Menu Descriptions

(Click on an image to view description. Click here to download the entire description packet.)

Click HERE for an Allergy Chart for all the dishes!

Lunch & Dinner






Vermont Creamery - Websterville, Vermont

A dense, chalky bell of goats’ milk cheese enveloped in a wrinkly rind. The flavor is bright and clean, with a crème fraiche tang that makes it an ideal match for bubbly. It is called ‘Coupole’ because of its dome-shape, which evokes the cupolas on churches and cathedrals in Europe. The dome shape is unique to this cheese… VBC had the molds custom-fabricated in France. The goats’ milk used for Vermont Butter and Cheese Creamery is collected from a network of 20 family farms across the state, and is unrivalled in quality and freshness. The cheeses are hand-molded and aged for 6 to 8 weeks.

 Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: vegetarian

Style: bloomy rind

Texture: soft

Age: 6-8 weeks

Size: 7oz wheel


Invierno - Two Year Aged

Vermont Shepherd - Westminster, VT)

 Queso del Invierno translates to 'Winter Cheese' as it is made to age and ripen during Vermont's long winter months. Sheep are very seasonal in their milk production, and are usually milked for just 5-6 months of the year. Traditionally, Vermont Shepherd made pure sheeps' milk cheese from April through October, and would sell through its inventory long before the new season's batch was ready. A few years back, Invierno, a mixed milk cheese made from cow & sheeps' milk was born, and has given us all a reason to celebrate winter! The texture is smooth and firm, and the flavor is bright and nutty with a hint of pleasantly sour citrus. Please note that all cheeses are cut to order in half pound increments, meaning that there will be a slight variance in weight. Rest assured you'll never receive less than the quantity you order, but you might score a little bit more!

This special reserve Invierno is cave aged for over two years to eke even more flavor from the delicious cow and sheeps’ milk used to make it. The texture is dense and firm, not unlike Parmigiano Reggiano, and is studded with crystalline clusters of protein. The cheese is bold, brash, nutty, and fruity with hints of oxidization like you’d find in aged sherry. The finish is salty with a touch of barnyard. All in all the extra aged Invierno packs a delightful wallop that tickles the tastebuds. Aged for a minimum of 24 months.


Cheese Stats

Milk Type: sheep and cow

Milk Treatment: raw

Rennet: vegetarian

Style: natural rind

Texture: semi-firm

Age: 5-7 months

Size: 6lb wheel


Middlebury Blue

Blue Ledge Farm - Salisbury, Vermont

Described by the farmer as ‘town meets gown’, which refers to the unique social ecosystem that surrounds the quaint, beautiful town of Middlebury, Vermont. A little bit refined (i.e. the polished academic side of Middlebury College) and a little bit crusty Vermont (the down home surrounding countryside) Middlebury Blue is made from the milk of Ayrshire cows who reside close to Blue Ledge at the Crawford Family Farm and is aged for 60 days or longer. The paste breaks down near the rind, resulting in a creamy layer of sweet barnyard goodness, and stays a bit firmer in the center, allowing for some bright acidic notes to contradict the more mellow, milky exterior.


Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: animal

Style: blue

Texture: semi-firm

Age: 2 months or more

Size: 6lb wheel