Food Menu

Appetizers & Tapas

Spanish Olives: Cuquillo, Arbequina & almond-stuffed Gordals 6.5

grilled Octopus, with parsley, oil, and lemon 7.5

Garlicky hummus with warmed pita 4.5

sauteed Piquillo Peppers stuffed with cheeses and herbs 7

Fava bean Tapenade: dill, chili pepper, cilantro, garlic, oil, lemon 5

A large wedge of warmed brie with a head of roasted garlic 8

Sautéed mushrooms with garlic parsley sauce and aioli 7

Scottish smoked salmon with dill, lemon, and crème fraiche 7

Pinchos Moruños: marinated, Moorish-spiced grilled pork skewers 6.5

Bacon-wrapped & almond stuffed dates 5

Cured Meats

Pata Negra Iberico jamón 9

Redondo Serrano jamón 4

Palacios cured Chorizo 4

Santa Croce Flat Calabrese salami 4

Punta d’Anca Bresaola (air-dried beef) 5

Desserts

Webster’s Vanilla & Coffee Bean Crème Brulée $7.

Webster’s Croissant Bread Pudding, with chocolate chips $7.

Flourless Chocolate Mousse Cake $8.

Domestic Cheese

EVALON, raw goat milk / Saxon Creamery, Cleveland, Wisconsin. $5.
Elastic in texture, silky on the palate, this semi-firm, lactic goat's milk shows powerful fruity aromas, and a terrific finish of bracing acidity.

OCOOCH MOUNTAIN, raw sheep milk / Hidden Springs, Westby, Wisconsin $7.
This extremely rare, seasonal, 6-month-cave-aged, washed-rind Basque-style tomme is firm and slightly granular; the flavors swing from lemony-bright to cellar-musky. (A Webster's exclusive!)

POLKTON CORNERS, organic cow milk / Grassfields Farm, Cooperstown, Michigan $5
A savory indulgence, this unique, unpressed cow milk is molten and soft in the center, and firm toward the earthy rind; it has a great balance between rich cream and oystery brine.

WASHED BEAR, raw goat milk / Capri Cheesery, Blue River, Wisconsin $6.
Handcrafted by one man, Felix Thalhammer, from a small herd of pasture-fed goats, this firm, dry Muenster-style is earthy and rich, with a very mild 'goatiness'.

CABOT CLOTHBOUND CHEDDAR, pasteurized cow milk / Jasper Hill, Greensboro, Vermont $6.
Recognized as 'The World's Best Cheddar', this amazing, layered, cave-aged Vermont cheese takes your breath away with endless flavors of sassafrass, caramel, hay, bouillon, mustard, and more.

BARAT, raw cow milk / Sprout Creek Farm, Poughkeepsie, New York $6.
This soft and pliable Savoie-style tomme shows intense flavors of mushroom and beef bouillon: the finish lasts forever!!

BIG WOODS BLUE, raw sheep milk / Shepherd's Way, Nerstrand, Minnesota $5.
Lively and vivid on the palate, with great tension between the high fat of sheep milk and the lean, piquant saltiness of Roquefort-vein molds, this is the most engaging and flavorful domestic blue I've ever had.

International Cheese

CANTAL, raw cow milk / Auvergne, Central France $5
The oldest of all French cheeses, whose recipe dates to 1000 BC, Cantal has a springy, 'bouncy' paste, and a set of mild flavors which recall dried meadowgrass, fresh butter, lavender, and a shade of quince.

MALVAROSA, pasteurized sheep milk / Valencia, Spain $5.
A 'Manchego-style' with a greater range of flavor than any Manchego I've had recently, this comes from a single rare breed (Guirra) whose milk gives a sweeter, lemony tang; firm-textured, very buttery, nutty, and sweetly charming.

COMTE, raw cow milk / Jura, France $4.
This classic French Alpine cheese, aged 14-18 months, is on the firm side of 'semi-firm', and slightly granulated, showing layers of nut, cocoa powder, and mint.

Pizzas

Mushrooms, smoked bacon and mozzarella 11

Winter Margherita: sun-dried tomato, roasted garlic, pesto, fresh mozzarella 11

Radicchio, Serrano ham, rosemary & fresh mozzarella 11

Regional Specialties

portabello mushroom Risotto with parsley, truffle oil, and parmesan cheese 12 (Piedmont, Italy)

Jumbo wild-caught sea scallops pan-seared with orange butter reduction, orange salt, and mixed greens and fennel salad 19 (Marseille, S. France)

Asturias-style salmon: organic farm-raised salmon pan-seared with apple cider reduction served with a petite salad of mixed greens and roasted fingerling potatoes 14 (Northwestern Spain)

Confit of Duck leg and thigh with fig, ginger, and pomegranate sauce, served with buttered orzo and roasted baby carrots 14 (Southern France/Morocco)

breaded Veal Schnitzel served with apple horseradish slaw and lemon 12 (Wachau and Burgenland, Austria)

roasted Pork Tenderloin with carmelized shallots and brandied apples served with roasted red potatoes and green beans 14 (Northern Spain)

grilled Flat Iron Steak, served with chimichurri sauce, roasted red potatoes, and fresh green beans 15 (Mendoza, Argentina)

Grilled New Zealand rack of lamb with mint pesto, roasted garlic mashed potatoes, and fresh green beans 18 (Australia/New Zealand)