Le Chat Noir

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 its herringbone rind.

Pulp pressed cheese from the basque region in France.

Tomato, mozzarella and basil.

Goat cheese, walnuts and balsamic tarragon dressing.

Lettuce shallots, cucumber, tomato and red wine vinaigrette.

Mix green, chorizo, goat cheese, croutons and Dijon honey.

Turkey, tomato, spinach and Gruyere cheese on a French baguette. Served with mix green salad.

Shaved Manchego, shaved Serrano, roasted pepper and basil on a ciabatta bread. Served with mix green salad.

Extra spinach, tomato, fresh fasterami and French. Served with mix green salad.

Mozzarella basil pesto and tomato olive onion a focaccia. Served with mix green salad.

Prescutto Parmesan cheese tender shrimp. Served with mix green salad.

Chorizo, jamon Serrano and lomo.

Sopressata, prosciutto de parma and beef bresaola.

Mozzarella, gorgonzola-parmesan.

Etorki-brie-goat.

Manchego, winey goat and queso mahon.

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.

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.

Drizzle with chocolate sauce.