Cheese Menu

  • BREBIROUSSE D'ARGENTAL (SHEEP)

    Lyon, France
    bright orange rind
    savory, creamy, and nutty

  • MIMOLETTE (COW)

    Normandy, France
    orange-hued firm
    nutty, sharp finish

  • CANTALET QUARTER (COW)

    Savoy, France
    drum-shaped firm
    mild, buttery, "sharp cheddar" flavor

  • SAINT-ANDRÉ (COW)

    Normandy, France
    creamy & dense texture
    tangy, buttery, salty flavor

  • BLEU D'AUVERGNE (COW)

    Auvergne, France
    French blue cheese
    spicy, peppery, salty, pungent

  • PETIT AGOUR (SHEEP)

    Pyrenees, France
    semi firm
    floral, nutty flavor

  • FOURME D'AMBERT BLUE (COW)

    Puy-de-dôme Auvergne, France
    one of France's oldest cheeses
    rich, creamy, nutty

  • TRUFFLE TREMOR (GOAT)

    Cypress Grove, CA
    soft-ripened
    heavy floral, herbaceous, and mushroom notes

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for food borne illness. 
18% gratuity will be added for parties of 6 or more. 

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