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Sunday
12:00 PM - 6:30 PM
Monday - Thursday
12:00 PM - 7:00 PM
Friday - Saturday
12:00 PM - 7:30 PM
Featured items
Food menu
- Le Cremeux$15.00 • 100% (3)Brillat Savarin triple cream, Jambon de Paris, Blood orange jam and mixed greens on a Baguette
- Alpine Grilled Cheese$12.00Raclette, gruyere, house made tomato jam and arugula on brioche
- Green Mountain Grilled Cheese$12.00Vermont cheddar, fig jam, apple and Jambon de Paris on briochePopular
- Le Caractere$15.00Speck, blue cheese, fig jam, apple and mixed greens on a Baguette
- Quiche Lorraine$11.00
- Kids Grilled Cheese$7.00Cheddar on Brioche
- French Onion Grilled Cheese$12.00Caramelized onion, Aged Gruyere and Bresaola on briochePopular
- Tuscan Grilled Cheese$12.00Provolone, 12 months Parmesan, Mortadella, pickled onions and basil infused olive oil on Brioche
- La Montagne$16.00 • 75% (4)Melted raclette cheese, salami Rosette de lyon and cornichon on a toasted baguette
- Salade Grecque$16.00Grilled Halloumi cheese, cucumber, crispy chickpeas, kalamata olives and pickled onions in a creamy yogurt Za'tar dressing
- Brie Puffs$12.003 puff pastries with melted brie, apple butter and walnuts
Cheese
- Delice de BourgognePriced by add-ons • 100% (3)A classic triple crème from Burgundy, made by blending full-fat cow's milk with crème fraîche to create an incredibly rich flavor and a smooth, melt-in-the-mouth texture. The mushroomy aroma of the thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes.
- RaclettePriced by add-onsMost famous for the Swiss dish (of the same name) where the cheese is melted and scraped onto diner’s plates over small potatoes, cornichons, pickled onions, and charcuterie. Try it also in our Grilled Cheese!
- Parmigiano ReggianoPriced by add-onsParmesan must be produced from cows grazing on fresh grass and hay. True Parmesan like this one, has a hard, gritty texture and is fruity and nutty in taste. Use grated over pastas, in soups, and in risottos. It is also eaten on its own - try topping with honey!
- Truffle MoliternoPriced by add-onsMoliterno sheep’s milk cheese is injected with earthy black truffles during the aging period. These injections create gorgeous black veining throughout the paste and the rich flavor flows through the body of the cheese.Popular
- Alp BlossomPriced by add-onsCoated in herbs and flowers including cornflower, lavender, marjoram, lovage, and chervil. With flavors of Biscoff cookies, savory herbs, and rose petals, you’ll be glad to give in to this cheese. Alp Blossom is reminiscent of Gruyère: nutty, a bit beefy, and with savory hits from the rind—but its herbaceous smell and pastoral sweetness are all its own.
- Brillat SavarinPriced by add-onsA soft cow’s milk cheese made near Paris. Buttery and nutty, creamy and dense - with a 75% fat content due to the addition of heavy cream to the whole milk. This triple-cream cheese has notes of mushrooms, nuts, and truffles.
- MorbierPriced by add-onsA semi- hard nutty cow’s milk cheese A great melting cheese from high in the Alps, Morbier is traditionally made from both the milk gathered in the morning and the milk gathered in the evening. The evening cheese was protected from dirt and insects by placing a layer of spruce ash on top of it. The milk from the net morning’s milking is then placed on top, producing the striking horizontal line directly through the middle of the cheese.
- ComtePriced by add-onsThe cattle in this steep region between the Vosges and Jura mountains get fat from lush green pastures. Sweet, nutty, and superior melting capabilities make this cheese chef-friendly.
- Bleu d'AuvergnePriced by add-onsA funky & earthy blue cow’s milk cheese. From the high altitudes of the Midi-Pyrenees, Bleu d’Auvergne is entirely edible, rind included, and maintains a texture between creamy and crumbly. It presents earthy, grassy, herbal notes, indicative of the cows’ diet.Popular
Charcuterie
Pre set Cheese and Charcuterie package
Accompaniment
