Menu for Cheuvront

Cheese List
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Evening

Cheese List

Blue‌

Rogue Bleu (Oregon) This West Coast award-winning raw milk blue cheese is sweet, tart, smooth and velvety. (Meritage Blend)

Roaring 40’s (Australia) This full flavored blue has a sweet slightly nutty character and a good after taste. (Port)

Point Reyes Blue (California) This award winning blue has a dense, moist pate that has a citrus-buttermilk tang. (Sauvignon Blanc)

Valdeon (Spain) Valdeon is a rich, creamy, full flavored cow / goat blue cheese wrapped in Sycamore leaves. (Lilly Pilly)

Stilton (England) This‌ famous blue is creamy, nutty, and hearty with pronounced blue veins and a bark like rind. (Port)

Goat‌

Humboldt Fog (California) Mary Keen’s renowned goat cheese is soft and pillowy with a hint of lemon. (Sauvignon Blanc)

Truffle Tremor (California) Classic flavor of truffle meets the velvety perfection of a ripened goat’s milk cheese. (New Zealand pinot noir)

Purple Haze (California) This petite goat cheese round is flavored with lavender and fennel pollen. (Sauvignon blanc)

Bucherondin (France) Soft‌ ripened goat’s milk cheese, coated with a bloomy rind, exhibiting a tangy taste. (Sauvignon blanc)

Murcia Al Vino (Spain) This‌ semi-soft goat cheese aged in red wine has a slightly citrus flavor. (Zinfandel)

Midnight Moon (California) This pale, ivory cheese is firm, dense and smooth. The flavour is nutty and brown-buttery, with prominent caramel notes. (Syrah)

Garrotxa (Spain) Garrotxa is a semi-firm cheese with a hint of nuttiness and tang. (Sauvignon blanc)

Ibores (Spain) This zesty goat cheese is rubbed with olive oil and paprika during aging. (Full-bodied red)

Sheep‌

San Andreas (California) This Bellwether farmstead raw milk cheese is made in the style of a Tuscan pecorino, smooth and full flavored. (Cabernet Franc)

Pepato (California) This Bellwether farmstead raw milk cheese is infused with black peppercorns. (Zinfandel)

Abbaye de Bellocq (France) This Benedictine Monastery cheese has hints of caramel and almond flavors. (Zinfandel)

Manchego (Spain) This raw milk aged cheese has a basket weave rind and nutty, sweet and tangy flavors. (Cabernet Sauvignon)

Idiazabal (Spain) This raw milk Basque cheese is lightly smoked over apple wood for 10 days. (Monastrell)

Mixte‌

Robiola Bosina (Italy) This cheese is a creamy blend of sheep and cows milk cheese. (Pinot grigio)

Queso Iberico (Spain) This complex cheese is a mixture of goat, sheep and cow’s milk. (Pinot noir)

Cow‌

Brillat Savarin (France) This brie style triple cream cheese is light and rich in flavors; truly decadent. (Champagne)

Epoisses (France) This full flavored washed rind cheese is washed with marc and has a strong aroma. (Pinot noir)

Camembert (France) This‌ famous cheese has a soft, white rind with buttery and grassy flavors. (Chardonnay)

Taleggio Caravaggio (Italy) This washed rind cheese is moist and tangy with a fruity finish. (Pinot noir)

MouCo Colorouge (Colorado) This soft and creamy cheese has butter notes with a hint of spice. (Chardonnay)

Purple Moon (California) This Fiscalini farmstead sharp and tangy cheese is washed in Cabernet wine. (Cabernet sauvignon)

Bra Tenero (Italy) Sharp and bright, semi-firm with a pale ivory color. (Zinfandel)

Fontina Val D’Aosta (Italy) This cheese has earthy, mushroomy and woody flavors with a silky texture. (Zinfandel)

Hoch y Brig (Switzerland) Earthy, rich and nutty. Deep golden color with a white wine brine. (Chardonnay)

Carmody (Sonoma County) This‌ Bellwether original is a semi-soft cheese that is aged 6 weeks. (Full Bodied red)

Montgomery Cheddar (England) An English classic in the cheese world. Aged cheddar that has a great balance Between sharp and fruity, deep and nutty. (Spicy red)

Barely Buzzed (Utah) This Beehive Cheese Co. standout is rubbed with a coffee and lavender bud blend. (Merlot)

Mahon (Spain) This semi-firm cheese is buttery and slightly salty, with light, sweet and nutty aromas. (Merlot)

Three Sister’s Serena (California) This raw milk cheese is a cross between Gouda and Parmesan cheeses. (Pinot grigio)

Comte (France) This French gruyere cheese is made in the French Alps and has hint of hazelnut flavor. (Champagne)

Tarentaise (Vermont) Produced‌ from Organic cow’s milk. A fairly firm cheese with grassy, nutty, and buttery flavors. (Malbec)

