Burrata Bruchetta

Garlic crostinis topped with seared cherry tomatoes with fresh burrata, garnished with basil, a proscuitto rosette and balsamic glaze.

Crispy Prosciutto Strawberry Burrata Salad

Spring mix topped with fresh strawberries, burrata, crispy prosciutto and marcona almonds. Served with balsamic vinaigrette.

Signature Hummus Plate

Housemade hummus topped with feta, peppadew peppers and red onion. Drizzeld with EVOO and served with warm pita.

B.L.T

Cherrywood smoked nueske's bacon, garlic aioli, tomato jam and fresh greens on thick cut toast .

Charcuterie Board

Prosciutto Parma, Italy, giancarlo soppressata, Missouri, volpi lomo, Spain, Fermin.

Midwest Cheese Board

Prairie breeze cheddar, lowa, cow big Ed's gouda, Wisconsin, cow morel and leek, Wisconsin, cow.

Salmon Carpaccio

Thinly sliced smoked salmon with fresh, capers, mascarpone, red onion and lemon. Served with French baguette.

Chef'S Board

Chef's choice of cheeses and charcuterie with fig jam, cream of balsamic, olives, balsamic candied walnuts, honey and cornichons. Served with rustic crackers and a crusty French baguette.

Moroccan Avo Toast

Fresh avocado spread over toasted multigrain bread, topped with garbanzo, harissa, mint and quinoa.

Honey Ricotta

Housemade cranberry honey spiced butter ricotta, fig jam, served with a French baguette.

Caramelized Cinnamon French Toast

French toast served in a hot skillet topped with mascarpone with a side of maple syrup.

Nutella Strawberry Waffle

Two waffles layered with strawberries and Nutella served with maple syrup.

Apple, Pecan and Pear Salad

Fresh greens, apples, pears, roasted pecans, cranberries and St. Pete's blue cheese. Tossed in a Riesling honey mustard.

Chef's Breakfast Board

Chef's selection of fruit cheeses and charcuterie with an orange lavender marmalade, assorted with a French baguette.

Fresh Fruit Bowl

Multigrain Toast

2 Eggs (Fried and Scrambled)

Nueske's Bacon

Hufendick Farm Sausage

Cinnamon Rolls

Giant krema coffee housemade cinnamon roll.

Georgia Pecan Cake

Made with cinnamon, Georgia pecans, topped with bourbon salted caramel.

Raspberry Mousse Cup

Four dark chocolate cups filled with mascarpone raspberry mousse topped with whipped cream and dusted with cocoa powder.

French Press

32oz. Krema coffee roasters coffee.

Hot Caramel Apple Cider

Hot Chocolate

Toast Non-Alcoholic Bubbly

Orange Juice

Honest Tea

Top Note Grapefruit Soda

Gus's Soda

Stuffed Peppadew Peppers

Peppadew Peppers stuffed with a herb cream cheese.

Olive Oil Cream of Balsamic

FEVOO and cream of balsamic topped with shaved grana Padano. Served with crusty French baguette.

Bavarian Pretzel Bites

Dusted with maldon sea salt and served with your choice of housemade cheddar beer dip or Riesling mustard aioli.

Bacon Wrapped Dates

Organic dates stuffed with marcona almonds, wrapped in cherrywood smoked nueske's bacon, topped with fresh chevre and cream of balsamic.

Olives Board

Trio of olives Almonds stuffed super mamoth halkidiki, red Cerignola and jalapeno stuffed super mammoth halkidiki. Served with prairie breeze cheddar cheese.

Hummus Flight

A trio of housemade hummus ancho pepper, roasted garlic and sun-dried tomato. Drizzeld with EVOO and served with warm pita.

Prosciutto, Pear and Beet Carpaccio

Thinly sliced prosciutto with layered beet and pear, topped with chevre, arugula, pistachios and lemon oil. Served with garlic crostinis.

Baked Brie

Baked French brie topped with seasonal fresh ingredients. Served with a crusty French Baguette.

Goat Cheese Alforno

Fresh chevre baked, resting in marinara sauce topped with an olive tapenade, Served with garlic crostinis.

Lobster Bisque

Topped with lemon oil and served with a French baguette.

Tomato Bisque

Served with a French baguette.

