Wedgewood Cheese Bar

A rotating trio of cheeses with chef’s compound butter, seasonal jam, pickled vegetables, marinated artichokes, olives, mortadella & fresh baguette. Built for sharing. Serves 2-3.

A silky blend of Emmentaler, Gruyère & Raclette served with roasted potatoes, prosciutto, fresh vegetables, apples, cornichons, gougères & baguette. Serves 2-3.

Fresh baguette served with French butter & chef’s rotating compound butter.

Cheesy pastry puffs with creamy Gruyère sauce for dipping.

Marinated olives with citrus, herbs & olive oil.

Italian long-stem artichokes marinated with garlic, herbs & olive oil.

A chilled soup celebrating the sweetest flavors of summer, blending ripe tomatoes, juicy peaches, and garden vegetables with crème fraîche and buttery croutons.

Romaine lettuce with shaved parmigiano reggiano, buttery breadcrumbs & anchovy-dijon Caesar dressing (gluten free option available without breadcrumbs)

French butter, house-cured ham & cornichons on a fresh baguette. Served with kettle chips and olives. Add Comté for +$4.

Butter-poached lobster with house beurre blanc on a brioche bun. Served with kettle chips and cornichons.

Inspired by the flavors of Southern Italy: peak-season heirloom tomatoes layered with fresh mozzarella, anchovy breadcrumbs, olives, bright vinaigrette, and flaky sea salt.

Creamy burrata with shaved zucchini, bright gremolata & extra virgin olive oil. Served with toasted garlic bread. Available as a plate or sandwich.

Stracciatella (the creamy interior of burrata) with roasted tomatoes, basil pesto, Calabrian pepper jelly & toasted garlic bread.

Thick-cut bacon, peak-season heirloom tomatoes, crisp lettuce, Duke's mayo, and toasted sourdough. Served with chips and pickles.

Roasted turkey, creamy French Brie, stacked heirloom tomatoes, roasted tomato aioli, and crisp shredded lettuce on toasted bread. Add bacon if you're feeling indulgent.