Colorougecherrytruffle
MouCo Colorouge with summer truffle-cherry marmalade, cherry wood aged balsamic vinegar
MouCo Colorouge with summer truffle-cherry marmalade, cherry wood aged balsamic vinegar
Fleur de Chevre with yuzu honey, sweet and sour ramps, roasted pickled sunchoke and red ribbon sorrel
Bingham Hill Blue cheese wit grilled scallions, apricot-allspice puree, smoked dr. pepper and dried pineapple-ginger-salted caper crackers
Briefly grilled buffalo mozarella with shaved porcini mushrooms, cucumber, pickled almonds, walnut oil viniagrette and smoked sesame seeds.
Warm Fromage Blanc cheesecake with blueberry compote and chocolate core
Fromage blanc noodles with mint-jalapeno-ginger pesto, pickled shiitake mushrooms and ricotta salata
MouCo Colorouge with peach pico de gallo, grated black lime and maitake mushrooms
Fleur de Lis with cantelope confiture, smoked dr. pepper syrup, ramp bulbs and sauternes
Hyku from Goat's Leap dairy with calamansi lime mustard fruits, tomato, smoked toast and ground mahleb
Pantaleo with smoked peanuts, sour strawberries and hot yogurt
Brie de Meaux with slow cooked peaches, chives, smoked dr. pepper and sauternes
Chabis Feuille (Perigord) with black mission figs, sea beans and a mallow root chip
Charollais Fermier with organic raspberries, nasturtium leaves, armando manni olive oil, juniper aged balsamic vinegar and lampong pepper
Colorouge with apple-pineapple sauce, smoked lobster mushrooms, ice lettuce, aromatic chocolate sauce and mahleb
Three Sisters Serena with miso braised daikon radish, turnip puree, calamansi lime and shiso
Montgomery's Cheddar with fig-curry leaf confiture, crab apple mustard and hoja santa
Burrata with smoked vinegar marinated blackberries and sauce and a mallow root chip
Pennsylvania Noble with lovage, a marinated tomato, plum molasses and a strawberry-papaya chip
Charolais Fermier with fresh soy beans, ground olives, marinated tomato, mushroom vinegar and chives
Marcel petite comte with watermelon, smoked dr. pepper, sheep sorrel and black salt
Vermont Shepherd cheese with chanterelle mushrooms, whipped raspberry-beer and tarragon
Vermont Shepherd cheese with grape-chipotle sauce, smoked cashews and epazote
Tarentaise with salted plum puree, chufa nut milk, sheep sorrel and ground chufa nuts
Miti Cana goat cheese with sprouted cumin, tea tree honey and kadota figs
Colorouge with three radishes, maple vinegar, ground olives and cranberries, young celery
Black Diamond cheddar cheese with smoked grapes, apple cider, green radish, grape vinaigrette and Lampong pepper
Fougerus with a salad of apple, scallion and barberries, and date-coffee-mustard
Fourme d' Ambert, pickled grains of coconut, salted tomatoes, melon confit, celery leaves and olive caramel
Pecorino Toscano with banana-black lime puree, button mushroom salad and young sorrel
Morbier with persimmon puree, lemon-honey chanterelle mushrooms and ground olives
