Le Chat Noir Menu

tomato, mozzarella, basil

goat cheese, walnuts, balsamic tarragon dressing

lettuce shallots, cucumber, tomato, red wine vinaigrette

mix green, chorizo, goat cheese, croutons, dijon honey

dressing

turkey, tomato, spinach, gruyere cheese on a french baguette

shaved manchego, shaved serrano, roasted pepper, basil on a ciabatta bread

extra spinach, tomato, fresh fasterami and french

mozzarella basil pesto, tomato olive onion a focaccia

prescutto parmesan cheese tender shrimp

garlic aioli, pesto, orange garlic butter, cranberry aioli

drizzle with chocolate sauce

chorizo, jamon serrano, lomo

sopressata, prosciutto de parma, beef bresaola.

mozzarella, gorgonzola-parmesan

etorki-brie-goat

manchego, winey goat, queso mahon

served wrapped with veggies, top with caviar.

silky spread served on a crostini

a pate de campagne, or country terrine served on crostini drizzle of white truffle oil.

very easy with a subtle taste of port, served on crostini drizzle of white truffle oil.

a white creamy spreadable cheese with an earthy delicate and mild flavor.

an aged burned curd cheese made in greece tangy, salty and creamy soft cheese.

a semi-soft cheese that is bathed in local spanish wine during its curing.

rich and creamy soft ripened goat milk cheese.

rich and creamy paste and buttery aroma

sweet, but slightly salty, assertive, earthy and complex

soft white-crusted a triple cream brie that is luscious, creamy and faintly sour

veined italian blue cheese which is buttery crumbly and quite salty, with a "bite" from its blue veining.

soft, creamy, surface-ripened cows milk cheese

white canadian cheddar, which is clean, crisp and appealingly sharp

stretchy white semi-soft cheese with slightly salty taste.

rich and nutty flavor soft ripped cheese.

buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.

semi-hard blue cheese, slightly mild, sweet then smoky which fades to a salty finish.

a mature crumbly hard cheese from sardinia italy.

firm and compact consistency, buttery texture from la mancha spain, famous for it's herringbone rind.

pulp pressed cheese from the basque region in france.

a hearty dry-cured horizon sausage from segovia of cantimpalos in spain

an italian dry-cured salami with an uneven, rustic appearance

an italian dry-cured ham that is thinly sliced

dry-cured for at least a year, it has a much deeper flavor and firmer texture than other cured hams.

air-dried, salted beef aged salted beef aged two to three months and seasoned with a dry rub of coarse salt and spices.