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 Village Bakery’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! 

• Artisan Cheese Board

  • 24

  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

  • 24

  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

  • 10

  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

• Buffalo Blues

  • 16

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

• Stuffed Piquillos

  • 12

  Laura Chenel Chevre stuffed piquillo peppers, garlic oil drizzle, chives. (GF)

• Roasted Brussels

  • 14

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

• The Cheesy Potatoes

  • 14

  Alpine Cheese, bechamel cream sauce, roasted fingerling potatoes, parsley.

• Polenta Bruschetta

  • 15

  BACK BY POPULAR DEMAND!

  Mike's Polenta sticks grilled with a crispy Black Diamond 5 yr. Cheddar skirt, topped with Ray Young's heirloom tomato and basil chiffonade. (GF)

• GREENS & SOUP

• The Orange Cumin Quinoa Salad

  • 16

  Quina, kale, European Feta cheese, tangerine, candied cumin toasted almonds. (GF)

• The Basque Salad

  • 14
  • Add on Shrimp 7

  Shaved Idiazabal cheese made from smoked sheep's milk, dried cranberries, toasted almonds, Romesco vinaigrette, radicchio, mixed greens. (GF) (N)

  Optional Add On: Grilled Shrimp – $7

• Burrata Stuffed Tomato

  • 18

  Di Stefano Burrata stuffed hot house tomato on pea shoot greens, basil and piquillo pepper drizzle, reduced balsamic glaze, served with basil oil grilled French baguette slices. (GF)

  *I'm served cold even though roasted*

   

   

• Roasted Tomato Soup

  • Cup 11
  • Bowl 14

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

• The Secret Soup

  • 20

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

• CHEESY SPECIALS

• The Thursday Melt

  • 24
  • Add On Charcuterie 5

  Melty Raclette Alpine cheese poured over roasted fingerling potatoes, roasted brussels sprouts, and Rind pickled veggies. (GF)

  Add Charcuterie: $5

  Available Thursdays 5:00 PM – Close

• Sunday Fondue Day

  • 32
  • Add Charcuterie 6
  • Add Cornichons 6

  Melty Alpine cheese, white wine, garlic, nutmeg, pepper. Comes with dippers: crusty French Baguette, carrots, cauliflower and broccoli florets, and apple.

  Add on's:

  Charcuterie – $6

  Cornichons – $6

   

   

• 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

  • 17

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

  PRO TIP – add Prosciutto!

• The Brie-LT

  • 17

  Our summer FAVE and our take on a BLT!

  Marin French Triple Crème Brie, Ray Young's heirloom tomato, butter lettuce, crispy pancetta, avocado spread, and a four cheese spread of Laura Chenel Chèvre, Mascarpone, Cream Cheese, & Point Reyes Original Blue, all on Village Bakery Sourdough grilled.

• The Flamemango 2.0

  • 16

  Black Diamond 5 yr. Cheddar, mango-jalapeno-pepper jam, Cheddar cheese skirt with jalapeno rings on sourdough.

• The Truffles & Cream

  • 16

  Fontal cheese, flowering kale, white truffle oil, Village Bakery sourdough bread.

• The T-Brie-D

  • 17

  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 Manchego Montoya

  • 17

  "Hello my name is…The Manchego Montoya"

  Manchego aged 6 months, piquillo pepper, onion, garlic, parsley mix, Romesco sauce, sourdough bread with 2 year Parmigiano Reggiano cheese skirt and reduced balsamic drizzle. 

• The Curry

  • 17

  Curry veggie medley of roasted cauliflower, carrots, spinach, garlic, jalapeño-cilantro cashew spread, sourdough. (nuts) (vegan)

• 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

  • 24

  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 Ratatouille Mac

  • 24

  Laura Chenel Chèvre, béchamel cream sauce, roasted eggplant, zucchini, yellow squash, garlic, herbed tomato sauce.

   

• The Lobster Mac 2.0

  • 30

  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 Sundried Masquerader

  • 23

  Sundried tomato cashew spread, artichoke, cherry tomatoes, pepperoncini, sundried tomato slices, herbs, herbed bread crumbs. (Vegan)

• MUNCHIES

• Our Seasoned Nuts

  • 6

• Rind Pickled Veggies

  • 6

• Cornichons

  • 6

• Olives

  • 6

• House Made Jams or Preserves

  • 6

• Cup of Fresh Fruit

  • 6

• Local Honey

  • 6

• Dried Fruit

  • 6

• DESSERTS

• Award Winning Blue Cheese Cheesecake

  • 9

  Point Reyes Original Blue, Mascarpone, Cream Cheese, Graham cracker crust, topped with toasted pecans, salted caramel drizzle.

  Sara's (our "Cheese Goddess") favorite memory of winning the "Perfect Bite" competition at the California Cheese Guild's annual Cheese Festival? People telling other people to "go check out the dessert from The Rind. Don't ask what's in it- JUST EAT IT!" And people always left with a surprised look when they learned they loved it AND it had BLUE cheese!

• Brie S’mores

  • 12

  Belletoile Brie toasted and sandwiched between 2 homemade Graham cracker cookies, dark Valrhona chocolate. Our twist on a classic!

• Grand Marnier Crème Brûlée

  • 12

  Grand Marnier orange liqueur and vanilla bean custard made from pasture raised eggs, topped with a crystalized sugar top. (GF) (N)