Italian wine sausage, pepper encrusted dry cured Genoa salami, and aged Spanish chorizo salami served with crostinis, gherkins and mustard.
Creamy goose liver pâté with truffles freshly made in Washington Missouri. Served with dried cranberries, apricots, cornichons and crostinis.
Smoked Salmon Plate
A succulent, mildly smoked salmon fillet served with diced red onions, lemon wedge and crème fraiche. Very healthy and very delicious.
Smoked Trout Plate
If there is anything better than the smoked salmon it is the smoked trout. Caught in Idaho and gently Smoked this half trout filet is never too dry or salty and we have yet to find a bone..
Hummus and Pita
Hummus served with a drizzle of virgin olive oil and paprika and topped with a little Greek Feta. Garnished with toasted pita bread and kalamata olives.
A flavorful mix of olives from Spain, Italy, Greece, France and Casablanca.
Two hard cheeses and two Volpi cured sausages. Served with crostinis and mustard-mayo.
Chef's Meat Board.
Paté, chorizo, house cut prosciutto, and choice of peppered salami or red wine sausage. Served with crostinis, mustard mayo, mango chutney and cornichons.
Served with crostinis, dried fruit and nuts
4 samples from four European countries to please your palate
4 distinct flavors from the country famous for the most variety in cheese.
3 outstanding cheese from Italy, Switzerland, and France
Take a holiday with 5 delicious cheese from around the world.
3 Spanish cheeses; Mahon, Rosemary Manchego and Murcia (drunken goat cheese).
Crab, Avocado and Asparagus Salad
Imperial crab meat, avocado and grilled asparagus on mixed greens with a drizzle of white balsamic vinegar.
Chopped Veggie Salad
Mixed greens, chopped tomatoes, artichoke hearts, hearts of palm, pistachios, white cheddar, red onion and dried cranberries tossed in extra virgin olive oil and balsamic vinegar.
Athenian-style greek salad with diced, seedless cucumber, fresh tomato, red onion and feta tossed in lemon juice and extra virgin olive oil. Garnished with kalamata olives and dolmas, served with toasted pita.
Smoked Trout Salad
Smoked Idaho trout served over a bed of mixed greens, pine nuts, red onions, lemon zest, balsamic vinegar, extra virgin olive oil and crème fraiche to finish. Served with crostini.
Add chicken $4.00
Add crab, trout or salmon $6.00
Made to order on Companion Bakehouse 9”crust (slightly thick), 12” square flatbread (thin) or 10" gluten-free (thin).
Build Your Own – Classic or Gourmet:
Fresh: mushrooms, zuchinni, onions, asparagus, bell peppers, jalepenos,
tomato, squash, artichoke hearts
volpi pepperoni, bacon, avocado, pine nuts, extra mozerella
roasted chicken, smoked salmon, smoked trout, prosciutto, chorizo,
lump crab, imported cheese
Greek Feta, artichoke hearts, kalamata olives and pines nuts cover our flavorful pesto sauce.
Sasha’s signature Chopped Veggie Salad baked with mozzarella on the flatbread crust.
classic Margherita with mozzarella covered in fresh basil and sliced tomatoes.
grilled zucchini, squash, red and yellow peppers, asparagus and mushrooms
Prosciutto and Green Apple
garlic and olive oil, mozzarella, prosciutto and green apple on flatbread crust.
Sandwiches are served with potato salad.
Substitute a chopped veggie salad, greek salad or cup of the soup du jour
Four Gourmet Cheese Grilled Panini
Swiss raclette, Italian fontina, French gruyere and Spanish manchego melted with tomato and mustard-mayo dressing on crisp sourdough bread.
Hot Roast Beef Brisket Sandwich
Tender, shaved roast beef brisket soaked in au jus on grilled French bread.
add fontina cheese $2.00
Oven Roasted Chicken Salad Sandwich
Oven roasted chicken breast diced wth chopped green apples, walnuts, red onion and dried cranberries in light mayo dressing served on a toasted croissant.
Sautéed Crab Cake Sandwich
Lightly sautéed crab cake served on a toasted croissant with a side of crème fraiche.
Turkey and Appenzellar Sandwich
Premium turkey breast sliced thin and topped with a slice of flavorful Swiss appenzellar cheese served on a toasted croissant with a side of mustard-mayo.
Volpi Prosciutto and Fontina Sanwich
Volpi prosciutto served on a lightly toasted French baguette with a layer of Italian fontina cheese and side of mustard-mayo.
Volpi Salami and Fontina Sanwich
Volpi salami served on a lightly toasted French baguette with Italian fontina cheese, light balsamic vinegar and extra virgin olive oil.
House-made veggie burger with portabella mushrooms and black beans, served on a toasted brioche bun.
add fontina cheese $2.00
Grilled Tenderloin Steak Sandwich
4 oz. portion of center cut tenderloin, cooked to order, seared and served on a lightly toasted French baguette with bleu cheese and balsamic reduction.
Mouthwatering Hot Crepes Made To Order. These Are Meal Size Portions
As in Switzerland we use Swiss Raclette and Grueyere melted together with a dash of sherry to create a subtle cheese delicacy in our yummy crepe. Once eaten forever hooked.
Smoked Salmon and Trout
Once again we shamelessly brag about the smoked trout and salmon – Never a bone, never too salty or dry – mixed into a crispy crepe; garnished with crème fraiche, capers and red onions.
Fresh sautéed seasonal vegetables – grilled mushrooms, zucchini, squash, red and yellow bell peppers and caramelized white onion – with some mild Italian Fontina melted in; meat eaters like this one, too!
Prosciutto and Italian Fontina
Our number one selling crepe and for good reason. The prosciutto and melted cheese create a fantastic flavor and texture.
Triple Crème D’affinois (a very creamy Brie)
Apple and Mango Chutney. This is for the more daring. Actually it is surprisingly mild and delicious. Unique flavors blend beautifully.
Two crab cakes (way more crab than cake) lightly sautéed (NOT fried) in lemon & virgin olive oil served over mixed greens a with a drizzle of crème fraîche.
Baby New Zealand Lamb Chops
Four baby rack of lamb chops marinated for tenderness and taste, then rubbed in rosemary and Grey Poupon prior to grilling. Served with a side of Orzo.
Grilled Tenderloin Steak
8 ounce portion of the most delicious and tender center cut of grilled tenderloin with a small dollop of Roquefort Cheese. Served with sides of grilled mushrooms and asparagus.
DESSERTS AND SWEET CREPES
Apple and Brown Sugar Crêpe
Plus a dash of cinnamon.
Always fresh, drenched in crème fraîche and sugar.
Lemon or Lime Crêpe
Lemon or lime juice and sugar.
With sour cream and brown sugar.
European Hershey’s plain with banana, or strawberry.
Our signature crepe, (and Sasha’s sister). Dark chocolate chips melted with a shot of Grand Marnier. We don’t I.D.