TCC offers a delicious assortment of gourmet plates and sandwiches. Enjoy a glass of wine and share a plate with a friend in our boutique wine bar and cafe or take your selections to go. A printable version of our menu is available here.
Chef's Cheese & Charcuterie Board
Our highly recommended Chef’s Choice selection of cheeses & charcuterie
served on rustic flatbread with fig preserves, Cream of Balsamic, honey
and cornichons. Served with crusty French baguette.
Chef's Featured Cheese Plates
Choose from Goat Milk, Blue Cheese, French Cheese, Italian Cheese, Goudas or Cheddars
with the perfect complementary cheese condiment. Served with crusty French Baguette.
Additional cheeses - $5 for each
Add any Charcuterie - $4 for each
Add Iberico de Bellota - $8
Chef’s Choice or Choose Your Own
Prosciutto di Parma, Lomo, Cantimpalo,
Smoked Duck Breast
Salametto, Sopresatta, Iberico Salame, Pancetta,
Chef Martin's Polish Sausage, Spicy Cajun Style Andouille Sausage,
Jalapeno Cheddar Kielbasa, Chef Martin's Weisswurst,
Duck Liver Mousse w Cognac and Truffled Mousse
Iberico de Bellota (add $4)
Served with fresh sliced Pecorino, Riesling whole grain mustard,
cornichons and crusty French baguette.
$18 for 4 choices
$4 per each additional item
Cheese Plate and Charcuterie Sides
Fig Preserves - $.50
Quince Paste - $.50
Pimento Jam - $.50
Honey - $.50
Roasted Red Peppers - $3
Cheese Stuffed Peppadew Peppers - $4
Roasted Garlic - $3
Marcona Almonds Fried with Prosciutto - $5
Plates to Share
House made hummus topped with French feta, peppadew peppers and
Drizzled with extra virgin olive oil and served with fennel Croccantini.
Baked French Brie served with housemade blackberry jam, fresh thyme
and black pepper. Served with crusty French baguette.
Curd and cream stuffed fresh Mozzarella cheese served with Prosciutto di Parma, tomato jam,
basil pesto, arugula and Cream of Balsamic. Served with crusty French baguette.
Thinly sliced smoked salmon with fresh spring greens accompanied
by capers, mascarpone, red onion and fresh lemon.
Served with crusty French baguette.
English Stilton blue cheese served with a ruby port glaze
and candied walnuts. Served with crusty French baguette.
Crispy flatbread topped with Berkshire pork shoulder, red cabbage, carrots, lemongrass, ginger,
chili oil, lime, creme fraiche and a house blend of artisan cheeses.
add fried egg for $2
Seared Diver Scallops
Cast iron seared diver scallops on a bed of lemon, basil and goat cheese risotto
garnished with fresh lemon.
Seared Grass-fed Filet Mignon
Seared eight ounce grass-fed filet mignon atop garlic mashed Yukon Gold potatoes
with a pink peppercorn, whiskey cream sauce.
Hot Charcuterie Plate
Chef Martin's polish sausage, spicy Cajun style andouille sausage,
jalapeno cheddar kielbasa and Chef Martin's weisswurst served
on a bed of sweet and sour braised red cabbage and garnished with
Riesling whole ground mustard. Served with crusty French baguette.
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 then baked with a crunchy breadcrumb topping.
add Nueske's Bacon for $2
add Berkshire pork shoulder for $3
Grilled Artisan Cheese Sandwich
Hickory Smoked Gouda melted
between thick cut grilled Italian country bread.
Served with stone ground mustard and kosher pickle.
add sliced tomato for $1
add Prosciutto di Parma for $2
add cup of Housemade Tomato Bisque for $3
Cherrywood smoked Nueske bacon, garlic aioli,
tomato jam and arugula on a toasted French baguette.
add fried egg for $2
Plates to Share and Mains include Sparkling Water,
Olives, and Pretzel Bread
Sides, Salads and Soups
Chive Oil Frites
Baked crispy fries tossed with chive oil,
sprinkled with sea salt and Pecorino Romano.
Served with green onion creme fraiche.
Roasted Artichoke Salad
Roasted artichokes, fresh Chevre, red onion and arugula tossed in a
champagne viniagrette and
drizzled with Cream of Balsamic.
Served on toasted Italian country bread.
Spring Greens Salad
Fresh spring greens with tomatoes, dried cranberries, St. Pete’s blue
cheese, walnuts and red onions tossed with our housemade
Roasted Chicken Salad
Miller's Amish Country, all natural roasted chicken breast on a bed of spring greens with chickpeas, tomato, cucumber and red onions. Served with your choice of all-natural Blue Cheese Dressing
or certified gluten-free Aged Parmesan Ranch Dressing.
Topped with creme fraiche and Madeira.
Served with crusty French baguette
Dressed with creme fraiche.
Served with crusty French baguette
Sandwiches Available 11:00AM until 4PM
Gourmet Sandwiches & Soups
Full Sandwich or Half Sandwich & Soup of the Day
Build Your Own Gourmet Sandwich
Choose One of the Following Meats / Vegetables
Choose One of the Following Breads
Tomato Foccacia Bread
Italian Country Bread
Choose Any or All of the Following Spreads
Sundried Tomato Pesto
Whole Grain Mustard
House Made Mayonnaise - made with 100% Extra Virgin
Choose Any or All of the Following Toppings
and Your Choice of One of TCC’s Artisanal Cheeses
Dark Chocolate Red Wine Truffles
Two rich and dense dark chocolate truffles with a
hint of red wine, dusted with cocoa powder
Judy's "Honey Do" Cake
An old Kentucky family recipe - moist and rich,
with cinnamon and pecans,
topped with our bourbon caramel glaze
Raspberry Mousse Cups
Four dark chocolate cups filled with a rich mousse of mascarpone
cheese and raspberries topped with whipped cream
Blue Cheese Cheese Cake
A sweetly decadent cheese cake with a twist! A dark chocolate crusted
cheesecake lightly flavored with St. Pete’s Blue cheese.
Drizzled with a rich cream of balsamic.
Dessert Wines and Port
Frost Bitten Ice Riesling (Washington) 3 oz - $8
Sweet Bliss Sweet Pink (Washington) - $8
Serena Sparking Moscato/Brachetto (Italy) - $8
Kitchen Sink Moscato (California) - $8
Quady Electra Orange Muscat (California)- $8
Quinto do Noval Black Port (Portugal) 3 oz - $8
Quinto do Noval Late Bottled Vintage Port (Portugal) 3 oz -$10
Chocolate Raspberry Shot
Dark chocolate cups filled with Pacific Rim Framboise
topped with whipped cream