CUSTOM CHEESE PLATTERS PRICE
Let us design a custom cheese platter for you! Select your cheeses and add:
Cheese Platter Design $ 5.00
Disposable Platter $6.00 small (4-6 ppl)__ $8.00 large (6-12 ppl)
Dried Fruit Selection $ 8.00
Grapes $ 8.00
Figs $ 5.00
Marcona Almonds from Spain $ 7.95
Honey from Red Bee, Redding, CT $ 8.50
Sweet and Spicy Pecans $6.00 small ___ $ 12.00 large
GIVING THANKS FOR AMERICAN CHEESEMAKERS PLATTER $95
Celebrate the national holiday with fine cheeses from our country’s best cheese artisans! Each platter will be beautifully designed and feature: Approx ½ lb of each cheese, serves 8-15pp
Kinderhook, Old Chatham is delightfully creamy sheep’s milk cheese, even spreadable, developing a natural rind and creamy, firm paste with mushroom overtones. NY
Mt. Tam Triple Crème made with organic cow’s milk from Cowgirl Creamery, California
Bonne Buche VBC Ashed ripened goat cheese ladled by hand and aged for 15 days. VT
Milton’s Flory’s Truckle Cheddar is more salty caramel like Gouda though still with the mineral and grassy tang of cheddar. Iowa/Missouri
Rogue River Blue wrapped in brandy-soaked grape leaves from Rogue Creamery, Oregon
Grapes, figs and water wheel crackers
NEW WORLD, OLD TRADITION CHARCUTERIE PLATTER $75.00
Enjoy a beautiful selection of traditionally crafted charcuterie made right here in America.
Serves 8-12 people. Each platter will offer: Approximately .35 lb of each
Duck Rillette (shredded duck confit) from Bernard’s
Creminilli Picante slightly spicy
Finochietta dried fennel sausage from Saumeria Bielle, NYC
Molisana Salame with whole black peppercorn and garlic from Olli Salumeria, Virginia
Caperberries, cornichon, olives and roasted garlic
CAVIAR
Alaskan Salmon Caviar, USA 4.5 oz (125 grams) $ 20.00
Almas Ara Caviar, Spain 15 grams $ 42.00
Hackleback Caviar, USA 1 oz (28 grams) $ 35.00
Russian Ossetra 1 oz (28 grams) $ 109.00
Blini (30) $ 11.00
Kendall Farm Crème Fraîche $ 8.00
**Larger Sizes are available – 48 hour notice needed
APPETIZERS PRICE
Baked Vegetable Spring Rolls (6) $ 12.00
Spring Roll Sauce $ 2.00
Brie encroute (caramelized onion and thyme) serves 4 $15.00
Flatbread Pizza -Grilled Vegetable and 3 Cheeses $ 10.00
Pigs in a Blanket (16 pieces) $ 16.00
Risotto Balls with Truffle and Fontina (15 pieces) $ 18.75
Spicy Lamb Beggar’s Purses (12 pieces) $ 18.00
SWB Crisps $ 8.00
Baguettes $3.00
Whistle Stop Pies – Small / Medium / Large
Apple, 3 Berry, Chocolate Truffle, Pumpkin $12/ $20/ $36
Chocolate Bourbon Pecan $14/ $24/ $36
Jeni’s Ice Cream $11.99 pint
Vanilla Ndali Estate
Salty Caramel
Brown Butter Almond Brittle
Riesling Poached Pear
Wildberry Lavender
BERNARD’S THANKSGIVING SELECTIONS
STARTERS PRICE
Butternut Squash Soup, quart, serves 4 people $ 10.00
Lobster Bisque, quart, serves 4 people $ 15.00
Salad – $10.00
Baby Greens with Toasted Pumpkin Seeds, Dried Cranberries with Apple Cider Vinaigrette, serves 2 people
SIDE DISHES each serves 3-4 people Price
Baby Brussels Sprouts “à la française” w/ caramelized onions and bacon, 1 lb $ 16.00
Baby Pumpkin Gratin (each) $ 6.00
Bernard’s Rich Turkey Gravy, 1 pint (4-5 ppl) $ 6.50
Cranberry Chutney with apples, orange zest, ginger and maple syrup, 1 pint $ 9.00
Haricots Verts Almondine, 1 lb $ 16.00
Mashed Potatoes, 1 lb $ 12.00
Mashed Potatoes with goat cheese, 1 lb $ 14.00
Mashed Potatoes with truffle, 1 lb $ 16.00
Roasted Root Vegetables and Caramelized Cippolini Onions, 1 lb $ 11.50
Sautéed Wild Mushrooms, 1/2 lb $ 25.00
Stuffing, Vegetarian – brioche, cranberry, butternut squash and pecans, 1 lb $ 9.50
Stuffing, Cornbread – sausage, chestnut and sage, 1lb $ 10.50
Sweet Potato Purée, Apples, and Bananas, 1 lb $ 12.00
SAUCES (each serves 6 ppl) 8 oz
Peppercorn Sauce $ 12.00
Porcini Sauce $ 16.00
Red Wine Sauce $ 14.00
Truffle Sauce $ 16.00
Don’t forget the Wine! – Ask about our perfect Thanksgiving Case
Pick up:
Tuesday November 26 2pm-6pm ________
Wednesday November 27
10am-12 noon ________
Noon- 3pm ________
3pm-6pm ________
No. 109 Cheese and Wine call for ordering 203.438. 5757
or stop by 109cheeseandwine.com
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We thought we would take you on a brief look back at our most recent Wine Dinner, “East meets West” with Chef Paul of Ridgefield Academy. Wine dinners are not just for wine geeks. They are a wonderful way to explore new foods and wines, and in this case, sakè and beer too. There is no ordering at a wine dinner, just a wonderful exploration of a chefs culinary mind. It is very similar to ordering “chefs choice” at a restaurant. At this dinner, Chef Paul explores the synergies and contrasts of Eastern and Wester cultures through food and beverage. One of my personal favorites was the Tuna in an oxtail broth and corn sprouts. At 109 we work with our local chefs to create these dinners to help encourage you to explore your food and wine passions and hope you join us for at least one of these journeys soon.
