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concentrated, washed rind | Longmont, CO | Goat
supple, earthy, fruity | West Cork, Ireland | Cow
silky, intense, minerals | Petaluma, CA | Goat
creamy, supple, mushroomy | Aveyron | Sheep
hay, toasty, long finish | Piedmont | Cow
dense, rich, nutty | Pyrénées | Sheep
mild, nutty, light barnyard | Savoie | Sheep
creamy, balanced, earthy | Greensboro, VT | Cow
crumbly, briny, tangy blue | Tomales, CA | Cow
with organic Argan oil
with clabber cream
with wildflower honey vinaigrette
with arugula, house pancetta and Parmigiano cream
with salsify and abalone mushrooms
with Armagnac prunes and walnut toast
with mostarda di uva
with green garlic and candied Marcona almonds
with kumquat vanilla bean preserve
with 12th century chutney
served raw with red wine mignonette
with rosti potatoes and clabber cream
with preserved lemons and green olives
with saba and new potato salad
with spicy peppers and sherry
with spinach and bottarga di muggine
with baby clams, green garlic and chistorra sausage
with fregola, white anchovy and Meyer lemon
with arugula, radicchio and chestnut honey vinaigrette
with grapefruit and braised endive
with mushrooms and Pernod
with apple, endive and Port
with Dijon mustard and toast
with cipollinis and hedgehog mushrooms
with kale, Anson Mills polenta and cipollinis
with Taggiasca olives, arugula and aged balsamic vinegar
drippings potatoes, creamed nettles
with Meyer lemon jus and lace cookie
with almond croquant and whipped cream
with dates, pine nuts and wildflower honey
with dark chocolate sauce
with Seville orange marmalade
with rum caramel and vanilla ice cream
with buttermilk ice cream
with crème fraiche and black truffle