Assorted |
Crackers & Crostini | Signature Cheeses
Choose any items from our Menus and we will arrange
them onto the appropriate sized platter with garnish. Platter (additional
charge) $6.00
Roasted Olives w/ Lemon Peel, Rosemary, Thyme & Extra
Virgin Olive Oil. $1.75/serving (2 oz.)
Grilled Artichoke Hearts w/
Orange & fresh Thyme. $3.00/each (3 oz.)
Roasted Red Peppers w/ Garlic,
Cloves, Basil and X-Virgin Olive Oil $1.25/serving (2 oz.)
Sundried Tomatoes w/ Garlic,
Rosemary in X-Virgin Olive Oil. $2.25/serving (2 oz.)
Dolma - Vegetarian. $0.75/each
$8.00/dozen
Truffle Mousse Påte - 7 oz. $14.85
Saucisson Sec w/ Herbs de Provence (France) Sliced. 7 oz.
$6.85
Italian Salami Sliced. 7 oz. $6.65
Prosciutto & Mozzarella Rolls $1.35/each $14.00/dozen
Housemade Hummus $1.60/serving (2 oz.)
Selland's Housemade Crostini Housemade with X-Virgin Olive
Oil $9.75/ 5 dozen
Selland's Crackers - Cranberry
Pepper, Sesame or Herb $4.50/bag
Water Wafers Approx. 40. Regular, Cracked Pepper or Sesame,
Poppy $3.75/box
Brie Wheel or Wedge
French Brie with Carmelized Onions and Roasted Garlic. Whole Wheel
2.2 lbs $45.00 (Serves up to 50 guests)
Brie Wedge. 8oz. $9.50 (Serves up to 8)
Goat Cheese w/ Preserved Lemon
Laura Chenel Goat Cheese with Preserved Meyer Lemons, Kalamata Olives,
Roasted Garlic and Fresh Thyme.
Two 4 oz portions $9.50 (Serves 8)
Pt. Reyes Blue
w/ Honey, Walnuts and Fresh Mint. 8 oz. Wedge $9.50
Goat Cheese & Red Peppers
Herb Crusted Laura Chenel Chévre with Roasted Red Peppers
and Roasted Garlic. Two 4 oz disks $9.50 (Serves 8)
Feta with Sundried Tomatoes
French Feta in toasted Walnut Crust with Sun-dried Tomatoes, Roasted
Garlic and Rosemary. Two 4 oz disks $9.50 (Serves 8)
Prices are for 6 oz.portions and may serve
up to 4 guests.
Gouda Reserve Semi-hard/Nutty
(Holland) $5.80
Fromager D'Affinois Mild & Creamy (France)
$5.90
St. Andre Triple Cream (France) $6.25
Cotswold Sharp Cheddar w/ Chives (England) $6.25
Mountain Gorgonzola Blue Cheese (Italy) $7.30
Humboldt Fog Creamy Goat Cheese w/ Ash (California)
$8.25
Revised 8/2008
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