spicy orange relish and pistachios

bacon and truffle

orange, olive, and fennel

coffee gravy

spiced beef, avocado mousse, and tomato jam

chefs selection of meats and cheeses

caramelized onion and chevre

tomato olive relish

arugula and pecorino

with roasted garlic tomato soup

with baby green salad

with ketchup tomato

with mustard potato salad

mold-ripened, semi-soft raw goat milk cheese from northern spain. with quince paste

soft-ripened cow and sheep milk cheese from the italian region of lombardy. with wildflower honey

semi-soft raw goat milk cheese from spain, aged in red wine. with arugula and fig molasses

cow milk camembert from northern france, marinated in calvados. with apple gelee

italian washed-rind buffalo milk cheese. with partana olives

cave-aged, hand-salted cow milk cheese from grantsburg, wisconsin. with mustard-glazed apricots

award-winning, clothbound cow milk cheddar from vermont. with pickled onions

aged, truffle-studded goat milk cheese from california. with parsnip fondant and pistachios

cave-aged raw cow milk blue cheese from minnesota. with prunes in balsamic vinegar

aged, cold smoked raw cow milk blue cheese from oregon. with kirsch-soaked cherries and toasted hazelnuts

almond-cinnamon ice cream

daily selections, ask your server

a bin wine bar specialty. a portion of proceeds donated to support friends of mears park.