Cheuvront menu

Soup Du Jour

Housemade soup made daily.

Goat Cheese Phyllo Pockets

Served with pesto and honey balsamic reduction.

Ancho Pork Empanadas

Marinated pork served with an orange marmalade.

Pulled Pork Sliders

Braised pork, cheddar and gruyere cheese with crispy onions and a side salad.

Small Dinner Salad

Mixed greens with tomatoes, cucumbers, candied pecans, croutons, and blue cheese crumbles with a shallot vinaigrette.

Caesar Salad

Shredded romaine tossed in a creamy anchovy aioli dressing topped with tomatoes julienne and parmesan.

Poached Pear

Burgundy poached pears, arugula, candied walnuts, dried cranberries, served with a citrus vinaigrette.

Bruschettas

Brie, fig spread, olive, tomato, peppadew pepper, sun-dried tomato goat cheese, smoked salmon on crostini. 2, 3 4 For.

Flatbreads - Tomato, Parmesan, Basil

Cheese

Select from our list of domestic and imported artisan cheeses accompanied by nuts, fruit, and sliced baguette, one, two cheese.

Flatbreads - Mushroom, Truffle Oil

Flatbreads - Chorizo, Manchego

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. (Additional meat,

Flatbreads - Fig, Brie

Traditional

Blue Cheese

Bacon & Caramelized Onions

Pesto & Spinach

Chorizo & Peppers

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 aiol

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.

Roasted Salmon Salad

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

Mushroom And Zucchini Risotto

Cooked slow and low to order. Loaded with sauteed mushrooms and zucchini nestled in a pool of basil wine sauce.

Cheuvront Chicken

Pan seared and basted in lemon caper butter served over creamy polenta and corn, sauced with a dark burgundy pan sauce.

Atlantic Salmon

Pan roasted atlantic salmon served over a bacon seasoned fresh corn and zucchini sauced in a carrot beurre blanc.

Filet Mignon

Two 3 oz filet medallions served with fondant potatoes, garnished with local fresh green beans and sauced with a demi glaze.