(202) 265-6270
Cheese | |
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Blue
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Cashel
mild, caramel notes, aged 4-6 weeks.
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Fourme Dambert
intense creaminess, full-bodied flavor
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Point Reyes
slightly sweet, tart, creamy, aged 5-6 months.
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Tilston Point
firm, earthy, natural rind.
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Cow
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Brilliat Savarin
triple creme, buttery, rich, creamy
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Gouda
flaky, smooth, butterscotch finish, aged 1 year
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Hereford Hop Cheddar
tender, buttery, rubbed in toasted hops.
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Hooks Cheddar
mild sharpness, nutty, aged 3 years.
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Goat
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Cocoa Cardona
creamy, tangy, aged in olive oil, rubbed in cocoa.
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Humboldt Fog
moist, lemony, central ash line.
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Mount Mckinley
earthy, nutty, complex
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Silver Goat Chevre
fresh, creamy, light acidity.
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Sheep
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Idiazabal
slight smokiness, rich, nutty.
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Lamb Chopper
smooth, buttery, long finish.
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Manchego
rich, nutty, tangy.
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Pecorino
acidic, semi-hard with soft center.
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Mixed
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Nettle Meadow Kunik
new york triple crème, tangy, goats milk, cows cream
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Charcuterie | |
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Pate - Terrines
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Campagne
pork, pork liver, champagne, black peppercorns.
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Chicken Truffle
chicken livers, black truffles, armagnac, rum
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Duck A L Orange
duck, orange, zest, grand marnier.
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Venison
venison, burgundy wine, juniper berries.
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Cured Meat
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Bresaola
air-cured beef, aged 2-3 months.
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Lomo
pork tenderloin, paprika and garlic rubbed.
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Prosciutto Di Parma
cured and air-dried for 14 months.
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Salametti Secchi
spicy pork salami, cracked chili.
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