artisanal cheese & charcuterie board
brie de meaux
MEAUX, FRcow - sweet,hazelnut, fruits,dry salt
le dauphin
RHONE, FRcow - buttery,smooth, sweetaftertaste
caprifeuille
LOIRE, FRgoat -un-pasteurised,sharp, nutty
paillot de chevre
ST.RAYMOND, QBgoat - surfacedripened, mildaroma, slight tang
saint-paulin
etivaz
ALPS REGION, SWIraw cow -creamy, nutty,sticky
manchego
LA MANCHA, SPsheep - aged 3- 6 months,buttery texture
le 1608
CHARLEVOIX, QBraw cow -soft, supple,smooth
chevre noir
CHESTERVILLE, QBgoat - rennetfree, goudastyle, citrusy
laguiole
AVERYRON, FRcow - aromatic,sharp, slightlytangy
picobello grand cru
GOUDA, NLcow - caramel,roasted nuts &toasted bread
avonlea cheddar
AVONLEA, PEIraw cow - rich,robust, hints offruit & toasted nut
blue cheeses
NOTTINGHAM, UKcow - creamy,tangy aroma,orange colour
bleu de gex
bleu benedictin
feature fromage
always somethingnew & different -ask your server fordetails
lentil dip
olive oil, yogurt raita, flatbread
short ribs
chocolate espresso sauce, potato gnocchi
mussels,
shallot, white wine & lemon butter sauce, baguette
beef carpaccio
potato scallion salad, carrot chips
broccolini,
, shaved manchego, pine nuts
pork belly
radicchio slaw, charred scallion, maple buttermilk
octopus
and beet salad, farro, crème fraiche
flatbread,
serrano ham, bocconcini, arugula, basil pesto
cavitelli,
soppressata, swiss chard, parmesan
truffle cheese fondue
on baguette
Drinks
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