Lightly fried and served on bed of dressed arugula with a side for sauce for dipping.
Artichokes, spinach, creme fraiche, parmesan and cream cheese served piping hot with homemade tortilla chips.
Served with garlicky marinated tomatoes and crunchy crostini with a drizzle of balsamic port reduction.
Changing blend of melted cheeses, white wine and herbs served with crostini for dipping.
Mixed greens, grape tomatoes and cucumbers are a perfect starter or complement.
Baby spinach, house-made mozzarella, grape tomatoes, red onion and crispy bacon. Crispy and savory.
This abundent plate features romaine lettuce topped with herb roasted chicken, boiled egg and a bevy of slivered veggie. Finished with a spring of cilantro, crushed wasabi peas and a side of our ginger vinaigrette.
Arugula, candied walnuts and sliced pears make a fresh, rustic combo. Topped with a baked chevre medalion.
Our classic recipe is topped with shreds of Ny cheddar. A perfect grilled cheese dipper.
Slow-cooked caramelized onions and a savory beef bone broth. Topped with sliced buguette and gooey guyere.
Our hunky take on this classic is made with tender slices of sauteed flank steak, creamy italian taleggio and punchy garlic aioli on crusty ciabatta.
Avocado-marinated chicken breast layered with bacon, mayonnaise, lettuce and fried onions on a brioche roll.
Sauteed mushrooms, fontina and our singnature garlic aioli on crusty ciabatta.
Goat gouda, asigno and cacio de roma topped with truffle-infused bread crumbs.
A velvety blend of butternut squash, gorgonzola and bacon makes this mac savory yet smooth.
Chunks of breaded chicken, mozzarella, permesan and our own marinara sauce.
Delicate lobster meat tossed with fontina fontal, tarragon and a touch of sherry.
Served with a heap of artisan prairie breeze cheddar melted to perfection on grilled sourdough.
Spicy blend of adams reserve cheddae, dragons breath, dubliner & pimientos.
Genoa salami joins aged provolone, basil chevre and tangy pappadew peppers on grilled honey wheat.
Grilled cheese. added ham.
Housemade mozzarella, tomatoes, fresh basil and basil mayo on grilled ciabatta.
Caramized onions, melty gruyere, garlic and crusty sourdough.
Multi-layered mouthfuls of homemade mozzarella, fresh cherry tomatoes and basil skating upon a pool of balsamic - port reduction.
Carr valley cheddar cheese curds dipped in a wisconsin style beer batter and fried to dooey, melty and crispy perfection.
Costwold double-gloucester chive cheese and pickled jalapeno.
Homemade tortilla chips topped with adobo cheese sauce, pico de gallo, shredded chicken and a dollop of creme fraiche.
Topped with berry compote.
A choco-minty beauty with layers of dense choclate pudding, mint marshmallow-y-fluff and fresh whipped cream.
fluffy Mascarpone cream sandwiched between layers of coffee-and-marsala-soaked ladyfingers.
Creamy, cool and chocolatey,
Regular or decaf
Kingsbury chocolate with whipped cream.
Organic english breakfast, earl grey pomegranate oolong, dragon pearl jasmine sencha green tea, paris fruit & caramel blend, chamomile decaffeinated, mint verbena decaffeinated.
A decadent sampling of all ten cheeses from this weeks rotation.
Lyon bakery baguette topped with cinnamon butter, fresh strawberries and served with a side of real maple syrup. Served with your choice of mixed greens, chorizo potatoes or manchego grits.
Made with fresh ricatto for fluffiness and a hint of lemon for zestiness, these flapjacks. Served with your choice of mixed greens, chorizo potatoes or manchego grits.
Pesto scrambled eggs served on top of a toasted english muffin with black forest ham and topped with our-made cheese sauce. Served with your choice of mixed greens, chorizo potatoes or machego grits.
Made with pancetta, bacon, onions and peppers, this cheesy, fluffy crustless egg dish. Served with your choice of mixed greens, chrizo potatoes or manchego grits.
Ever-changing and ever-delicious. Served with your choice of mixed greens, chorizo potatoes or manchego grits.
Black forest ham and gruyere between toasted brioche topped with a runny egg and cheesy bechamel. Served with your choice of mixed greens, chorizo potatoes or manchego grits.
Our classic prairie breeze cheddae on grilled sourdough is conveniently paired with a full bowl of luscious tomato soup. Add a fried egg for $1.00.
Crispy fried boneless chicken served with homemade wisconsin cheddar biscuits and topped with peppery gravy.
Tender elbow macaroni is tossed in a blend of cacio di roma, goat gouda and asiago cheeses, then married with our savory chorizo potatoes.
Fresh mesclun tossed in our housemade sherry vinaigrette.
Four thick slices of all-natural bacon.
Red potatoes sauteed with onions and our authentic chorizo.
Delicious young mango added to this breakfast classic.
Mixed berries and melon quench and refresh. Totally guilt free.
Menu for Cheesetique provided by Allmenus.com
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