Chickpeas with tahini, extra virgin olive oil, lemon juice, cumin, white pepper
Thick yogurt, garlic, dill and walnuts
RED PEPPER SPREAD $8
Roasted red pepper, crushed red pepper, garlic, walnut, extra virgin olive oil
MIXED APPETIZER PLATE (All 3 of above) $14.50
Assorted Mediterranean olives. Half $5, Full $9
– Duck Mousse Pate marinated with port wine $11
– Chicken Truffle Pate marinated with wine and truffle $10
– Smoked Salmon and Spinach Pate $10
– Plate of all three above $27
CAPRESE SALAD $10
Tomatoes, fresh mozzarella and basil with balsamic vinaigrette.
BEET SALAD $13
Beets, goat cheese, arugula, pistachio serve with olive oil lemon.
GRILLED HALLOUMI CHEESE SALAD $14
Sundried Turkish figs, garden greens, black eyed peas, olive oil lemon
TARTINES, BRUSCHETTI AND PIZZAS
– Smoked Salmon tartine with herbed lebne, red onion, parsley, radish and caper berries. $15
BRUSCHETTA PLATE (3 choices of below) $15
– Tomato, Basil, Feta Cheese, Balsamic Olive Paste
– Roasted mushrooms, Fresh Mozzarella, Thyme
– Brie, Walnuts, Figs with honey
– Margarita $12
– Mushroom truffle pizza $13
– Prosciutto, arugula, mozzarella $14
TUNA TARTARE $16
Yellow fin tuna, avocado, cucumber, sesame oil, scallion, served with baby arugula.
FOIE GRAS “AU TORCHON” $15
Duck Foie Gras, fig jam, cornichons
BAKED CAMEMBERT $12
Baked Camembert served with dry fruit toasted bread and fig jam.
Handmade poached beef dumplings, served with light garlic sauce and herbs.
PORCINI MUSHROOMS TRUFFLE RAVIOLI $17
Porcini mushrooms truffle ravioli served with homemade marinara sauce.
TURKISH MEATBALLS $16
Veal Sausage served with baked rosemary fingerling potatoes.
Oven roasted salmon served over mixed green and evoo dressing.
3 for $18, 5 for $24, 7 for $36
BRIE DE NANGIS – FRANCE
Pasteurized cow’s milk rich, buttery, double creamy soft interior.
CAVE AGED GRUYERE – SWITZERLAND
Firm Raw cows’ milk, with a nutty flavor aged for 9-10 months.
DELICE DE BOURGOGNE – FRANCE
Pasteurized Cow’s milk, rich, full flavored, moldy, & dusty, rind with straw and mushroom aromas.
EXTRA AGED TWO SISTERS – HOLLAND
Mild cow’s milk cheese made in the style of a Dutch Gouda. It has an ivory rind with slight rose blush; bright, crunchy texture; and sweet, nutty flavor with a distinct caramel aftertaste.
FOURME D’AMBERT, AFFINAGE – FRANCE
Unpressed creamy raw cow’s milk with a rich, assertive blue balanced flavor and soft crumbly texture, high in moisture and compact in texture, so the blue mould does not spread in veins like other Blue.
SPRING BROOK, READING – VERMONT / USA
Base on the famous Alpine melting cheese Raclette’s American artisan version. Semi-soft, made from raw cow’s milk cheese.
STRAVECCHIO – USA
Made from pasteurized cow’s milk, the cheese is nutty with a sharp fruity finish. Like other aged cheeses, such as Gouda and Gruyere, Stravecchio also has also a sweet quality balanced by a bit of saltiness.
TALEGGIO – ITALY
Pasteurized cow’s milk washed rind cheese meaty, nutty, with fruity nuances, soft, incredibly flavorful interior is creamy in texture and has a pungent aroma.
AGED MANCHEGO – SPAIN
Hard raw sheep’s milk aged for over a year with a creamy slight tang.
IDIAZABAL – SPAIN
Unpasteurized sheep’s milk aged smokey buttery flavored.
BUCHERON – FRANCE
Pasteurized semi-hard, soft, flaky paste with a white bloomy rind, the assertive flavor sharpness with age.
CABRA ROMEO – SPAIN
This relatively new production riffs on the popularity of herb-crusted cheeses; in the final day of aging, the pasteurized goat cheese is rubbed with a fair quantity of rosemary and lard.
LE CHEVROT – FRANCE
Wrinkly rind goat cheese mild, semi-soft, with a pure white interior. Very wine friendly.
3 for $18, 5 for $24, 7 for $36
BRESAOLA – URUGUAY
Humanely raised beef is rubbed with salt and spices and dry cured to a shockingly red finish. The flavor is incredibly delicate, with strong notes of clove, and a floral finish
CHORIZO – SPAIN
This is a mixture of coarsely ground pork meat blended to a mixture of spices, including paprika which lends it a red coloring.
PROSCIUTTO DI PARMA – ITALY
The rosy red meat and luscious cream-colored fat of Prosciutto di Parma have made it a favorite the world over. Sweet and nutty with an unmistakably heady aroma
SAUCISSON SEC AUX CEPES – ITALY
Dried Sausage with Porcini mushrooms.
SERRANO HAM – SPAIN
The Spanish serrano ham is the cured hind leg of the pig.
SPECK ALTO ADIGE – ITALY
Dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy.
BONBONS OF CHOCOLATE
By Jacques Torres – France
Pick any 3 for $6 or 5 for $9
GANACHE-80% INTENSE DARK CHOCOLATE
Pair with red wine, strong bordeaux
GRAND CRU-%60 DARK CHOCOLATE
Pair with red wines
GOLDEN ESPRESSO–RICH ESPRESSO WITH A TOUCH OF GOLD
Pair with fruity reds and whites
BIN 27 PORT–FONSECA BIN 27 RESERVA PORTA
Pair with port or dessert wine
ALIZE HEARTS OF PASSION–FRESH PATTION FRUIT AND ALIZE LIQUOR
Pair with champagne and dessert wines
PINEAPPLE PASTIS-PINEAPPLE PATE DE FRUIT AND PASTIS LIQUOR
Pair with champagne and dessert wine
GOT CHOCOLATE-MILK CHOCOLATE GANACHE WITH A KISS OF COGNAC
Pair with medium bodied reds and sauternes