Friday Night Cookouts (Summer)

 

The Cheese Traveler 2018 grilling season runs May through September.  This season will be grilled for you by our house chef, Anthony Domenech. Enjoy your meal with a generous hand-picked selection of craft beers, ciders, or fine wines. Eat in store, on our patio, or take out.

Any grill item can be made gluten-free and served on gluten-free bread. Vegetarian options are always available.

2018 dinner service will run from 5-8 PM, rain or shine.

ricards-burger

We’re ready for summer! In addition to our grilled cheese and cheese plate menu, we’re going to be cooking out every Friday from May 11 to September 28th from 5-8pm.  Stop by to dine in or pick up dinner on your way home from work! Call ahead for faster pick-up: 518-443-0440.

September 28, 2018
by House Chef Grillmaster Anthony Domenech

small plates

Heirloom tomato, fresh basil, R&G mozzarella, Aceto Balsamico Vinegar, Paniole olive oil – 8
Monger’s choice cheese plate:  3 cheeses, accompaniments, toasted bread, fresh fruit – 12
Monger’s choice charcuterie plate:  3 cured meats, accompaniments, toasted bread, cornichons – 12
Monger’s choice cheese and charcuterie:  2 cheeses, 2 cured meats, accompaniments, toasted bread, cornichons – 16

main plate

Tilldale Farm Hamburger – picadillo, sweet plantains, mozzarella, Bermuda onion, romaine, pimento aioli- 16

Hessian Hill Farm Lamb Burger – roasted portobello, Bluebird blue cheese, pepper berry Benton’s bacon, baby kale, sage aioli  – 16

Seizen Bretta braised Pork Neck Bones– Mofongo (mashed garlic plantains), sofrito rojo, queso geo (Domincan cheese), pickled red onions -15

Grilled Halloumi–  Roasted butternut squash, drunken cherries, baby kale, spiced dried fava beans, brown butter-sage vinaigrette 15

sides

Spaghetti squash– butter, Crosstown maple sugar- 7

Mofongo–queso geo– 6

Salt potatoes – pimento aioli- 5

 dessert

Dry Ice Fruit Sparkle–  passionfruit jello, fizzy mixed berries, whipped cream, fresh mint –  5