Cheesetique (Del Ray)

Fresh chevre, bacon, avocado, roasted tomatoes, and garlic aioli on crispy ciabatta.

Spanish tuna, nicoise olives, boiled egg, potatoes, tomatoes, haricots verts, and mesclun.

Delicate lobster meat tossed with Fontina Fontal, tarragon, and a touch of sherry.

Thin sliced Sopressata salami, aged Provolone, basil pesto, and arugula on sourdough.

Arugula, fresh pears, and spiced walnuts, with a baked Chevron medallion.

Marinated 5 type olives, young manchego, red pepper flakes. The perfect nibbler.

Our famous Macaroni and cheesetique, deep fried with homemade marinara for dipping.

Cheddar cheese curds, light beer batter, marinara sauce, and garlic aioli for dipping.

Whole burrata, roasted tomatoes, warm cheese skillet, and crostini.

Crispy tater tots topped with porter gravy and melty Wisconsin cheese curds.

Artichokes, spinach, Creme Franchise, and Parmesan, and piping hot with tortilla chips.

Tortilla chips, melted pimiento cheese, pickled onions, creme fraiche, cilantro, try em with pulled pork.

Homemade prosciutto butter, and fresh baguette.

An ever changing blend of melted cheeses, wine, and fresh herbs with warm crostini and Asian pears.

Our classic recipe is topped with shreds of NY cheddar. A perfect grilled cheese dipper.

The old favorite, jazzed up a bit. Made with red wine for a unique flavor, topped with baguette, and gooey Gruyere.

Baby spinach, Danish Blue cheese, pickled onions, marcona almonds, dried cranberries, and bacon.

Arugula, fresh pears, and spiced walnuts, with a baked Chevron medallion.

Spanish tuna, nicoise olives, boiled egg, potatoes, tomatoes, haricots verts, and mesclun.

Delicate lobster meat tossed with Fontina Fontal, tarragon, and a touch of sherry.

Our multi award winning macaroni. Goat Gouda, Asiago, and cacio de roma topped with truffle infused bread crumbs.

Our classic, artisan prairie breeze cheddar on grilled sourdough.

Our signature spicy blend of Adam's reserve cheddar, dragon’s breath , dub liner, and pimientos on sourdough.

House made Mozzarella, beefsteak tomatoes, and homemade pesto on grilled, crispy ciabatta.

Fresh chevre, bacon, avocado, roasted tomatoes, and garlic aioli on crispy ciabatta.

Brie damir, sliced Asian pear, crispy prosciutto on sourdough with a side of honey.

Thin sliced Sopressata salami, aged Provolone, basil pesto, and arugula on sourdough.

Tender slices of marinated flank steak, creamy but pungent taleggio and garlic aioli on ciabatta. Served with mixed greens and rosemary chips.

Beef ragu, ricotta, mozzarella, parmigiana.

Fork tender, with truffle tremor mashed potatoes, and haricots verts.

Shrimp, bloody Mary cream sauce, grit cakes, Cajun cheddar,and tasso ham.

Chicken breast, prosciutto, fontina val daosta, sage, creamy Brussels sprouts.

With garlic aioli for dipping.

Fresh chevre, apple wood bacon, avocado, roasted tomatoes, and garlic aioli on ciabatta.

Tender lobster meat tossed with Fontina Fontal, fresh tarragon, and a touch of sherry.

Sopressata, Aged provolone, basil pesto, and fresh arugula on sourdough.

Mojo pork, scrambled eggs, avocado, pickled onions, homemade creme fraiche, and Cotija cheese on soft corn tortillas.

Arugula, fresh pears, and spiced walnuts, topped with a baked Chevre medallion.

Tender lobster meat tossed with Fontina Fontal, fresh tarragon, and a touch of sherry.

Goat Gouda, Asiago and cacio de Roma topped with truffle infused bread crumbs.

With lemon Mascarpone cream.

With a side of garlic aioli.

Four thick slices of all natural bacon.

Lightly flied and tender.

Our classic recipe topped with shreds of NY Cheddar.

Mojo pork, scrambled eggs, avocado, pickled onions, homemade creme fraiche, and Cotija cheese on soft corn tortillas.

