed greens.(GF) (N)

• The Asparagus & Burrata Salad

  • 16

  Di Stefano Burrata, fresh asparagus, almonds, mix of frisee and spring greens, olive oil, reduced balsamic vinegar, buttered French baguette slice.

• Roasted Tomato Soup

  • Cup 13
  • Bowl 15

  Sweet and savory tomato soup infused with thyme, oregano, basil, and served with a Parmigiano-Reggiano crisp. (GF) (Vegan)

• The Secret Soup

  • 22

  Our roasted tomato soup served hot with a chilled Di Stefano Burrata, basil oil drizzle, basil chiffonade, butter grilled French baguette slices.

• Soup & Salad Lunch Combo

  • 18
  • W/Cheese Skirt 20

  Roasted Tomato Soup Cup w/Parmigiano Reggiano cheese crisp + Side Salad of mixed greens, cherry tomatoes, pickled shallots dressed in a creamy lemon thyme vinagrette + Slice of Butter-Grilled French Baguette. 

  Upgrade w/French Baguette slice w/ a Black Diamond Cheddar Skirt! – $2

  Want this Vegan? Can Do! Just ask us. (Skip the cheese crisp, butter on the bread, and ask for balsami vinaigrette dressing for the salad) 

• GRILLED CHEESE

  Add cup of Soup – 9 | Add Prosciutto 5 | Served with mixed greens** | Pushkin’s Gluten Free buns available by request

  Bread supplied by Village Bakery

• The Twisted Classic

  • 18

  Black Diamond 5 yr. Cheddar inside and out on sourdough for a crispy, gooey twist.

  PRO TIP – add Prosciutto!

• The Lobster Shrimp Roll

  • 29

  Butter poached Maine Lobster tail, shrimp, red bell pepper, celery, lemon thyme-dill aioli, buttered brioche roll.

   

• The French Onion Grilled Cheese

  • 18

  Black Diamond 5 year Cheddar, Grand Cru Gruyere, caramelized French Onion, Dijon lemon thyme spread, fried onion crispies on brioche roll.

   

• The Truffle Croque Monsieur

  • 19

  Butter grilled sourdough slices stuffed with Prosciutto, truffle oil, dash of Dijon, Provolone, topped with béchamel and 11 month Comte, baked and torched, finished with fresh chives.

• The T-Brie-D

  • 18

  Marin French triple crème Brie, Fuji apple, prosciutto meat, salted caramel sauce, rosemary, hint cayenne and guajillo, sourdough.

  *Voted Best Grilled Cheese in the Nation!

• The Lobster Bisque Dipper

  • 18

  Grilled cheese with Point Reyes Truffle Toma cheese, caramelized red onion, sourdough bread paired with a lobster bisque dipping sauce

• The Sassadilla

  • 18

  Great Vegan Or Vegetarian. Tell us how you'd like it. 

  Provolone cheese (or skip me!), roasted poblano cashew spread, soyrizo, black beans, red bell pepper, sourdough. Side of pickled jalapeño for a kick! Served with mixed greens dressed with balsamic and olive oil dressing. 

• MAC & CHEESE

  Add cup of Soup – 9 | Add Side Salad** – 6 | Add Prosciutto to any Mac – 5 |Gluten free noodles available by request; ask for no béchamel and bread crumbs for Gluten Sensitive.

• Not Your Mom’s Mac

  • 26

  Parmigiano-Reggiano 2 yr., Grand Cru Gruyere, Black Diamond 5 yr. Cheddar, bread crumbs. ®

  PRO TIP – add Prosciutto!

• Not Your Dad’s Mac

  • 27

  Our three cheese blend of Black Diamond Cheddar 5 yr., Parmigiano Reggiano 2 yr., Grand Cru Gruyere style, Point Reyes Original Blue, béchamel, caramelized red onion, crisped bacon, hint of cayenne and paprika spice, garlicky croutons. "Dad is sassy!" – Sara

• The Lobster Mac 2.0

  • 33

  Maine Lobster Tail, 4 cheeses of Payson Breton Brie, Gruyere, Black Diamond 5 yr. Cheddar, Parmigiano-Reggiano, sautéed crimini mushroom, cherry tomatoes, roasted leeks, herbs, hint of cayenne, smoked paprika, lemon zest.

• The Mama Mia Masquerader Mac

  • 25

  Basil pesto cashew spread, artichoke hearts, cherry tomatoes, roasted broccoli and carrots, arugula, herbed bread crumbs. (V) (N)

• The Pecorino & Pesto Pasta

  • 25

  Spring pea and basil pesto, garlic shiitake mushrooms, chili pepper, Pecorino Romano shavings, fresh pea shoots.

• MUNCHIES

• Our Seasoned Nuts

  • 7

• Rind Pickled Veggies

  • 6

• Cornichons

  • 6

• Olives

  • 7

• House Made Jams or Preserves

  • 6

• Cup of Fresh Fruit

  • 6

• Local Honey

  • 6

• Dried Fruit

  • 6

• DESSERTS

• Strawberry Rosemary Crème Brûlée

  • 12

  A smooth custard infused with strawberry and rosemary. Made from pasture raised eggs, topped with hard caramelized sugar top infused with real vanilla bean. (GF)

• Chocolate Mousse-Carpone

  • 13

  Valrhona dark chocolate mousse infused with espresso, topped with orange zest and vanilla mascarpone, dark chocolate shavings, raspberries.

• Lemon Swirl Cheesecake

  • 13

  Lemon jam swirled through our decadent Cheesecake made with a blend of Laura Chenel Chèvre, Mascarpone, and Cream Cheese, atop a Graham Cracker crust. Topped with maple whipped cream, berries.