kumquat confit, roasted anjou pears, coffee ice cream, almond flourentine
pretzel bottom, salty caramel ganache, malted milk ice cream
rum raisin ice cream, spiced pistachios, candied ginger anglaise
brown butter genoise, buttermilk sorbet, berry citrus salad
milk chocolate praline cremeux, caramelized bananas, frangelico gelee
crispy meringue, mango-passion sorbet, coconut lime consommé
vanilla bean custard, maple milano cookies
A raw sheep's milk cheese made by Bellwether Farms in Sanoma, California. Made in the style of pecorino with a smoother mouth feel and a complex depth of flavor yet retains its classic sheep characteristics.
A pasteurized goat's milk cheese from Cypress Grove in Humboldt, California. The cheese is aged for six months and is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Nutty and brown buttery up front with a long caramel finish.
A bark-wrapped bloomy-rind pasteurized cow's milk cheese that balances a sweet, nutty flavor and finishes with a complex herbal and woodsy note. Made at The Cellars at Jasper Hill in Grennsboro, Vermont.
Named for the "cream of Vermont" this is a mixed-milk cheese combining pasteurized cow's milk, goat's milk, and a hint of Vermont cream. This cheese has a nutty taste with an incredibly smooth and creamy texture and bloomy rind.
An AOC granted cow's milk cheese named for its place of origin in the Auvergne region of south-central France. It has a strong and pungent taste, is less salted, with a creamier and more buttery taste and a moister texture than most blue cheeses.