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.)

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

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

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

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)

Refreshing cantaloupe, Feta cheese, chili oil, fresh mint. (GF)

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

Flowering kale, shaved 2 yr. Parmigiano-Reggiano, Nori Caesar dressing, Fresno chili pepper, bread crumbs.

Add Anchovy Slices (3) – $4

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*

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

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

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

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

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.

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

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

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!

"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. 

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

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

PRO TIP – add Prosciutto!

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.

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

Our three cheese blend of Black Diamond Cheddar 5 yr., Parmigiano Reggiano 2 yr., Grand Cru Gruyere style, béchamel, roasted corn, red and green bell pepper, fresno chili, cherry tomato, cilantro.

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

Our three cheese blend of Laura Chenel Chevre, Cream Cheese, Mascarpone, vanilla bean, Oreo cookie crust, Valrhona white chocolate chunks, topped with raspberry whipped cream, raspberry coulis, fresh raspberry, dark and white Valrhona chocolate shavings.

NEW!  Layers of whipped lime infused Laura Chenel Chèvre, almond cookie crumble, blackberry-lime coulis, fresh blackberries. (GF)

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