Clusters & Hops - Tallahassee, FL

assorted cheeses from around the world with crackers & seasonal fruit

cheeses & imported meats with olives, crackers & seasonal fruit

roasted tomato, carmalized red onion, goat cheese & mozzarella, roasted eggplant bruschetta & chipotle aioli

armenian flat bread, grilled herbed chicken confit, sour cream, cilantro, bruschetta, monterey, cheddar & parmesean cheese

armenian flat bread with roasted eggplant, parmasean, artichoke, goat cheese, bruschetta, monterey-cheddar-jack, then drizzled with truffle oil

chipotle, blue, carmalized onions, bacon & toasted walnuts

with mushroom, herbs, tomato, garlic, caramelized onions w/ toasted baguette

the perfect blend of nine different cheeses and pasta blended and baked perfectly with white & black truffles for a 'hedonistic' finish

a warm napolean of thin sliced black angus roast beef, toasted crostini & sauces of black truffle demi-glaze & horseradish aioli

with smoked salmon, chilled vodka and all the garnishes

served with mustards, tapenades, crackers & traditional garnishes

blue cheese, red pepper, raspberry chipotle or pear vinaigrette

with vine ripe roma tomatoes, basil oil & balsamic & prosciutto di parma served with grilled rosemary olive tuscan bread

on organic mixed baby greens, picholine & nicoise olives, grilled red onions, toasted pecans & rosemary-olive crostini

made with marinated & grilled portabello, avocado, mixed organic greens & topped with a broccoli slaw of creme fraiche

with a golden chanterelles, warm bacon & honey, mushroom dressing over organic mixed baby greens, toasted pecans & fiji apples

seared rare on a avocado & cenelli bean puree, snow peas, slow roasted thyme-pomodori, broccoli slaw, maple ponzu & wasabi aioli

herb crusted with gulf shrimp, toasted almonds & meyer lemon beurre blanc, finished with snap peas & 'pearls of pasta florentine'

black truffle maytag blue cheese, roasted 'parm' potatoes, wild mushrooms & cognac carmelized onions

with a duck demi-glaze, asparagus, smoked port soaked cranberries, a 1927 sherry reduction & oregon alba mushrooms

on tagliatelle with a dark chocolate shiraz demi-glaze of carmelized onion, baby carrots & wild mushroom madeira

wrapped in prosciutto, with pheasant sausage, grilled artichoke & caramelized onion, finished with spinach goat cheese & marsala sauce

on a medley of mixed greens, potato risotto pancake & sauteed wild mushrooms

a drizzle of schraffenvberger chocolate infused 30 year old balsamic vinegar and seasonal fruit

made with gale gands gourmet root-beer

with a caramel banana dark rum sauce and toasted coconut

with pecans, walnuts and vanilla ice cream and spicy caramel sauce

a peanut butter chocolate ganaché tarté, homemade gelato, a triple fudge chocolate marshmallow smore, finished with a choclate raspberry cabernet sauce

flavour du jour

raspberry and strawberry tarté vanilla ice cream and berry coulis

double nut chocolate or vanilla (chocolate, caramel and/or strawberry sauces)

double chocolate or vanilla with your favorite sauce: chocolate, butterscotch, caramel or strawberry

seven of the finest assorted sinful chocolate sensations in the universe – sheer chocolate pleasure in both solid and liquid form