daily cheese selection
served with medjool dates, dried apricots, candied walnuts,
local honeycomb, and toasted baguette
a)caveman blue~ portland~ cow’s milk~ cheese is a rich, complex blue that is
sweet and fruity with slight vanilla tones and a texture of butter and crystals.
b)kerrygold whisky cheddar~ireland~ cow’s milk~ this rich and creamy aged cheddar is infused with whisky, lending unique undertones of the smooth, woody, and nutty taste of pure irish whiskey.
c) red hawk ~california~ cow’s milk ~ a triple-cream, washed-rind, fully-
flavored cheese made from organic cow’s milk
d)chocolate stout cheddar~cow’s milk~ the beer is poured over the curd, allowed to meld, before it is hand dipped and pressed into blocks for aging.
1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21
roasted beet salad medley with crispy goat cheese medallions, 12.
toasted almonds, and a mayhaw jelly-apricot chutney
wine ~ riesling ~ wehlener sonnenuhr by s.a. prum, mosel ‘10 10
carbonara risotto with crispy prosciutto, snow peas, shaved 23.
parmigiano reggiano, fresh herbs, and a poached soft cooked egg
wine ~ chardonnay ~ campus oak, lodi ’13 7
char-grilled mutton snapper with confit fingerling potatoes, 29.
cauliflower puree, leeks, tasso ham, and roasted portobello
wine ~rose ~ commanderie de la bargemone, provence ‘13 950
pan seared flounder with a “polenta lasagna”, sundried tomato 28.
marinara sauce, fresh basil espuma, and thyme-rosemary ricotta
wine ~ clairette/roussanne ~ jean luc colombo, cotes du rhone ‘11 6
pan seared maple leaf farms duck breast, white truffle hominy 28.
grits, roasted corn and edamame succotash, cornbread croutons
and pomegranate jus
wine ~ cabernet ~ simi, alexander valley ‘11 850
alderwood smoked pork tenderloin with apple preparations, roasted 24.
onions, grilled sweet potato, and brown sugar georgia pecan sauce
wine ~ pinot noir ~ chalk hill, sonoma coast ’12 12
slow roasted springer mt. all natural ½ chicken, with a sweet potato 24.
bacon mac-n-cheese, smoked applewood gravy, and braised kale with
wine ~ sauvignon blanc ~ hanna, russian river valley ‘13 7
grilled seminole pride beef tenderloin” bourguignon” with 32.
neuske’s bacon, roasted carrots, brussel sprouts and wild
mushrooms on herb whipped potatoes and a burgundy wine sauce
wine ~ cabernet blend ~ farrier, alexander valley ‘09 1050