Artisan Grilled Cheese

Hickory smoked gouda. Onion and chive double gloucester toasted on a French baguette topped with prosciutto and fresh tomato. Served with your choice of fig jam or Riesling mustard.

Meatballs Sliders

Baked Italian meatballs topped with candied bacon, tomato jam, brie. Topped with a garlic aioli and arugula served on krema brioche buns.

Chicken Caprese Sliders

Fire braised chopped chicken thigh tossed in house pesto topped with fresh mozzarella, tomato and balsamic glaze. Served on krema brioche buns.

Filet Slider Trio

Filet medallions cooked medium rare topped with caramelized onion and garlic aioli, served on krema coffee house brioche buns.

Pairie Breeze Pesto Mac

Cellentani pasta tossed in a creamy prairie breeze cheddar pesto sauce.

Smoked Board

Hickory smoked gouda, smoked mozzarella, smoked blue cheese and speck alto adige. Served with house apple cranberry chutney, cream of balsamic, red cerignola olives and a crusty French baguette.

Import Cheese Board

Saint angel, france, cow, rosemary manchego, spain, sheep, midnight moon, holland, goat.

Spicy Cheese Board

Jalapeno havarti, wisconsin, cow 3 chili gouda, wisconsin, cow ghost chili jack, wisconsin, cow.

Spicy Charcuterie Board

Nduja, illinois, tempesta cantimpalo chorizo, spain, pamplona calabrese, utah creminelli.

Lobster Bisque

Topped with lemon oil and served with crusty French baguette.

Tomato Bisque

Served with crusty French baguette.

Roasted Artichoke Salad

Roasted artichokes, fresh greens, fresh chevre and red onions dressed with a champagne vinaigrette and cream of balsamic, then topped with crispy croutons.

Apple, Roasted Pecan and Pear Salad

Fresh greens tossed with a honey riesling stone ground mustard dressing. Topped with apples, pears, roasted pecans, and St. Pete’s blue cheese.

Chef’s Cheese and Charcuterie Board

Chef’s choice selection of cheeses and charcuterie with fig preserves, cream of balsamic, olives, candied walnuts, honey ana cornichons. Served with rustic crackers and crusty French baguette.

Smoked Cheese and Charcuterie Board

Hickory smoked Gouda, maple smoked cheddar, smoked blue cheese, speck alto Adige (smoked prosciutto) and smoked duck breast served with apple cranberry chutney, cream of balsamic, red cerignola olives, and crusty French baguette.

Artisan Cheese Plate

For 3. Served with house-made balsamic candied walnuts, dried cranberries, honey, rustic crackers, and Krema house-made crusty French baguette. Add extras for an additional charge.

Charcuterie Plate

For 4. Served with Pecorino Romano, riesling whole grain mustard, cornichons, and krema house-made crusty French baguette. Add Iberico de Bellota for an additional charge.

Tcc's Signature Hummus Plate

W and C Signature Hummus Plate

House-made hummus topped with French feta, peppadew peppers and red onion. Drizzled with extra virgin olive oil and served with warmed pita bread. Add crudites of carrot, celery, and cucumber for an additional charge.

Hummus Flight

A trio of house-made hummus: ancho pepper, roasted garlic, and sun-dried tomato. Drizzled with extra virgin olive oil and served with warmed pita bread. Add crudites of carrot, celery, and cucumber for an additional charge.

Bacon & Roasted Artichoke Dip

Baked Brie

Baked French brie topped with seasonal fresh ingredients. Served with crusty French baguette.

Mustard BBQ Pulled Pork Tenderloin Bruschetta

Slow cooked pork tenderloin rillette with housemade mustard Barbeque sauce, fresh chevre and pickled shallots on toasted French baguette.

Filet Slider Trio

Filet medallions, caramelized onions, house-made garlic aioli, on brioche bun baked from krema coffee house. Add blue cheese for an additional charge.

Smoked Salmon Carpaccio

Thinly sliced smoked salmon with fresh greens topped with capers, mascarpone, red onion, and fresh lemon. Served with crusty French baguette.

Grilled Artisan Cheese Sandwich

Hickory smoked Gouda and onion and chive double Glouchester cheeses melted between slices of French baguette. Served with riesling stone ground mustard, fig jam, and house-made spicy IPA pickles. Add extras for an additional charge.