Mezzo Secco (California) This full flavored, slightly spicy raw milk cheese is washed with black pepper and olive oil. (Zinfandel)

Grafton Classic Cheddar (Vermont) Aged for two years and chosen for its superb creaminess. (Tawny port)

San Joaquin Gold (California) This Gold medal wining Fiscalini is similar to a sharp cheddar. (Late Harvest Zinfandel)

Marieke Gouda (Wisconsin) This consistent award winning cheese is smooth and creamy with a slightly sweet and nutty flavor. (Beer)

Piave Vecchio (Italy) This dense cheese has rich and savory flavors. (Wheat beer)

Vella Dry Jack (California) The exterior of this handmade Monterey Jack is rubbed with black pepper and cocoa. (Malbec)

Mimolette (France) This cheese is similar to a well aged cheddar and has an appearance of a cantaloupe. (Syrah)

Parmigiano Reggiano (Italy) This raw milk masterpiece is aged over 18 months and is dry and intensely flavorful. (Meritage blend)

Evening

Small Plates‌

Cheese Select from our list of domestic and imported artisan cheeses accompanied by nuts, fruit, and sliced baguette Options: One cheese (8.00) , Three cheese (18.00)

Charcuterie Our platters come with your choice of any one of the following cured meats or proteins served alongside pickled vegetables, olive tapenade, Cheuvront gremolata, and sliced baguette Options: Cured meats, Proteins, Pate-foie gras (+6.00) , Pate-Campagne (+6.00) , Chorizo Espanol (+6.00) , Smoke salmon (+6.00) , Prosciutto (+6.00)

Bruschettas‌

Brie Fig spread Options: 2 for (7.00) , 3 for (9.00) , 4 for (11.00)

Olive Tomato Options: 2 for (7.00) , 3 for (9.00) , 4 for (11.00)

Peppadew Pepper Sun-dried‌ tomato goat cheese Options: 2 for (7.00) , 3 for (9.00) , 4 for (11.00)

Smoked Salmon on Crostini Options: 2 for (7.00) , 3 for (9.00) , 4 for (11.00)

Flatbreads‌

9.00 Chorizo, Manchego

8.00 Mushroom, Truffle Oil

7.50 Tomato, Parmesan, Basil

10.00 Fig, Brie

Salads‌

6.00 Small Dinner Salad Mixed greens with tomatoes, cucumbers, candied pecans, croutons and blue cheese crumbles with a shallot vinaigrette Options: Chicken (+4.00) , Salmon (+8.00) , Steak (+8.00) , Filet (+7.00)

9.00 Poached Pear Burgundy poached pears, arugula, candied walnuts, dried cranberries, served with a citrus vinaigrette Options: Chicken (+4.00) , Salmon (+8.00) , Steak (+8.00) , Filet (+7.00)

6.50 Caesar Salad Shredded romaine tossed in a creamy anchovy aioli dressing topped with tomatoes julienne and parmesan Options: Chicken (+4.00) , Salmon (+8.00) , Steak (+8.00) , Filet (+7.00)

Hot Tapas‌

8.50 Ancho Pork Empanadas Marinated‌ pork served with an orange marmalade

8.00 Goat Cheese Phyllo Pockets Served‌ with pesto and honey balsamic reduction

6.00 Soup Du Jour Housemade soup made daily

8.50 Pulled Pork Sliders Braised pork, cheddar and Gruyere cheese with crispy onions and a side salad

Cheuvront Mac & Cheese‌

7.00 Traditional

8.00 Blue Cheese

9.00 Pesto and Spinach

10.00 Chorizo and Peppers

8.00 Bacon and Caramelized Onions

Entree Salads‌

13.50 Roasted Salmon Salad Pan roasted salmon over field greens with mango, avocado, chevre, and fresh local citrus vinaigrette.

13.00 Filet and Blue Salad Pan seared beef drizzled with herb butter over mixed greens with caramelized red onions and julienne tomatoes with a house made blue cheese dressing

11.50 Ancho Blackened Ceasar Salad Bella farms chicken breast lightly seasoned with ancho chili spices served with chopped romaine tossed with tomato, mango, cucumber, house croutons, parmesan cheese and a classic caesar dressing aioli.

Entrees‌

12.50 Mushroom and Zucchini Risotto Cooked slow and low to order. Loaded with sautéed mushrooms and zucchini nestled in a pool of basil wine sauce pairs well with fleur de lyeth red blend

13.00 Cheuvront Chicken Pan seared and basted in lemon caper butter served over creamy polenta and corn, sauced with a dark burgundy pan sauce pairs well with Castillo de Monseran old vine garnacha

14.00 Atlantic Salmon Pan roasted atlantic salmon served over a bacon seasoned fresh corn and zucchini sauced in a carrot beurre blanc pairs well with Brancott pinot noir

20.00 Filet Mignon Two 3oz filet medallions served with fondant potatoes, garnished with local fresh green beans and sauced with a demi glaze pairs well with rock and vine cabernet sauvignon