Tuna, mixed greens, hard boiled egg, green beans, olives & anchovies.

Avocado & citrus with citrus vinaigrette.

Bibb lettuce, bacon, walnuts, apple.

Served with mixed greens, hazelnuts, country ham & panko crusted goat cheese.

Served with mixed greens, tomato & carrots.

On croissant with bibb lettuce & tomato.

Onion, lettuce, tomato, mustard, melted Swiss.

Served with Tomato, spring mix & cabbage slaw.

Served with lettuce, tomato & mustard.

Served with lettuce, tomato, hard boiled egg & gribiche.

Served with roasted bell pepper, lettuce, tomato, caramelized onion, garlic aioli & goat cheese.

Served with ham, tomme de savoie, lettuce, tomato & butter.

Chocolate mousse.

A half pear poached in syrup served with vanilla ice cream and topped with warm chocolate and whipped cream.

Chocolate silk pie over mixed nuts crust.

Puff pastries filled with vanilla ice cream, topped with warm chocolate and whipped cream.

A shot of espresso or warm chocolate poured over vanilla or chocolate ice cream and topped with whipped cream.

Assorted mini sorbets panacota topped with fresh fruit coulis, lady finger, profiterole and mini creme brulee along your choice of favorite cafe.

France most well-known cheese. This is possibly the best cheese for the "beginners". Very soft white crust with a most tender pate harboring very gentle flavors that grow a touch stronger when aged a little. It comes from Paris area. Chablis 1st Cru, Bourgogne Aligote. Bourgogne, Saint-Emilion, Cotes du Rhone.

A ewe's milk based cheese from the Pyrenees mountains. It has a had waxed crust and semi hard but gentle pate. A good beginner's choice Pacherenc-du-Vic-Bihl, Juranrcon sec, Gaillac blanc or Tursan. Chinon, Bordeaux, Bordeaux Superieur, Cotes de Nuits.

This cow milk cheese from ile-de-france (paris) is a regular in france's cheese shops because of its softness and tender cream pate. Chateau-chalon, vin jaune, cotes du jura, l'etoile, seyssel. Trousseau, alsace pinot noir.

A traditional cheese from the northern part of france, it is a semi-hard pate with a distinctive orange color due to the "Roucou" (a coloring agent derived from a tropical plant). This cheese is made from 100% cow milk and can be aged up to 2 years. Chablis, bourgogne, aligote, alsace gentil. Hautes-cotes de beaune, bourgogne irancy, anjou. Label rouge if 12 month or older.

A goat milk cheese from the loire valley. A hard and moldy crust revealing a soft and tender center. Creamy and tangy at the same time, this cheese is among the least aggressive goat milk cheese. Cates du jura, vin de savoie, hermitage, cotes de beaune. Trousseau, cates de nuits-village, chinon.

From the savoie region (alps mountains) comes one of the most famous french cheese. Made from cow milk it is easily recognizable by its slight nutty flavors. Roussette do savoie, cates du jura. Moundeuse de savoie, trousseau do jura.

A must have from the region of the center part of france called auvergne. This cheese comes from a small area in the heart of the ancient volcanoes. Intense flavors will develop with ageing but will remain very soft and delicate nonethelss. Meursault if it is a very young saint-nectaire. Margaux, beaujolais, chinon or cabernet d'anjou.

This cow milk base cheese is a quintessential addition to any cheese selection. A hard crust protecting its pressed semi soft pate with a full array of delicate aromas intensifying with proper ageing. Truly one of the great treasures france has to offer. Cotes du jura, vin de savoie, hermitage, cotes de beaune. Trousseau, cates de nuits-village, chinon.

This cow milk cheese from the franche-comte (jura) is vary easy to recognized thanks to its thin blue line of mold in the center of the pate. Soft and tender with rather gentle aromas and flavors. Chateau-chalon, vin jaune, cotes du jura, l'etoile, seussel. Trousseau, alsace pinot noir.

Goat milk is behind this cheese from the departement (district) south of the loire valley. Soft pate when young, it quickly hardens with age due to the natural tendency to dry. Anjou blanc, vouvray, cour cheverny, savennieres. Chinon, cabernet d'anjou or saint-emilion.

From the region of franche-comte, at the bottom of the alps near switzerland, comes one of the most well-known cheese of france. Made from cow's milk, this cheese is slightly salty and fruity at the same time. Cotes-du-jura, vin jaune. Alsace pinot noir, mondeuse, lighter cotes-du-rhone.

Easily recognizable by its square shape, this normandie cheese is made with cow milk and will gain tremendous flavors of hay and straw when aged. Champagne (young cheese), riesling, pouilly-fuisse. Beaujolais and beaujolais crus, anjou or touraine.

The distinctive blue mold in the pate have made this cheese famous all over the world. Strong flavored and soft, this is a "Must have with dessert wine" sort of cheese. Try it. Virtually all sweet wines (rivesaltes, sauternes, bonnezeaux). Banyuls grand cru, maury, rasteau vdn.

A very soft runny at times cow milk pate made in the heart of burgundy in the small village bearing the same name. It is famous for its very powerful flavors. Alsace gewurztraminer, chablis or even dessert wine. Older pommard, madiran, bandol or chateauneuf du-pape.

A soft pate strong cheese from normandie made with cow milk. With proper ageing it develops stronger more powerful flavors and should be accompanied by the proper wine in order to sustain the balance between the wine and the cheese. If it is young, chablis grand cru, aged sancerre or bannezeaux. Saint-julien, saint-estephe, hermitage and cote-rotie.