Food
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CHEESE & CHARCUTERIE BOARDS
Board selection changes regularly. Served with accompaniments and crostini. Gluten free crostini may be available.
Yes, you can mix and match between cheese and charcuterie on one board! 😊
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Cheese Board
- 20
3 cheeses, we pick your 2 accompaniments and crostini.
Add an extra Cheese or Charcuterie – 6.5
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Charcuterie Board
- 20
3 charcuterie (meats), we pick your 2 accompaniments and crostini.
Add an extra Cheese or Charcuterie – 6.5
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GREENS, SOUP, & PLATTERS
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Roasted Tomato Soup
- Cup 7
- Bowl 10
Sweet and savory tomato soup infused with thyme, oregano, basil, Parmigiano-Reggiano crisp. (GF)
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The Bright & Briezy Salad
- 12
Marin French Triple Cream Brie, organic baby spring mix, fuji apple, candied walnuts, pickled shallots, lemon zest.
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The Kokomo Salad
- 12
Koko's coconut cream Gouda, pineapple, strawberry, jicama, toasted coconut, mixed organic baby greens, tossed in a pineapple cilantro vinaigrette.
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GRILLED CHEESE
Add cup of Soup – 6 | Add Prosciutto or Pancetta 3 | Served with mixed greens** | Pushkin’s Gluten Free buns available by request
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The Twisted Classic
- 15
Black Diamond 5 yr. Cheddar inside and out on sourdough for a crispy, gooey twist.®
PRO TIP – add Prosciutto or Pancetta
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The BrieLT
- 16.5
Marin French triple creme Brie, heirloom tomato, crisped pancetta, butter lettuce, 4 cheese spread of Point Reyes Original Blue, Cream Cheese, Mascarpone, Laura Chenel Chevre, and an avocado-lime spread on sourdough bread. ®
A seasonal & summer hit!
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The T-Brie-D
- 16
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!
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The Original Veggie
- 15
Herbs de Provence Cashew spread, English cucumber, caramelized red onion, red and yellow bell pepper, pea shoots, sourdough.
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Picante Grande
- 16
Provolone, Black Diamond 5 yr. Cheddar, Calabrese Salami, Pepperoncini, Fresh mixed greens on sourdough.®
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The Truffles & Cream
- 16
Grand Cru gruyere style cheese, white truffle oil, wilted kale, on sourdough.
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MAC & CHEESE
Add cup of Soup – 6 | Add Side Salad** – 4 | Add Prosciutto or Pancetta to any Mac – 3 |Gluten free noodles available by request; ask for no béchamel and bread crumbs for Gluten Sensitive.
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Not Your Mom’s Mac
- 18
Aged Parmigiano-Reggiano, Gruyere, Black Diamond 5 yr. Cheddar, bread crumbs. ®
PRO TIP – add Prosciutto or Pancetta
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The Summer Mac
- 19
Our three cheese blend, corn zuchini, yellow squash, cherry tomatoes, fresno chili peppers, celery, red onion, cilantro, oregano, smoked paprika, and a hint of cayenne. ®
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The Lobster Mac 2.0
- 26
ASK SERVER FOR AVAILABILITY
Maine Lobster Tail, 4 cheeses of Brie, Gruyere, Black Diamond 5 yr. Cheddar, Parmigiano-Reggiano, sautéed crimini mushroom, cherry tomatoes, roasted leeks, herbs, hint of cayenne, smoked paprika, lemon zest. ®
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The Alpeño Mac
- 19
Comte Alpine cheese aged 4 months, Cilantro pesto, pickled jalapeño, roasted cherry tomatoes, fresh chives. (Contains almonds)
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The Fiesta Masquerader Mac
- 19
Chipotle creamy cashew puree, black beans, red bell pepper, pickled tomatillo, green onion, fresh avocado. (v) (nuts)
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Munchy Sides
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Jams/Preserves, or Honey
- 5
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Fresh or Dried Fruits
- 5
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Pick one (4 oz.): Nuts, Olives, Pickled Veggies, Cornichons
- 5
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DESSERTS
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The Seasonal Cheesecake
- 10
A blend of Laura Chenel Chevre, Mascarpone, Cream Cheese, Graham Cracker crust, Cinnamon-poached Bartlett Pear, Salted Caramel Drizzle, Toasted Candied Walnuts.
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Chocolate Mousse-Carpone
- 10
Espresso infused dark chocolate mousse, orange-vanilla Mascarpone topping, berries, dark and white chocolate Valrhona shavings. (GF)
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Classic Créme Brûlée
- 10
Vanilla bean crème brûlée made with cage free, organic eggs. (GF)