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with a chile zest and radish salad
with grilled zucchini and chévre
with arugula and a crotin fondue
with a salad of summer roots
with marinated tomatoes
with a pimentón vinaigrette
sautéed with anchovy and toasted garlic
100% sheeps’ milk blue, France
raw sheeps’ milk, Beillevaire, France
Stagionato latte crudo, Il Forino, Italy
aged sheep’s’ milk, Spain
Artequeso Curado, Spain
Old Chatham Sheepherding Co., New York
90-day raw ewe’s milk, Hope Farm, Vermont
raw goats’ milk, Beillevaire, France
creamy aged goat, Spain
Cypress Grove, Arcata, CA
20-day, Napa Valley
20-day, Spring Mountain, Napa
45-day, Healdsburg, CA
semi-hard goat’s milk from Catalonia, Spain
cloth matured, Australia
Sommerdale, England
organic, Chatelain, France
Guilloteau, France
raw cows’ milk, Beillevaire, France
organic, Novara, Italy
organic, Santa Rita, Italy
30-day ‘brie’ style, Sweet Grass Dairy, Georgia
with a proseco saybayon gratinée
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