Two over easy eggs, apple wood smoked bacon, sourdough toast. Served with mixed greens, and tots, or grit cakes.

Sliced baguette topped with cinnamon butter, sweetened berries, and a side of maple syrup.

Arugula, fresh pears, and spiced walnuts, topped with a baked Chevre medallion.

Bloody Mary cream sauce, fried grit cakes, big john's Cajun cheddar, tasso ham, and asparagus.

Pesto eggs served on a toasted English muffin with tasso ham and our homemade cheese sauce. Served with mixed greens, tots, or grit cakes.

Ever changing and ever delicious. Served with mixed greens, tots, or grit cakes.

Tender slices of sauteed flank steak, creamy Italian taleggio and garlic aioli on ciabatta. Served with mixed greens and rosemary chips.

Aged Cheddar, homemade bacon jam, and runny egg on buttery grilled croissant.

Norwegian Gjetost cheese and sliced banana grilled on sourdough.

Artisan prairie breeze Cheddar on grilled sourdough.

Our spicy blend of dragon’s breath, Adams reserve cheddar and dub liner on sourdough.

Brie damir, sliced Asian pear, and crispy prosciutto on cranberry walnut bread with a side of honey.

Homemade Mozzarella, basil, beefsteak tomatoes, and pesto on ciabatta.

Fresh chevre, apple wood bacon, avocado, roasted tomatoes, and garlic aioli on ciabatta.

Sopressata, Aged provolone, basil pesto, and fresh arugula on sourdough.

Artisan prairie breeze cheddar melted to perfection on grilled sourdough.

Homemade Prosciutto Butter, fresh baguette

Deep-fried Mac, marinara sauce for dipping

Artichokes, spinach, crème fraîche, parmesan, and cream cheese served piping hot with homemade tortilla chips.

Crispy tots topped with Wisconsin cheese curds and Porter brown gravy.

Marinated 5-type olives, Young Manchego, red pepper flakes. The perfect nibbler

Tortilla chips, melted pimiento cheese, pickled onions, crème fraîche, cilantro.

Cheddar cheese curds, light beer batter, marinara sauce, and garlic aioli for dipping.

Our multi-award winning mac! goat gouda, asiago and cacio de roma topped with truffle-infused bread crumbs.

Delicate lobster meat tossed with Fontina, tarragon, and a touch of sherry. Decadent indeed!

Artisan prairie breeze cheddar melted to perfection on grilled sourdough.

Our signature spicy blend of adam's reserve cheddar, dragon’s breath, dubliner and pimientos on sourdough.

Silky brie d'amir, sliced Asian pear and crisped prosciutto on grilled sourdough.

An Italian marriage of housemade mozzarella, fresh basil, roasted tomatoes and basil mayo on grilled ciabatta.

Fresh chèvre, bacon, avocado cream, roasted tomatoes, and garlic aioli on crispy ciabatta.

Thin-sliced sopressata salami, aged provolone, basil pesto, and arugula on sourdough.

A decadent sampling of all ten cheeses from this week's rotation.

Beef ragù, Ricotta, Mozzarella, Parmigiano. Baked to order—please allow fifteen minutes.

Tender slices of flank steak, creamy Taleggio, garlic aioli. Served with mixed greens and rosemary chips.

Chicken breast, Prosciutto, Fontina Val d’Aosta, sage, creamy Brussels sprouts

Fork-tender, with Truffle Tremor mashed potatoes & haricots verts

Shrimp, Bloody Mary cream sauce, grit cakes, Cajun Cheddar, Tasso ham

Spanish tuna, Niçoise olives, boiled egg, potatoes, tomatoes, haricots verts, mesclun

Baby spinach, danish blue cheese, pickled onions, dried cranberries and bacon.

Arugula, spiced walnuts, Asian pears, topped with baked chèvre medallions.

Our classic recipe is topped with shreds of NY Cheddar. A perfect grilled cheese dipper.

Topped with baguette and gooey Gruyère.

with garlic aioli for dipping

Our hunky slice topped with sweet berries is simply scrumptious.

Creamy, cool and chocolaty ‘Nuff said!