Two hard cheeses and 2 Volpi cured sausages. Served with crostinis and mustard-mayo.

Creamy goose liver pate with truffles freshly made in Washington Missouri. Served with dried cranberries, apricots, cornichons and crostinis.

Italian wine sausage, pepper encrusted dry cured Genoa salamiand aged Spanish chorizo salami served with crostinis, gherkins and mustard.

Pate, chorizo, house cut prosciuttoand choice of peppered salami or red wine sausage. Served with crostinis, mustard mayo, mango chutney and cornichons.

A flavorful mix of olives from Spain, Italy, Greece, France and Casablanca.

If there is anything better than the smoked salmon it is the smoked trout. Caught in Idaho and gently smoked this half trout filet is never too dry or salty and we have yet to find a bone. .

A succulent, mildly smoked salmon fillet served with diced red onions, lemon wedge and creme fraiche. Very healthy and very delicious. .

3 Spanish cheeses; mahon, rosemary manchego and murcia (drunken goat cheese).

4 samples from 4 european countries to please your palate.

3 outstanding cheese from Italy, switzerlandand France.

4 distinct flavors from the country famous for the most variety in cheese.

Take a holiday with 5 delicious cheese from around the world.

Imperial crab meat, avocado and grilled asparagus on mixed greens with a drizzle of white balsamic vinegar.

Smoked Idaho trout served over a bed of mixed greens, pine nuts, red onions, lemon zest, balsamic vinegar, extra virgin olive oil and creme fraiche to finish. Served with crostini.

Athenian-style Greek salad with diced, seedless cucumber, fresh tomato, red onion and feta tossed in lemon juice and extra virgin olive oil. Garnished with kalamata olives and domas, served with toasted pita.

Greek feta, artichoke hearts, kalamata olives and pines nuts cover our flavorful pesto sauce. .

Grilled zucchini, squash, red and yellow peppers, asparagus and mushrooms.

Garlic and olive oil, mozzarella, prosciutto and green apple on flatbread crust.

Classic margherita with mozzarella covered in fresh basil and sliced tomatoes.

4 Ounces Portion of center cut tenderloin, cooked to order, seared and served on a lightly toasted French baguette with bleu cheese and balsamic reduction.

Volpi prosciutto served on a lightly toasted French baguette with a layer of Italian fontina cheese and side of mustard-mayo.

Swiss raclette, Italian fontina, French gruyere and Spanish manchego melted with tomato and mustard-mayo dressing on crisp sourdough bread.

Volpi salami served on a lightly toasted French baguette with Italian fontina cheese, light balsamic vinegar and extra virgin olive oil.

Premium turkey breast sliced thin and topped with a slice of flavorful Swiss appenzellar cheese served on a toasted croissant with a side of mustard-mayo.

House-made veggie burger with portabella mushrooms and black beans, served on a toasted brioche bun.

Our number 1 selling crepe and for good reason. The prosciutto and melted cheese create a fantastic flavor and texture.

As in switzerland we use Swiss raclette and grueyere melted together with a dash of sherry to create a subtle cheese delicacy in our yummy crepe. Once eaten forever hooked.

Once again we shamelessly brag about the smoked trout and salmon - never a bone, never too salty or dry - mixed into a crispy crepe; garnished with creme fraiche, capers and red onions.

Apple and mango chutney. This is for the more daring. Actually it is surprisingly mild and delicious. Unique flavors blend beautifully.

Fresh sauteed seasonal vegetables - grilled mushrooms, zucchini, squash, red and yellow bell peppers and caramelized white onion - with some mild Italian fontina melted in; meat eaters like this one, too!

Two crab cakes (way more crab than cake) lightly sauteed (not fried) in lemon and virgin olive oil served over mixed greens a with a drizzle of creme fraiche.

4 baby rack of lamb chops marinated for tenderness and taste, then rubbed in rosemaryand grey poupon prior to grilling; served with succulent dolmas - marinated grape leaves stuffed with rice and spice.

8 ounce portion of the most delicious and tender center cut of grilled tenderloin with a small dollop of roquefort cheese. Served with sides of grilled mushrooms and asparagus. .

house-made lemon curd with fresh berries.

European hershey's plain with banana, or strawberry.

plus a dash of cinnamon.

with sour cream and brown sugar.

always fresh, drenched in creme fraiche and sugar.

Our signature crepe, (and sasha's sister). Dark chocolate chips melted with a shot of grand marnier. We don't i. D.