(Updated: 10/6/08)
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"Wine & cheese…
What could be simpler?" |
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Hand-crafted cheeses by New York City's acclaimed Murray's Cheese Shop, served at perfect ripeness with flat bread crackers, sliced baguette, fruit compote, orange & thyme-marinated Kalamata olives. Each cheese served in 1-oz portion.
Your choice! 3 cheeses, $15 • 5 cheeses, $25
Your server will provide a current list of 10 available cheeses. Here's a sample…
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1 |
Rogue Creamery Oregonzola (USA/cow’s milk/blue)
Sharp, tangy fruity characteristics resemble this cheese's Italian namesake. Slight, classic veins of mold. Creamy, buttery texture. Pair with port or Sauternes.
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2 |
Tuxford & Tebbutt Stilton (England/cow's milk/blue)
From Nottinghamshire, this blue is an impeccable marriage of heavy, moist paste, sparkling minerality, and roasted nuttiness. Pairs perfectly with Tawny Port or Monbazillac. |
3 |
Crottin de Chavignol (France/goat’s milk/soft & mild)
This little nugget of golden goat cheese has a mountain of flavor. When young, the taste is rustic and tangy. Aged, the flavors become piquant, meaty and intense with a stronger, barnyard aroma. Perfect with Sauvignon or Ugni Blanc. |
4 |
Raclette (Switzerland/cow’s milk/stinky)
Semi soft paste is washed during aging, so it’s both sticky and stinky. The flavor is salty and somewhat fruity. Pair it with medium-bodied reds, especially Merlot blends. |
5 |
Tete de Moine (Switzerland/cow’s milk/firm)
Shaved with a girolle, this cheese is served in paper thin slices of toffee-colored richness. Its firm, supple pasted cylinder has a fierce aroma and gently spicy, nutty flavor. Pair with Rhone reds. |
6 |
Gouda, 2-Year Boerenkaase (Holland/cow’s milk/hard)
Boer=Farmer, kaase=cheese; it's as simple as that. Pair with crisp, fruity white wines or big red wines. |
7 |
Mimolette (France/cow’s milk/hard)
Neon orange paste with an intense caramelized sweetness. Pair with Malbec. |
8 |
Pata de Cabra (Spain/goat’s milk/stinky)
A soft to semi-soft paste, along with a washed rind, create this pungent yet silky cheese. Easily identifiable by its brick shape. Pair with Champagne and fruity, light-bodied reds.
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9 |
Drunken Goat: "Queso de Murcia al Vino" (Spain/goat’s milk/semi-soft)
Translating as “washed with wine,” this slightly aged goat cheese is cured for 2–4 days in local Yecla or Jumilla red wine. The paste remains white while the rind is violet. Pairs perfectly with Spanish red wines.
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10 |
Pont l'Eveque (France/cow’s milk/stinky)
Mild, milky and grassy flavors, Pont l’Eveque (pon lay-VECK) is a prime example of the very high quality of French washed-rind cheeses. Made in Normandy. It has warm, buttery and savory flavors with tangy, fruity undercurrents. Marvelous with Champagne, Gamay, Chenin Blanc, Malvasia and Riesling. |
18% gratuity may be added to parties of six or more.
Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase
your risk of food-borne illness. |