Roasted Artichoke Salad

Roasted artichokes, fresh greens, fresh Chevre and red onions dressed with a champagne vinaigrette and Cream of Balsamic, then topped with crispy croutons.

BLT

Cherrywood smoked Nueske's bacon, garlic aioli, tomato jam, and fresh greens on thick-cut toast. Served with house-made spicy IPA pickles. Add fried egg for an additional charge.

Dark Chocolate Red Wine Truffles

2 dense and rich truffles on a bed of raspberry coulis.

Georgia Pecan Cinnamon Cake

Made with cinnamon and Georgia pecans, topped with a Bourbon salted caramel glaze.

Raspberry Mousse Cups

4 dark Dutch chocolate cups filled with a rich mousse of mascarpone raspberry mousse and dusted with cocoa powder.

Blue Cheese Cheesecake

Dark chocolate crusted cheesecake made with St. Pete’s blue cheese. Drizzled with cream of balsamic.

Salted Caramel & Dark Chocolate Coconut Milk Fondue

Served with an array of fun things to dip. Serves 2.

Grilled Double Artisan Cheese Sandwich

Hickory smoked Gouda and onion and chive double Glouchester cheeses melted between slices of toasted French baguette. Served with riesling stone ground mustard, fig jam, and house-made spicy IPA pickles. Add extras for an additional charge.

Roasted Chicken Salad Sandwich

Roasted chicken with a housemade Dijon balsamic dressing, pecans, feta cheese, and spring greens on a pretzel roll.

BLTCC

Cherrywood smoked nueske's bacon, garlic aioli, tomato jam, and fresh greens on thick cut toast.

Great Lakes Kettle Potato Chips

Mediterranean Vegetable Wrap

Flour tortilla stuffed with housemade hummus, roasted red peppers, cucumbers, roasted artichoke hearts, kalamata olives, fresh tomatoes, and feta cheese.

BLT Sandwich

Cherrywood smoked Nueske's bacon, garlic aioli, tomato jam, and fresh greens on thick-cut toast. Add fried egg for an additional charge.

Chocolate Raspberry Shot

Dark chocolate cup filled with Pacific Rim Framboise and topped with whipped cream.

Hot Chocolate Framboise

Hot chocolate with raspberry port, topped with whipped cream and dusted with cocoa.

French Press by Krema Coffee Roasters

Orange Juice

Smeraldina Sparkling Water

Honest Kids Organic Grape Juice Pouch

Bavarian Pretzel Bites

Dusted with maldon sea salt and served with 2 housemade dips--havarti chipotle beer cheese sauce and honey riesling whole grain mustard aioli.

Grown up Mac N’ Cheese

An updated version of your childhood favorite. Elbow macaroni mixed with a house blend of artisan cheeses laced with savory spices and baked with a crunchy breadcrumb topping.

Roasted Artichoke Salad

Roasted artichokes, fresh greens, fresh Chevre and red onions dressed with a champagne vinaigrette & Cream of Balsamic, then topped with crispy croutons.

Tcc's Signature Hummus Plate

Housemade hummus topped with French feta, peppadew peppers and red onion. Drizzled with extra virgin olive oil and served with warmed pita bread.

Chevre and Hot Pepper Jam

Cream blend of chevre mixed with hot pepper jam sourced locally from mother of Chicago jam company. Served with supreme rustic crackers.

Stuffed Peppadew Peppers

Peppadew peppers stuffed with a herb cream cheese.

House-Made Spicy IPA Pickles

House-made spicy IPA pickle chips topped with heritage Berkshire prosciutto and fresh dill.

Olive Oil and Cream of Balsamic

Extra virgin olive oil and cream of balsamic topped with shaved Grana Padano. Served with crusty French baguette.

Bavarian Pretzel Bites

Dusted with Maldon sea salt and served with 2 house-made dips. 4 year aged cheddar beer cheese sauce and honey Riesling whole grain mustard aioli.

Bacon Wrapped Dates Stuffed with Almonds

Organic dates stuffed with marcona almonds, wrapped in cherrywood smoked Nueske's bacon and topped with fresh chevre and cream of balsamic.

Olive Board

A trio of almond stuffed super mammoth halkidiki, red cerignola, sun-dried tomato, and garlic double super mammoth halkidiki served with a side of prairie breeze cheddar.