BOARDS Cheese Board – Monger’s Choice of Three Cheeses with Chutney and Crostini – 10 Neal’s Yard Board –Three Cheeses from Neal’s Yard Dairy with Chutney and Crostini – 10 Soft-Ripened Board – Monger’s Choice of Three Soft-Ripened Cheeses with Chutney and Crostini - 12 Stinky Board – Monger’s Choice of Two Cheeses with Crostini – 8 Blue Board – Monger’s Choice of Two Cheeses with Crostini – 8 Meat Board – Olympic Provisions Salami Cotto, Creminelli Coppa, Chop Salami and Pickles –10 Paté Board – Olympic Provisions Paté with Cornichons, Mustard and Crostini – 10 Culatello Board – Salumeria Biellese Culatello with Salted Butter and Toasted Levain – 10 Duck Board– Smoked Duck Breast, Duck Salami, Pickles, and Crostini – 12 Buddy-Up Board – Monger’s Choice of Two Cheeses and Two Meats, Chutney, Pickles and Crostini – 16 SOUP Cream of Cauliflower- 4 Roasted Tomato- 4 SALADS Farro, Kale, Beets, Cherries, Candied Walnuts, Feta, Lemon Vinaigrette – 8.5 Mixed Greens, Pears, Hazelnuts, Blue Cheese, Quince Vinaigrette – 8.5 Side Salad – 5.5 SANDWICHES Sweetheart Ham, Emmentaler, Mustard Aioli, Greens, on Ciabatta– 8.5 Roasted Butternut Squash, Romesco, Provolone on Levain – 8.5 Grilled Alpine Cheese on Levain – 5 Add a Cup of Soup - 3 PLATES Mac & Cheese of Cheddar, Havarti and Parmigiano with a Side Salad – 10 Fondue of Alpine Cheeses with Toasted Levain - 10 SIDES Baguette - 2.5 Demi-Baguette – 1.5 Crostini – 1 Quince Paste -2 House Nuts – 5 House Pickles – 3 Olives – 5 Chutney – 3 Gluten Free Crackers - 1 Spanish Cocktail Mix - 4 DESSERT Vanilla Cheesecake with Caramelized Pear - 6 Chocolate Pot de Crème with Whipped Cream – 6 Tuesday – Sunday 11am – 11pm DRAFT BEER Pint Salal Slap, Berliner Weisse w/Salal Berries, Hopworks Urban Brewery, PDX, OR Fresh Hop Myrtle, Tart Farmhouse Ale, The Commons Brewery, Portland, OR 5.2% 6 Temptation, Ale Aged in Chardonnay Barrel, Russian River, CA 7% Pallet Jack, IPA, Barley Brown’s Beer, Baker City, OR 7% 5 Leafer Madness, Fresh Hopped Imperial IPA, Beer Valley, Ontario, OR 9% 5 Narwhal, Imperial Stout, Sierra Nevada Brewing, Chico, CA 10.2% Glass 5 5 9 4 4 6 WINE BY THE GLASS Sparkling: Domaine Labbe, “Brut de Savoie,” Jaquere, NV, Savoie, FR White: Domaine de Ménard, Sauvignon Blanc/Colombard, 2013, Côtes du Gascogne, FR Rosé: Rousseau Freres, Rosé of Pinot Meunier, Pinot Gris/Noir, 2013, Tourraine, FR Red: Kopke, “850,” Red Blend, 2012, Douro, PT 9 7 8 7 APERTIF/DIGESTIF/DESSERT Manuel Atxa, Vermouth Blanco, Amurrio, SP El Maestro Sierra, 15-Yr Oloroso Sherry, Jerez, SP 9 9 NON-ALCOHOLIC San Pelligrino Pompelmo or Limonata Mountain Spring Sparkling Water Hot Lips Raspberry Soda Fentiman’s Curiosity Cola Spercher’s Root Beer Kaliber N/A Beer Stumptown Coffee Foxfire Organic Tea (hot) *Green Jasmine *Earl Grey *Peppermint *Ginger 2 2.5 3 3 3 2 2 3 Tuesday – Sunday 11am – 11pm 6031 SE Belmont St., Portland, OR 97215 www.cheese-bar.com @cheesebarpdx 503-222-6014
© Copyright 2024