The Tasting Room

smooth, semi-soft and mild with a wine-washed and edible rind.

surface ripened, aged goat cheese from humboldt county. rich, creamy and tangy, with a layer of edible vegetable ash. try it with champagne.

made in the traditional farmhouse style. an aged, firm cheese that starts sharp and ends sweet.

spains favorite cheese for good reason; firm, dry and slightly salty, this traditional tapas item is perfect with rustic reds.

goats, sheeps and cows milks are combined to make this fresh farmers cheese. mild, semi-soft and creamy white. ethereal.

a natural blue from the caves of northern spain. purple veined, electrifying but not too salty.

this young cheese hails from the loire valley where earth inspires wine and food alike. stony and floral, rich and crumbly soft.

wrapped in bark and perfumed with scents of the forest. a white, bloomy, brie-like crust gives way to a silky, sexy center.

often called the king of all cheeses, this brandy-washed soft cow cheese is pungent, creamy, sweet, and complex.

a hard aged cheese with a long finish of truffles and other earthly treasures.

northern italys little secret: a buttery and beefy cheese made of cows milk.

a classic traditional soft-ripened cheese made from cows and sheeps milks. nutty and creamy.

from new yorks hudson valley. a perennial, award-winning favorite with a bloomy rind, thick creamy texture, and mild sweetness.

a sharp and nutty aged cheddar from our neighbors in wisconsin.

a hormone free, artisan blue from california. aged for a minimum of four months, this is full-bodied and slightly pungent.

vidalia onion, red pepper, spinach & chevre stuffed mushroom, balsamic syrup.

with wonton chips.

bacon-wrapped dates stuffed with manchego, roasted red pepper sauce.

with esmeralda aioli.

fuji apple, red onion, and pomegranate glaze.

with baba ganoush and hummus spreads.

tomato, basil, fresh mozzarella, oven - roasted garlic olive oil, dusted with piave.

caramelized fennel, spanish manchego, pine nuts, olives and herbes de provence tomato sauce.

chicken, pesto and fresh goat cheese.

spinach, caramelized onion and drunken goat cheese.

beef tenderloin, oven-dried tomato, mushroom, point reyes farmstead blue cheese.

wrapped in applewood smoked bacon, riesling fuji applesauce, on mesclun greens, with bacon sherry dressing, oven-roasted organic fingerling potato.

wilted spinach, carrot threads, red pepper, garlic and citrus balsamic glaze.

atop oven-roasted smashed potato & vegetable, with champagne tarragon cream.

piave fondue with sautéed chicken breast, vegetables, apples and artisanal breads. serves 2.

callebaut dark chocolate, house-made hazelnut poundcake, bananas, strawberries, apples, pineapple.

manchego cheese, lomo (paprika rubbed pork loin), dry cured cantimpalo, iberico cheese baked with membrillo quince paste, house-spiced spanish olives, peppadew peppers, datilles en cazuela - bacon - w

edel de cleron cheese, madrange ham, house-made country päté, mousse de foie de canard with truffles, sliced apples & pears, toasted nuts, cornichons, caperberries, and country-style dijon mustard, pa

taleggio cheese, formaggi piedmontese robiola, italian prosciutto, piave cheese, castelvetrano green olives, pommodoracio tomatoes in olive oil and herbs, toasted nuts, and garlic rubbed crostini.

with wonton chips lobster and cantimpalo croquetas, esmeralda aioli scallop wrapped in applewood bacon, riesling fuji applesauce.

paprika rubbed pork loin

with truffles garnished with capers, cornichons,

callebaut dark chocolate, house-made hazelnut poundcake, bananas, strawberries, apples, pineapple

served chilled in a hazelnut crust with raspberry sauce and fresh whipped cream.

served with riesling-poached pear