Cheesetique Menu

Seasonal Soup

Creamy Tomato - California Pinot Noir

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

French Onion - Oregon White

Slow-cooked caramelized onions and a savory beef bone broth. Topped with sliced buguette and gooey guyere.

Clover Honey

Marinated Tomatoes

Membrillo

Extra Cornichons

Glazed Greek Figs

Castelvetrano Olives

Marcona Almonds

The Big Cheese

French Press Coffee

Regular or decaf

Harney & Sons Teas

Organic english breakfast, earl grey pomegranate oolong, dragon pearl jasmine sencha green tea, paris fruit & caramel blend, chamomile decaffeinated, mint verbena decaffeinated.

Hot Chocolate

Kingsbury chocolate with whipped cream.

Caprese Kabobs

Multi-layered mouthfuls of homemade mozzarella, fresh cherry tomatoes and basil skating upon a pool of balsamic - port reduction.

Tater Totswold

Costwold double-gloucester chive cheese and pickled jalapeno.

On, Wisconsin Fried Curds

Carr valley cheddar cheese curds dipped in a wisconsin style beer batter and fried to dooey, melty and crispy perfection.

Fancy Pants Nachos

Homemade tortilla chips topped with adobo cheese sauce, pico de gallo, shredded chicken and a dollop of creme fraiche.

House Salad - Chordonnay

Mixed greens, grape tomatoes and cucumbers are a perfect starter or complement.

Bacon Spinach Salad - Rioja

Baby spinach, house-made mozzarella, grape tomatoes, red onion and crispy bacon. Crispy and savory.

Arugula & Warm Goat Cheese Salad - Sauvignon Blanc

Arugula, candied walnuts and sliced pears make a fresh, rustic combo. Topped with a baked chevre medalion.

Asian Cobb Salad - White Rioja

This abundent plate features romaine lettuce topped with herb roasted chicken, boiled egg and a bevy of slivered veggie. Finished with a spring of cilantro, crushed wasabi peas and a side of our ging

Homemade Cheesecake

Topped with berry compote.

Grasshopper Parfait

A choco-minty beauty with layers of dense choclate pudding, mint marshmallow-y-fluff and fresh whipped cream.

Tiramisu

fluffy Mascarpone cream sandwiched between layers of coffee-and-marsala-soaked ladyfingers.

Chocolate Mousse

Creamy, cool and chocolatey,

Single Item

Select Three

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Mac N Cheesetique - Bordeaux

Goat gouda, asigno and cacio de roma topped with truffle-infused bread crumbs.

Butter-Blue-Bacon - Viognier

A velvety blend of butternut squash, gorgonzola and bacon makes this mac savory yet smooth.

Chicken Parm - Pinot Grigio

Chunks of breaded chicken, mozzarella, permesan and our own marinara sauce.

Lobster Mac - Brut Rose

Delicate lobster meat tossed with fontina fontal, tarragon and a touch of sherry.

Grilled Pimiento Cheese - Gewurztraminer

Spicy blend of adams reserve cheddae, dragons breath, dubliner & pimientos.

Brie & Pear Melt - Cava

Grilled cheese. added ham.

Grown-Up-Grilled Cheese - Oaky Chardonnay

Served with a heap of artisan prairie breeze cheddar melted to perfection on grilled sourdough.

Italian Stallion - Montepuciano

Genoa salami joins aged provolone, basil chevre and tangy pappadew peppers on grilled honey wheat.

Grilled Caprese - Pinot Grigio

Housemade mozzarella, tomatoes, fresh basil and basil mayo on grilled ciabatta.

French Onion Press - Oregon Pinot Noir

Caramized onions, melty gruyere, garlic and crusty sourdough.

Mac N Cheese Arancini - Portuguese Red

Lightly fried and served on bed of dressed arugula with a side for sauce for dipping.

Spinachoke Dip - Cava

Artichokes, spinach, creme fraiche, parmesan and cream cheese served piping hot with homemade tortilla chips.

Fromage Fort - Riesling

Changing blend of melted cheeses, white wine and herbs served with crostini for dipping.

Burrata - Clerin Blanc

Served with garlicky marinated tomatoes and crunchy crostini with a drizzle of balsamic port reduction.

Chicken Stack - Unoaked Chordonnay

Avocado-marinated chicken breast layered with bacon, mayonnaise, lettuce and fried onions on a brioche roll.

The Fun Guy - Zinfandel

Sauteed mushrooms, fontina and our singnature garlic aioli on crusty ciabatta.

Tique Cheesesteak - Cobernet

Our hunky take on this classic is made with tender slices of sauteed flank steak, creamy italian taleggio and punchy garlic aioli on crusty ciabatta.