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