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Party platters & trays |
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Gourmet Cheese Trays |
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| Cheddar Sampler |
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A hearty combination of layered Five Counties Cheddar, Creamy Wisconsin Cheddar, Oak Smoked and Grafton Vermont 2 year Aged White Cheddar. We add fresh grapes and our own Imperial nut mix for a tray that is beautiful and delicious. |
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| The Blues Platter |
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An elegant assortment of English Stilton, creamy Saga Blue, Australian Roaring 40’s and Maytag Blue cheese paired with walnuts, Calmyrna dried figs, Deglet Noor dates and fresh grapes – wow! |
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| Mozzarella "Caprese" |
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Bite size fresh mozzarella slices sandwiched between fresh basil and ripe tomatoes. We serve this with an olive oil and balsamic
mixture. A very sophisticated offering. |
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| Classic Fruit & Cheese Tray |
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A generous assortment of some perennial favorites: Co-Jack, Havarti, Smoked Gouda, Swiss, Brie and Wisconsin Cheddar freshly cubed and served with red and white grapes and strawberries. A timeless classic! |
Regular - 15 Servings $39.99
Large - 30 Servings $59.99
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| Trio of Brie |
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We offer an apricot and almond brie, Italian basil and
tomato pesto brie and brie topped with spicy sweet pepper jelly – three mouth watering combinations! Beautifully garnished with fresh fruit and our famous French Rounds. Brie must be baked before serving. |
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| Antipasta Tray |
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This Italian classic is filled with Genoa salami, capicolla ham, imported prosciutto di parma, roasted red peppers, mixed olives, prosciutto stuffed cherry peppers, fresh smoked mozzarella and our favorite imported aged provolone. |
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| American Artisan Cheese Board |
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This assortment includes award winning Point Reyes Blue Cheese, creamy American Artisan Gouda, Carr Valley Smoked Applewood Cheddar and our own hand-crafted domestic Parmesan. Garnished with Calmyrna dried figs, Deglet Noor dates and Dried Cherries |
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| Mediterranean Platter |
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This lovely assortment includes Feta, Grape Leaves stuffed with rice, a generous portion of fresh Hummus in a bell pepper bowl, sweet piquant Peppadew Peppers, Mixed Olives and Pita Bread for dipping. |
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