Erne's

Dozen East Coast Oysters

Half Dozen East Coast Oysters

Burrata cheese, cherry tomatoes, basil, olive oil, balsamic, and arugula.

Whole seared Branzino a La Meuniere with haricot verts.

16 oz steak aged in Koji served with pomme puree and haricot verts.

Afterglow is a creamy, velvety washed-rind goat cheese from Blakesville Creamery that is washed with New Glarus Belgian Red Ale, a Wisconsin cherry-flavored beer, imbuing it with bright, fruit-forward, stone-fruit notes and a touch of sweetness and salt. It features a rich, dense paste with a clean, minerally, and slightly tangy flavor that is not overly "goaty". The cheese has a thin, slightly orange, burnished rind and a grassy, fruity aroma.

Old Farmdal is an aged gouda made from Holstein and Brown Swiss cow's milk. Aged for 9 months by Kaasboerderji 'T Groendal in West Flander, Belgium, the paste is dense with a creamy mouthfeel and fin crystalization. It tastes sweet and rich with notes of stone fruit and dark chocolate. Also known as "Space Cheese" as Astronaut Shannon Walker, who was on a 2021 mission, requested to have some of the cheese sent to her in space.

Wagon Wheel is and aged, semi-firm cheese made from organic cow' milk by Cowgirl Creamery in California. With a supple paste and slightly funky washed rind, Wagon Wheel is similar to an Asiago or Fontina. A touch of cheddar-y sharpness complements the richer notes of brown butter and cream.

Stuart took his Texas Gold Cheddar and added Texas beer from local Spindle Tap Brewery. The result is a subtle malty flavor which balances the cheddar tang. Redneck is rich in yellow color thanks to all the fresh green grass the Veldhuizen cows eat.

The cheesemakers at Roth Kase in Wisconsin aged this rindless blue over 6 months to enhance its complexity and intensity. Creamy yet crumbly, it's tangy and versatile.

Made with organic milk, Red Hawk is a big, beefy washed rind with a lovely sweet buttermilk finish. Won 2nd best in Show at the American Cheese Society Awards in 2009.

Amelia Sweethardt milks an adorable herd of Nubian and Alpine goats to make an exceptional selection of fresh and aged goat's cheeses. Handmade from her high-quality milk, her chèvre is creamy and piquant with lovely herbal undertones. Drained in a basket, this chèvre has a pretty fluted pattern.

Invierno is a raw blended milk cheese from Vermont Shepherd. Made from a combination of cow and sheep milk, it has a rustic, natural rind with an almost stone-like appearance. Its paste is buttery and subtly sharp with nutty, toffee notes.

Farmstead raw milk gouda with flecks of fresh Italian black truffle. Aged in just 10 weeks, it is pliable in texture with earthy and nutty tastes.

This special Gruyère has a lovely crystallization that develops as it ages. Le Gruyère AOP Surchoix is expertly crafted by two master cheese makers in the Swiss Alps. The fresh raw milk comes from cows left to graze on the mountain pastures. Le Gruyère AOP Surchoix tastes of roasted hazelnuts, cooked cream, baked honey ham, and vanilla. It has won the World Cheese Championship three times.

Hook's Creamery's 8-year cheddar is sharp, savory, and full of flavor. Hook's is a small family-run creamery in Mineral Point, Wisconsin. Tony Hook has been making cheese for over 50 years.

Silver lining is a fresh goat cheese that is rindless, an ash-pressed cheese with tangy notes and a delicious hint of saltiness.