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.


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 21, 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 – pork belly, hoisin, pickled carrots, arugula, cucumbers, black garlic aioli- 16

Hessian Hill Farm Lamb Burger – Naragansette Burrata, roasted garlic hummus, watercress romesco, tomato  – 16

Applewood Smoked BBQ Wings– peach habanero glaze, pickled carrots & celery, Fourme Moelleux-buttermilk dip -14

Grilled Halloumi–  Roasted pumpkin, starfruit, arugula, cocoa toasted pumpkin seeds, maple syrup brittle, fig glaze- 15


Quinoa stuffed squash– Maplebrook  ricotta, balsamic glaze- 7

Pork Belly Nachos–scallion, banana pepper, Borenkaas Grand Cru (2 year old gouda), tortilla chips, hoisin– 8

Salt potatoes – lemon aioli- 5


Maplebrook Burrata–  balsamic fig glaze, fresh strawberries & figs, homemade granola 7