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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 brioche
- Le Caractere$15.00Speck, blue cheese, fig jam, apple and mixed greens on a BaguettePopular
- 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 walnutsPopular
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!
- Ossau IratyPriced by add-onsA semi-hard earthy sheep’s milk cheese Near the border with Spain, Ossau-Iraty is made from the milk of the local Manech ewes and has herbaceous, fruity and nutty flavors. The Basque region is home to strong and long-standing cheese-making traditions that both France and Spain share.Popular
- 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.
- Gouda L'amuse signaturePriced by add-onsA 2 year aged renowned GoudaUnlike other goudas, this cheese is never matured in cooler temperatures, allowing it to develop fuller flavors. The aroma shows roasted notes of hazelnut and caramel. It is creamy with slightly salty, nutty notes and a very deep, complex, long finish.
- 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.Popular
- 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.
Charcuterie
Pre set Cheese and Charcuterie package
Accompaniment
