|March 25, 2017|
|Potage Vert Printanier|
(Nettles, and Spring Greens Soup with Potato & Leek. Garnished with Crème Fraîche, English Peas, Mint & Extra Virgin Olive Oil)
|Butter Lettuce Salad|
(Hass Avocado, Grapefruit, Fennel, Asparagus, Green Goddess Dressing)
|Fromage de Brebis ”Le Secret de Compostelle|
(Shepherd Crafted Raw Sheep’s Milk Cheese from the Black-Head Manech Sheep of the French Basque Pyrenées, Piquillo & Espelette Pepper Jelly)
|Fresh Mozzarella di Bufala|
(D.O.P. Mozzarella di Bufala Campana, Grilled Zucchini, Fire-Charred Artichoke, Roasted Red Pepper, Eggplant & Tomato Relish, Olive Tapenade, Wood-Oven Baked Flatbread)
|Galette à la Tartiflette|
(Buckwheat Crêpe, Potato, Onion, Jambon de Paris, Reblochon Cheese, Poached Egg, Mesclun Salad with Walnut Oil Vinaigrette)
|Risotto aux Cèpes|
(Porcini Mushroom Risotto)
|Saumon Grillé en Piperade|
(Grilled Scottish Salmon w/ Piperade- Braised Red & Orange Bell Peppers, Garlic, Espelette Pepper)
|Truffled Pan-Seared Duck Breast|
(Pan-Seared Mucovy Duck Breast, Wild Oregon Black Trumpet Mushroom
Persillade, Duck Confit Gelée, Périgord Black Winter Truffles, Sunchoke, Potato & Fennel Gratin, Watercress)
Fromages(Single Selection $9.95 / Tasting $15.95)
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.
Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.
The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged
The oldest of all French cheeses, dating back to the time of the Gauls, Cantal is from Auvergne, a region known for a thousand volcanoes, blessed by mountain storms and summer sun and where the pasture lands are extremely fertile. Cantal cow’s milk cheese captures all the richness of these pasture lands and is shaped like a cylinder, one foot in diameter.
Flavors of the good earth, tangy butter and rich grass somewhat reminiscent of cheddar. A fine example of a country cheese. Cantle pairs well with white and red burgundy.
Marie Harel is credited with the original production of Camembert in Normandy, northern France, in 1791, following advice from a priest who came from the Brie region of France (North of Paris). Le Rustique is pasteurized soft-ripened cow’s milk cheese. Flavors are buttery and rich with hints of mushrooms or truffles and cellar. Good pairings include dry white wines such as white Burgundy, Sauvignon Blanc, Apremont or a light red wine such as a light Burgundy or Beaujolais.
by at least 40% of the population, it is France’s most popular cheese, a
traditional hard cheese with similar characteristics as Switzerland’s
Gruyère. Comté is produced from the milk of cows that have been fed from
the rich pastures of the Jura mountains of France. A firm aged cheese,
Comté is very creamy and has a piquant, yet sweet flavor. Famously
complex with flavors of butter, toast, chocolate, hazelnuts, plums,
pepper, and earth. Comté pairs well with dry white wine like Apremont,
Sauvigon Blanc or Champagne.
Produced in the village of Morbier in the Jura mountains of France, Morbier dates from the 19th century, when it was traditionally made by the producers of the French cheese, Comté with morning and night milk separated by the distinct ash line in the middle of the cheese. The texture of Morbier is semi-soft, supple and springy, with small “eyes,”’ or holes. The color of the paste is a creamy-straw yellow, darkening towards the rind. The rind is edible and often has slightly crunchy granules present. Flavors are much milder than the pungent aroma would indicate, and include hints of fruit, barnyard, grass and citrus. Morbier is excellent served with Alsasian whites like Gewurztraminer or Pinor Noir.
Named after the “Department” in central France of the same name, Bleu d’Auvergne is sometimes referred to as the cow’s milk version of Roquefort. A blue-veined semi-soft cheese, the texture of Bleu d’Auvergne is consistent, moist and slightly sticky, shot through with blue-green veins against an ivory-colored paste. Flavors are buttery yet tangy, with notes of spice, pepper and salt. Bleu d’Auvergne pairs well with a dessert wine such as Sauternes, and rich Alsacian and Rhone whites
|Sheppard's Dairy Chèvre|
Chèvre is a soft, fresh, goat’s milk cheese. Sheppard’s Dairy is nestled in the shadow of Utah’s Oquirrh Mountains (part of the Rockies) transitioning to the fertile Tooele Valley just South of the Great Salt Lake. The location provides ideal weather for growing superb feed and healthy, happy goats. The texture is smooth and rich, and yet light and delicate. Flavors are bright and citrus-like with a lemony tang and an underlying sweetness. Chèvre pairs well with Sauvignon Blanc.
|Caña de Cabra|
Aged Chèvre made with pasteurized goat’s milk from farms in the Jumilla wine area in the orchard-thick mountainous Murcia region of southeastern Spain, south of Valencia. Rolled into a large log, Caña de Cabra is matured for about 3 weeks at the dairy, by which time it is coated with a bloomy, white rind. Chalky at its center, the interior paste of the cheese is bright white, becoming slightly more translucent towards the rind as the cheese matures. When young, the texture is dense, semi-firm and somewhat clay-like, although with age the area under the rind breaks down and becomes soft, verging on gooey.
Flavors are mild and accessible in young cheeses, becoming more assertively tangy with age. Notes of lemon, earth and citrus are usual, together with occasional hints of mushrooms. Pair it with a Loire Valley white such as Sancerre and Pouilly Fumé or be Spanish and pair it with our Lo Brujo Macabeo or one of our Albariños or Verdejos
A goat’s milk cheese aged for 60 days shaped into a small wheel from Cadiz in the region of Andalucia, Spain, where there are lush mountians and grassy meadows which are perfect for grazing. The indigenous Payoya goats produce small quantities of über-rich milk which is crafted with age-old artisanal cheesemaking to produce a luscious and intoxicating tangy cheese with deep and rich flavors of meadow grass and herbs, subtle wild mushrooms and underbrush. Pair with a full-bodied Southern Rhône or Spanish white wine or finish your meal with this cheese and pair with Alvear Pedro Ximenez Sherry.
|Fleur du Maquis|
Made in Corsica from the milk of the Lacaune ewes, the name “Fleur de Maquis” means “Flower of the Maquis,” - the “maquis” being the local term for the typical thickets of rough underbrush where highway robbers and guerrilla fighters used to hide out from the authorities. The small cheeses are encrusted with rosemary, fennel seeds, juniper berries, and the occasional bird’s eye chile. When young, Fleur de Maquis is firm and moist, with citrus flavors and a slightly sour tang. With age the rind becomes dotted with a blue-grey mold. The texture of the cheese also becomes softer, absorbing the savory and herbaceous flavors of the rind. This cheese pairs well with many types of wines and especially with Albariño and Tempranillo. A versatile cheese partner for many wines, the Fleur du Maquis is especially recommended for crisp white and lighter bodied reds.
Made in the Pyrénées Mountains using the same techniques that local shepherds used hundreds of years ago. This “fromage de brebis” or sheep cheese was made from pure sheep’s milk the farmers put aside while milking their ewes. P’tit Basque comes in a small drum shape with a basket weave design imprinted on the rind, which is then coated in a light, food grade beeswax coating to prevent moisture loss and to inhibit mold growth. The interior of the cheese is soft, pliable, slightly moist and smooth, a perfect texture to enhance the rich, sweet flavors of the sheep’s milk. These are factors that make this cheese particularly accessible and appealing. There are also distinct notes of butterscotch, caramel and grass, with a hint of salt. The paste is a pale straw color. Wine pairing: Crisp whites. Beaujolais, Grenache, Burgundy, Bordeaux or Madiran.
Produced in Castile La Mancha, South of Madrid in Spain, Manchego is probably the best known of the Spanish sheep’s milk cheeses. The texture of young cheeses is relatively moist and supple, with a pale, cream-colored paste. Aromas are of slightly sour cream and cheesecake, while flavors are of hay, grass and fruit, with sweet, tangy notes. As cheeses mature, flavors mellow and become more rounded, with notes of caramel and nuts, while maintaining a pronounced acidity. The flavor is sweet and lingering. Wine pairing: Beaujolais, Grenache, Burgundy, Bordeaux, Madiran, Tempranillo, full-bodied whites. The classic pairing is with Amontillado sherry.
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